Fresh Salad (Printable)
Crisp cherry tomatoes, cucumber, bell pepper and greens tossed in lemon-Dijon vinaigrette. Ready in 15 minutes.
# Ingredient List:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cucumber, diced
03 - 1 red bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 3 cups mixed salad greens (such as arugula, spinach, or romaine)
→ Optional Additions
06 - 1/4 cup feta cheese, crumbled
07 - 1/4 cup kalamata olives, pitted and sliced
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey
12 - Salt and black pepper, to taste
# Steps:
01 - Place the cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and mixed salad greens in a large salad bowl.
02 - If desired, top with crumbled feta cheese and sliced kalamata olives.
03 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until the mixture is fully emulsified.
04 - Pour the dressing over the vegetables and gently toss to evenly coat all ingredients.
05 - Serve immediately to maintain optimal freshness and texture.
# Expert Tips:
01 -
- This salad turns any leftover veggies in your fridge into something dazzling — no one will ever notice you improvised.
- I find myself coming back to it each week because the dressing turns even the most basic produce into a standout dish.
02 -
- Once I tried making this ahead and the greens went sadly soggy — always wait to dress the salad until just before serving.
- Adding a little extra Dijon was a happy accident; it gave the dressing a tiny kick that everyone adored.
03 -
- Layer your greens at the bottom and pile the denser veggies on top for easier tossing and fewer bruised leaves.
- Grate a little lemon zest into the dressing for a fresh lift that wakes up the flavors even more.