Mixed Green Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Rinse tomatoes, cucumber, celery, radishes, pepperoncini, and parsley under cold water and pat dry.

Half the cherry tomatoes. Trim the cucumber, slice in half lengthwise and cut into thin half-moons (about 1/8–1/4 inch thick). Thinly slice the red onion into half-moons. Thinly slice the radishes and celery. Slice pepperoncini into rings or strips. Pit (if needed) and halve the olives.

In a large bowl, combine 3 cups of the dried mixed greens with the halved tomatoes, cucumber half-moons, sliced red onion (about 1/4 cup), sliced celery, radish slices, pepperoncini, and olives. Toss gently to distribute evenly.

Season the assembled salad lightly with a pinch of salt and a few grinds of black pepper if serving immediately. Hold off on heavy seasoning if serving later to avoid drawing moisture from greens.

Sprinkle chopped parsley over the top as an optional garnish.

Make dressing

In a small bowl, whisk together 1 tablespoon plus 1 teaspoon (1.5 tbs) red wine vinegar and 1/2 tablespoon fresh lemon juice with 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey or maple syrup until combined.

Add 3 tablespoons extra-virgin olive oil in a thin stream while whisking vigorously to emulsify the dressing. Stir in 1/4 teaspoon minced garlic, 1/4 teaspoon dried oregano, and season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as desired (add another 1/2 tsp honey or 1/2 tsp vinegar if needed).

If preparing ahead, store the vinaigrette in a small covered container or jar in the refrigerator for up to 3 days; bring to room temperature and re-whisk before using.

Right before serving, drizzle about 2 tablespoons of the vinaigrette over the salad (reserve extra to serve on the side). Toss the salad gently until the greens are lightly coated. Taste and adjust salt and pepper as needed.