Crisp romaine and mixed greens form the base of this fresh, crunchy salad, loaded with juicy cherry tomatoes, cool cucumber, thinly sliced red onion, and shredded carrot for a mix of colors and textures in every bite. Briny Kalamata olives add a savory punch if you want them, while a bright, garlicky vinaigrette—whisked from red wine vinegar, Dijon mustard, and good olive oil—ties the whole bowl together. The dressing comes together fast in one jar and emulsifies into something glossy and well-balanced, tangy with just a hint of sweetness. Toss everything together right before serving so the greens stay crisp and every leaf gets coated. It's a simple, produce-forward salad that's easy to build on, and it fits neatly into a vegan spread whether you're serving it as a side or a light meal on its own.
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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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