Tossed Side Salad With Our House Dressing Recipe

Combine ingredients

In a small bowl or jar, add the red wine vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Whisk briefly to combine so the mustard and honey start to emulsify.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing is smooth and slightly thickened. If using a jar, add oil and other ingredients, seal, and shake vigorously for 30 seconds.

Stir in the chopped parsley and dried oregano. Season to taste with salt and freshly ground black pepper. Taste and adjust acidity or sweetness—add an extra 1/2 tsp honey or 1/2 tsp vinegar if needed.

Let the dressing rest 5 minutes at room temperature to allow flavors to meld. Shake or whisk again just before using.

Prepare vegetables

Place the mixed salad greens in a large mixing bowl. Add the halved cherry tomatoes, sliced cucumber, shredded carrots, and thinly sliced red onion. If using, add the crumbled feta (or shredded cheddar) and the toasted seeds or nuts.

Season the vegetables lightly with a pinch of coarse sea salt and a few grinds of freshly ground black pepper. Toss gently to distribute.

Dress and toss

Pour about 1 to 2 tablespoons of the house dressing over the salad (start conservatively — you can always add more). Using two salad forks or tongs, toss the salad gently but thoroughly until all ingredients are lightly coated. Taste and add additional dressing if desired, up to the remaining amount prepared.

Divide the tossed salad into two side-salad portions. Finish with an optional sprinkle of extra cheese or seeds and a final grind of black pepper. Serve immediately.