Fresh Salad (Printable Version)
Vibrant salad of cherry tomatoes, cucumber, bell pepper and mixed greens with lemon-Dijon vinaigrette.
# 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 freshly ground black pepper, to taste
# How To Make:
01 - Place halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and mixed salad greens in a large salad bowl.
02 - Incorporate crumbled feta cheese and sliced kalamata olives, if desired.
03 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Drizzle the dressing over the salad and toss gently to ensure even coating of all components.
05 - Serve immediately to maintain crispness and optimal flavor.
# Expert Tips:
01 -
- This salad is so vivid and crunchy, no one will guess how quickly you threw it together.
- I find myself making it again and again because there are endless ways to riff with what’s in the fridge.
02 -
- Once, distracted by a conversation, I overdressed the greens and ended up with a soggy mess—always start light with the dressing.
- Prepping onions ahead and soaking them in cold water got rid of the sharp bite and turned skeptics into fans.
03 -
- Chill your serving bowls for an extra crisp, refreshing bite every time.
- Layer the salad so the heartier ingredients sit beneath the delicate greens—they’ll hold up better if you’re not eating immediately.