Simple Green Salad with Lemon Vinaigrette
Crisp, cool romaine and fresh vegetables tossed in a bright, zesty lemon vinaigrette made from scratch. This classic side salad comes together in 10 minutes with simple pantry ingredients — perfect alongside pasta, grilled meats, or roasted chicken.
For 4 servings
- prep · ~5 min
Wash and prep the greens and vegetables.
1.Wash romaine lettuce under cold water and dry thoroughly in a salad spinner or with clean kitchen towels.2.Chop or tear lettuce into bite-sized pieces and place in a large mixing bowl.3.Halve the cucumber lengthwise, slice into thin half-moons, and add to the bowl.4.Halve the cherry tomatoes and add to the bowl.5.Thinly slice the red onion and separate rings; add to the bowl.TIPMake sure the lettuce is completely dry — any moisture dilutes the vinaigrette and makes the salad soggy. - mix · ~2 min
Make the lemon vinaigrette.
1.In a small bowl, combine olive oil, fresh lemon juice, dijon mustard, honey, and minced garlic.2.Whisk vigorously until the dressing is smooth and emulsified, about 30 seconds.3.Season with salt and black pepper, then whisk once more to combine.TIPWhisk until the dressing looks creamy and uniform — the mustard acts as an emulsifier to keep the oil and lemon from separating. - assemble · ~1 min
Dress the salad and toss.
Pour about two-thirds of the vinaigrette over the greens. Gently toss with clean hands or salad tongs until every leaf is lightly coated. Taste and add remaining dressing if needed.
TIPDress the salad right before serving — if it sits, the acid in the lemon will wilt the lettuce. - serve
Transfer to plates and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry lettuce thoroughly after washing; excess water will make the dressing slide off and dilute the flavor.
- 2Slice red onion very thinly, then soak slices in cold water for 5 minutes to mellow their bite.
- 3Whisk the vinaigrette just before dressing; if it separates, add a drop of water and whisk again.
- 4Dress the salad right before serving — dressed lettuce wilts within minutes from the lemon's acid.
- 5Use a microplane to mince the garlic clove; it blends into the vinaigrette more smoothly than chopped garlic.
- 6For extra crunch, add the cucumber and tomatoes just before tossing so they stay firm.
Adapt it for your goals.
Herb-Infused
Add 1 tablespoon of chopped fresh parsley, chives, or dill to the vinaigrette or sprinkle over the salad for bright, aromatic flavor with no extra effort.
Crunchy ToppingCrunchy Topping
Sprinkle 2 tablespoons of toasted sunflower seeds, slivered almonds, or croutons over the dressed salad for added texture and nuttiness.
Creamy LemonCreamy Lemon
Add 1 tablespoon of Greek yogurt or sour cream to the vinaigrette for a tangy, creamy dressing that coats the greens luxuriously.
Why this is on our healthy list.
Rich in Vitamin C
Lemon juice and cherry tomatoes are both excellent sources of vitamin C, which supports immune function and collagen production.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that help maintain healthy cholesterol levels and reduce inflammation.
Low in Calories
This salad is naturally low in calories, making it a light, nutrient-dense addition to any meal without weighing you down.
Frequently asked questions
Yes, prepare the vinaigrette up to 3 days in advance and store it in a sealed jar in the fridge. Shake well before using as it will separate when chilled.
