Fresh Garden Salad Recipe

Prepare lettuce

Wash lettuce thoroughly in cold water, spin or pat dry until mostly moisture-free, and tear into bite-size pieces. Place in a large salad bowl.

Prepare tomatoes

Core and cut tomatoes into 1/2-inch wedges (or halve cherry tomatoes). Add to the bowl with lettuce.

Prepare green pepper

Cut the green bell pepper in half, remove seeds and white ribs, then thinly slice into strips or small dice. Add to the salad bowl.

Prepare red onion

Peel and cut the red onion into thin rings or half-moons. If raw onion is too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Toss the lettuce, tomatoes, green pepper, and red onion gently to combine and distribute ingredients evenly.

In a small bowl or jar, combine the red wine vinegar (or lemon juice), Dijon mustard, honey (if using), kosher salt, and freshly ground black pepper.

Whisk while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and becomes smooth. Taste and adjust seasoning: add more salt, pepper, or a little extra vinegar/lemon if needed.

Just before serving, drizzle about half to two-thirds of the vinaigrette over the salad (start with less to avoid overdressing). Gently toss to coat all ingredients evenly. Add more dressing to taste.

If using, sprinkle chopped parsley/basil and crumbled feta or shaved Parmesan over the top. Give one gentle final toss or leave the cheese on top for presentation.

Serve immediately so the lettuce remains crisp.