We’ve always loved the fresh, vibrant flavors of Bonefish Grill’s house salad—it’s a go-to favorite for its crisp greens, tangy dressing, and perfect mix of toppings that make every bite feel like a restaurant treat. As food enthusiasts, we’re excited to share our take on this classic, bringing a bit of that seaside-inspired charm straight to your home kitchen.
This easy recipe lets you recreate that light, satisfying dish without the wait, using simple ingredients that pack a flavorful punch. Whether you’re prepping for a quick weeknight meal or a gathering, it’s sure to impress with its balance of textures and tastes.
Ingredients
To bring the fresh, vibrant flavors of our beloved Bonefish Grill House Salad to your kitchen, we’ve compiled a list of essential ingredients. We’ll order them as they typically appear in preparation and assembly, with notes on any necessary prep for optimal results.
- Mixed Greens (8 cups, loosely packed): Use a blend of fresh romaine, arugula, and spinach for the base—wash and dry thoroughly to ensure crispness.
- Cherry Tomatoes (1 cup, halved): Select ripe, vibrant red tomatoes; halve them just before assembling to maintain their juicy texture.
- Cucumber (1 medium, sliced): Choose a firm English cucumber; slice into thin rounds for a refreshing crunch that complements the greens.
- Red Onion (½ medium, thinly sliced): Peel and slice thinly to add a sharp, tangy bite—rinse slices under cold water if you prefer a milder flavor.
- Gorgonzola Cheese (½ cup, crumbled): Opt for high-quality, creamy Gorgonzola; crumble by hand for even distribution as a savory topping.
- Toasted Almonds (¼ cup, roughly chopped): Toast in a dry skillet over medium heat for 3-4 minutes until golden; chop coarsely for a nutty contrast.
- Vinaigrette Dressing (½ cup, homemade or store-bought): Whisk together ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and salt to taste—prepare fresh for that tangy, signature Bonefish Grill vibe.
Instructions
We make recreating the Bonefish Grill House Salad straightforward with these step-by-step instructions so you can enjoy its fresh crisp greens and tangy flavors at home. Let’s dive into the process using the ingredients we listed earlier.
Prep the Vegetables
Start by washing and preparing the fresh vegetables to ensure they deliver the signature crisp texture of the Bonefish Grill House Salad.
- For the mixed greens (6 cups), rinse them under cold water in a colander then pat dry with a clean towel or spin in a salad spinner to remove excess moisture and keep them vibrant and crunchy.
- Slice the cucumber (1 medium, about 1 cup sliced) into thin rounds using a sharp knife for even pieces that add a refreshing cool bite.
- Halve the cherry tomatoes (1 cup) with a paring knife to release their juicy sweetness and enhance the salad’s burst of flavor.
- Thinly slice the red onion (1/2 medium, about 1/4 cup) into delicate rings to provide a mild sharp contrast without overwhelming the dish.
This preparation ensures every element retains its optimal freshness and contributes to the salad’s lively mix of textures.
Make the Dressing
Now we craft a simple yet zesty vinaigrette dressing that captures the tangy essence of the Bonefish Grill House Salad and ties all the flavors together.
- In a small bowl whisk together 1/4 cup extra-virgin olive oil 2 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard and 1/2 teaspoon honey until the mixture emulsifies into a smooth glossy liquid.
- Finely chop 1 garlic clove and add it along with a pinch of salt and black pepper then stir vigorously to infuse the dressing with aromatic depth and a balanced tang.
- Taste and adjust seasoning as needed—perhaps adding a squeeze of fresh lemon juice for extra brightness—to achieve that signature Bonefish Grill punch.
This homemade dressing elevates the salad with its bold yet harmonious blend of acidity and herbs.
Assemble the Salad
Finally we combine everything to build a visually appealing and flavorful Bonefish Grill House Salad that’s perfect for any occasion.
- In a large salad bowl layer the prepared mixed greens as the base then scatter the sliced cucumber cherry tomatoes and red onion on top for a colorful vibrant display.
- Crumble 1/2 cup Gorgonzola cheese over the vegetables and sprinkle 1/4 cup toasted almonds for added nutty crunch and creamy contrast.
- Drizzle 2-3 tablespoons of the vinaigrette dressing over the salad and gently toss with salad tongs to coat every leaf evenly ensuring the flavors meld without wilting the greens.
- Serve immediately to preserve the fresh crispness and enjoy the delightful interplay of tangy cheese crunchy nuts and juicy tomatoes in every bite.
Tools and Equipment
To recreate our Bonefish Grill House Salad with precision and ease, we rely on a few essential tools and equipment. These items help us prepare the fresh greens, craft the zesty vinaigrette, and assemble the salad efficiently, ensuring every step is straightforward and effective.
Here’s a curated list of the key tools, organized by their use in the recipe process:
- Cutting Board: A sturdy, non-slip cutting board is crucial for safely slicing the cucumber, halving the cherry tomatoes, and thinly cutting the red onion. We recommend a large wooden or plastic one to provide ample space and minimize mess.
- Chef’s Knife: Our go-to chef’s knife delivers clean, precise cuts for prepping vegetables, enhancing their crisp texture and presentation. Opt for a sharp, 8-inch blade to make quick work of the ingredients without bruising the greens.
- Measuring Cups and Spoons: Accurate measurements are key to balancing flavors in the vinaigrette, so we use measuring cups and spoons for ingredients like olive oil, vinegar, and honey. This ensures our dressing turns out tangy and perfectly seasoned every time.
- Mixing Bowls: We need at least two mixing bowls—one for tossing the salad greens and another for whisking the vinaigrette. Choose glass or stainless steel options for easy cleaning and to avoid any flavor transfer.
- Whisk: A reliable whisk helps us emulsify the olive oil, white balsamic vinegar, Dijon mustard, and other dressing components into a smooth, cohesive mixture, elevating the salad’s vibrant taste.
- Salad Spinner or Colander: For maintaining the crispness of mixed greens, we swear by a salad spinner to wash and dry them thoroughly, or a fine-mesh colander as a budget-friendly alternative. This step prevents watery salads and preserves that fresh-from-the-grill feel.
- Toaster Oven or Baking Sheet: To add crunch to the toasted almonds, we use a toaster oven for even toasting or a rimmed baking sheet if using a conventional oven. This tool ensures the nuts achieve a golden-brown finish without burning.
With these tools in hand, we can seamlessly transition from prepping ingredients to serving a restaurant-quality Bonefish Grill House Salad that delights the senses with its crisp textures and bold flavors.
Make-Ahead Instructions
To help you prepare our Bonefish Grill House Salad with ease, we recommend making certain components ahead of time. This approach saves time on busy days while preserving the salad’s fresh, crisp flavors and textures. Below, we outline the key steps for prepping in advance, ensuring your salad remains vibrant and ready to assemble when needed.
Prepping Vegetables and Ingredients
You can prepare the vegetables up to 24 hours in advance to maintain their crunch without sogginess. Start by washing and drying the mixed greens, cherry tomatoes, cucumber, and red onion thoroughly. Slice the cucumber into thin rounds and halve the cherry tomatoes to prevent excess moisture release. Store these prepped items separately in airtight containers in the refrigerator. For the red onion, thinly slice it and soak in cold water for 10 minutes to mellow its sharpness before draining and storing.
Making the Vinaigrette Dressing
Our zesty vinaigrette can be made up to 3 days ahead, allowing flavors to meld beautifully. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, and salt and pepper to taste. Once emulsified, transfer the dressing to a sealed jar or bottle and shake well before refrigerating. Remember to let it sit at room temperature for 10-15 minutes before using to enhance its tangy profile and ease of pouring.
Toasting Almonds and Handling Cheese
Toast the almonds in advance for that perfect nutty crunch. Spread 1/4 cup of almonds on a baking sheet and toast in a preheated oven at 350°F for 5-7 minutes until golden. Let them cool completely, then store in an airtight container at room temperature for up to 1 week. For the Gorgonzola cheese, crumble 1/2 cup fresh cheese and keep it wrapped in the refrigerator for up to 2 days to retain its creamy texture.
Storage Tips and Timeline
To ensure optimal freshness, follow this simple timeline:
| Component | Make-Ahead Time | Storage Method | Key Tip |
|---|---|---|---|
| Prepped Vegetables | Up to 24 hours | Airtight containers in fridge | Pat dry to avoid wilting |
| Vinaigrette | Up to 3 days | Sealed jar in fridge | Shake before use |
| Toasted Almonds | Up to 1 week | Airtight container at room temp | Cool fully before storing |
| Crumbled Cheese | Up to 2 days | Wrapped in fridge | Use quickly after crumbling |
By following these steps, we guarantee your Bonefish Grill House Salad components stay fresh and flavorful, allowing you to assemble and serve with confidence whenever the moment arises.
Conclusion
We’ve shared this Bonefish Grill House Salad recipe to help you bring restaurant-quality freshness home. It’s a versatile dish that elevates everyday meals with ease.
We’re excited for you to experiment and make it your own so you can enjoy those vibrant flavors anytime. Let’s keep the conversation going in the comments.
Frequently Asked Questions
What are the key ingredients in the Bonefish Grill House Salad?
The main ingredients include mixed greens, cherry tomatoes, cucumber, red onion, Gorgonzola cheese, toasted almonds, and a homemade vinaigrette. Freshness is key—wash greens thoroughly, halve tomatoes for even bites, and thinly slice onions to avoid overpowering flavors. This combination delivers the salad’s signature crisp and tangy taste at home.
How do I prepare the Bonefish Grill House Salad?
Start by washing and prepping veggies: slice cucumber, halve tomatoes, and thinly slice onion. Make the vinaigrette by whisking olive oil, white balsamic vinegar, Dijon mustard, honey, garlic, and seasonings. Layer greens with prepped ingredients, add cheese and almonds, then drizzle dressing. It takes about 15-20 minutes and serves 4-6 people easily.
What tools do I need to make this salad?
You’ll need a cutting board and sharp knife for chopping veggies, measuring cups and spoons for the dressing, a mixing bowl for tossing, and a whisk for emulsifying. A salad spinner helps dry greens to keep them crisp, and a toaster oven works for almonds. These basics ensure a smooth, restaurant-quality prep.
Can I make the Bonefish Grill House Salad ahead of time?
Yes, prep veggies up to 24 hours in advance and store in airtight containers. Soak red onions to reduce sharpness. Make vinaigrette 3 days ahead for better flavor melding, and toast almonds up to a week early. Use Gorgonzola within 2 days. Assemble just before serving to maintain crispness and freshness.
Is the Bonefish Grill House Salad healthy?
Absolutely, it’s packed with fresh greens, veggies, and nuts, providing vitamins, fiber, and healthy fats. The vinaigrette uses olive oil and minimal honey, keeping it light. A serving is under 300 calories, but watch portions of cheese and almonds. It’s a nutritious, flavorful option for everyday meals or gatherings.
How can I customize the Bonefish Grill House Salad?
Feel free to swap ingredients based on preference—use feta instead of Gorgonzola for a milder taste, or add avocado for creaminess. For protein, include grilled chicken or shrimp. Adjust the vinaigrette with more honey for sweetness or extra vinegar for tang. This keeps the salad versatile while retaining its fresh appeal.