Garden Salad Recipe

Wash and dry the mixed salad greens and baby spinach thoroughly using a salad spinner or by patting dry with clean kitchen towels. Excess water will dilute the dressing and make the salad soggy.

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber. Peel and julienne or shred the carrot. Thinly slice the red onion and the radishes (if using). Chop the fresh herbs finely.

Place the mixed greens and spinach in a large salad bowl. Add the prepared tomatoes, cucumber, carrot, red onion, radishes and chopped herbs on top, keeping them relatively separated for presentation if desired.

Combine and emulsify

In a small bowl or jar, add the red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt and pepper. Whisk briefly to combine.

While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is emulsified and slightly thickened. Alternatively, close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning—add a pinch more salt, pepper or a little more honey if too tart.

Just before serving, drizzle about two-thirds of the vinaigrette over the salad bowl (you can reserve the remainder for guests to add more). Toss the salad gently but thoroughly with salad tongs until the vegetables are evenly coated.

Sprinkle the crumbled feta (if using) and toasted sunflower seeds or chopped walnuts over the top. Give a final gentle toss or leave the toppings on top for presentation.

Serve immediately on chilled plates or bowls. Pass the remaining vinaigrette at the table for those who want extra. Leftover dressing can be refrigerated in a sealed container for up to 5 days; give it a good shake before using.