Almond and Herb Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring mixed greens, toasted almonds, and cherry tomatoes in a bright lemon dressing. This mediterranean-inspired salads ready in about 10 minutes pairs (arugula and spinach) mixed greens, toasted sliced almonds, halved cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.5 (13 ratings) Prep: 10 min Serves 2 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk together 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
  2. Step 2: Place 4 cups mixed greens in a large bowl, then add 1/4 cup toasted sliced almonds, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
  3. Step 3: Drizzle vinaigrette over salad and toss gently until evenly coated.
  4. Step 4: Top with 1/4 cup crumbled feta cheese and serve immediately.

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Frequently asked questions

How long does Almond and Herb Salad with Lemon Vinaigrette take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Almond and Herb Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toasted sliced almonds from drying out.

Can I substitute ingredients in Almond and Herb Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Almond and Herb Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Almond and Herb Salad with Lemon Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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