Mixed Green Salad with Lemon Vinaigrette
A crisp, refreshing bowl of mixed baby greens with juicy cherry tomatoes, crunchy cucumber, and thinly sliced red onion, all tossed in a bright, zesty lemon vinaigrette. Ready in 10 minutes, it's the perfect side to any weeknight dinner or backyard barbecue.
For 4 servings
- prep · ~2 min
Wash and thoroughly dry the greens.
Rinse the mixed baby greens under cold water. Spin dry in a salad spinner, then pat gently with a clean kitchen towel. Every drop of water left on the leaves will dilute the dressing.
TIPDressing clings to dry leaves — wet greens make a watery, bland salad. - prep · ~3 min
Prep the vegetables.
Halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Very thinly slice the red onion.
- mix · ~2 min
Make the lemon vinaigrette.
1.In a small bowl, whisk together lemon juice, dijon mustard, honey, and minced garlic.2.Slowly drizzle in the olive oil while whisking continuously until the dressing is creamy and emulsified.3.Season with salt and black pepper. Whisk once more and taste — adjust lemon or salt as needed.TIPWhisking the oil in slowly creates a thick, creamy emulsion that coats every leaf. - assemble · ~1 min
Toss the salad.
In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion. Drizzle half the dressing over the top and toss gently with clean hands or salad tongs. Add more dressing only if needed — the leaves should glisten, not drown.
TIPDress lightly at first; you can always add more. Overdressed salad wilts fast. - serve · ~1 min
Serve immediately.
Divide the salad among plates or pile into a serving bowl. Finish with an extra grind of black pepper. Serve right away while the greens are crisp and cold.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry greens thoroughly using a salad spinner; wet leaves repel dressing and make the salad soggy.
- 2Slice red onion as thinly as possible to avoid overpowering the salad with sharp raw flavor.
- 3Whisk the vinaigrette slowly while drizzling oil to create a thick, creamy emulsion that clings to leaves.
- 4Add dressing gradually and toss gently — you can always add more, but you can't take it away.
- 5Serve the salad immediately after dressing; dressed greens wilt within minutes if left to sit.
- 6For make-ahead prep, store washed dry greens and vinaigrette separately, then toss just before serving.
Adapt it for your goals.
High-protein
Add 200g of grilled chicken breast or chickpeas and a sprinkle of crumbled feta to turn this side salad into a satisfying main-course meal.
veganVegan
Swap the honey for maple syrup or agave nectar; the vinaigrette remains emulsified and sweet-tart, perfect for plant-based diners.
nutty crunchNutty-crunch
Toss in ¼ cup of toasted walnuts or sliced almonds for added texture and a dose of healthy fats that complement the lemon dressing.
Why this is on our healthy list.
Rich in Hydrating Vegetables
Cucumber and cherry tomatoes are high in water content, helping to keep you hydrated while providing vitamins A and C.
Heart-Healthy Fats
The extra virgin olive oil in the vinaigrette supplies monounsaturated fats that support cardiovascular health when used in place of saturated fats.
Low in Calories and Sodium
With only a pinch of salt and no added cheese or heavy dressing, this salad is naturally light and low in calories, ideal for weight management.
Frequently asked questions
Yes, store it in a sealed jar in the fridge for up to a week. Shake or whisk thoroughly before using, as the emulsion will separate when chilled.
