Free-Activity Picnic Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, no-cook salad with foraged-inspired ingredients that celebrates the joy of simple, free outdoor meals. This general-inspired salads ready in about 20 minutes pairs mixed salad greens, pint cherry tomatoes, medium 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 220 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

• 6 cups mixed salad greens
• 1 pint cherry tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 1/4 tsp salt
• 2 tbsp fresh dill

Instructions

1. Step 1: Rinse and spin-dry 6 cups mixed salad greens until completely dry. Arrange on a large platter.
2. Step 2: Slice 1 medium cucumber into 1/4-inch half-moons, then add to the greens. Halve 1 pint cherry tomatoes and scatter over the greens.
3. Step 3: Thinly slice 1/4 cup red onion and distribute evenly across the salad.
4. Step 4: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp salt in a small bowl until emulsified.
5. Step 5: Drizzle dressing over salad, then sprinkle 2 tbsp finely chopped fresh dill. Toss gently with clean hands until all ingredients are evenly coated and dressed.