Garden Selection - Garden Salad Recipe

Prepare Greens

Rinse spring mix, shredded iceberg, and chopped romaine under cold water. Spin or pat dry with paper towels until mostly dry. Place greens in a large mixing bowl and gently toss to combine.

Prep Veggies

Core and dice the tomato into bite-sized pieces. Peel (if desired) and slice the cucumber into 1/4-inch rounds; halve or quarter larger rounds. Thinly slice the red onion into rings or half-moons. Halve the pepperoncini lengthwise and remove seeds if you prefer less heat.

Add the diced tomato, sliced cucumber, thinly sliced red onion, and halved pepperoncini to the bowl with the greens. Toss gently to distribute evenly.

Make Vinaigrette

In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, lemon juice, honey (or sugar), salt, and black pepper. Whisk vigorously or secure the jar lid and shake until the dressing is emulsified and slightly thickened, about 20–30 seconds.

Taste and adjust seasoning: add a pinch more salt, a splash more vinegar for acidity, or a touch more honey for sweetness as desired.

Drizzle the vinaigrette over the salad just before serving — approximately 1 to 2 tablespoons per serving — and toss gently to coat all ingredients evenly.

Upgrade to Greek

If upgrading to a Greek salad, sprinkle the crumbled feta evenly over the tossed salad and lightly dust the dried oregano on top. Toss gently once more to incorporate. Note: charge an additional $2 for the upgrade.

Divide the salad into serving bowls or plates. Serve immediately so greens remain crisp. Offer extra dressing, salt, pepper, and pepperoncini on the side.