Estate Garden Salad with Herb Vinaigrette

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant salad inspired by estate auctions featuring fresh produce, tossed with a zesty herb vinaigrette and crispy shallots for a refreshing, light meal. This American-inspired salad recipe, ready in about 25 minutes, pairs mixed greens, cherry tomatoes, cucumber 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 4, 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 greens
• 1 cup cherry tomatoes
• 1 large cucumber
• 1/2 cup red onion
• 1/4 cup fresh parsley
• 2 tbsp fresh dill
• 2 small shallots
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Wash and dry mixed greens. Dice cucumber, cherry tomatoes, and red onion. Finely chop parsley and dill.
2. Step 2: In a large bowl, combine greens, cucumber, tomatoes, onion, and herbs. Toss gently to mix.
3. Step 3: In a small jar, combine olive oil, vinegar, mustard, salt, and pepper. Shake until emulsified.
4. Step 4: Pour the vinaigrette over the salad and toss to coat evenly.
5. Step 5: Thinly slice shallots and add to the salad just before serving. Toss again and serve immediately.