Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, and kosher salt. Warm over medium heat just until sugar and salt dissolve (do not boil). Pour the warm brine over the onions, press to submerge, and let sit at room temperature for at least 15 minutes. For best flavor, chill for 30–60 minutes. Drain before using. If using store-bought pickled onions, skip this step and measure 1 tablespoon.

House-made Citrus Vinaigrette

Emulsify dressing

In a small bowl or jar combine orange juice, lemon juice, vinegar, Dijon mustard, honey (or maple), salt, and pepper. Whisk briefly to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or secure jar lid and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness, more lemon for brightness, or a pinch more salt if needed. Yields about 3 tablespoons (enough for the salad).

Salad Assembly

Wash and spin the mixed organic greens dry. Place 4 cups of greens in a large bowl or individual side-salad bowls.

If using cucumber, thinly slice 1/4 of a cucumber and scatter over the greens. Halve 6 cherry tomatoes and add to the bowl.

Add 1 tablespoon of pickled red onions evenly over the salad. If you made pickled onions earlier, drain them well before adding.

Drizzle approximately 1 to 1.5 tablespoons of the house-made citrus vinaigrette over the salad (start with less; you can always add more). Gently toss the greens to coat evenly, using tongs or salad servers. Avoid overdressing — the goal is a light, bright coating.

Season with flaky sea salt (about 1 teaspoon) and freshly ground black pepper (about 1/4 teaspoon) to taste, then sprinkle optional fresh herbs (about 1 teaspoon) over the top.

Serve immediately as a side salad.