A crisp, everyday salad that comes together in minutes — mixed greens tossed with sweet cherry tomatoes, crunchy cucumber, and thinly sliced red onion, finished with a simple olive oil and balsamic vinaigrette. It’s the kind of salad you reach for on busy weeknights, to bulk up a lunch, or to serve alongside grilled proteins. If you like finishing a light meal with something sweet, try a complementary dessert such as this butterscotch randy recipe for an easy, nostalgic pairing.
What makes this recipe special
This Everyday Salad is exactly what it promises: simple, reliable, and versatile. The flavor balance — peppery greens, juicy tomatoes, cooling cucumber, and a sharp hit of red onion — works with almost any main dish. It’s fast to prep and forgiving: swap ingredients or scale the vinaigrette without breaking the recipe.
“A refreshing salad that never fails at dinner time — quick to toss, fresh to eat, and easy to customize.” — a regular weeknight reviewer
Reasons to try it:
- Ready in about 10 minutes from start to finish.
- Budget-friendly: minimal, pantry-friendly ingredients.
- Crowd-pleasing: mild enough for kids, bright enough for adults.
How this recipe comes together
Start by prepping all the produce: wash and dry the greens, halve the cherry tomatoes, slice the cucumber and onion thinly. Whisk the vinaigrette in a separate bowl so the oil and vinegar emulsify. Combine everything just before serving so the greens stay crisp. The whole process is linear and quick: prep → dress → toss → serve.
Key ingredients
- Mixed salad greens (about 4–6 cups) — spring mix, baby spinach, or arugula blend work well.
- Cherry tomatoes (1–2 cups), halved — use grape tomatoes if that’s what you have.
- Cucumber (1 medium), sliced — Persian or English cucumber avoids large seeds.
- Red onion (¼ to ½ small), thinly sliced — soak in cold water for 5 minutes if you want a milder taste.
- Olive oil (3 tablespoons recommended) — extra virgin for best flavor.
- Balsamic vinegar (1 tablespoon recommended) — aged balsamic adds sweetness.
- Salt and freshly ground black pepper to taste.
Ingredient notes:
- Vinaigrette ratio: I suggest roughly 3 parts oil to 1 part vinegar as a starting point. Adjust to taste.
- Make it heartier: add cooked quinoa, chickpeas, or toasted nuts.
- For a dairy touch: sprinkle crumbled feta or shaved Parmesan.
Step-by-step instructions
- Wash and dry the greens thoroughly. Use a salad spinner or pat dry with clean towels.
- Halve the cherry tomatoes and add them to a large mixing bowl.
- Slice the cucumber into rounds or half-moons and add to the bowl.
- Thinly slice the red onion and add it to the vegetables. Toss gently to combine.
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of pepper until slightly emulsified. Taste and adjust seasoning.
- Drizzle the vinaigrette over the salad just before serving. Toss gently so the leaves are evenly coated but not crushed.
- Serve immediately on chilled plates for the crispest texture.
Best ways to enjoy it
This salad is a superb side for grilled chicken, seared fish, or a pasta main. For a light vegetarian meal, top with roasted chickpeas or a scoop of hummus and serve with warm pita. For a fun dinner-to-dessert flow, serve it first and follow with a warm treat such as the banana tempura recipe that complements the salad’s freshness with a sweet finish: try this banana tempura recipe for a playful contrast.
Plating tip: mound the greens slightly in the center of each plate, scatter tomatoes and cucumber around, and finish with a light drizzle of extra vinaigrette and a few turns of cracked black pepper.
Storage and reheating tips
- Store undressed salad greens in a breathable container or perforated bag in the refrigerator for up to 3–5 days. Keep them dry — place a paper towel in the container to absorb excess moisture.
- Once dressed, eat immediately. Dressed greens will wilt and become soggy within 30–90 minutes depending on the greens.
- The vinaigrette will keep separately in an airtight jar in the fridge for up to one week. Bring it to room temperature and re-whisk before using.
- Do not freeze fresh salad or vinaigrette — freezing ruins texture and emulsification.
Food safety notes:
- Keep refrigerated at or below 40°F (4°C) when storing.
- Discard any salad that has been left out at room temperature for more than two hours.
Helpful cooking tips
- Dry greens are essential. Excess water dilutes the vinaigrette and speeds wilting.
- Taste the vinaigrette before dressing. A pinch of sugar or a small spoonful of honey can balance overly sharp vinegar.
- Slice the red onion very thin to avoid overpowering the salad. Rinsing in cold water mellows it.
- Use a light hand when tossing. Lift and turn rather than stomping down to keep leaves intact.
- If you need to make ahead for a picnic, pack components separately and combine on-site.
Creative twists
- Mediterranean: add olives, cucumber, feta, and a splash of lemon juice to the vinaigrette.
- Protein boost: top with seared salmon, grilled shrimp, or sliced rotisserie chicken.
- Crunch factor: add toasted pumpkin seeds, sliced almonds, or croutons.
- Creamy dressing: stir a spoonful of Greek yogurt into the vinaigrette for a creamier finish.
- Seasonal swaps: in cooler months, swap mixed greens for baby kale and add roasted beets.
Common questions
Q: How long does it take to make this salad?
A: About 10–15 minutes from start to finish if your vegetables are prepped quickly. Washing and drying greens is the step that takes the most time.
Q: Can I use a different vinegar?
A: Yes. Red wine vinegar or sherry vinegar are great alternatives. Adjust the oil-to-vinegar ratio to taste; start at 3:1 oil to vinegar.
Q: Can I make this ahead for a party?
A: Prep the veggies and vinaigrette ahead of time and store separately. Toss the salad with the dressing no more than 10–15 minutes before serving for best texture.
Q: Is this salad vegan/gluten-free?
A: Yes — as written the salad is vegan and gluten-free. Additions like croutons or certain dressings could introduce gluten or dairy.
Q: What if my greens wilted — can I revive them?
A: Soak wilted greens in very cold water for 10–15 minutes, then dry thoroughly. This can restore some crispness.
Q: How much vinaigrette should I make?
A: For 4–6 cups of greens, 3 tablespoons olive oil and 1 tablespoon balsamic vinegar is a good starting point. Scale up for larger batches.
If you’d like, I can format this recipe for printing or generate a shopping list based on the ingredients.
Everyday Salad
Ingredients
Salad Ingredients
- 4–6 cups Mixed salad greens spring mix, baby spinach, or arugula blend work well
- 1–2 cups Cherry tomatoes, halved use grape tomatoes if that’s what you have
- 1 medium Cucumber, sliced Persian or English cucumber avoids large seeds
- ¼ to ½ small Red onion, thinly sliced soak in cold water for 5 minutes for a milder taste
Vinaigrette
- 3 tablespoons Olive oil extra virgin for best flavor
- 1 tablespoon Balsamic vinegar aged balsamic adds sweetness
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Wash and dry the greens thoroughly. Use a salad spinner or pat dry with clean towels.
- Halve the cherry tomatoes and add them to a large mixing bowl.
- Slice the cucumber into rounds or half-moons and add to the bowl.
- Thinly slice the red onion and add it to the vegetables. Toss gently to combine.
Vinaigrette
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of pepper until slightly emulsified. Taste and adjust seasoning.
- Drizzle the vinaigrette over the salad just before serving. Toss gently so the leaves are evenly coated but not crushed.
Serving
- Serve immediately on chilled plates for the crispest texture.