For the Salad:

• 5 ounces Mixed Salad Greens: The base of our salad, mixed greens provide a wonderful variety of textures and flavors. Opt for a blend that includes romaine lettuce for crunch, spinach for tenderness, and maybe some red leaf lettuce or butter lettuce for softer leaves. Pre-washed and pre-cut mixes are incredibly convenient for busy weeknights. Consider organic options if available for enhanced flavor and peace of mind.
• 1 cup Cherry or Grape Tomatoes, halved: These little bursts of sweetness and acidity are essential. Choose ripe, firm tomatoes for the best flavor. Halving them not only makes them easier to eat but also releases their juicy goodness into the salad. If cherry or grape tomatoes aren’t available, you can use a larger tomato, diced into bite-sized pieces, but cherry or grape tomatoes tend to hold their shape and flavor better in salads.
• 1 English Cucumber, thinly sliced: Cucumber adds a refreshing coolness and satisfying crunch. English cucumbers are preferred as they have fewer seeds and thinner skin, meaning you don’t need to peel them. Slicing them thinly allows for even distribution and a more delicate texture throughout the salad. Regular cucumbers can also be used, but you might want to peel them and remove some of the seeds if they are large.
• 1 cup Shredded Carrots: Carrots provide a vibrant color, a touch of sweetness, and a wonderful crunchy texture. Pre-shredded carrots are a time-saver, but you can also shred them yourself using a box grater or food processor. For a slightly different flavor profile, try using rainbow carrots for a visually appealing mix.
• ½ Red Onion, thinly sliced (optional, but recommended): Red onion adds a pungent bite and a beautiful color contrast. Thinly slicing is crucial to avoid overpowering the other flavors. If you find red onion too strong, you can soak the slices in cold water for about 10 minutes to mellow their sharpness. Alternatively, you could use milder shallots or sweet onions.
• ½ cup Bell Pepper, diced (optional): Bell peppers add a delightful crunch and sweetness, as well as vibrant color. Red, yellow, or orange bell peppers work best for sweetness, while green bell peppers offer a slightly more bitter note. Dicing them ensures they are easy to eat and distribute evenly throughout the salad.

For the Simple Vinaigrette Dressing:

• ¼ cup Extra Virgin Olive Oil: The foundation of our vinaigrette, choose a good quality extra virgin olive oil for the best flavor. It provides richness and healthy fats.
• 2 tablespoons Red Wine Vinegar (or Balsamic Vinegar): Vinegar adds the essential tang and acidity that balances the richness of the oil and brightens the flavors of the vegetables. Red wine vinegar offers a classic, sharp flavor, while balsamic vinegar provides a slightly sweeter and more mellow taste. You can also experiment with apple cider vinegar or white wine vinegar.
• 1 teaspoon Dijon Mustard: Dijon mustard acts as an emulsifier, helping to bind the oil and vinegar together, creating a smoother and more cohesive dressing. It also adds a subtle depth of flavor.
• ½ teaspoon Salt: Salt enhances all the flavors in the dressing and the salad. Use sea salt or kosher salt for best results. Adjust to taste.
• ¼ teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a pungent aroma and a subtle spice. Adjust to taste.
• Optional: ½ teaspoon Dried Italian Herbs or Fresh Herbs (such as parsley or oregano, finely chopped): Herbs add another layer of flavor complexity. Italian herbs blend well with the classic vinaigrette, while fresh herbs like parsley or oregano provide a brighter, fresher taste.