Green Field Salad Recipe

Prep vegetables

Wash all produce thoroughly. Halve the cherry tomatoes lengthwise or leave whole if small. Peel the English cucumber if desired, then slice in half lengthwise and cut into 1/4-inch half-moons. Thinly slice red onion into half-moons and separate leaves of mixed greens; spin or pat dry.

Combine salad components

In a large bowl, add the mixed salad greens, halved cherry tomatoes, sliced cucumber, sliced red onion and chopped fresh herbs. If using, crumble the feta or goat cheese over the top and sprinkle the toasted seeds or nuts.

In a small bowl or jar, whisk together the fresh lemon juice, Dijon mustard, honey (or maple syrup) and minced garlic until combined.

Slowly stream in the extra-virgin olive oil while whisking continuously (or put the lid on the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the vinaigrette with sea salt and freshly ground black pepper. Taste and adjust: add more salt, pepper, or a little more honey if you prefer a sweeter dressing, or a splash more oil to mellow it.

Reserve about 1 tablespoon of the vinaigrette if you want to dress individual portions later. Pour the remaining vinaigrette over the salad and toss gently but thoroughly to coat all ingredients.

Transfer the salad to a serving bowl or plates, garnish with an extra sprinkle of herbs or cheese if desired, and serve immediately.