Side Salad with Vinaigrette
A crisp, refreshing bowl of mixed greens tossed with juicy cherry tomatoes, crunchy cucumber, and a zesty homemade vinaigrette. This simple side salad comes together in just 10 minutes and brightens up any dinner plate.
For 4 servings
- prep · ~5 min
Wash and prep all the vegetables.
Wash the mixed salad greens thoroughly under cold water and spin or pat completely dry. Halve the cherry tomatoes. Slice the cucumber into half-moons. Thinly slice the red onion.
- mix · ~1 min
Whisk together the vinaigrette.
In a small bowl, combine the olive oil, red wine vinegar, dijon mustard, salt, and black pepper. Whisk vigorously until the dressing is emulsified and slightly thickened.
- assemble · ~1 min
Toss the salad with the dressing.
Place the dried greens, halved cherry tomatoes, sliced cucumber, and red onion in a large salad bowl. Drizzle the vinaigrette over the top and toss gently with tongs until every leaf is lightly coated.
TIPStart with half the dressing, toss, then add more as needed — soggy salad is hard to fix. - serve
Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry greens completely after washing – any water will dilute the vinaigrette and make the salad soggy.
- 2Slice the red onion as thin as possible, then soak slices in cold water for 5 minutes to mellow their bite.
- 3Always whisk the vinaigrette just before dressing – emulsification breaks if it sits too long.
- 4Toss the salad with your hands instead of tongs for a more even coat and less bruising of delicate greens.
- 5Make the vinaigrette up to 3 days ahead and store it in the fridge; bring to room temp and re-whisk before using.
- 6Add the dressing just before serving – dressed salad wilts within 20–30 minutes.
Adapt it for your goals.
Extra-crunchy
Add 2 tablespoons of toasted sunflower seeds or pumpkin seeds for nutty crunch and extra texture.
herb infusedHerb-infused
Add 1 tablespoon of finely chopped fresh parsley, dill, or basil to the vinaigrette for a garden-fresh lift.
low oilLow-oil
Reduce olive oil to 1½ tablespoons and replace the rest with a splash of water – still tangy, with half the fat.
Why this is on our healthy list.
Rich in Vitamin C
Cherry tomatoes and red onion provide a generous dose of immune-supporting vitamin C.
Hydrating & Low-Calorie
Cucumber and mixed greens are high in water content, making this salad refreshing and naturally low in calories.
Heart-Healthy Fats
Extra-virgin olive oil supplies monounsaturated fats, which support cardiovascular health when used in place of saturated fats.
Frequently asked questions
Yes – white wine vinegar, apple cider vinegar, or sherry vinegar all work well; just keep the ratio of 3 parts oil to 1 part vinegar.
