Mixed Green Salad with Vinaigrette
A crisp, refreshing bowl of mixed baby greens tossed with a simple homemade vinaigrette. The dressing comes together in minutes with olive oil, red wine vinegar, a touch of mustard, and a hint of garlic. It's the perfect light side that brightens up any meal without weighing it down.
For 4 servings
- prep · ~5 min
Wash and dry the greens and vegetables.
1.Wash mixed salad greens thoroughly under cold water and spin dry in a salad spinner.2.Halve the cherry tomatoes and thinly slice the cucumber into half-moons.3.Very thinly slice the red onion and mince the garlic clove. - mix · ~2 min
Whisk together the vinaigrette.
1.In a small bowl, combine minced garlic, dijon mustard, and red wine vinegar.2.Slowly drizzle in olive oil while whisking continuously until the dressing is smooth and emulsified.3.Season with a pinch of salt and a pinch of freshly ground black pepper. Whisk once more.TIPWhisking the oil in slowly is key to getting a creamy, well-blended dressing that won't separate. - mix · ~1 min
Toss the salad with the vinaigrette.
1.Place the mixed greens, cherry tomatoes, cucumber slices, and red onion in a large mixing bowl.2.Drizzle the vinaigrette over the top.3.Use clean hands or salad tongs to gently toss until every leaf is lightly coated. - serve
Transfer to plates and serve immediately.
Divide the salad among plates or into a serving bowl. Serve right away while the greens are crisp and fresh.
TIPFor the coldest, crispest salad, chill the serving plates in the fridge for a few minutes beforehand.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a salad spinner to thoroughly dry greens so the vinaigrette clings evenly without dilution.
- 2Halve cherry tomatoes just before tossing to keep their juice from making the salad soggy.
- 3Slice red onion paper-thin (use a mandoline if possible) to avoid overpowering the salad.
- 4Emulsify the vinaigrette by adding oil in a slow, steady stream while whisking vigorously.
- 5Toss the salad with your hands for a gentle, even coating that keeps leaves intact.
- 6Serve immediately after dressing — dressed greens wilt within minutes and lose their crunch.
- 7For extra crispness, chill the serving plates or bowl in the fridge for 10 minutes before plating.
Adapt it for your goals.
High-protein
Add 100 g grilled chicken breast or 150 g chickpeas for a complete meal that turns the side salad into a satisfying lunch.
avocado herbAvocado-herb
Replace half the olive oil with mashed avocado and add 2 tbsp chopped fresh parsley and chives for a creamier, herbaceous dressing.
low oilLow-oil
Reduce oil to 1 tbsp and replace the rest with a splash of orange juice and water for a lighter, citrusy vinaigrette with fewer calories.
crunchy toppingCrunchy-topping
Top the tossed salad with 2 tbsp toasted pine nuts or sunflower seeds and 1 tbsp shaved Parmesan for added texture and nuttiness.
Why this is on our healthy list.
Rich in Leafy Greens
Baby greens like spinach and arugula provide a wide range of vitamins A, C, and K along with antioxidants.
Heart-Healthy Fats
Olive oil in the vinaigrette supplies monounsaturated fats that support cardiovascular wellness.
Low-Calorie Satiety
The combination of high-fiber vegetables and a light dressing makes this salad filling without weighing you down.
Natural Hydration
Cucumber and cherry tomatoes have high water content, helping keep you hydrated and refreshed.
Frequently asked questions
Yes, white wine vinegar, balsamic vinegar, or apple cider vinegar all work well — each will change the flavor slightly, so start with a little less and taste as you go.
