Ingredients
Method
- In a small mason jar or bowl, combine olive oil, apple cider vinegar, Dijon mustard, and honey. If using a jar, screw on the lid and shake vigorously for 30 seconds until the mixture emulsifies and looks creamy.
- Rinse your mixed greens under cold water and spin them dry in a salad spinner, or gently pat with paper towels. Tear any large leaves into bite-sized pieces.
- Gently tear basil leaves instead of cutting them with a knife to prevent bruising and bitter flavors. Finely chop the parsley and mince the chives.
- Slice your cherry tomatoes in half and thinly slice the red onion. For kids who find raw onion too strong, soak the sliced onion in cold water for 5 minutes, then drain and pat dry.
- Place the clean, dry greens in a large salad bowl. Sprinkle the fresh herbs, tomatoes, and onion over the top. Add the crumbled feta cheese last. Drizzle with just enough vinaigrette to lightly coat the leaves. Toss gently with clean hands or salad tongs until everything is evenly distributed.
Notes
Store undressed salad components in the refrigerator for up to 3 days in airtight containers. Keep the vinaigrette separate and dress individual portions as needed. The vinaigrette keeps for one week refrigerated and should be shaken before each use. Don't skip drying the greens thoroughly and avoid overdressing. Don't add the dressing until just before serving to prevent wilting.