Salad with Vinaigrette
A crisp, refreshing garden salad tossed with a tangy, from-scratch vinaigrette. Juicy tomatoes, crunchy cucumbers, and peppery radishes tossed with fresh greens in a bright, zesty dressing. Ready in minutes, it pairs beautifully with any main dish.
For 4 servings
- prep
Prepare the vegetables.
1.Wash and dry all the vegetables thoroughly.2.Tear the romaine lettuce into bite-sized pieces.3.Halve the cherry tomatoes.4.Slice the cucumber into half-moons.5.Thinly slice the radishes and red onion.TIPMake sure the greens are completely dry so the vinaigrette clings to every leaf instead of sliding off. - mix
Whisk 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. - assemble
Toss the salad.
1.Place the lettuce, tomatoes, cucumber, radishes, and red onion in a large salad bowl.2.Drizzle the vinaigrette over the top.3.Gently toss everything together until all the ingredients are evenly coated.TIPToss the salad gently with your hands or two large spoons to avoid bruising the lettuce. - serve
Serve immediately.
Divide the dressed salad between individual plates or bowls and enjoy right away.
TIPA chilled salad bowl keeps the greens crisp and refreshing, especially on a warm day.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always dry greens thoroughly using a salad spinner or clean kitchen towel so the vinaigrette coats every leaf.
- 2Slice cucumbers and radishes just before tossing to keep them crunchy and prevent wilting.
- 3Let the dressed salad rest for 1 minute before serving to allow flavors to meld without sogginess.
- 4For a milder onion bite, soak sliced red onion in cold water for 10 minutes, then drain and pat dry.
- 5Make the vinaigrette up to 3 days ahead; store in a jar and shake well before using.
- 6Gently toss with your hands to avoid crushing the tender romaine and cherry tomatoes.
Adapt it for your goals.
Mediterranean
Add crumbled feta cheese, Kalamata olives, and a sprinkle of dried oregano for a salty, briny twist that pairs perfectly with the tangy vinaigrette.
High ProteinHigh-Protein
Top with grilled chicken, chickpeas, or sliced hard-boiled eggs to turn the salad into a satisfying main course packed with protein.
VeganVegan
This recipe is already vegan-friendly; simply confirm the Dijon mustard is certified vegan and serve as is.
Low OilLow-Oil
Replace 1 tablespoon of olive oil with water or extra vinegar to reduce oil while keeping the dressing flavorful and tangy.
Crunchy Add InCrunchy Add-In
Toss in toasted sunflower seeds or croutons just before serving for extra texture and nutty flavor.
Why this is on our healthy list.
Rich in Vitamin A
Romaine lettuce provides a significant amount of vitamin A from beta-carotene, which supports healthy vision and immune function.
Hydrating Vegetables
Cucumber and tomatoes have high water content, helping to keep you hydrated while adding essential vitamins and antioxidants.
Heart-Healthy Fats
Extra virgin olive oil delivers monounsaturated fats and polyphenols that support cardiovascular health and reduce inflammation.
Low in Calories
This garden salad is naturally low in calories and high in fiber from the fresh vegetables, making it a light yet satisfying choice.
Frequently asked questions
Yes, whisk the dressing and store it in a sealed jar in the fridge for up to 3 days. Shake or whisk again before using.
