Do you have a house salad? Ya know, the one you always gravitate towards when hosting a dinner party and need a crunchy, fresh, vegetable side dish?

We eat a lot of salads. And I’m constantly changing things up. Sometimes it’s a caesar salad with my mother-in-law’s recipe for the most delicious caesar dressing, sometimes it’s a spinach and arugula salad with fresh berries and nuts, sometimes it’s a crunchy cabbage salad with an Asian-y ginger dressing. But my go-to, everything but the kitchen sink salad is this one right here.

This salad has a huge variety of vegetables, crunchy nuts, creamy feta, brine-y olives, tangy pickles (just trust me) and of course garlicky, crispy croutons. The vinaigrette dressing is bright and flavorful and livens everything up instead of weighing it down. It is everything you want from a salad and really pairs well with nearly any menu.

I hesitate to even reeeeally call this a “recipe” because it is so stinkin’ versatile, but this will get you started and then you can go crazy with whatever veggies you have on hand!

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Baty House Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 22-24 minutes
  • Yield: 68 servings 1x


This loaded side salad is a hit with any dinner party menu that you and your guests are sure to love! Alternatively, add a protein source to make this a full, balanced meal on its own.




  • 10oz spring mix
  • 1 head butter lettuce, sliced
  • 2 carrots, chopped
  • ½ red bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 radish, thinly sliced
  • ¼ cup red onion, finely diced
  • ¼ cup dill pickle, finely diced
  • 10 kalamata olives, sliced
  • 3 green onions, thinly sliced
  • 23 oz feta, crumbled
  • 1/3 cup pecans or walnuts, chopped


  • 2 cups crusty bread cubes (use your stale bread that’s about to go bad!)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder
  • 1/4 teaspoon salt


  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon dried oregano
  • Big pinches of kosher salt and fresh cracked pepper



Preheat oven to 350. Drizzle bread cubes with olive oil and work with your hands until well coated and the bread absorbs some of the oil. Sprinkle liberally with garlic powder and salt. Bake for 12-14 minutes until browned and crispy.


Whisk together all ingredients until emulsified and smooth. Season additionally with lemon for more zing, honey for more sweet, salt for more flavor, if needed.


Add all salad ingredients and croutons to a large serving bowl and drizzle with dressing, tossing to combine. Keep the dressing and croutons separate if you want to eat this salad throughout the week!


This salad is wildly versatile! Use whatever fresh veggies your family loves or you have on hand. Additional ideas include tomatoes, corn, cucumber, mushrooms, cabbage or snap peas!

I love the butter lettuce and a dark leafy green combo here but you could also use romaine, kale or other salad green.

Make it vegan: swap out the honey for agave and leave off the feta or use a dairy-free cheese alternative

Make it gluten-free: make the croutons with gluten-free bread