Simple Greens Salad Recipe

Prepare greens

Wash the mixed salad greens thoroughly in cold water. Spin or pat dry with paper towels until mostly dry. Place the greens in a large salad bowl.

Slice cucumber

Thinly slice 1/2 cup cucumber (about half a medium cucumber) into rounds or half-moons. Add to the bowl with the greens.

Halve tomatoes

Cut 1 cup cherry tomatoes in half (or quarter if large) and add them to the bowl.

Thinly slice onion

Cut 1/4 cup red onion into very thin slices. If you prefer a milder onion flavor, soak the slices briefly (1–2 minutes) in cold water, then drain and pat dry before adding to the salad.

Shred carrot

Grate or julienne 1/2 cup carrot and add to the salad bowl.

Add herbs

Chop 2 tablespoons fresh herbs (parsley or basil) and sprinkle over the assembled vegetables.

Optional add-ins

If using, sprinkle 2 tablespoons toasted nuts or seeds and 2 tablespoons crumbled cheese over the salad now or reserve to add just before serving for texture.

Combine dressing ingredients

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously for 20–30 seconds or close the jar and shake until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add a pinch more salt or a little more lemon if desired.

Dress the salad

Pour the dressing over the salad just before serving. Start with about two-thirds of the dressing, toss gently to coat the greens and vegetables, then add more dressing if desired. Toss lightly to avoid bruising the leaves.

Transfer the dressed salad to individual plates or serve family-style from the bowl. Add any reserved toasted nuts/seeds or cheese on top for garnish. Serve immediately.