Classic Garden Salad Recipe

Wash and dry greens

Place mixed lettuce in a salad spinner or large bowl. Rinse thoroughly under cold water to remove grit. Spin or pat dry with clean kitchen towels or paper towels until mostly dry. Dry greens help dressing cling and keep the salad crisp.

Prepare tomatoes

If using cherry/grape tomatoes, halve them crosswise. If using larger tomatoes, core and cut into 1-inch wedges. Place prepared tomatoes in a medium bowl.

Slice cucumber

Trim ends of the cucumber. If using an English or Persian cucumber, you can leave the peel on; otherwise peel if desired. Slice the cucumber lengthwise and remove seeds if very seedy, then cut into 1/4-inch half-moons. Add to the bowl with tomatoes.

Thinly slice red onion

Cut the onion in half pole-to-pole. Using a sharp knife, slice as thinly as possible (about 1–2 mm). If raw onion is strong, rinse slices in cold water for 2 minutes and drain. Add to the bowl.

Toss salad base

Place the dried mixed lettuce in a large salad bowl. Add the prepared tomatoes, cucumber, and red onion. Sprinkle the chopped parsley (if using), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper over the salad and gently toss to combine.

In a small bowl or jar with a tight lid combine 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk vigorously or shake the jar until emulsified and slightly thickened. Taste and adjust seasoning.

Just before serving, drizzle approximately 2–3 tablespoons of vinaigrette over the salad (more if you prefer). Toss gently to coat leaves evenly. Serve any extra dressing on the side.

In a small bowl or jar combine 1 tablespoon balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1/4 tsp Dijon mustard (optional), 1/4 tsp honey (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake to combine until emulsified.

Drizzle 2–3 tablespoons over the salad and toss gently. Serve remaining vinaigrette on the side.

If using store-bought, shake the bottle and serve 2–3 tablespoons per salad or pass at the table. For a quick homemade ranch, whisk together 1/4 cup mayonnaise, 2 tbsp buttermilk (or milk + 1/2 tsp lemon juice), 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, and salt and pepper to taste until smooth. Adjust thickness with additional milk if needed.

Spoon 2–3 tablespoons over the salad or serve on the side so guests can add to taste.

Taste the dressed salad and adjust seasoning with additional salt and pepper if needed. Serve immediately so greens remain crisp.

If preparing ahead, keep dressing separate and assemble within 30 minutes of serving to preserve texture.