Traditional Tossed Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg lettuce. Cut the head into quarters, then slice or chop each quarter into bite-sized pieces. Rinse under cold water, shake off excess water or spin in a salad spinner, and transfer to a large mixing bowl.

Prep cucumbers

Wash the cucumber. If desired, peel half or all of the skin. Slice the cucumber in half lengthwise, scoop out large seeds if present with a spoon, then thinly slice into half-moons. Add to the bowl with lettuce.

Slice red onion

Peel the red onion and cut off the ends. Slice in half lengthwise, then thinly slice into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain before adding to the salad. Add onions to the bowl.

Add tomatoes and cheese

Rinse the grape tomatoes and pat dry. Leave whole or halve them, depending on preference. Add the tomatoes and shredded cheddar cheese to the bowl.

Finish salad

Tear or roughly chop the fresh parsley and sprinkle over the salad if using. Season the assembled salad lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). Toss gently to combine so ingredients are evenly distributed.

In a small bowl or jar, combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Whisk vigorously until emulsified, or put the lid on the jar and shake until well combined. Taste and adjust seasoning—add a little more vinegar for brightness, a pinch more honey for sweetness, or more salt/pepper to preference.

Just before serving, drizzle the vinaigrette over the salad (start with about half and toss; add more if needed) and toss gently to coat. Serve immediately to keep the iceberg crisp.