Description
Bright, crunchy greens tossed with ripe tomatoes, sweet cucumbers, and a zesty vinaigrette that brings freshness to weeknights.
Ingredients
Scale
- 200 g mixed salad greens (about 6 cups loosely packed)
- 240 g cherry tomatoes (1 pint, halved)
- 200 g English cucumber (1 medium, sliced)
- 75 g radishes (about 4–5, thinly sliced)
- 40 g red onion (½ small, thinly sliced)
- 10 g fresh herbs (½ cup loosely packed, e.g., parsley, dill, or basil)
- 60 g crumbled feta or shaved Parmesan (optional)
- 40 g toasted nuts or seeds (optional)
- 120 ml extra-virgin olive oil (½ cup)
- 40 ml red wine vinegar or lemon juice (2 tbsp)
- 5 g Dijon mustard (1 tsp)
- 7 g honey or maple syrup (1 tsp, optional)
- 1 small clove garlic (finely grated)
- 4 g kosher salt (¾ tsp)
- ¼ tsp freshly ground black pepper
Instructions
- Wash and dry the greens by rinsing under cold water until no grit remains, then spin or pat dry thoroughly.
- Prep the vegetables by halving the cherry tomatoes, slicing the cucumber, and thinly slicing the radishes and red onion. Salt the tomatoes lightly and let sit for 2 minutes to release juices.
- Make the vinaigrette by combining olive oil, red wine vinegar, Dijon, honey, grated garlic, kosher salt, and pepper in a jar. Shake or whisk until emulsified.
- Assemble the salad by placing greens in a large bowl, adding prepped vegetables and chopped herbs, then drizzling with dressing and tossing gently.
- Add finishing touches such as crumbled feta and toasted seeds, adjusting seasoning to taste before serving immediately.
Notes
For best results, dress the salad just before serving to avoid wilting. Leftover salad components should be stored separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 8mg