Fresh Salad, Crisp and Vibrant (Printable Version)

Vibrant mix of cherry tomatoes, cucumber, peppers and greens tossed in lemon-Dijon vinaigrette—ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - 1 red bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 3 cups mixed salad greens (arugula, spinach, 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 freshly ground black pepper, to taste

# How To Make It:

01 - In a large salad bowl, add cherry tomatoes, diced cucumber, red bell pepper, red onion, and mixed salad greens.
02 - Add crumbled feta cheese and sliced kalamata olives if desired.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Pour the vinaigrette over the vegetables and toss gently to coat all ingredients evenly.
05 - Plate the salad and serve at once to preserve maximum freshness and texture.

# Expert Suggestions:

01 -
  • You get to play with all the colors of the vegetable drawer like it’s your own edible palette.
  • This salad tastes as fresh as it looks and comes together before anyone gets hungry and impatient.
02 -
  • If you add the salad dressing too soon and let it sit, the greens go limp; dress it moments before serving.
  • Letting the onion slices rest in a bit of cold water tames their bite without losing all the flavor.
03 -
  • Toss the salad gently to avoid bruising the greens—a little patience works magic.
  • Letting the dressing sit for a few minutes before using helps meld its flavors for an even tastier bite.

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