Simple Side Salad with Lemon Vinaigrette

Name: Simple Side Salad with Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 150 g mixed salad greens (washed and dried, roughly torn if large); 100 g cherry tomato (halved); 1 pcs cucumber (medium, sliced into half-moons); 0.25 pcs red onion (small, thinly sliced); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, minced); 0.5 tsp dijon mustard; 1 pinch salt; 1 pinch black pepper

RATING

4.5/5(135)

TASTE SCORE

8/10

A crisp, refreshing bowl of mixed greens tossed with juicy cherry tomatoes, crunchy cucumber, and a bright homemade lemon vinaigrette. Quick enough for a weeknight yet elegant enough for a dinner party, this versatile salad pairs with everything from grilled chicken to hearty pasta.

PREP

10m

COOK

SERVES

1 CUP

124 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Wash and prep all the vegetables.
1.Wash and dry the mixed greens, tearing any large leaves into bite-sized pieces.
2.Halve the cherry tomatoes and slice the cucumber into half-moons.
3.Thinly slice the red onion and mince the garlic clove.
mix · ~2 min
Whisk together the lemon vinaigrette.
1.In a small bowl, combine the olive oil, lemon juice, minced garlic, and dijon mustard.
2.Add the pinch of salt and black pepper.
3.Whisk vigorously until the dressing is emulsified and slightly thickened.
TIPWhisking in a steady stream helps the oil and lemon juice emulsify quickly.
mix · ~1 min
Toss the salad with the dressing.
1.Place the mixed greens, tomatoes, cucumber, and red onion in a large salad bowl.
2.Drizzle half the vinaigrette over the salad.
3.Toss gently with clean hands or salad servers to coat evenly. Add more dressing if needed.
TIPTaste a leaf and add more dressing or a pinch of salt just before serving — greens absorb dressing quickly.
serve
Serve the salad immediately.
Divide the dressed salad among plates or serve family-style from the bowl.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Dry greens thoroughly with a salad spinner or clean towel so the dressing clings to each leaf.
2
Slice red onion paper-thin and soak in cold water for 5 minutes to mellow its bite.
3
Let the dressed salad rest 1–2 minutes before serving so the greens soften slightly without wilting.
4
Make the vinaigrette up to 3 days ahead and shake or whisk just before using.
5
Add the vinaigrette in two stages: toss with half, then add more as needed to avoid a soggy salad.

RECIPE VARIATIONS