Garden Salad Recipe

Prepare greens

Inspect the Arcadian mix and remove any wilted leaves. If the mix is pre-washed, spin or pat dry so leaves are dry but not dusty. Place 6 cups of the greens into a large salad bowl.

Prepare tomatoes

Rinse cherry tomatoes, pat dry, and halve them. Add 1.5 cups of halved tomatoes to the bowl with greens.

Prepare cucumber

Peel the English cucumber if desired, then slice in half lengthwise and thinly slice into half-moons (about 1/4-inch). Use the seeds if small; if very seedy, scoop seeds out before slicing. Add slices to the salad bowl.

Combine dressing ingredients

In a small bowl or jar, add 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey (optional), 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, 1/2 tsp lemon zest, and 1 tsp finely chopped lemon thyme leaves.

Emulsify

Whisk vigorously for 20–30 seconds (or shake in a sealed jar for 30 seconds) until the dressing emulsifies and slightly thickens. Taste and adjust seasoning—add more salt, pepper or lemon juice to balance acidity and saltiness.

Toss salad

Just before serving, drizzle about half the dressing (approx. 2 tbs) over the greens and vegetables and toss gently with tongs to coat evenly. Add more dressing as needed to lightly dress the salad without wilting the leaves (reserve any extra dressing for guests to add).

Taste the dressed salad and finish with a light sprinkle of flaky sea salt if desired. Garnish with 3–4 small lemon thyme sprigs tucked into the salad for aroma and presentation. Serve immediately so the Arcadian greens remain crisp.