article by Maloree Murphy | photo by Lovely Hitchcock

I recently attended a dinner party and had the kind of salad that makes you stop mid-conversation. It came with a homemade dressing so good it deserved its own round of applause. It didn’t feel like a side dish, it felt like a full meal, and I was absolutely ready for seconds. January is all about fresh starts, and this salad is a perfect fit. I have been obsessed with making this, and you will be too.

The Salad

Ingredients: 

• 1 large head romaine, chopped
• 1 to 2 Carrots, peeled into ribbons
• 1 Cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, chopped
• ½ Cup sliced pepperoncini
• ½ Cup olives (Kalamata or Castelvetrano), chopped
• ½ Cup shaved Parmesan (Pro Tip: Use a rotary grater and add this at the end)

Optional: grilled chicken, salami, or roasted cauliflower for extra protein

The DRESSING (the real star of the show)

Ingredients: 

½ Cup extra virgin olive oil

• 3 Tablespoons red wine vinegar (needs to be quality)
• 1 Tablespoon lemon juice
• 1 teaspoon Dijon
• 1 clove garlic, finely grated
• 1 Tablespoon fresh basil, minced
• 1 Tablespoon fresh parsley, minced (the Italian kind)
• 1 Tablespoon fresh oregano, minced (or 1 teaspoon dried)
• 1 teaspoon honey
• Salt and pepper to taste

INSTRUCTIONS:

1) Add all the salad ingredients to a big serving bowl. Don’t overthink the layering because this is a “more is more” kind of salad.

2) Whisk the dressing ingredients in a small jar or bowl until smooth. Taste and adjust the salt, pepper, or vinegar as needed. It should be bright and herby. * I like to let each guest pour their own dressing, but you can mix it in if you prefer.

Tips for Extra Flavor

3) Add a squeeze of lemon over the top right before serving.

4) Mix half romaine, half spring mix for added color.

5) Make it a complete meal by adding grilled steak or roasted shrimp.

Originally printed in the January 2026 issue of Simply Local Magazine

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