Bistro Salad Recipe

Prepare tomatoes

Core and slice the tomatoes into 1/4-inch thick wedges or rounds depending on shape. If using large tomatoes, cut into bite-size wedges. Place the cut tomatoes in a colander, sprinkle with 1/4 teaspoon of salt and let drain for 5 minutes to remove excess juice; blot lightly with paper towel if very wet.

Prepare artichokes

Drain the marinated artichoke hearts well, reserving a tablespoon of the marinade for the vinaigrette if desired. Quarter the artichoke hearts into bite-size pieces and pat dry to avoid watering down the salad.

Assemble greens and other elements

In a large bowl, place the mixed salad greens. Add the drained tomato pieces, quartered artichoke hearts, and croutons. Scatter torn basil leaves if using.

Add Parmesan

Shave about 3 ounces of Parmesan over the assembled salad using a vegetable peeler or microplane for fine shavings. Reserve a few shavings for garnish if desired.

In a small bowl or jar, combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced garlic, and 1/4 teaspoon of the reserved artichoke marinade (optional). Whisk (or shake if using a jar) to blend.

While whisking constantly, slowly drizzle in 6 tablespoons extra-virgin olive oil to emulsify the dressing. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add a little more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

If the dressing seems too sharp, whisk in an extra 1 teaspoon of olive oil or 1/2 teaspoon of honey. The final vinaigrette should be smooth and slightly thickened.

Just before serving, drizzle about 2–3 tablespoons of the white balsamic vinaigrette over the salad (adjust to taste). Toss gently but thoroughly with tongs to coat the greens, tomatoes, artichokes, and croutons without breaking the tomato pieces.

Plate the salad onto individual plates or a large platter. Sprinkle remaining shaved Parmesan on top and add a final grind of black pepper. Serve immediately so croutons remain crisp.