Garden Greens Salad with Tomato Vinaigrette

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing salad featuring crisp houseplants and a zesty tomato vinaigrette. This Mediterranean-inspired salad recipe, ready in about 25 minutes, pairs kale, chopped romaine, 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 110 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 kale
• 2 cups chopped romaine
• 1 pint cherry tomatoes
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Wash 6 cups kale and 2 cups chopped romaine. Toss with 1 pint halved cherry tomatoes in a large bowl.
2. Step 2: In a separate jar, whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the vinaigrette over the salad and toss to coat. Gently fold in 1/2 cup crumbled feta cheese.
4. Step 4: Serve chilled or at room temperature, garnished with additional fresh dill.