Fresh Salad, Crisp Vegetables (Printer-friendly)
Crisp cherry tomatoes, cucumber, bell pepper and mixed greens in a lemon-Dijon vinaigrette—ready in 15 minutes.
# What You'll 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, 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 Prepare:
01 - Combine cherry tomatoes, cucumber, bell pepper, red onion, and mixed salad greens in a large bowl.
02 - Add feta cheese and kalamata olives if desired.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Serve immediately to ensure optimal freshness and texture.
# Expert Advice:
01 -
- This salad bursts with brightness and crunch, and the dressing is made in a minute flat.
- Even picky eaters have cleaned their bowls when I serve it, especially with a scatter of olives or cheese.
02 -
- If you overdress the salad, the greens get soggy and sad—add the dressing little by little.
- Tasting before serving changed my mind a dozen times about adding another sprinkle of salt or a squeeze of lemon.
03 -
- Cut all your vegetables roughly the same size for balanced bites.
- Letting the onion rest in lemon juice before tossing cuts its sharpness beautifully.