Mixed Greens Recipe

Prepare vegetables

Rinse the mixed baby greens thoroughly in cold water and spin or pat dry until mostly free of water. Place the greens in a large mixing bowl and chill briefly if desired (5–10 minutes).

Slice cucumber

Trim the cucumber ends. If the skin is waxed, peel lightly; otherwise leave skin on for color and texture. Slice the cucumber into 1/4-inch rounds or half-moons if preferred. Add the cucumber slices to the bowl with the greens.

Prep tomatoes and onion

Rinse the baby heirloom tomatoes and pat dry. Halve or quarter them depending on size (halves for cherry-size, quarters for slightly larger). Peel and thinly slice the red onion into half-moons; if you want milder onion, soak the slices in cold water for 5 minutes, then drain. Add tomatoes and onion to the bowl.

Add herbs

Chiffonade or roughly chop the fresh herbs and sprinkle them over the assembled salad components.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly to blend the mustard and dissolve the honey.

While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add a pinch more salt or a few drops of vinegar if brighter acidity is desired.

If using a jar, secure the lid and shake vigorously for 10–15 seconds to emulsify.

Dress the salad just before serving. Pour the vinaigrette over the mixed greens, cucumber, tomatoes, onion, and herbs — start with about 2 tablespoons of dressing, then gently toss with salad tongs to coat evenly. Add more dressing a tablespoon at a time if needed, taking care not to overdress.

Transfer the dressed salad to a serving bowl or divide among plates. Serve immediately.