Restaurant Style House Salad Recipe

Romaine lettuce: A crisp and refreshing leafy green that forms the base of the salad.

Cherry tomatoes: Sweet and juicy tomatoes that add a burst of color and flavor.

Cucumber: Cool and crunchy, cucumbers provide a refreshing contrast to the other ingredients.

Red onion: Thinly sliced for a mild, slightly sweet flavor that adds depth to the salad.

Feta cheese: Crumbled for a tangy and salty taste that enhances the overall flavor.

Olives: Sliced for a rich, briny taste that complements the fresh vegetables.

Croutons: Crunchy bread pieces that add texture and a satisfying crunch to the salad.

When preparing the romaine lettuce, make sure to dry it thoroughly after washing. Excess water can dilute the flavors of the salad and make the croutons soggy. Use a salad spinner or pat the leaves dry with a clean kitchen towel.

• romaine lettuce - Substitute with mixed greens: Mixed greens provide a variety of textures and flavors similar to romaine lettuce.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a perfect alternative.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and mild flavor, making it a good substitute for cucumber.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same thinly sliced form.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor, making it a suitable replacement for feta.

• sliced olives - Substitute with capers: Capers provide a similar briny flavor and can add a unique twist to the salad.

• croutons - Substitute with toasted nuts: Toasted nuts like almonds or walnuts add a crunchy texture and a different flavor profile.

• Ensure the romaine lettuce is thoroughly washed and dried before storing. Excess moisture can lead to soggy leaves.
• Store the chopped romaine lettuce in an airtight container lined with paper towels. This helps absorb any extra moisture, keeping the lettuce crisp.
• Keep the cherry tomatoes and sliced cucumber in separate containers. This prevents them from making other ingredients soggy.
• For the red onion, place the thin slices in a small airtight container. If you prefer, you can soak them in water for a milder taste before storing.
• Store the crumbled feta cheese in its original packaging or transfer it to a small airtight container. Feta can last up to a week in the fridge.
• Keep the sliced olives in a small container with a bit of their brine to maintain their flavor and moisture.
• Store the croutons in a resealable plastic bag or airtight container to keep them crunchy. Avoid refrigerating as it can make them stale.
• When ready to serve, combine all ingredients in a large mixing bowl and toss gently. Add your favorite dressing just before serving to keep the salad fresh and crisp.
• If you need to prepare the salad ahead of time, store each ingredient separately and combine just before serving.
• Avoid freezing the salad as the texture of lettuce, cucumbers, and tomatoes will degrade. However, you can freeze the feta cheese and olives if needed, but be sure to thaw them in the fridge before use.

• Separate the lettuce and other fresh vegetables from the rest of the salad. This prevents them from wilting or becoming soggy during reheating.
• Place the croutons on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5 minutes, or until they are crispy again.
• For the feta cheese and olives, you can leave them at room temperature for a few minutes to take the chill off, but avoid reheating them directly as they can lose texture and flavor.
• If you have any protein additions like grilled chicken or shrimp, reheat them separately in a skillet over medium heat until warmed through, or use a microwave on medium power for 1-2 minutes.
• Reassemble the salad by combining the reheated components with the fresh vegetables. Toss gently to mix all ingredients well.
• Serve immediately with your favorite dressing.

• Cutting board: A sturdy surface to chop and prepare the vegetables.

• Chef's knife: Essential for chopping the romaine lettuce, slicing the cucumber, and thinly slicing the red onion.

• Salad spinner: Useful for washing and drying the romaine lettuce to ensure it is crisp and free of excess water.

• Mixing bowl: A large bowl to combine all the salad ingredients together.

• Measuring cups: To accurately measure the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, crumbled feta cheese, and sliced olives.

• Tongs: Handy for gently tossing the salad to mix all the ingredients well.

• Serving bowl: A presentable bowl to serve the salad immediately.

• Salad dressing bottle: To hold and pour your favorite dressing over the salad.

Pre-wash and chop: Wash and chop the romaine lettuce, cherry tomatoes, cucumber, and red onion in advance. Store them in airtight containers in the fridge.

Use pre-crumbled cheese: Buy pre-crumbled feta cheese to save time on preparation.

Pre-made croutons: Purchase pre-made croutons instead of making your own.

Batch prep: Prepare larger quantities of ingredients and store them for multiple uses throughout the week.

Ready-to-use dressing: Use your favorite store-bought dressing to save time on making your own.