Lunch Salad Recipe
Mixed greens, tomatoes, cucumbers, your choice of dressing
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Ingredients
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Salad
Dressing (choose one or make a simple vinaigrette)
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Rinse the cherry tomatoes, then halve them. Peel or scrub the cucumber if desired; slice in half lengthwise, scrape out seeds if watery, and thinly slice into half-moons to yield about 1/2 cup.
- 2
Assemble salad
Place 4 cups of dried mixed greens in a large bowl. Scatter the halved cherry tomatoes and sliced cucumbers over the greens. Add any optional add-ins (about 1/2 cup total): crumbled feta, diced avocado, pitted olives, or 2 tablespoons toasted nuts. Sprinkle the chopped fresh herbs over the top. Season the assembled salad with 1/4 teaspoon salt and a few grinds (1/8 teaspoon) black pepper; this helps lift the flavors before dressing.
Dressing
- 3
Make vinaigrette
In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, and 1/2 teaspoon minced garlic. Add 1/8 teaspoon salt and a pinch (1/16 teaspoon) freshly ground black pepper. Whisk vigorously for 20–30 seconds or close the jar and shake until emulsified.
- 4
Dress the salad
Pour the vinaigrette over the salad just before serving — start with about 2 tablespoons of dressing, toss gently with salad tongs to coat the greens evenly, then taste and add more dressing if desired (up to the remaining 1 tablespoon). Toss again gently to distribute.
- 5
Serve
Transfer tossed salad to individual plates or serve family-style. Add a final small sprinkle of flaky salt or freshly ground black pepper if desired. Serve immediately so the greens remain crisp.
