House Salad Recipe

Prepare lettuce

Rinse the lettuce under cold water, shake off excess water or use a salad spinner, then chop or tear into bite-sized pieces. Measure about 6 cups and place in a large salad bowl.

Prepare cucumber

Wash the cucumber. If desired, peel half or all of the skin. Slice the cucumber lengthwise and remove seeds if large, then cut into 1/4-inch half-moons (or dice). Add to the bowl.

Prepare tomatoes

Wash tomatoes. Cut into wedges or 1/2-inch dice depending on size. Add to the bowl.

Prepare onion

Peel the red onion and slice very thinly into half-moons. Separate the rings and, if you prefer milder onion flavor, soak in cold water for 5 minutes then drain. Add to the bowl.

Prepare carrot

Peel the carrot and either use a vegetable peeler to create ribbons or grate/coarsely shred it. Add to the bowl.

Prepare red pepper

Wash the red bell pepper, remove stem and seeds, then slice into thin strips or dice into 1/2-inch pieces. Add to the bowl.

Add olives

Drain and rinse the pitted olives if packed in brine. Slice in half or leave whole and add to the salad bowl.

Toss the prepared vegetables gently to combine and distribute evenly in the bowl.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or agave), minced garlic, salt, and black pepper.

Whisk vigorously or close the jar and shake until the dressing emulsifies and becomes slightly thickened, about 15–30 seconds.

Taste and adjust seasoning: add a pinch more salt, a splash more vinegar for brightness, or a little more honey for sweetness as needed.

Just before serving, pour the dressing over the salad (start with half, toss, then add more if desired) and toss gently to coat all ingredients evenly.

If using, sprinkle the chopped fresh herbs and grated Parmesan or crumbled feta over the dressed salad.

Serve immediately in individual bowls or on a platter. Leftover dressing can be stored in the refrigerator up to 5 days; keep salad components separate for best freshness.