Garden Salad Recipe

Prepare vegetables

Wash and spin dry the spring lettuce mix thoroughly. Trim large leaves into bite-sized pieces if needed. Place the lettuce in a large serving bowl.

Core and dice the tomato into roughly 1/2-inch pieces; add to the bowl with the lettuce.

Peel (if desired) and finely dice the red onion into small pieces so the flavor distributes evenly; add to the bowl. If using cucumber, slice or dice and add now.

Emulsify dressing

In a small bowl or jar, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, and honey (if using). Season with salt and freshly ground black pepper.

Whisk vigorously for 20–30 seconds (or shake the jar with lid on) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or 1/4 tsp vinegar if you prefer more acidity.

Just before serving, drizzle the dressing over the salad (start with about three-quarters of the dressing and reserve the rest). Gently toss the salad with tongs or salad servers until the leaves are evenly coated. Toss until vegetables are lightly dressed—avoid overdressing.

Scatter torn basil or parsley and sprinkle the shaved Parmesan or crumbled feta over the top, if using. Taste and add more salt, pepper, or the reserved dressing as needed.

Serve immediately to maintain crispness.