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This bright green side dish is a total breeze to whip up when you want something tasty and cool in minutes. It’s got crisp veggies, sweet tomatoes, crunchy cucumbers, and is tossed with a no-fuss vinaigrette. The whole thing comes together fast and looks as good as it tastes—perfect for a ten minute lunch or a quick add on to dinner.
Hot days make me reach for meals that cool me down, like this one. It’s rescued my busiest nights and even the pickiest eaters in my house always ask for a second helping.
Delightful Ingredients
- Black pepper: Crank some of this over the top for a sharp, warm hit
- Salt: Fine sea salt works best since it mixes in easily and brings out flavor
- Dijon mustard: Helps creamy up the dressing and brings mild heat—pick a cleaner ingredient label
- Extra virgin olive oil: You’ll want to use a bold, fruity one for the tastiest results
- Apple cider vinegar: Adds a fresh tangy note—raw and unfiltered gives extra bite
- Red onion: Paper thin slices give the salad a zippy flavor, especially once they soak in the vinaigrette
- Cucumber: Crunchy, cool, and juicy—Persian or English types don’t need peeling and stay less watery
- Cherry tomatoes: Juicy, sweet, and pop with color—halve them so they soak up more dressing and pick ones that feel heavy for their size
- Leafy greens: Go for tender leaves like butter lettuce or romaine—skip any wilted bits
Simple Steps
- Dress and Toss:
- Pour the vinaigrette all over right before eating. Toss with clean hands or tongs so everything gets lightly coated, then dig in straight away for crunchy goodness.
- Blend the Vinaigrette:
- Grab a small bowl and whisk together oil, vinegar, mustard, salt, and pepper. Whip it up really well until it winds up thick and smooth. You want no oil floating around on top.
- Mix the Salad Base:
- Put the greens, onion, cucumber slices, and cherry tomatoes into a roomy bowl. Use your hands to gently mix them up—be gentle so your leaves stay perky.
- Prep the Vegetables:
- Start by washing greens and spinning them dry. Tear them apart with your hands. Cut tomatoes in half, slice up the cucumber, and shave onion super thin, so every scoop has a little bit of each veggie.
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The red onion softening in the tangy vinaigrette always makes me happy. My kid started calling this their rainbow bowl because it’s so colorful. We haul it out every single time we grill or pack a picnic.
Keeping It Fresh
If you want that perfect crunch, pop the veggies and dressing into separate sealed containers. Mix together right before eating. The salad alone stays good in the fridge (un-dressed) for up to two days.
Smart Swaps
If you like a peppery kick, try arugula or baby spinach instead of other greens. Feta or sliced avocado makes it creamy. Red wine vinegar or lemon juice can take over if you don’t have apple cider vinegar handy.
Fun Pairings
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This salad goes so well with grilled chicken, fish, or any favorite plant-based protein. Want to bulk it up? Add chickpeas or cooked quinoa. It’s just right with BBQ foods or as a bright pop at lunch.
Backstory and Tradition
Folks have loved tossing simple salads like this for ages. Picking whatever’s in season and nearby is a time-honored trend. Classic vinaigrette brings a bit of French flair—people everywhere can’t get enough of it.
Frequently Asked Questions About Recipes
- → What's the best way to keep greens crisp and fresh?
Tuck the greens into a container with a paper towel to soak up any extra water. Only pour on the dressing right before you’re gonna eat so things stay crisp.
- → Can I swap the tomatoes or cucumber with other veggies?
Totally! Try sliced bell peppers, shredded carrot, or even radishes to mix things up and pack in more flavor.
- → Is this okay to make ahead of time?
Yep! Just keep your veggies and your dressing in different containers. Mix them together right before serving so everything stays crunchy.
- → What leafy greens do you suggest?
Baby spinach, mixed greens, or romaine all work fine. Pick whatever you love or just use a blend!
- → How do I give the vinaigrette more flavor?
You can toss in a little honey, minced garlic, or maybe some chopped fresh herbs like parsley or basil if you want to switch it up.