Garden Salad Recipe

Prepare lettuce and greens

Wash the romaine and mixed baby greens thoroughly in cold water. Spin or pat dry until excess water is removed. Roughly chop or tear the romaine into bite-size pieces and transfer to a large salad bowl.

Halve the cherry tomatoes. Slice the English cucumber into half-moons (about 1/4-inch thick). Remove seeds from the red bell pepper and cut into thin strips or small dice. Peel the carrot and either julienne or use a peeler to make thin ribbons. Thinly slice the red onion into half-moons and separate into rings.

Add the cherry tomatoes, cucumber, bell pepper, carrot, and red onion to the bowl with the greens. Toss gently to combine.

Add the halved Kalamata olives and crumbled feta to the salad bowl. Sprinkle the toasted sunflower seeds (or chopped walnuts) and the chopped parsley over the top. Reserve a small pinch of parsley and a few seeds for finishing, if desired.

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk vigorously (or shake with a lid) until the dressing is emulsified and slightly thickened, about 20–30 seconds.

Taste and adjust seasoning: add a little more salt, pepper, or vinegar as needed to balance acidity and saltiness.

Just before serving, drizzle about 2–3 tablespoons of the dressing over the salad (reserve any extra dressing refrigerated for up to 3 days). Toss gently but thoroughly to coat all components. Taste and add more dressing if needed.

Transfer the tossed salad to a serving bowl or divide among plates. Garnish with the reserved parsley and seeds. Serve immediately.