Classic Tossed Salad Recipe

Mixed greens: A blend of various leafy greens, providing a mix of textures and flavors.

Cherry tomatoes: Small, sweet tomatoes that add a burst of juiciness and color.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp, tangy flavor that complements the other ingredients.

Olive oil: A healthy fat that forms the base of the dressing.

Balsamic vinegar: Adds a sweet and tangy depth to the dressing.

Salt: Enhances the flavors of the salad.

Freshly ground black pepper: Adds a bit of heat and complexity to the dish.

When preparing the mixed greens, ensure they are thoroughly washed and dried to prevent excess moisture, which can dilute the dressing. Use a salad spinner to remove water efficiently. For the cherry tomatoes, halving them allows their juices to blend well with the olive oil and balsamic vinegar. Thinly slicing the red onion ensures a balanced distribution of flavor without overpowering the salad. Toss the ingredients gently to avoid bruising the greens and to maintain the salad's crisp texture.

• mixed greens - Substitute with spinach: Spinach provides a similar texture and nutritional profile, making it a great alternative.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that can enhance the overall taste of the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• cherry tomatoes - Substitute with diced regular tomatoes: Diced regular tomatoes can provide the same juicy texture and flavor.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and mild flavor, making it a good alternative.

• sliced cucumber - Substitute with celery slices: Celery adds a different kind of crunch and a slightly different flavor but works well in a salad.

• thinly sliced red onion - Substitute with green onions: Green onions provide a milder onion flavor and a nice color contrast.

• thinly sliced red onion - Substitute with shallots: Shallots offer a sweeter and more subtle onion flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and tanginess.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar adds a different but complementary flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the salad.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and a different kind of spiciness.

• To keep your classic tossed salad fresh, store it in an airtight container. This helps to maintain the crispness of the mixed greens and other vegetables.

• If you plan to enjoy the salad later, consider storing the dressing separately. This prevents the olive oil and balsamic vinegar from making the greens soggy.

• For the best texture, store the salad in the refrigerator. The cool temperature helps to keep the cherry tomatoes, cucumber, and red onion fresh and crunchy.

• If you need to prepare the salad in advance, you can chop the vegetables and store them in separate containers. Combine them just before serving to ensure maximum freshness.

• Freezing a tossed salad is not recommended. The greens and vegetables will lose their texture and become mushy when thawed. Instead, enjoy the salad fresh or store it in the refrigerator for up to 2 days.

• If you have leftover salad, you can refresh it by adding a few more fresh mixed greens and a splash of olive oil and balsamic vinegar before serving.

• To prevent the red onion from overpowering the salad when stored, you can soak the slices in cold water for a few minutes before adding them to the salad. This reduces their sharpness and makes them milder.

• When storing the salad, place a paper towel in the container to absorb any excess moisture. This helps to keep the greens crisp and prevents them from wilting.

• If you want to add some extra flavor to your stored salad, consider tossing in some herbs like basil or parsley just before serving. This adds a fresh burst of taste.

• For a heartier meal, you can add some protein like grilled chicken or shrimp to the salad. Store these separately and mix them in just before eating to keep everything fresh and delicious.

• First, separate the mixed greens from the other ingredients. The greens can become wilted and soggy if reheated, so it's best to keep them fresh.
• Place the cherry tomatoes, cucumber, and red onion in a microwave-safe dish. Drizzle a small amount of olive oil over them to help retain moisture.
• Cover the dish with a microwave-safe lid or a damp paper towel to prevent the vegetables from drying out.
• Microwave on medium power for 30-second intervals, stirring gently between each interval, until the vegetables are warmed through. Be careful not to overheat, as this can make them mushy.
• For an alternative method, you can lightly sauté the cherry tomatoes, cucumber, and red onion in a pan with a bit of olive oil over medium heat. Cook for 2-3 minutes, stirring occasionally, until they are just warmed.
• Once the vegetables are reheated, let them cool slightly before combining them back with the fresh mixed greens.
• Drizzle with a bit more balsamic vinegar and olive oil if needed, and toss gently to mix.
• Season with additional salt and freshly ground black pepper to taste before serving.

• Mixing bowl: A large bowl used to combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Salad tongs: Utensils used to gently toss the salad, ensuring all ingredients are well mixed.

• Measuring cups: Tools used to measure the correct amounts of mixed greens, cherry tomatoes, and cucumber.

• Measuring spoons: Tools used to measure the olive oil and balsamic vinegar accurately.

• Chef's knife: A sharp knife used to slice the cucumber and thinly slice the red onion.

• Cutting board: A surface used to safely cut and prepare the vegetables.

• Salad spinner: A tool used to wash and dry the mixed greens thoroughly.

• Serving bowl: A bowl used to present and serve the salad.

• Pepper mill: A tool used to freshly grind black pepper over the salad.

• Salt shaker: A container used to sprinkle salt to taste over the salad.

Pre-wash and store greens: Wash and dry mixed greens in advance, then store them in an airtight container in the fridge.

Pre-slice vegetables: Slice cucumbers and red onions ahead of time and keep them in separate containers.

Use pre-made dressing: Save time by using a high-quality, store-bought olive oil and balsamic vinegar dressing.

Batch prep: Prepare larger quantities of the salad ingredients and store them separately to quickly assemble fresh salads throughout the week.

Efficient tossing: Use a large mixing bowl to toss the salad quickly and evenly.