Mixed Green Salad
A crisp, refreshing bowl of mixed greens tossed with juicy cherry tomatoes, crunchy cucumber, and a simple homemade vinaigrette. This everyday side salad comes together in under 15 minutes and adds the perfect fresh bite to any meal — from pasta night to grilled dinners.
For 4 servings
- prep
Wash and dry the greens.
1.Rinse the romaine lettuce, baby spinach, and arugula under cold water.2.Spin dry in a salad spinner or pat gently with a clean kitchen towel until thoroughly dry.TIPWet leaves repel dressing — taking the time to dry them properly keeps every bite coated and crisp. - prep
Prep the vegetables.
Halve the cherry tomatoes, thinly slice the cucumber into half-moons, and slice the red onion into thin rings.
- mix · ~1 min
Whisk together the vinaigrette.
1.In a small bowl, combine the olive oil, red wine vinegar, dijon mustard, and minced garlic.2.Add a pinch of salt and a pinch of black pepper.3.Whisk vigorously until the dressing is smooth and emulsified.TIPMustard acts as a natural emulsifier — it holds the oil and vinegar together so the dressing doesn't separate. - assemble
Toss the salad.
In a large bowl, combine the torn romaine, baby spinach, arugula, tomatoes, cucumber, and red onion. Pour the vinaigrette over the top and toss gently with your hands or tongs until every leaf is lightly coated.
TIPUse your hands for the most even coating — tongs tend to clump the dressing in patches. - serve
Serve immediately.
Divide the dressed salad between four bowls or plates and serve right away while the greens are still 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 to prevent water from diluting the vinaigrette.
- 2Slice cucumber into thin half-moons so each piece catches the dressing evenly.
- 3Halve cherry tomatoes just before tossing to keep their juicy texture intact.
- 4Let the dressed salad rest for 1 minute before serving so flavors meld without wilting.
- 5Make the vinaigrette up to 3 days ahead and shake before using for quick assembly.
- 6Tear romaine by hand instead of cutting to avoid bruised edges and browning.
Adapt it for your goals.
High-protein
Add 1 cup of grilled chicken strips or 1/2 cup of chickpeas and a sprinkle of feta cheese to turn this side salad into a satisfying main course with extra protein.
low oilLow-oil
Replace 2 tbsp of olive oil with 2 tbsp of plain yogurt and 1 tsp of lemon juice — it cuts calories while keeping the dressing creamy and tangy.
veganVegan
This recipe is already vegan — just ensure the Dijon mustard is certified vegan (most are) and skip any optional cheese garnish.
jainJain
Omit the garlic and red onion, use a pinch of asafoetida (hing) instead, and swap red wine vinegar for lemon juice to keep the salad Jain-friendly without losing brightness.
Why this is on our healthy list.
Rich in Vitamin K
The trio of romaine lettuce, spinach, and arugula provides a generous dose of vitamin K, which supports bone health and proper blood clotting.
Hydrating and Low-Calorie
Cherry tomatoes and cucumber are mostly water, making this salad a hydrating, low-calorie choice that adds volume to any meal without weighing you down.
Heart-Healthy Fats
Olive oil is rich in monounsaturated fats, which help maintain healthy cholesterol levels and reduce inflammation when used in place of saturated fats.
Antioxidant from Tomatoes
Cherry tomatoes supply lycopene, an antioxidant that may help protect cells from damage, especially when the tomatoes are served with a little oil as in this vinaigrette.
Frequently asked questions
Store the undressed greens and vegetables in an airtight container lined with a paper towel, and keep the vinaigrette in a separate jar. Toss only when you're ready to serve — dressed salad wilts within 30 minutes.
