Fresh Salad with Crisp Vegetables (Printable)
Vibrant mix of cherry 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 cup cucumber, diced
03 - 1 cup red bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 3 cups mixed salad greens (such as 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 black pepper, to taste
# Directions:
01 - In a large salad bowl, add cherry tomatoes, cucumber, red bell pepper, red onion, and salad greens.
02 - If desired, include feta cheese and kalamata olives to the bowl.
03 - In a small bowl, thoroughly whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Drizzle the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
05 - Serve immediately to enjoy maximum freshness and texture.
# Expert Tips:
01 -
- The quick lemony dressing clings to every bite without making the greens soggy.
- There& 39;s no cooking required—just wash, chop, and toss for instant freshness.
02 -
- I learned the hard way not to overdress; too much will weigh down your greens fast.
- Letting the onion soak for five minutes in ice water really softens the sharpness without losing crunch.
03 -
- Drying greens thoroughly keeps the salad perky and prevents watery dressing.
- A bit of lemon zest in the vinaigrette is a game-changer for extra freshness.