Fresh Salad (Printable version)
Vibrant mix of cherry tomatoes, cucumber, bell pepper and greens with lemon-Dijon vinaigrette.
# What you'll need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - 1 cup 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, to taste
13 - Black pepper, to taste
# Directions:
01 - In a large salad bowl, gently combine the cherry tomatoes, cucumber, red bell pepper, red onion, and salad greens to create an even mix.
02 - Add the crumbled feta cheese and sliced kalamata olives if desired, mixing lightly to distribute.
03 - In a small bowl, vigorously whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is fully emulsified.
04 - Pour the prepared dressing over the salad mixture and toss gently, ensuring all ingredients are evenly coated.
05 - Transfer to individual plates or bowls and serve at once to maintain maximum freshness and texture.
# Expert Advice:
01 -
- This salad is a canvas—whatever is fresh from the market or your fridge can make it new every time.
- Every bite is crisp, juicy, and so colorful, it practically cheers you up at first glance.
02 -
- Adding the dressing too early turns the greens limp—wait until the very last minute.
- Whisking the dressing extra long is worth it—the texture gets creamy and sticks to everything perfectly.
03 -
- Soak red onion slices in ice water for five minutes to take away extra sharpness.
- A pinch of flaky salt sprinkled just before serving makes every bite pop.