Boston's Salad Recipe
Mixed greens with red onions, cucumbers, cherry tomatoes, shredded carrots, and croutons. Served with your choice of dressing.
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Ingredients
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Salad
Dressing (choose one or offer choices)
Method
Salad
- 1
Prep the vegetables
Rinse the mixed greens under cold water and spin or pat dry thoroughly. Place in a large salad bowl. Rinse and dry the cherry tomatoes, then halve them. Peel the cucumber if desired, halve lengthwise, remove any large seeds with a spoon, and thinly slice. Thinly slice the red onion and separate the rings. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 5 minutes, then drain and pat dry.
- 2
Assemble the salad
Add the halved cherry tomatoes, sliced cucumber, sliced red onion, and shredded carrots to the bowl with the mixed greens. Gently toss to combine so the ingredients are evenly distributed. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, tossing once more to distribute seasoning.
- 3
Dressing
- 4
Make a basic vinaigrette
In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup (if using), 1/4 tsp minced garlic (if using), 1/8 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously (or shake in a sealed jar) until the dressing is fully emulsified.
- 5
Adjust seasoning and offer choices
Taste the dressing and adjust acidity or sweetness as needed—add more vinegar for tang, more oil to mellow, or more honey for sweetness. If serving multiple guests, offer alternative dressings (ranch, Caesar, balsamic, or blue cheese) on the side so each person can dress to taste.
- 6
Dress and serve
Drizzle the desired amount of dressing over individual plates or over the whole salad and toss gently to coat. Serve immediately so the croutons remain crisp.