This mixed salad includes all of the usual suspects, dressed with a tangy, not too garlicky vinaigrette that may become your house dressing. Do you like other things (beets, garbanzo beans, or carrots) in your salad? Be our guest to change the formula.
Portions: Makes 6 to 8 servings
To make the vinaigrette, whisk the vinegar, basil, garlic, and oregano together in a medium bowl. Gradually whisk in the oil. Season with salt and pepper. Toss the greens, celery, tomato, cucumber, fennel, onion, and olives together in a large bowl. Add the vinaigrette and toss again. Sprinkle with the Parmesan, if using. Serve immediately. Dip a piece of lettuce into vinaigrette to taste and judge the seasoning by itself, the vinaigrette will seem too sour.