Simple Green Salad with Light Vinaigrette
A crisp, refreshing salad that comes together in minutes. Mixed greens, juicy cherry tomatoes, and crunchy cucumber tossed in a bright, tangy vinaigrette made from scratch. The perfect light side for almost any meal, from grilled chicken to pasta.
For 4 servings
- prep · ~5 min
Wash and prep all the vegetables.
1.Wash the mixed salad greens thoroughly under cold water and dry well using a salad spinner or clean kitchen towel.2.Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion. - mix · ~2 min
Whisk together the light vinaigrette.
1.In a small bowl, combine the olive oil, white wine vinegar, dijon mustard, honey, salt, and black pepper.2.Whisk vigorously until the dressing is smooth and emulsified, about 30 seconds.TIPEmulsifying the mustard into the oil and vinegar first helps keep the dressing from separating. - assemble · ~1 min
Toss the salad with the vinaigrette.
1.Place the mixed greens, tomatoes, cucumber, and red onion in a large salad bowl.2.Drizzle the vinaigrette over the top and toss gently until everything is evenly coated. - serve
Serve immediately.
Divide the salad among chilled plates or serve family-style in the bowl.
TIPFor extra freshness, chill the plates in the freezer for 10 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry greens thoroughly with a salad spinner to prevent soggy salad.
- 2Add sliced red onion to a bowl of ice water for 10 minutes to mellow its bite.
- 3Toast the vinaigrette by pouring it into a warm skillet for 10 seconds before tossing, to deepen the olive oil flavor.
- 4Refrigerate the dressed salad no more than 1 hour; greens may wilt after that.
- 5Store leftover dressing in a sealed jar in the fridge for up to 5 days; shake before using.
Adapt it for your goals.
Protein-added
Top with grilled chicken, chickpeas, or sliced hard-boiled egg to turn this side into a satisfying main course.
low oilLow-oil
Reduce olive oil to 1 tbsp and increase vinegar to 2 tbsp for a lighter, more tangy dressing suitable for calorie-conscious diets.
herb infusedHerb-infused
Add 1 tbsp of chopped fresh basil or dill to the vinaigrette for an aromatic twist that complements the fresh vegetables.
Why this is on our healthy list.
Rich in Antioxidants
Cherry tomatoes and mixed greens provide lycopene and beta-carotene that support cellular health.
Hydrating and Low-Calorie
Cucumber and mixed greens are high in water content, making this salad refreshing and light.
Heart-Healthy Fats
Olive oil in the vinaigrette delivers monounsaturated fats, which help maintain cardiovascular wellness.
Frequently asked questions
You can prep the vegetables and dressing separately up to 6 hours before, but toss them together only just before serving to keep the greens crisp.



