Fresh Salad (Printer-friendly)
Crisp cherry tomatoes, cucumber, bell pepper and mixed greens dressed with lemon-Dijon olive oil. 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, 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 - Place halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and mixed salad greens in a large salad bowl.
02 - Incorporate crumbled feta cheese and sliced kalamata olives, if desired.
03 - In a small bowl, 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 toss gently to ensure even coating of all components.
05 - Serve immediately to maintain crispness and optimal flavor.
# Expert Hints:
01 -
- You get maximum freshness with almost no effort—just a bit of chopping and you&aposre there.
- It became one of my staples for those days when I want something light but don&apost feel like compromising on flavor.
02 -
- I once overdressed the salad and lost that light, crisp texture—add dressing gradually, and taste as you go.
- Letting the onions soak in a bit of lemon juice first can tame their sharpness while adding extra brightness.
03 -
- Chill your bowl and veggies for 10 minutes before tossing for an even crisper salad.
- Always taste the dressing on a piece of lettuce before pouring it over to be sure it&aposd make you happy.