Tossed Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Tear larger leaves into bite-sized pieces. Place the dried greens in a large mixing bowl.

Add vegetables and herbs

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, and torn parsley or basil to the bowl with the greens. Toss gently to combine.

Season

Just before serving, season the salad with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste, then add croutons if using.

Combine dressing ingredients

In a small bowl or jar, add 2 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp minced garlic, and 1 tbsp finely minced shallot if using. Whisk briefly to combine.

Emulsify

While whisking continuously, slowly stream in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, close the jar and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add 1/4 tsp salt and 1/8 tsp freshly ground black pepper, then taste and adjust acidity or sweetness by adding more balsamic vinegar or honey in 1/2 tsp increments if desired.

If dressing is made ahead, store refrigerated in a sealed container for up to 5 days. Bring to room temperature and shake or whisk before using.

Dress the salad just before serving: drizzle about 2–3 tablespoons of the balsamic dressing over the prepared salad (use more or less to taste). Toss gently and evenly to coat the greens and vegetables without wilting them.

Transfer to a serving bowl or individual plates, finish with an extra sprinkle of freshly ground black pepper if desired, and serve immediately.