Fresh Salad with Crisp Veg (Printable Version)
Crisp cherry tomatoes, cucumber, peppers and mixed greens tossed in a lemon-Dijon vinaigrette. Ready in 15 minutes.
# What You Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 medium cucumber, diced
03 - 1 medium 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 freshly ground black pepper, to taste
# Directions:
01 - Place the cherry tomatoes, diced cucumber, bell pepper, sliced red onion, and mixed salad greens in a large salad bowl.
02 - Add the crumbled feta cheese and sliced kalamata olives to the bowl if desired.
03 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until dressing is emulsified.
04 - Pour the dressing over the salad and gently toss to ensure all components are evenly coated.
05 - Serve immediately to maintain optimal freshness and texture.
# Expert Tips:
01 -
- You’ll secretly appreciate how this salad brings every color of the market right to your bowl, even on busy days.
- What surprised me is how guests always ask for seconds—even the so–called salad skeptics in my life.
02 -
- Once, I made the mistake of overdressing—no one likes soggy salad so take it slow and taste as you go.
- Learning that a quick soak of red onions in cold water makes them milder was game–changing for picky eaters.
03 -
- Cut salads greens by hand instead of with a knife to avoid bruising and wilting.
- Add a pinch of flaky sea salt at the end for a restaurant–worthy finish—trust me, it makes a difference.