Fresh Hotel Garden Salad with Lemon-Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant medley of crisp seasonal vegetables tossed in a bright, zesty dressing, embodying the refreshing essence of a hotel's garden oasis. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs Mixed salad greens, halved Cherry tomatoes, thinly sliced Red onion 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 320 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 salad greens
• 1 medium, peeled and diced English cucumber
• 1 cup, halved Cherry tomatoes
• 1/4 cup, thinly sliced Red onion
• 1/4 cup, crumbled Feta cheese
• 1/4 cup Extra-virgin olive oil
• 2 tbsp Fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp Honey
• 1 tbsp, finely chopped Fresh dill

Instructions

1. Step 1: In a small bowl, whisk 1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/2 tsp honey until emulsified and slightly thickened.
2. Step 2: In a large bowl, combine 4 cups mixed salad greens, 1 medium peeled and diced English cucumber, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
3. Step 3: Pour the dressing over the salad and toss gently with salad tongs until all vegetables are evenly coated and the greens are glistening, then sprinkle 1/4 cup crumbled feta and 1 tbsp chopped fresh dill over the top and toss once more.