Fresh Salad (Printable)
Vibrant mix of tomatoes, cucumber, bell pepper and greens with lemon-Dijon dressing—ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cucumber, diced
03 - 1 red bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 3 cups mixed salad greens (such as arugula, spinach, or romaine)
→ Optional Additions
06 - 1/4 cup feta cheese, crumbled
07 - 1/4 cup kalamata olives, pitted and sliced
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey
12 - Salt and black pepper, to taste
# How To Cook:
01 - Place the cherry tomatoes, cucumber, red bell pepper, red onion, and mixed salad greens in a large salad bowl.
02 - Gently fold in the feta cheese and kalamata olives if desired.
03 - Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until the mixture is fully emulsified.
04 - Pour the dressing evenly over the salad and toss lightly to coat all ingredients.
05 - Serve immediately to preserve freshness and optimal texture.
# Expert Suggestions:
01 -
- This is the kind of salad that keeps its crunch, thanks to sturdy greens and thick-cut veggies.
- You can throw it together in minutes, especially when friends pop by and you want to serve something cheerful and fresh.
02 -
- I once overdressed the greens and ended up with a wilted mess—light hands and a big bowl help keep things perky.
- Mixing the dressing separately is the single step that transformed my salads from flat to fabulous every time.
03 -
- Drying greens thoroughly with a salad spinner keeps your salad from getting watery.
- Letting the dressing sit for a few minutes brings the flavors together—it’s a tiny step with big payoff.