Simple Garden Salad with Red Wine Vinaigrette

Name: Simple Garden Salad with Red Wine Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 cups, loosely packed (200 g) mixed salad greens (such as spring mix, romaine, and green leaf lettuce), washed, spun dry, and torn into bite-size pieces if large; 1 medium (about 10 oz) (280 g) English cucumber, halved lengthwise if seedy, then sliced into ¼-inch (6 mm) half-moons; 1½ cups (225 g) cherry or grape tomatoes, halved (quartered if large); ¼ medium (40 g) red onion, sliced paper-thin into half-moons; 1 large (about 5 oz) (140 g) medium carrot, peeled and coarsely grated or shaved into ribbons; 3 tablespoons (45 ml) red wine vinegar; 1 teaspoon (5 g) Dijon mustard; 1 teaspoon (7 g) honey; 1 small clove (3 g) garlic clove, finely grated or minced to a paste; ¼ cup plus 2 tablespoons (90 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt, plus more to taste; ¼ teaspoon (½ g) black pepper, freshly ground, plus more to taste

From the MyKitchenBank Kitchen

A crisp, colorful garden salad of mixed greens, cucumber, tomato, red onion and carrot, tossed in a quick homemade red wine vinaigrette that clings to every leaf.

Prep: 20 min
Cook: —
Wait: 10 min
Total: 30 min
Makes: 4 side-salad servings (about 8 cups / 1.9 L salad)

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Ingredients

4 servings

For the salad
8 cups, loosely packed (200 g) mixed salad greens (such as spring mix, romaine, and green leaf lettuce), washed, spun dry, and torn into bite-size pieces if large
1 medium (about 10 oz) (280 g) English cucumber, halved lengthwise if seedy, then sliced into ¼-inch (6 mm) half-moons
1½ cups (225 g) cherry or grape tomatoes, halved (quartered if large)
¼ medium (40 g) red onion, sliced paper-thin into half-moons
1 large (about 5 oz) (140 g) medium carrot, peeled and coarsely grated or shaved into ribbons
For the vinaigrette
3 tablespoons (45 ml) red wine vinegar
1 teaspoon (5 g) Dijon mustard
1 teaspoon (7 g) honey
1 small clove (3 g) garlic clove, finely grated or minced to a paste
¼ cup plus 2 tablespoons (90 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, freshly ground, plus more to taste

Equipment (7)

Large salad bowl (at least 4-quart / 4 L)
Salad spinner or clean kitchen towels
Chef's knife and cutting board
Vegetable peeler
Small jar with a tight lid (8 oz / 240 ml) or a small bowl and whisk
Measuring cups and spoons
Salad tongs

Steps

Before you start

Chill the greens and vegetables in the fridge until you're ready to use them; cold produce stays crisper.
Greens must be completely dry before dressing, or the vinaigrette will slide off and the salad will turn watery.
Dress the salad right before serving. The dressing can be made ahead, but the salad should not be tossed until the last minute.

1
Soak the onion
- Place the thinly sliced red onion in a small bowl and cover with cold water.
- Let it sit for 10 minutes while you prep everything else.
- This mellows its sharp bite and keeps it crisp.
- Drain well and pat dry before using.
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Ready when: Onion slices look slightly translucent and smell milder
Tip: Skip the soak if you like a strong onion flavor.
2
Dry the greens
- If your greens are not pre-washed, rinse them in cold water and spin in a salad spinner until no water droplets remain.
- If you have no spinner, blot gently between clean kitchen towels.
- Tear any large leaves into bite-size pieces and place in the large salad bowl.
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Ready when: Leaves feel dry to the touch, with no water pooling in the bottom of the bowl
Tip: Wet leaves repel dressing and dilute the flavor.
3
Prep the vegetables
- Slice the cucumber into ¼-inch (6 mm) half-moons.
- Halve the tomatoes (quarter any larger than a grape).
- Peel the carrot, then grate it on the large holes of a box grater or shave it into ribbons with a peeler.
- Keep the cut vegetables in a separate bowl or on the board for now.
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Ready when: Pieces are fairly uniform in size so every forkful has a bit of everything
Tip: Scoop out watery cucumber seeds with a spoon if the cucumber is large and seedy.
4
Mix the vinaigrette
- In a jar, combine the red wine vinegar, Dijon, honey, grated garlic, salt, and pepper.
- Add the olive oil, screw the lid on tightly, and shake hard for 20 to 30 seconds.
- (Or whisk the vinegar mixture in a bowl, then slowly drizzle in the oil while whisking constantly.)
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Ready when: Dressing looks creamy and thick, with no separate layer of oil
Tip: Dijon acts as an emulsifier. Don't skip it if you want a dressing that stays blended.
5
Taste and adjust
- Dip a lettuce leaf into the dressing and taste.
- If too sharp, add ¼ teaspoon more honey.
- If too oily, add 1 teaspoon vinegar.
- If flat, add a pinch more salt.
- Shake again after any adjustment.
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Ready when: Bright and tangy, balanced by gentle sweetness, and well seasoned on a leaf
Tip: Taste on a leaf, not a spoon. Salad greens dilute the seasoning, so the dressing should taste slightly bold on its own.
6
Assemble the salad
- Add the cucumber, tomatoes, carrot, and drained onion to the bowl of greens.
- Layer them on top without mixing yet.
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Ready when: All vegetables sit loosely on top of the greens
Tip: Don't dress it until serving time.
7
Dress and toss
- Right before serving, shake the vinaigrette again and drizzle about two-thirds of it over the salad.
- Toss gently with tongs, lifting from the bottom, for about 20 seconds.
- Add more dressing a spoonful at a time if needed.
- Serve immediately.
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Ready when: Leaves are lightly and evenly glossy, with no pool of dressing at the bottom of the bowl
Tip: Start with less dressing. You can add more, but you can't take it away.

Good to know

Tips

Salt the dressing, not the salad: seasoning the vinaigrette ahead means the vegetables don't release water and wilt the greens.
Use a bowl large enough to toss gently; a crowded bowl bruises the leaves and dresses unevenly.
For extra crunch and substance, top with toasted sunflower seeds, croutons, or shaved Parmesan just before serving.
Use a good extra-virgin olive oil; with so few ingredients, its flavor really shows.

Make ahead

"Make the vinaigrette up to 5 days ahead and refrigerate in a sealed jar; let it sit at room temperature for 15 minutes and shake well before using, as the olive oil may solidify when cold. Wash, dry, and cut the vegetables up to 1 day ahead and store them separately in airtight containers lined with paper towels."

Storage & reheating

"Dressed salad is best eaten immediately and does not keep well. Undressed salad keeps in the fridge in an airtight container lined with a paper towel for up to 2 days. Vinaigrette keeps in the fridge for up to 5 days. Not suitable for freezing."

Substitutions

red wine vinegar → white wine vinegar, sherry vinegar, or apple cider vinegar. Use the same amount; flavor will be slightly different but equally tangy.
honey → maple syrup. Use 1 teaspoon; this also makes the dressing vegan.
red onion → thinly sliced scallions or shallot. Use about 2 scallions or 1 small shallot for a milder flavor.
Dijon mustard → whole-grain mustard. Use the same amount for a more rustic, textured dressing.