Fresh Salad (Print Version)
Vibrant mix of cherry tomatoes, cucumber, bell pepper, red onion and mixed greens with lemon-Dijon dressing.
# What You 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 It:
01 - In a large salad bowl, add the cherry tomatoes, diced cucumber, red bell pepper, thinly sliced red onion, and mixed salad greens.
02 - Incorporate the crumbled feta cheese and sliced kalamata olives if desired.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Pour the dressing evenly over the salad. Toss gently to ensure all vegetables are well coated.
05 - Serve immediately to preserve the crisp and vibrant texture.
# Expert Hints:
01 -
- You can toss it together in just minutes, no cooking required, and it looks gorgeous every time.
- It became my standby because you can swap veggies in and out depending on what’s on hand or in season.
02 -
- If you overdress the greens or let it sit too long, the salad turns soggy and loses all its charm.
- Tasting the dressing before pouring changed everything for me—tiny tweaks add up to big flavor.
03 -
- The salad dressing emulsifies best if you whisk in a drop of water at the end—trick I learned after a few split dressings.
- Using really cold veggies keeps everything snappy and extra refreshing.