Fresh Salad (Printable)
Vibrant mix of cherry tomatoes, cucumber, bell pepper and greens tossed in a 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, 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 It:
01 - Place the cherry tomatoes, cucumber, bell pepper, red onion, and mixed salad greens into a large salad bowl.
02 - Add the crumbled feta cheese and sliced kalamata olives to the vegetables if desired.
03 - In a small bowl, whisk together the 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 with salad servers or clean hands to ensure even coating.
05 - Serve immediately to preserve crispness and vibrant flavors.
# Expert Suggestions:
01 -
- Its the kind of salad that turns a handful of vegetables into something crave-worthy and full of life.
- The quick lemony dressing brings everything together, and you can swap ingredients on a whim.
02 -
- If you add the dressing too early, the greens will wilt before you even sit down—wait until just before serving.
- Letting onions soak in cold water for a few minutes tames their bite and makes the salad more balanced.
03 -
- Always dry your greens well—excess water waters down the dressing and dulls the flavor.
- Letting the salad sit for five minutes (after tossing with dressing) helps everything meld, but don’t wait too long or you’ll lose that perfect crispness.