Fresh Salad with Crisp Vegetables (Printable)
Bright, crunchy salad with tomatoes, cucumber, peppers and mixed greens in a lemon-Dijon vinaigrette.
# What You Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - 1 cup red bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 3 cups mixed salad greens (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 Steps:
01 - Place cherry tomatoes, cucumber, red bell pepper, red onion, and mixed salad greens into a large salad bowl.
02 - Sprinkle feta cheese and kalamata olives over the vegetables 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 evenly over the salad and gently toss to ensure all ingredients are coated.
05 - Serve immediately for optimum flavor and crispness.
# Expert Tips:
01 -
- This is the salad to reach for when you crave something satisfying but light, like a secret weapon for easy lunches.
- It became a favorite because it brightens any table with its crunch, colors, and inviting flavors.
02 -
- If you overdress the salad, it sinks into a soggy messâadd the dressing slowly and toss after each pour.
- I only learned later that letting the onion soak in cold water for a few minutes makes it less overpowering and much sweeter.
03 -
- Prepping the vegetables ahead of time keeps things quick and stress-free for busy days.
- A dash of sumac or fresh basil in the dressing is a simple addition that perks up the whole bowl.