Mixed Greens Salad with Vinaigrette
A crisp, refreshing salad combining tender mixed greens with juicy cherry tomatoes and crunchy cucumber, all tossed in a bright, tangy homemade vinaigrette. Ready in just 15 minutes with simple pantry ingredients, it's the perfect side for any American meal.
For 4 servings
- prep
Wash and dry the greens.
Rinse the mixed salad greens under cold water and spin dry in a salad spinner or pat gently with paper towels until completely dry.
TIPMake sure greens are very dry — vinaigrette slips off wet leaves and pools at the bottom. - prep
Prep the vegetables.
Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion.
- mix · ~2 min
Make the vinaigrette.
1.In a small bowl, combine red wine vinegar and dijon mustard.2.Whisk until the mustard is fully dissolved in the vinegar.3.Slowly drizzle in the olive oil while whisking continuously until emulsified and slightly thickened.4.Whisk in salt and black pepper.TIPWhisk the oil in a thin, steady stream — this creates a creamy emulsion that won't separate. - assemble
Toss the salad.
Place the dried greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Drizzle the vinaigrette over the top and toss gently with your hands or salad tongs until everything is evenly coated.
TIPUse your hands — you'll feel when every leaf is lightly dressed without crushing the greens. - serve
Serve immediately.
Transfer the dressed salad to serving plates or a wide platter and serve 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 greens thoroughly using a salad spinner; excess water dilutes the vinaigrette.
- 2Slice red onion paper-thin for a milder bite; soak in cold water 10 minutes if too sharp.
- 3Use your hands to toss the salad for even coating without bruising delicate leaves.
- 4Whisk vinaigrette in a slow, steady oil stream to create a stable emulsion.
- 5Assemble and dress the salad just before serving to maintain maximum crispness.
- 6Chill the salad bowl or plates for a refreshingly cool presentation.
Adapt it for your goals.
Protein-packed
Add grilled chicken breast, chickpeas, or hard-boiled egg slices to turn the side salad into a satisfying main-course meal.
herb infusedHerb-infused
Stir 1 tablespoon of chopped fresh basil or parsley into the vinaigrette for an aromatic twist that complements the summer vegetables.
creamyCreamy
Replace the vinaigrette with a simple ranch or yogurt dressing for a richer, tangy-but-creamy alternative that kids often prefer.
low oilLow-oil
Swap the olive oil for a tablespoon of Greek yogurt or mashed avocado to reduce fat while keeping the dressing lush and flavorful.
Why this is on our healthy list.
Rich in Antioxidants
Cherry tomatoes provide lycopene and red onion offers quercetin, both antioxidants that support cellular health.
Low in Calories
With roughly 100-120 calories per serving, this salad is a light, nutrient-dense option for weight management.
Hydrating Vegetables
Cucumber and mixed greens are high in water content, helping maintain hydration and digestive regularity.
Heart-Healthy Fats
Olive oil in the vinaigrette provides monounsaturated fats, which are known to support cardiovascular health.
Frequently asked questions
Use a fork to vigorously stir the mustard and vinegar, then shake the oil in a sealed jar with the vinegar mixture.
