Tossed Salad Recipe

Prepare greens

Wash the mixed salad greens thoroughly under cold running water. Spin or pat dry with clean towels until mostly dry. Tear larger leaves into bite-sized pieces and place them in a large mixing bowl.

Prepare vegetables

Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons to measure about 1/2 cup. Seed, core and thinly slice the red bell pepper to equal about 1/2 cup. Peel and grate or julienne the carrot to equal about 1/2 cup. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder onion flavor; drain and pat dry.

Combine salad components

Add the halved cherry tomatoes, sliced cucumber, bell pepper, grated carrot, and drained red onion to the bowl with the greens. Add the chopped parsley and crumbled feta or shaved parmesan if using. Gently toss to distribute ingredients evenly.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously for 20–30 seconds until the dressing emulsifies (or put a lid on the jar and shake vigorously for 20–30 seconds). Taste and adjust seasoning — add more salt, pepper, lemon, or a touch more honey to balance acidity if needed.

Just before serving, pour the dressing over the salad (start with about three-quarters of the dressing and reserve the rest). Gently toss the salad with tongs or salad servers until leaves and vegetables are lightly and evenly coated. Add more dressing to taste if needed.

Serve immediately so the greens stay crisp. Leftover dressing can be refrigerated in a sealed container for up to 5 days; store the undressed salad components separately in the refrigerator for up to 2 days for best texture.