Garden Salad Recipe

Prepare greens and vegetables

Wash the lettuce thoroughly, spin or pat dry, and tear into bite-sized pieces. Place the torn lettuce in a large salad bowl.

Core and cut tomatoes into 1/2-inch wedges and add to the bowl with the lettuce.

Peel and thinly slice the red onion. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Pit and halve the olives (if not already pitted) and scatter them over the salad. Add cucumber slices if using.

Toss gently to combine the vegetables so the salad is evenly distributed and ready for dressing.

Make the dressing

In a small bowl or a jar with a tight lid, combine the red wine vinegar, Dijon mustard, minced garlic, and honey (if using). Whisk or shake until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to the jar and shake vigorously) to emulsify the dressing.

Season with salt and freshly ground black pepper. Taste and adjust: add a bit more vinegar if you want more tang, more oil if too sharp, or a pinch more honey if too acidic.

If you soaked the red onion, make sure it's well-drained before dressing the salad.

Dress and serve

Just before serving, drizzle about two-thirds of the dressing over the salad (reserve the rest to offer extra at the table). Toss gently but thoroughly so the lettuce and vegetables are lightly coated. Sprinkle chopped parsley over the top as a garnish if desired. Serve immediately.