Mixed Greens Salad
A crisp, refreshing bowl of mixed lettuces and greens tossed with juicy cherry tomatoes, crunchy cucumber, and a simple homemade vinaigrette. This everyday salad comes together in under 10 minutes and is the perfect light side for any meal.
For 4 servings
- prep · ~2 min
Wash and dry the greens.
Place the mixed salad greens in a salad spinner, rinse under cold water, and spin until completely dry. Dry leaves hold dressing better and prevent a watery salad.
TIPIf you don't have a spinner, pat the leaves gently with a clean kitchen towel. - prep · ~3 min
Prep the vegetables.
1.Halve the cherry tomatoes.2.Slice the cucumber into thin half-moons.3.Thinly slice the red onion into rings or half-rings. - mix · ~1 min
Whisk the vinaigrette.
1.In a small bowl, combine the olive oil, red wine vinegar, and Dijon mustard.2.Whisk vigorously until the dressing is emulsified and slightly thickened (about 30 seconds).3.Season with a pinch of salt and freshly cracked black pepper.TIPMustard acts as an emulsifier, helping the oil and vinegar stay blended. - mix · ~1 min
Toss the salad.
In a large salad bowl, combine the dried greens, cherry tomatoes, cucumber slices, and red onion. Drizzle the vinaigrette over the top and toss gently until the leaves are evenly coated.
TIPUse your hands or two large spoons to toss — it coats the leaves more evenly without crushing them. - serve
Serve immediately.
Divide the salad among plates or serve in the large bowl family-style. This salad is best eaten right away while the greens are crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the greens thoroughly in a salad spinner; wet leaves repel dressing and make the salad soggy.
- 2Slice the red onion paper-thin using a mandoline for a milder flavor that won't overpower the greens.
- 3Add the vinaigrette just before serving to keep the greens crisp; dressed leftovers will wilt quickly.
- 4Let the dressed salad rest for 1 minute before serving so the flavors meld without the leaves going limp.
- 5For extra crunch, add the cucumber and tomatoes just before tossing so they don't release water into the bowl.
- 6Store undressed greens and veggies separately in the fridge for up to 2 days; dress only what you'll eat.
Adapt it for your goals.
Protein-packed
Add 150g grilled chicken breast or 100g crumbled feta cheese to turn this side salad into a satisfying main dish with extra protein and flavor.
crunchy nuttyCrunchy nutty
Top with 30g toasted walnuts or sliced almonds for a nutty crunch that contrasts with the soft greens and vinaigrette.
herbaceousHerbaceous
Tear in 10g fresh basil or parsley leaves just before serving for a fragrant, garden-fresh twist that complements the red wine vinegar.
low oilLow-oil
Replace 1 tablespoon olive oil with water or broth in the vinaigrette and double the mustard to maintain emulsion while cutting fat content.
Why this is on our healthy list.
Rich in Dietary Fiber
Mixed greens and cucumber provide fiber that supports healthy digestion and promotes a feeling of fullness.
Good Source of Vitamin C
Cherry tomatoes are packed with vitamin C, an antioxidant that supports immune health and skin vitality.
Low in Calories
This salad is naturally light and low-calorie, making it an excellent choice for weight management or a calorie-conscious meal.
Heart-Healthy Fats
Olive oil provides monounsaturated fats that are beneficial for heart health when used in moderation.
Antioxidant-Rich
Red onion and cherry tomatoes contain quercetin and lycopene, antioxidants that help fight oxidative stress in the body.
Frequently asked questions
Yes, whisk the vinaigrette up to 3 days ahead and store it in a sealed jar in the fridge; shake or whisk again before using to re-emulsify.
