Garden Salad Recipe

Rinse and dry greens

Place mixed salad greens in a large colander or salad spinner. Rinse under cold running water to remove grit. Spin or pat dry thoroughly so dressing will cling and not water down the salad (about 1–2 minutes in a spinner). Transfer to a large serving bowl.

Prepare tomatoes

If using cherry tomatoes, rinse and halve them (about 1 cup halved). If using larger tomatoes, core and dice to yield about 1 cup. Add to the bowl with the greens.

Slice cucumber

Rinse the English cucumber, trim the ends and slice into 1/4-inch rounds or half-moons for 1/2 cup total. If cucumber is watery, scoop out seeds before slicing. Add to the bowl.

Thinly slice onion

Peel the red onion and cut in half. Slice very thin (1–2 mm) and separate into rings. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry. Measure about 1/4 cup and add to the bowl.

Add cheese

Measure 1/2 cup shredded cheddar cheese (or preferred shredded cheese) and set aside to sprinkle on top just before serving.

In a small bowl or jar, combine 3 tablespoons extra-virgin 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 freshly ground black pepper.

Whisk briskly for 20–30 seconds until the dressing emulsifies and appears slightly thickened, or tighten the jar lid and shake vigorously for 30 seconds. Taste and adjust seasoning (add a pinch more salt or a few drops of vinegar if you prefer brighter acidity).

Just before serving, drizzle about half of the dressing (or to taste) evenly over the greens and vegetables in the large bowl. Gently toss using salad tongs or two large spoons until leaves and vegetables are evenly coated. Add more dressing if needed, but start conservatively to avoid sogginess.

Sprinkle the shredded cheddar cheese on top and season with the remaining 1/2 teaspoon kosher salt divided across the salad and 1/4 teaspoon freshly ground black pepper (or to taste). Give one light final toss to distribute the cheese and seasoning.

Serve immediately on chilled plates or bowls to keep the salad crisp. Leftover dressing can be stored in the refrigerator in a sealed container for up to 5 days; dressing will solidify slightly when cold—bring to room temperature and shake before using.