Garden Salad With Balsamic Vinaigrette Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Roughly tear any large romaine leaves into bite-sized pieces. Place the dried greens in a large salad bowl.

Prep vegetables

Halve the cherry tomatoes and add to the bowl. Thinly slice the cucumber, red bell pepper, red onion and radishes; add them to the bowl. Julienne or shred the carrot and add it as well. Toss gently to combine so ingredients are distributed evenly.

Add herbs and toppings

Chop the fresh herbs and sprinkle over the salad. If using, add crumbled feta or shaved Parmesan and toasted sunflower seeds or chopped walnuts. Keep the salad chilled until ready to dress (do not dress until just before serving).

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), lemon juice, minced garlic, salt, and pepper. Whisk briefly to dissolve the salt and integrate the mustard.

While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Alternatively, add all vinaigrette ingredients to a jar, secure the lid, and shake vigorously until the dressing is emulsified and slightly thickened.

Taste the vinaigrette and adjust seasoning: add more salt for brightness, more honey for sweetness, or a splash more balsamic for acidity if desired. If the dressing is too sharp, add another 1/2 teaspoon of olive oil or 1/4 teaspoon of honey to balance.

Just before serving, pour the vinaigrette over the salad (start with about half the vinaigrette and toss gently to coat). Add more dressing as needed to lightly dress the leaves—aim for an even, not soggy, coating.

Transfer dressed salad to a serving bowl or plates and finish with a final sprinkle of fresh herbs, an extra crack of black pepper, and any reserved cheese or seeds. Serve immediately.