Garden Salad Recipe
Fresh greens, tomato, onions, and green peppers
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Ingredients
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Salad
Simple Vinaigrette
Method
Salad
- 1
Prepare vegetables
Wash and spin-dry the mixed salad greens thoroughly; pat any remaining moisture with paper towels. Core and dice the tomato into 1/2-inch pieces. Peel and slice the red onion thinly into rings or half-rings. Remove seeds and stem from the green bell pepper and cut into thin strips or 1/4-inch dice. If using cucumber, peel if desired, halve lengthwise and slice into 1/4-inch half-moons.
- 2
Assemble salad
In a large bowl, place the 5 cups of mixed salad greens. Add the diced tomato, sliced onion, green pepper pieces, cucumber (if using), and chopped fresh parsley. Crumble the feta cheese over the top if using. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper over the ingredients and toss gently to combine so seasoning distributes evenly.
Simple Vinaigrette
- 3
Make vinaigrette
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 (or sugar), 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously (or secure jar lid and shake) until the dressing emulsifies and appears slightly thickened, about 20–30 seconds.
- 4
Dress and serve
Taste the vinaigrette and adjust seasoning if needed. Pour approximately half to two-thirds of the vinaigrette over the assembled salad and toss gently with salad tongs until leaves are coated. Serve immediately, passing remaining vinaigrette at the table for guests to add more if desired.