Local Romaine & Amish Tomato Salad Recipe

Prepare romaine

Wash and dry the romaine leaves thoroughly. Remove core and tear leaves into bite-sized pieces until you have about 8 cups. Place in a large salad bowl.

Prepare tomatoes

Quarter or roughly chop the Amish tomatoes into 1/2- to 3/4-inch pieces, removing large seeds only if they make the salad too watery. Measure 2 cups and add to the bowl with romaine.

Slice cucumber

Peel the English cucumber if waxed (optional). Halve lengthwise and slice on the bias into 1/4-inch pieces to yield about 1 cup. Add to the bowl.

Soak onion (optional)

Thinly slice 1/4 cup red onion. To mellow its bite, place slices in a small bowl with cold water and a pinch of salt for 5 minutes, then drain and pat dry. Add to the salad.

Add herbs and toppings

Stack and thinly chiffonade about 1/2 cup fresh basil leaves and scatter over the salad. If using, crumble 1/2 cup feta or farmer's cheese and sprinkle 1/4 cup toasted sunflower seeds or sliced almonds over the top.

Combine dressing ingredients

In a small bowl or jar add 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper.

Emulsify

Whisk vigorously for 30–45 seconds or close the jar and shake until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning—add more lemon for brightness, salt to taste, or a touch more honey if too sharp.

Dress the salad

Just before serving, pour about three-quarters of the dressing over the salad (reserve some for guests who may want extra). Toss gently with salad tongs until leaves and vegetables are lightly coated.

Serve

Transfer to a serving bowl or platter. Sprinkle any reserved cheese or seeds, and give a final light grind of black pepper. Serve immediately so the romaine stays crisp.