Farmers Market Recipe

Prepare greens

Wash the mixed field greens thoroughly in cold water. Spin or pat dry until mostly dry (excess water dilutes the dressing). Place the greens in a large salad bowl and gently fluff to separate leaves.

Prep cherry tomatoes

Rinse the cherry tomatoes, remove stems, and halve them. Add the halved tomatoes to the bowl with the greens.

Slice cucumber

Peel the cucumber if desired, then slice lengthwise and thinly crosswise into half-moons (aim for roughly 1/4-inch thick). Add cucumber slices to the salad bowl.

Thinly slice red onion

Peel and cut the red onion in half, then use a sharp knife to slice very thin half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain before adding. Add the onion to the bowl.

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk briefly to dissolve honey and mustard into the vinegar.

Slowly stream in the extra-virgin olive oil while whisking vigorously to emulsify the dressing, or put all ingredients into a lidded jar and shake until well combined and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or honey to balance acidity if needed.

Keep the dressing at room temperature while assembling the salad. If making ahead, store in the refrigerator and bring to room temperature and re-emulsify before using.

Drizzle about half of the dressing over the salad bowl and toss gently but thoroughly to coat leaves and vegetables. Add more dressing as needed to taste (reserve any extra dressing for serving).

If using, sprinkle the crumbled feta or goat cheese and toasted nuts over the tossed salad. Tear and scatter fresh basil leaves on top for brightness.

Serve immediately in individual bowls or family-style from the salad bowl so the greens remain crisp.