Fresh Salad (Printable Version)

Crisp tomatoes, cucumber, peppers and greens with a lemon-Dijon vinaigrette — fresh and 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, 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 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, and salad greens in a large salad bowl.
02 - Add feta cheese and kalamata olives if desired.
03 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the vegetables and toss gently to ensure even coating.
05 - Serve immediately to preserve crispness and fresh flavors.

# Top Tips:

01 -
  • Tossing together real veggies and a bright dressing feels refreshingly easy, like you're in on a kitchen shortcut no one else knows about.
  • It became a regular favorite because it never gets boring—every bite feels crisp and new depending on what greens or extras you throw in.
02 -
  • If you overdress the salad or let it sit too long, the greens lose their crispness and turn soggy fast.
  • Lemon juice truly makes a difference—one time I skipped it and the whole salad felt oddly flat.
03 -
  • Always toss salad gently—overmixing bruises tender greens and mashes delicate veggies.
  • Chill the serving bowl ahead of time if you want to keep things ultra crisp on hot days.

Return