Fresh Garden Salad Recipe

Mince onion and combine base

Finely mince half a small-to-medium Vidalia onion until very small pieces release their sweet juices. Place the minced onion in a medium bowl or jar.

Add acid and mustard

Add 3 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard to the minced onion. Stir to combine and let sit 3–5 minutes — this helps mellow and slightly pickle the onion, softening its raw edge.

Add sweetener and garlic

Whisk in 1 teaspoon honey (or maple syrup) and 1/2 teaspoon minced garlic until evenly distributed.

Emulsify oil into dressing

While whisking constantly (or using a jar with a tight lid), slowly stream in 1/2 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. If using a jar, add the oil, close, and shake vigorously for 20–30 seconds.

Season and finish

Stir in 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 2 tablespoons finely chopped fresh herbs (chives, parsley, or dill). Taste and adjust seasoning. If the vinaigrette is too sharp, add up to 1 tablespoon water to loosen and mellow the flavor. Let the vinaigrette rest for 10–15 minutes at room temperature for flavors to meld.

Prepare produce

Wash and thoroughly dry 6 cups mixed salad greens. Halve 1 cup cherry tomatoes, thinly slice 1 cup cucumber (plus 1/2 cup optional English cucumber), shred or julienne 1/2 cup carrot, thinly slice 1/4 cup radishes, and dice 1 avocado if using. Place all prepared vegetables in a large salad bowl.

Add toppings

Sprinkle 1/2 cup crumbled feta and 1/4 cup toasted nuts or seeds over the salad if using.

Dress the salad

Right before serving, give the Vidalia onion vinaigrette one last whisk or shake. Drizzle about 3–4 tablespoons of vinaigrette over the salad (reserve extra in case guests want more). Gently toss the salad with salad tongs until ingredients are evenly coated.

Serve

Taste and add additional salt or pepper if needed. Serve immediately so greens stay crisp. Leftover vinaigrette can be refrigerated in an airtight container for up to 5 days — bring to room temperature and shake before using.