Mixed Greens Salad Recipe
tomatoes, carrots, cucumbers, balsamic vinaigrette
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Ingredients
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Salad
Balsamic Vinaigrette
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel; place in a large salad bowl. Rinse the tomatoes and cucumber under cold water. Pat dry.
- 2
Cut tomatoes
Core and quarter the tomatoes (or cut into 1/2-inch wedges). If using cherry tomatoes, halve them. Place cut tomatoes into the bowl with the greens.
- 3
Peel and shred carrot
Peel the carrot, then either use a box grater or a julienne peeler to shred it into thin matchsticks. Add shredded carrot to the salad bowl.
- 4
- 5
Optional onion
If using red onion, thinly slice and separate into rings; add only a few rings (about 1/4 cup) to the salad to avoid overpowering the other flavors.
- 6
Season greens
Lightly season the assembled vegetables in the bowl with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; toss gently to combine so salt begins to draw out juices for flavor.
Balsamic Vinaigrette
- 7
Combine dressing ingredients
In a small bowl, jar, or measuring cup, combine 1 tablespoon balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), and 1 teaspoon finely minced shallot or minced garlic. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- 8
Emulsify
Whisk vigorously for 20–30 seconds until the mixture emulsifies and thickens slightly. Alternatively, secure a lid on the jar and shake vigorously for 20–30 seconds. Taste and adjust: add a pinch more salt or 1/4 teaspoon more honey if too sharp, or 1/2 teaspoon more balsamic if you want brighter acidity.
- 9
Dress the salad
Right before serving, drizzle about 2–3 tablespoons of the prepared vinaigrette over the salad (start with 2 tablespoons). Toss gently but thoroughly to coat the greens and vegetables evenly. Taste and add more dressing if desired—reserve any extra dressing for serving on the side.
- 10
Garnish and serve
Finish with a tablespoon of chopped fresh parsley if using and a final light grind of black pepper. Serve immediately to keep greens crisp.
