Simple Green Salad (Printable)
Crisp mixed greens with cucumber, cherry tomatoes and a lemon-Dijon vinaigrette, ready in 10 minutes.
# What You'll Need:
→ Greens
01 - 4 cups mixed salad greens such as romaine, arugula, spinach, or butter lettuce
→ Fresh Vegetables
02 - 1 small cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
→ Vinaigrette
04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon fresh lemon juice or white wine vinegar
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
09 - 2 tablespoons freshly chopped chives or parsley
# How To Make:
01 - Rinse all salad greens thoroughly and dry completely using a salad spinner or clean kitchen towel. Place dried greens in a large salad bowl.
02 - Add sliced cucumber and halved cherry tomatoes to the greens in the bowl.
03 - In a small mixing bowl, whisk together extra-virgin olive oil, lemon juice or vinegar, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.
04 - Pour vinaigrette over the mixed greens and vegetables. Gently toss until all components are evenly coated.
05 - Sprinkle with chopped chives or parsley if desired, and serve immediately for optimal crispness.
# Expert Tips:
01 -
- This salad keeps its texture and sparkle, staying crisp even under its bright vinaigrette.
- It works beautifully as a make-ahead side or a light lunch when you want something fresh but uncomplicated.
02 -
- Wet greens will dilute your vinaigrette and turn everything limp—really take the extra minute to dry them thoroughly.
- Once I tried pre-mixing the salad early and the greens lost all their perk, so always toss just before serving.
03 -
- Taste the vinaigrette before tossing; a pinch more salt or an extra squeeze of lemon brings it alive.
- Use your hands to toss—the gentle touch keeps greens fluffy and prevents bruising.