Fresh Salads Recipe

Prepare produce

Wash and thoroughly dry the salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, and thinly slice the red onion. Place the greens in a large serving bowl.

Assemble salad

Scatter the halved cherry tomatoes, cucumber slices, and red onion over the greens. Crumble the feta cheese evenly on top and sprinkle the toasted nuts and chopped fresh herbs. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, but hold final seasoning so you can adjust after dressing.

Toss with dressing just before serving: when ready to serve, drizzle the lemon vinaigrette over the salad (about half to three-quarters of the vinaigrette, reserve extra if desired) and gently toss with salad tongs until everything is coated. Taste and adjust seasoning with additional salt and pepper if needed.

Combine ingredients: In a small bowl or jar, add 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.

Emulsify the dressing: Slowly whisk in 6 tbsp extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. If using a jar, add the oil, secure the lid, and shake vigorously for 20–30 seconds. Taste and adjust: if too sharp, add up to 1/2 tsp more honey; if too tart, add a pinch more oil or a small pinch of salt.

Make ahead and store: The vinaigrette can be made up to 3 days ahead and stored in the refrigerator in a sealed container. Bring to room temperature and shake well before using; re-whisk if it separates.