Tossed Green Salad Recipe

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Halve the cherry tomatoes, peel (if desired) and thinly slice the cucumber into half-moons to yield about 1/2 cup, and thinly slice 1/4 cup red onion. Place all prepared vegetables in a large mixing bowl.

Add cheese and pepperoni

Add the shredded or diced cheese (3/4 cup) to the bowl. Separate or slightly fold the pepperoni slices (12 each) so they distribute evenly, then add them to the greens and vegetables. Toss gently to combine so ingredients are evenly distributed.

Make the dressing: in a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified and smooth. Taste and adjust salt, pepper, or acidity as desired.

Dress the salad: Pour about half of the dressing over the salad and gently toss using salad tongs or two large spoons until leaves are lightly coated. Add more dressing to taste (reserve any extra in the refrigerator for up to 3 days).

Finish and serve: If using, sprinkle 2 tsp toasted pine nuts or chopped walnuts over the top and scatter 1 tbs chiffonaded fresh basil or parsley. Transfer salad to a serving bowl or individual plates and serve immediately so greens remain crisp.