Garden Salad Recipe

Prepare greens

Wash the romaine and baby greens thoroughly under cold running water. Spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry. Tear large romaine leaves into bite-sized pieces and combine with baby greens in a large mixing bowl (about 8–10 cup capacity).

Slice vegetables

Core the tomatoes and cut into 8 wedges each (or dice if preferred). Peel the cucumber if desired, then slice into 1/4-inch half-moons. Peel the red onion and slice very thinly into half-moons; if the onion is strong, separate slices and rinse briefly under cold water, then drain to reduce bite.

Assemble

Add the tomatoes, cucumber slices, and red onion to the bowl with the greens. Scatter the pitted olives evenly over the salad. Place the whole or halved pepperoncini on top (reserve a few for garnish). Sprinkle the chopped parsley over everything. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; toss gently to combine, using salad tongs or clean hands so ingredients are evenly distributed.

Portioning

Divide the salad into 4 bowls or plates, or leave in the large bowl for family-style service. Keep the dressing in a separate small bowl or cruet so guests can add as desired.

Make vinaigrette: In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Emulsify: Whisk vigorously for 20–30 seconds or close the jar and shake until the oil and vinegar are well emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or another 1/4 teaspoon honey if you prefer a sweeter dressing. Transfer to a small serving container.

Serve: Serve dressing on the side. Instruct diners to drizzle approximately 1 tablespoon dressing per serving (or to taste) just before eating to keep the greens crisp.