Fresh Garden Salad with Italian Vinaigrette

This salad is light, crisp, and perfect as a healthy side dish or a refreshing appetizer.

I. Ingredients

The Base (The Salad):

• Mixed Greens: 4 cups (A blend of Butter Lettuce, Romaine, and Red Radicchio for that purple pop).

• Tomatoes: 2 medium vine-ripened tomatoes, cut into wedges (or 1 cup of cherry tomatoes halved).

• Red Onion: 1/4 small red onion, very thinly sliced into half-moons.

• Optional Crunch: Cucumber slices or croutons (though not pictured, they pair well).

The Dressing (Zesty Vinaigrette):

• Olive Oil: 3 tablespoons (Extra Virgin).

• Red Wine Vinegar: 1 tablespoon (or Lemon juice).

• Dijon Mustard: 1/2 teaspoon (to emulsify).

• Dried Oregano: 1/4 teaspoon.

• Salt & Black Pepper: To taste.

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II. Step-by-Step Instructions

1. Prepare the Greens: Wash the lettuce and radicchio thoroughly in cold water. Use a salad spinner to dry them completely. Pro tip: Dry leaves ensure the dressing sticks rather than pooling at the bottom. Tear the leaves into bite-sized pieces.

2. Prep the Vegetables:

   • Slice the tomatoes into even wedges.

   • Slice the red onion thinly. If you find raw onion too "sharp," soak the slices in ice water for 5 minutes, then pat dry.

3. Make the Dressing: In a small jar or bowl, whisk together the olive oil, vinegar, Dijon mustard, oregano, salt, and pepper until the mixture is thick and well-combined.

4. Assemble: Place the mixed greens in a large wooden bowl (like the one in the photo). Add the tomato wedges and red onion slices on top.

5. Toss and Serve: Just before serving, drizzle the dressing over the salad. Use wooden salad tongs to toss gently so every leaf is lightly coated.

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III. Chef's Tips for Success

• Temperature: Chill your salad bowl in the fridge for 15 minutes before assembling to keep the greens extra crisp.

• Seasoning: Don't forget a final crack of fresh black pepper on top right before serving for visual appeal and aroma.

• Variety: To make this a full meal, you can add grilled chicken, chickpeas, or a sprinkle of feta cheese.