Garden Salad Recipe

Prepare produce

Wash and thoroughly dry the mesclun greens using a salad spinner or clean towels to prevent a soggy salad. Core and cut tomatoes into wedges or 1/2-inch pieces. Halve the cucumber lengthwise, scoop seeds if watery, and thinly slice. Peel the red onion, slice very thinly (shave) and separate into rings. Pit and halve the olives if not already pitted.

Assemble

In a large salad bowl, add the dried mesclun mix. Scatter the tomato pieces, cucumber slices, shaved red onion, and halved olives over the greens. Sprinkle the chopped parsley (if using). Season lightly with about 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper to help season the vegetables before dressing.

Make vinaigrette

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), lemon juice (if using), minced garlic (if using), remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk or shake to combine. Slowly stream or whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust: add more honey to soften acidity, more lemon for brightness, or additional salt and pepper as needed.

Dress and toss

Right before serving, pour about half of the vinaigrette over the salad (start with ~3 tablespoons or to taste). Gently toss the salad with salad tongs until all ingredients are lightly coated. Taste and add more vinaigrette if desired. Serve immediately to preserve the greens' texture.

Storage

Leftover vinaigrette keeps refrigerated in a sealed jar for up to 7 days—shake or whisk before using. Store salad components separately (greens and cut vegetables) in the refrigerator and combine just before serving for best freshness.