House Special Salad Recipe

Prepare vegetables

Wash the mixed salad greens and spin dry or pat dry with paper towels. Rinse the English cucumber and cherry tomatoes. Peel the red onion and thinly slice it into half-moons.

Slice the cucumber into 1/4-inch rounds (or half-moons if large). If you prefer, remove seeds by halving lengthwise and scooping them out before slicing.

Halve the cherry tomatoes (or quarter if large). Roughly chop the fresh parsley and finely chop the mint.

Place the salad greens in a large bowl. Add cucumber, red onion, cherry tomatoes, Kalamata olives, chopped parsley, and chopped mint. Crumble feta cheese over the top if using.

Season the assembled salad lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper; toss gently to combine just before dressing (final seasoning will be adjusted after dressing).

Mince and combine

Finely mince the garlic clove (or grate it). In a small bowl or jar, combine minced garlic, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk or shake to emulsify the mustard and vinegar.

Add 1/4 cup extra-virgin olive oil in a slow steady stream while whisking (or pour into jar and shake vigorously) until the dressing is glossy and combined.

Stir in 1/2 tsp dried oregano, 1/8 tsp ground cumin (optional), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt: add up to 1 more teaspoon red wine vinegar or lemon juice if you prefer brighter flavor, or a pinch more honey to soften acidity.

Let the dressing sit for 5 minutes at room temperature to allow flavors to meld. If made ahead, store refrigerated in a sealed jar for up to 3 days; bring to room temperature and shake before using.

Just before serving, pour dressing over the salad (about 3–4 tablespoons for 4 servings), then toss gently to coat all components evenly. Taste and adjust salt/pepper if needed, then serve immediately.