Side Large Garden Salad Recipe

Wash and Dry Greens

Rinse mixed salad greens and shredded iceberg lettuce in cold water. Use a salad spinner to remove excess water, or pat dry thoroughly with clean kitchen towels or paper towels. Excess moisture will dilute the dressing and make the salad soggy.

Prepare Vegetables

Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds. Thinly slice the red onion and soak in cold water for 5 minutes if you want milder onion flavor, then drain. Peel and julienne or shred the carrot. Thinly slice radishes if using.

Combine the washed and dried greens, shredded iceberg, cherry tomatoes, cucumber, red onion, carrot, and radishes in a large mixing bowl. Toss gently to distribute ingredients evenly.

Emulsify Vinaigrette

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, black pepper, and lemon juice (if using). Whisk or shake until combined. Slowly stream in the extra-virgin olive oil while whisking constantly to emulsify. Taste and adjust seasoning—add a pinch more salt, pepper, or honey if needed.

If preparing ahead, store the vinaigrette in a covered jar in the refrigerator for up to 3 days. Bring to room temperature and shake before using.

Just before serving, drizzle about half of the vinaigrette over the salad (start with less; you can always add more). Toss gently to coat evenly. Add more dressing to taste.

Sprinkle the crumbled feta or shaved Parmesan over the salad, followed by the toasted sunflower seeds or chopped walnuts, chopped parsley, and torn basil leaves if using.

Taste and adjust final seasoning with extra salt, pepper, or a squeeze of lemon if desired. Serve immediately as a side salad.