House Salad Recipe

Prepare produce

Rinse and dry the mixed salad greens thoroughly in a salad spinner or with paper towels. Thinly slice red onion into half-moons and place in a small bowl of cold water for 5 minutes if you prefer milder onion flavor; drain and pat dry. Slice cucumber into 1/4-inch half-moons.

Arrange proteins and cheese

On a large shallow serving bowl or individual plates, place the mixed greens as a base (approximately 1.5 cups per serving). Artfully arrange hot capocollo and roasted turkey slices over the greens, distributing evenly so each portion gets a mix of both meats. Sprinkle crumbled feta evenly across the salad.

Add vegetables and nuts

Scatter the drained red onion and cucumber slices over the salad. Finish with the roughly chopped candied pistachios, distributing so each serving receives about 1 tablespoon.

In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, and minced fresh oregano (or dried oregano). Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or secure the jar lid and shake) until the dressing emulsifies. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as desired (add an extra 1/2 tsp honey or 1/2 tsp vinegar).

If using jar method, let the dressing rest for 5 minutes to allow flavors to meld; give it one more shake before using.

Dress salad just before serving: lightly drizzle about 1 to 1 1/2 tablespoons of vinaigrette per serving over the arranged salads, then gently toss or lift and fold to coat the greens and other ingredients evenly. Reserve any extra vinaigrette for passing at the table.