Side Salad Recipe

Prepare vegetables

Rinse and spin or pat dry the mixed salad greens until mostly dry, then place them in a large bowl. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred the carrot. Add the tomatoes, cucumber, carrot, and red onion to the bowl with the greens.

Add optional toppings

If using cheese and nuts/seeds, sprinkle the crumbled feta or grated Parmesan and the toasted nuts or seeds over the vegetables. Reserve these if you prefer to add immediately before serving to retain crunch.

In a small bowl or jar, combine the extra-virgin olive oil, lemon juice or red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt, and black pepper.

Whisk vigorously or shake the jar until the dressing emulsifies and becomes slightly thickened and glossy (about 20–30 seconds). Taste and adjust seasoning—add a pinch more salt, pepper or a little more acid if needed.

If you prefer a milder garlic flavor, let the dressing rest for 5 minutes before using to allow flavors to meld.

Just before serving, pour about half of the dressing over the salad bowl and gently toss with salad tongs to evenly coat. Add more dressing to taste (you will likely use 1 to 2 tablespoons per serving).

Divide the salad into 2 side-salad portions, finish with any reserved cheese and nuts, and serve immediately.