Everyday Salad
A crisp, everyday salad made with mixed greens, cherry tomatoes, cucumber, and red onion, finished with a simple olive oil and balsamic vinaigrette.
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.
Notes
This salad is versatile and can be customized. Keep the vinaigrette separate until serving to maintain crispness. Make ahead for picnics by packing components separately.