Classic Garden Salad Recipe

Prep the vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels; place in a large salad bowl. Rinse the cucumber and tomatoes. Peel a thin strip from the cucumber if desired, then slice crosswise into 1/4-inch (6 mm) rounds; if using a large cucumber, halve the rounds. Core and quarter the tomatoes, then slice each quarter into 1/2-inch pieces. Peel the red onion, cut in half pole-to-pole, and slice very thinly into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Add the sliced cucumber, tomatoes, and red onion to the bowl with the greens. Chop the fresh parsley and sprinkle over the salad if using. Season the assembled salad with the measured kosher salt and 1 tsp freshly ground black pepper, but hold off on tossing until after dressing is added.

Make the vinaigrette

Peel and finely mince the garlic clove (or grate it). In a small bowl or jar, combine 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), the minced garlic, a pinch of salt, and a pinch of freshly ground black pepper. Whisk or shake to blend.

While whisking continuously, slowly drizzle in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add a little more salt, pepper, or honey to balance acidity if needed.

If making ahead, store the dressing refrigerated in an airtight container for up to 3 days and bring to room temperature before using; shake or whisk to recombine before dressing the salad.

Just before serving, drizzle the vinaigrette over the salad—start with about half of the dressing (roughly 1.5 tbsp) and toss gently but thoroughly with salad tongs to coat the greens and vegetables evenly. Taste and add more dressing if desired.

Transfer to individual plates or serve family-style. Finish with a final grind of black pepper if desired, and additional parsley for garnish. Serve immediately.