Simple Green Salad (Printable version)
Crisp mixed greens, cucumber, cherry tomatoes tossed in lemon-Dijon vinaigrette—ready in 10 minutes.
# What you need:
→ 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:
01 - Rinse and dry salad greens thoroughly using a salad spinner or clean towel, then transfer to a large salad bowl.
02 - Incorporate sliced cucumber and halved cherry tomatoes with the greens.
03 - In a small mixing bowl, whisk together extra-virgin olive oil, lemon juice or white wine vinegar, Dijon mustard, sea salt, and black pepper until smooth and emulsified.
04 - Drizzle the vinaigrette over the greens and vegetables. Gently toss until all ingredients are evenly coated.
05 - Sprinkle with chopped chives or parsley, if desired.
06 - Serve immediately to preserve freshness and crispness.
# Expert Advice:
01 -
- This salad always feels like a refreshing secret weapon, ready in minutes when time is short.
- The simple vinaigrette brings out the best in the greens, making it a go-to side for everything from grilled chicken to an indulgent pasta night.
02 -
- If the greens are even slightly damp, you'll miss out on that signature crispness.
- Letting the salad sit too long in vinaigrette makes everything wilt—dress it only just before serving.
03 -
- Dry your greens thoroughly for a salad that never gets soggy.
- Emulsifying the vinaigrette fully makes the biggest flavor difference—don’t skip the whisk.