Crisp Summer Garden Salad with Lemon Vinaigrette
A vibrant medley of seasonal vegetables and herbs tossed in a bright citrus dressing, perfect for warm days and highlighting peak-season produce. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs mixed baby greens, medium, thinly sliced cucumber, medium, thinly sliced red bell pepper 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 180 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.
Ingredients
- 4 cups mixed baby greens
- 1 medium, thinly sliced cucumber
- 1 medium, thinly sliced red bell pepper
- 1/2 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced red onion
- 1/4 cup, chopped fresh parsley
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: In a large bowl, combine 4 cups mixed baby greens, 1 thinly sliced cucumber, 1 thinly sliced red bell pepper, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until fully emulsified.
- Step 3: Pour the dressing over the salad ingredients and toss gently until all vegetables are evenly coated and the greens are just dressed, taking care not to bruise the delicate leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Summer Garden Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 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 Crisp Summer Garden 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 mixed baby greens from drying out.
Can I substitute ingredients in Crisp Summer Garden 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 Crisp Summer Garden 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.
Is Crisp Summer Garden Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
