Tossed Salad Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry with towels). Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Remove seeds and stem from the red bell pepper and cut into thin strips or bite-sized pieces. Thinly slice the red onion into half-moons and separate into rings. Peel and grate or julienne the carrot.

Place the dried greens in a large mixing bowl. Add the prepared cherry tomatoes, cucumber, red bell pepper, red onion, and carrot to the bowl and gently toss once or twice to distribute.

If using nuts, warm a small skillet over medium heat and toast the nuts, shaking the pan and stirring, until fragrant and lightly browned, 2–4 minutes. Remove from heat and let cool. Roughly chop if large (walnuts or almonds).

Add the toasted nuts, crumbled cheese (if using), and chopped fresh herbs to the bowl with the greens and vegetables. Toss gently to combine and distribute evenly.

In a small bowl or jar, combine the red wine vinegar (or lemon juice), Dijon mustard, honey or maple syrup, minced garlic, kosher salt, and black pepper. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking briskly (or add oil to the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning with additional salt, pepper, or a touch more vinegar or honey as desired.

Just before serving, pour the vinaigrette over the salad — start with about half of the dressing (reserve the rest) — and gently toss the salad with salad tongs or clean hands until everything is lightly coated. Add more dressing if desired, a tablespoon at a time. Transfer to a serving bowl or plate.

Finish with a sprinkle of the reserved toasted nuts and an extra pinch of chopped fresh herbs. Serve immediately so the greens stay crisp.