Simple Green Salad (Printable Version)
Crisp mixed greens, cucumber, cherry tomatoes, and lemon-Dijon vinaigrette—ready in 10 minutes.
# Ingredient List:
→ Greens
01 - 4 cups mixed salad greens, such as romaine, arugula, spinach, or butter lettuce
→ Fresh Vegetables
02 - 1 small cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
→ Vinaigrette
04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon fresh lemon juice or white wine vinegar
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons freshly chopped chives or parsley
# How to Make:
01 - Rinse and dry all mixed greens thoroughly before placing them in a large salad bowl.
02 - Add sliced cucumber and halved cherry tomatoes to the bowl with the greens.
03 - In a separate small bowl, vigorously whisk together olive oil, lemon juice or vinegar, Dijon mustard, sea salt, and black pepper until fully emulsified.
04 - Drizzle the vinaigrette over the greens and vegetables, then toss gently to ensure an even coating.
05 - Sprinkle with freshly chopped chives or parsley, if desired.
06 - Serve the salad immediately to maintain crisp texture and vibrant flavor.
# Expert Tips:
01 -
- The vinaigrette brings every bite of greens to life and takes just seconds to make.
- If you have fresh vegetables or herbs on hand, this salad will never taste exactly the same twice.
02 -
- I once made the mistake of overdressing the greens—so toss in the vinaigrette gradually until it's just enough.
- Letting the salad sit, even five minutes, wilts everything: dress and serve straight away for maximum crunch.
03 -
- Slicing the cucumbers and tomatoes right before tossing keeps everything juicy.
- Whisk the vinaigrette in advance and stash it in the fridge; it tastes even better after thirty minutes.