Fresh Salad (Print version)
Crisp cherry tomatoes, cucumber, bell pepper and mixed greens tossed in a lemon‑Dijon olive oil dressing.
# Ingredient List:
→ 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 freshly ground black pepper, to taste
# How To Make It:
01 - In a large salad bowl, add the cherry tomatoes, diced cucumber, red bell pepper, thinly sliced red onion, and mixed salad greens.
02 - Incorporate the crumbled feta cheese and sliced kalamata olives if desired.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Pour the dressing evenly over the salad. Toss gently to ensure all vegetables are well coated.
05 - Serve immediately to preserve the crisp and vibrant texture.
# Expert Advice:
01 -
- Each forkful is a crunchy surprise, layered with bright flavors and zippy dressing that will wake up your taste buds.
- This bowlful of greens pulls together in a flash, making busy days or impromptu dinners effortlessly delicious.
02 -
- If you dress the salad too early, the greens can wilt and lose their crunch.
- Soaking red onion in cold water for five minutes changed how much my friends enjoyed the whole bowl.
03 -
- Mix the dressing in the bottom of your serving bowl before adding greens for fewer dishes to clean.
- Use your hands to toss gently, so every bite stays light and lively.