Signature Garden Salad Recipe

Prep vegetables

Wash all tomatoes, cucumber, bell pepper, and herbs under cold water. Pat dry with paper towels. Halve the kumato and heirloom tomatoes if large; quarter any very large heirlooms. Halve the cherry tomatoes. Core and remove seeds from the bell pepper, then slice it into thin strips. Slice the cucumber into thin rounds or half-moons.

Assemble greens

In a large salad bowl, place the mixed salad greens. Add torn basil leaves and the chopped parsley, tossing gently to combine.

Combine tomatoes and vegetables

Scatter the prepared kumato, heirloom, and cherry tomatoes evenly over the greens. Add the sliced bell pepper and cucumber, distributing for color and balance.

Add cream cheese

With a spoon, place 6–8 small dollops (about 4 oz total) of soft cream cheese across the salad. Alternatively, use a small ice cream scoop or teaspoon to create uniform quenelles. The cream cheese should be at room temperature so it spreads slightly when dressed.

Season

Lightly sprinkle flaky sea salt (about 1 tsp) and freshly ground black pepper (1/2 tsp) over the assembled salad, focusing on the tomato areas to enhance their flavor.

Dress and toss

Just before serving, drizzle approximately half of the Green Herb Balsamic Sauce over the salad (reserve the rest to offer at the table). Gently toss the salad 2–3 times with tongs to lightly coat ingredients without breaking the cream cheese dollops. Transfer to individual plates or serve family-style with remaining dressing on the side.

Blend dressing

In a blender or food processor, combine 1/2 cup extra-virgin olive oil, 3 tbsp balsamic vinegar, 1 tbsp white wine vinegar, 1/2 cup fresh basil, 1/4 cup fresh parsley, 2 tbsp chives, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp pepper. Pulse until herbs are finely chopped and the mixture is emulsified. If the dressing is too thick, add up to 1 tbsp cold water and pulse once more to reach a pourable but slightly viscous consistency.

Adjust seasoning

Taste the sauce and adjust salt, pepper, or honey as needed. For more acidity, add up to 1 tsp more balsamic; for more brightness, add 1/2 tsp white wine vinegar.

Strain (optional)

For a smoother, restaurant-style sauce, pass the dressing through a fine-mesh sieve into a bowl, pressing with a spoon to extract the herb-infused oil. This step removes larger herb pieces and seeds but is optional if you prefer a rustic herb texture.

Store

Keep the sauce chilled in an airtight container for up to 3 days. Whisk or shake before using if the oil separates.