Green Salad with Vinaigrette
Crisp, fresh mixed greens tossed with a tangy homemade vinaigrette. This simple, versatile side salad comes together in minutes and pairs beautifully with grilled meats, pasta, or a warm bowl of soup. The dressing is made from scratch with olive oil and vinegar, giving you a bright, clean flavor.
For 4 servings
- prep · ~3 min
Wash and dry the greens.
Rinse the lettuce leaves under cold water, shake off excess water, and pat dry thoroughly. Tear into bite-sized pieces and place in a large mixing bowl.
TIPMake sure the leaves are completely dry — wet lettuce dilutes the dressing and makes the salad soggy. - prep · ~3 min
Slice the cucumber, tomato, and onion.
1.Thinly slice the cucumber into rounds.2.Cut the tomato into wedges.3.Thinly slice the red onion into half-moons. - mix · ~2 min
Whisk the vinaigrette.
1.In a small bowl, combine the red wine vinegar and minced garlic.2.Add the dijon mustard and whisk together.3.Slowly drizzle in the olive oil while whisking continuously until emulsified.4.Season with a pinch of salt and freshly ground black pepper.TIPWhisk vigorously while adding the oil — this helps the dressing stay creamy and blended instead of separating. - assemble · ~1 min
Toss the salad with vinaigrette.
Add the cucumber, tomato, and red onion to the bowl with the lettuce. Drizzle the vinaigrette over the top and toss gently until everything is evenly coated.
TIPDress the salad just before serving so the greens stay crisp and fresh. - serve · ~1 min
Serve immediately.
Divide the salad among serving plates or transfer to a serving bowl. Serve right away while the greens are still cold and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry greens thoroughly with a salad spinner or clean towel to prevent a watery dressing.
- 2Slice red onion paper-thin and soak in cold water for 5 minutes to tame its bite.
- 3Whisk the vinaigrette in a bowl instead of a jar for better control over emulsification.
- 4Add the vinaigrette gradually and toss with hands to ensure even coating without bruising leaves.
- 5If making ahead, store washed greens and dressing separately, then toss just before serving.
- 6Toast a pinch of cumin seeds in the oil before whisking for a subtle warm note.
Adapt it for your goals.
Low-oil
Swap 1 tablespoon of olive oil for an extra tablespoon of red wine vinegar to reduce fat while keeping tartness and volume.
high proteinHigh-protein
Add 150g grilled chicken breast strips and 2 tablespoons of sunflower seeds for a complete, protein-rich main course salad.
veganVegan
The base recipe is already vegan. Ensure the Dijon mustard is labeled vegan-friendly (most are).
herbaceousHerbaceous
Stir 1 tablespoon of finely chopped fresh parsley or basil into the vinaigrette for a garden-fresh twist.
Why this is on our healthy list.
Rich in Vitamin C
Tomatoes and red onions provide vitamin C that supports immune function and collagen production.
Heart-Healthy Fats
Olive oil is a source of monounsaturated fats, which may help maintain healthy cholesterol levels.
Low-Calorie Base
Romaine lettuce and cucumber are very low in calories, making this a hydrating, light side dish.
Antioxidant Boost
Red wine vinegar and tomatoes contain antioxidants like lycopene and polyphenols that combat oxidative stress.
Frequently asked questions
Yes, whisk it up to 3 days ahead and store in a sealed jar in the fridge. Let it come to room temperature and re-whisk before using.
