Crisp romaine and mixed greens form the base of this crunchy, colorful salad, piled high with juicy cherry tomatoes, cool cucumber, shredded carrot, and thin ribbons of red onion. Briny Kalamata olives add a salty, savory note that pairs beautifully with the fresh vegetables. The real star is the vinaigrette: red wine vinegar, Dijon mustard, a touch of honey, and grated garlic whisked together, then slowly emulsified with a generous pour of extra-virgin olive oil until glossy and well balanced. It's a quick, no-cook dish that comes together in minutes and delivers big, fresh flavor in every bite. Loaded with vegetables, good olive oil, and simple herbs and pantry staples, this is exactly the kind of everyday plate that fits naturally into a Mediterranean-style way of eating. Serve it as a light lunch or alongside your favorite main for an easy, satisfying side.
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In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, grated garlic, salt, and black pepper. Whisk together until the salt dissolves and the mixture is uniform.
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened. Taste and adjust salt and pepper as needed.
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