Fresh Salad with Crisp Veg (Printable)
Vibrant salad of cherry tomatoes, cucumber, bell pepper and greens with a lemon-Dijon vinaigrette — ready in 15 minutes.
# What You'll Need:
→ 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
# How To Make:
01 - Place cherry tomatoes, cucumber, red bell pepper, red onion, and mixed salad greens into a large salad bowl.
02 - Incorporate the crumbled feta cheese and sliced kalamata olives, if desired.
03 - In a small bowl, vigorously whisk olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until the mixture is emulsified.
04 - Drizzle the dressing over the salad and toss gently to coat all components evenly.
05 - Serve immediately for optimal freshness and texture.
# Expert Tips:
01 -
- It takes just minutes to throw together but tastes like a celebration of your local produce section.
- You can tailor it to whatever is in your fridge—each batch is a little unique and full of surprises.
02 -
- If you overdress the greens or wait too long to serve, things can get soggy fast—add dressing at the very last minute.
- That little splash of Dijon mustard really matters; without it, the dressing just doesn’t cling as well or taste as bright.
03 -
- Dry your greens thoroughly so the dressing clings instead of sliding off.
- Halve tomatoes and slice onions as freshly as possible—the flavors are brightest within an hour of prep.