Garden Vegetable Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A crisp, herb-infused salad featuring locally sourced vegetables and a bright lemon dressing, perfect for a sunny day outdoors. This American-inspired salad recipe, ready in about 15 minutes, pairs mixed greens, cucumber, 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 220 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 greens
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, thinly sliced red onion
• 1, zested and juiced lemon
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 1 tbsp lemon juice, 1 tsp lemon zest, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper until emulsified.
2. Step 2: In a large bowl, combine 4 cups mixed greens, 1 diced medium 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 until all ingredients are evenly coated and the greens are lightly dressed.