Tossed Salad Recipe

Prepare romaine

Trim and discard the root end of the romaine. Separate leaves, rinse thoroughly under cold water to remove grit, and spin or pat dry. Chop or tear into roughly 1- to 1.5-inch pieces and place in a large mixing bowl (about 4–6 quart capacity).

Prepare cucumber

If using an English cucumber, trim the ends and slice lengthwise if desired, then cut into 1/4-inch half-moons. If using a regular cucumber, peel if waxed, halve lengthwise, scoop seeds if watery, and slice. Add to the bowl with the romaine.

Prepare tomatoes

Core and quarter the tomatoes (for Roma) or cut into bite-size wedges for vine-ripe. If tomatoes are large, seed and chop to keep the salad from getting too watery. Add tomatoes to the bowl.

Optional aromatics and herbs

Thinly slice the red onion into half-moons and add 1/4 cup to the bowl if using. Roughly chop the parsley and sprinkle over the vegetables. Toss gently to combine so the ingredients are evenly distributed.

Make the dressing in a small bowl or jar: add the red wine vinegar, Dijon mustard, minced garlic, and honey (if using). Whisk or shake to combine until smooth.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, add the oil to the jar and shake vigorously.

Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust: add more vinegar for brightness, oil for mellowness, or a pinch more honey to soften acidity.

Just before serving, drizzle the dressing over the salad (start with about three-quarters of the dressing) and toss gently with salad tongs until leaves are coated. Add more dressing to taste, then transfer to a serving bowl or plates. Serve immediately.