Garden-to-Table Herb Salad with Lemon Vinaigrette
A crisp, refreshing salad featuring garden-fresh herbs and vegetables dressed in a bright lemon vinaigrette, perfect for a sun-drenched home dining table. This mediterranean-inspired salads ready in about 12 minutes pairs baby spinach, halved cherry tomatoes, thinly sliced radishes 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 145 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 baby spinach
- 1/2 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced radishes
- 2 tablespoons, finely chopped fresh basil
- 1 tablespoon, finely chopped fresh dill
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon honey
- 1/4 teaspoon sea salt
Instructions
- Step 1: In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey, and 1/4 teaspoon sea salt until emulsified and slightly thickened.
- Step 2: In a large bowl, combine 4 cups baby spinach, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced radishes. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Step 3: Divide among plates and top with 2 tablespoons finely chopped fresh basil and 1 tablespoon finely chopped fresh dill, arranging the herbs in a decorative pattern for a garden-fresh presentation.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garden-to-Table Herb Salad with Lemon Vinaigrette take to make?
Total time is about 12 minutes (12 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 Garden-to-Table Herb 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 baby spinach from drying out.
Can I substitute ingredients in Garden-to-Table Herb 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 Garden-to-Table Herb 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.
What goes well with Garden-to-Table Herb Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
