Salads Recipe

Prep vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Trim the ends of the English cucumber, halve it lengthwise and slice into 1/4-inch half-moons (about 2 cups sliced). Halve the cherry tomatoes if large. Thinly slice the red onion into half-moon slivers and separate into rings.

Toast walnuts

Place the chopped walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool on a plate.

Assemble salad

In a large bowl, combine the dried mixed greens, sliced cucumber, cherry tomatoes, and red onion. Sprinkle the crumbled feta, toasted walnuts, and chopped parsley over the top. Toss gently just before serving with the vinaigrette (see below).

In a small bowl or jar, combine the minced garlic, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk briefly to combine. Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, honey, or lemon as needed.

If preparing ahead, refrigerate the dressing in a sealed jar for up to 5 days. Bring to room temperature and shake well before using.

Dress the salad: drizzle about 2–3 tablespoons of vinaigrette over the salad (use more or less to taste) and toss gently to coat. Serve immediately.