Classic Garden Salad with Lemon Vinaigrette
This Classic Garden Salad with Lemon Vinaigrette is a vibrant, refreshing dish packed with crisp greens, cherry tomatoes, cucumbers, and red onions, all tied together with a zesty lemon dressing. It’s the perfect light side or starter for any meal!
Ingredients
- 4 cups mixed greens lettuce, spinach, arugula
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced into rounds
- 1 small red onion thinly sliced into rings
- 1/4 cup fresh basil leaves torn
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup for a vegan option
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red onion rings, and torn basil leaves. Toss gently to mix.
- Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
- Dress the Salad: Drizzle the lemon vinaigrette over the salad and toss lightly to coat all the ingredients evenly. Be careful not to overdress—start with half the dressing and add more if needed.
- Serve: Transfer the salad to a serving bowl or divide among individual plates. Serve immediately for the freshest taste.
Notes
Tips for the Best Salad
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Make It Ahead: Prep the veggies and dressing separately up to a day in advance. Toss just before serving to keep the greens crisp.
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Customize It: Add extras like avocado, olives, or crumbled feta (if not vegan) for more flavor.
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Storage: Undressed salad can be stored in an airtight container in the fridge for up to 2 days. Store the dressing separately and mix when ready to serve.
Enjoy this bright and healthy garden salad as a side or a light meal on its own! Pair it with a hearty main dish like pasta or grilled protein for a balanced feast.