Fresh Garden Salad with Italian Vinaigrette

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

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):

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.
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.
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.
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.
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.

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.

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