Garden Salad Recipe

Prepare vegetables

Wash all produce thoroughly under cold running water. Spin or pat dry the mixed salad greens until mostly dry to prevent a soggy salad.

Halve the cherry tomatoes and place in a large mixing bowl.

Slice the cucumber into 1/4-inch rounds (or half-moons), peel first if desired, and add to the bowl.

Peel and julienne or shred the carrot and add to the bowl.

Core, seed, and thinly slice the red bell pepper and add to the bowl.

Thinly slice the red onion (for a milder flavor, rinse slices in cold water for 1 minute, then drain) and add to the bowl.

Thinly slice the radishes and add to the bowl.

Add the mixed salad greens and chopped fresh herbs to the bowl. Gently toss the vegetables and greens together to distribute them evenly.

If using, sprinkle the crumbled feta or goat cheese and toasted seeds or nuts on top just before serving to maintain texture.

Make dressing

In a small bowl or jar with a tight lid, combine the lemon juice (or apple cider vinegar), Dijon mustard, honey (or maple syrup), and minced garlic if using. Whisk or shake to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, secure the lid, and shake vigorously for 15–20 seconds.

Season the dressing with salt and freshly ground black pepper, taste, and adjust seasoning. If the dressing is too sharp, add a little more oil or 1/2 teaspoon additional honey to balance. If too flat, add a pinch more salt or 1/2 teaspoon lemon juice.

Let the dressing rest for 5 minutes to allow flavors to marry, or use immediately.

Right before serving, pour about half of the dressing over the salad bowl (reserve the rest for guests to add more). Use tongs to gently toss the salad until all leaves and vegetables are lightly coated.

Transfer the tossed salad to a serving bowl or divide among plates. Sprinkle the reserved optional cheese and toasted seeds or nuts if not already added.

Serve immediately. Pass remaining dressing at the table. Leftover salad is best eaten within a few hours; store dressing separately in the refrigerator for up to 5 days.