Fresh Garden Salad with Lemon Vinaigrette
This garden salad is proof that simple ingredients can yield a beautiful, satisfying meal. The key is contrast—crisp greens, juicy tomatoes, cool cucumbers, and a punchy lemon vinaigrette that wakes everything up. I tested this salad repeatedly to nail the balance of acidity, salt, and a hint of sweetness.
When I first started making salads at home, they were bland and often overdressed. The greens wilted, the croutons were soggy, and the vinaigrette tasted harsh. This version solves all of those problems. It’s built for texture and flavor: each bite has crunch, brightness, and a clean finish. The vinaigrette is emulsified so it clings to the greens without weighing them down, and a tiny pinch of sugar tempers the lemon’s sharpness.
Serve this salad as a side, or add grilled chicken for a full meal. The recipe is flexible; use what’s fresh and in season. If you’re meal-prepping, keep the dressing separate and toss just before serving. That one small change will keep your greens crisp and vibrant throughout the week.
Ingredients
- 6 cups mixed greens: Romaine, spinach, arugula.
- 1 cup cherry tomatoes: Halved.
- 1 cup cucumber: Sliced thin.
- 1/4 red onion: Thinly sliced.
- 1/4 cup feta: Crumbled.
- 1/2 cup croutons: Toasted for crunch.
- Vinaigrette: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon, 1/2 tsp honey or sugar, salt & pepper.
Step-by-Step Instructions
Prep the Vegetables
Wash and dry greens thoroughly. Slice tomatoes, cucumbers, and onions thin for a delicate bite.
Make the Vinaigrette
Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until emulsified. Taste and adjust acidity.
Toss and Serve
Combine greens and vegetables in a large bowl. Add dressing a little at a time and toss gently to coat. Top with feta and croutons just before serving.
Tips
- Dry Greens: Water dilutes dressing—use a spinner for best results.
- Balance: A touch of sweetness smooths out lemon’s sharp edge.
- Crunch Control: Add croutons at the end to preserve texture.
Common Mistakes
- Overdressing: Makes greens soggy; add dressing gradually.
- Skipping Emulsification: Dressing slides off; whisk until creamy.
- Salting Too Early: Draws moisture out; season at the end.
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About Adshi
Adshi is a self-taught home cook based in the US. She started Cook Well to help beginners find confidence in the kitchen through tested recipes. View more recipes →