Mixed Greens Vinaigrette Recipe

Prepare vegetables

Rinse and spin-dry the mixed greens thoroughly. Pat dry any remaining moisture with a clean towel. Core and seed the sweet red bell pepper, then cut into 1/4-inch strips or bite-size pieces. Halve the cherry tomatoes. Peel (if desired) and thinly slice 1/2 cucumber into half-moons. Thinly slice the red onion into rings or thin half-moons and separate into loose pieces.

Combine the mixed greens, sliced red pepper, cherry tomatoes, cucumber, and red onion in a large salad bowl. If using, sprinkle the crumbled feta or shaved Parmesan on top just before tossing or serving.

Mince shallot and garlic

Peel and finely mince the shallot so it yields about 1 tablespoon. Mince the garlic finely (about 1/2 teaspoon).

Emulsify dressing

In a medium bowl or a jar with a tight lid, combine the red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, and fresh lemon juice. Whisk or shake vigorously to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the vinaigrette is emulsified and slightly thickened.

Season

Stir in the salt and black pepper, then taste and adjust: if too sharp, add another 1/2 teaspoon honey; if too flat, add another 1/2 tablespoon red wine vinegar or a squeeze of lemon. If using, mix in the chopped fresh parsley.

Rest

Let the vinaigrette sit for 5–10 minutes at room temperature to allow the shallot and garlic flavors to mellow and meld.

Shake or whisk briefly again before using to re-emulsify.

Right before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (about 1/3–1/2 tablespoon per serving) and toss gently to coat. Taste one portion and add more dressing if desired but avoid overdressing the greens.

Plate the salad and, if desired, finish with an extra grind of black pepper and a light sprinkle of extra cheese. Serve immediately.