Fresh Salad, Crisp Greens (Printable View)
Vibrant cherry tomatoes, cucumber, peppers and mixed greens tossed in a lemon-Dijon dressing — 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 (arugula, spinach, 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 Steps:
01 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, and mixed salad greens in a large salad bowl.
02 - Add crumbled feta cheese and sliced kalamata olives, if desired.
03 - In a small bowl, vigorously whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Pour the dressing over the prepared vegetables and gently toss to ensure all components are evenly coated.
05 - Serve immediately to preserve the crisp texture and fresh flavor.
# Expert Advice:
01 -
- You get to show off your prettiest vegetables with almost no effort.
- It’s the kind of salad you actually look forward to eating, which isn’t always the case.
02 -
- Once, I overdressed the salad, and it went soggy faster than I could serve it—use a light hand and taste as you go.
- Making the dressing in the bowl before adding greens helped keep things tidy and saved on washing up.
03 -
- Using a sharp knife makes prepping vegetables quicker and cleaner.
- A squeeze of lemon just before serving adds extra brightness that impresses every time.