House Salad Recipe

Prepare greens

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Tear any large leaves into bite-sized pieces. Place the greens in a large salad bowl.

Prep tomatoes

Rinse the cherry tomatoes and pat dry. Halve (or quarter if large) and add to the bowl with the greens.

Slice cucumber

Peel the cucumber if desired, halve lengthwise, scoop seeds if watery, and slice into 1/4-inch half-moons. Add to the bowl.

Julienne onion

Peel and thinly slice the red onion into half-moon slivers. If you prefer a milder flavor, soak the slices in cold water for 5 minutes, then drain and blot dry before adding to the salad.

Add carrots and radish

Add the shredded carrots and thinly sliced radishes (if using) to the salad bowl.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake until combined.

Slowly stream in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or vinegar to balance acidity and sweetness.

If making ahead, keep the dressing refrigerated in a sealed container for up to 3 days. Bring to room temperature and re-emulsify before using.

Just before serving, pour about 2 to 3 tablespoons of the vinaigrette over the salad greens and vegetables (start with less; you can always add more). Gently toss with salad tongs until the leaves are lightly and evenly coated.

Sprinkle the crumbled feta or goat cheese evenly over the dressed salad.

Scatter the toasted sunflower seeds or chopped walnuts and croutons on top.

Give the salad one final gentle toss and transfer to individual plates or serve family-style. Offer extra dressing on the side.