Make the dressing: Whisk together all the dressing ingredients in a serving bowl.
Make the salad: Add all the prepared salad ingredients to the serving bowl and toss until evenly coated. Taste and adjust the seasonings as necessary.
Store covered in the fridge for up to 5 days. Serve over a bed of spinach, on a sandwich, or with pita chips or crackers.
Excerpted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House.