Mixed Greens, Red Onion, Cucumber, And Cherry Tomatoes Recipe

1. Prep vegetables

Rinse and dry the mixed salad greens thoroughly in a salad spinner or with paper towels; place in a large mixing bowl. Peel (if desired) and thinly slice the red onion into half-moons, measure out 1/2 cup. Cut the English cucumber in half lengthwise and slice each half into 1/4-inch half-moons until you have about 1/2 cup. Halve the cherry tomatoes (or leave whole for presentation) to make about 1 1/2 cups. If using basil, stack leaves, roll tightly and thinly slice (chiffonade) to measure 1/4 cup.

2. Add the sliced red onion, cucumber, cherry tomatoes, and basil (if using) to the bowl with the greens. Season the salad lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper and toss gently to combine; leave dressing off until ready to serve.

3. Make vinaigrette

In a small bowl or jar, whisk together 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (optional), and 1/2 tsp minced garlic. Slowly stream in 6 tbsp extra-virgin olive oil while whisking briskly until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper; taste and adjust sweetness, acidity, or salt as needed. If using a jar, close and shake vigorously for 20–30 seconds.

4. Reserve 2–3 tbsp dressing per serving (about 1/3 cup for the whole salad). Pour the desired amount over the salad right before serving and toss gently to coat evenly.

5. Make lemon pesto dressing

In a small food processor or blender combine 1 cup fresh basil leaves, 2 tbsp fresh lemon juice, 2 tbsp toasted pine nuts (or walnuts), 2 tbsp grated Parmesan (optional), 1/2 tsp minced garlic, and 1/4 tsp salt. Pulse until coarsely combined. With the motor running, stream in 4 tbsp extra-virgin olive oil until a loose, slightly textured emulsion forms. If the dressing is too thick, add up to 1 tbsp water to thin. Season with 1/8 tsp black pepper and taste; add more lemon or salt if needed.

6. Spoon or drizzle the lemon pesto V over the salad (about 2–3 tbsp per serving, or 1/3 cup total for the whole salad) and toss gently to combine just before serving.

7. Divide the dressed salad among plates or bowls. Optionally finish with a light sprinkle of additional grated Parmesan, a few whole toasted pine nuts, or an extra crack of black pepper. Serve immediately.