Just-a-beginner Recipe

Prepare greens

Rinse the mixed salad greens in cold water, spin or pat dry thoroughly, and transfer to a large salad bowl. Dry greens help the dressing adhere and keep the salad crisp.

Slice tomatoes

Wash the Roma tomatoes and slice each into 6–8 wedges (or into 1/2-inch thick slices if you prefer). Add the tomato pieces to the bowl with the greens.

Prepare pepperoncini and olives

Drain pepperoncini and slice each pepper in half lengthwise (remove seeds if you prefer less heat). Drain the canned black olives and add them to the bowl. If using whole olives, slice into halves or rings for even distribution.

Optional add-ins

If using, add the thinly sliced red onion, crumbled feta or shaved Parmesan, and torn basil leaves to the bowl with the other salad ingredients.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk briefly to blend.

Slowly drizzle in the extra-virgin olive oil while whisking (or secure the jar lid and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a little more honey if desired.

Just before serving, drizzle the vinaigrette over the salad (start with about 2 tablespoons and add more to taste) and gently toss with salad tongs until ingredients are evenly coated. Tossing at the last minute prevents the greens from becoming soggy.

Transfer the dressed salad to a serving bowl or divide among 4 plates. Sprinkle any remaining cheese or a few extra torn basil leaves on top for garnish. Serve immediately alongside your favorite pizza.