Fresh Salad with Crisp Veg (Printable)
Crisp cherry tomatoes, cucumber, bell pepper and mixed greens tossed in a lemon-Dijon vinaigrette — light, fresh, ready in 15 minutes.
# What You Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 medium 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 black pepper, to taste
# How To Make It:
01 - In a large salad bowl, add cherry tomatoes, cucumber, red bell pepper, red onion, and mixed salad greens.
02 - Gently fold in crumbled feta cheese and sliced kalamata olives 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 over the salad and toss gently to evenly coat all ingredients.
05 - Transfer to plates and serve immediately for optimal freshness and texture.
# Expert Suggestions:
01 -
- If you need a fast meal that practically makes itself, this is your secret weapon.
- The tangy, homemade dressing clings beautifully to every bite, making even ordinary greens sing.
02 -
- Adding the dressing too early makes the greens wilt—always toss just before serving.
- Soaking raw red onion slices in cold water for a few minutes takes the bite off, which I learned after a particularly fiery salad mishap.
03 -
- Always dry your salad greens thoroughly—excess water can dilute your lovely dressing in a flash.
- The tiniest sprinkle of flaky salt on top at the end makes every bite pop.