Harlem Garden Salad with Balsamic Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A crisp, herbaceous salad featuring garden greens, cherry tomatoes, and cucumbers tossed in a bright balsamic-honey dressing, evoking the spirit of community and renewal. This american-inspired salads (vegan, gluten-free) ready in about 15 minutes pairs mixed greens, cherry tomatoes, 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 180 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

• 5 oz, combined baby spinach and arugula mixed greens
• 1 cup, halved cherry tomatoes
• 1/2 cup, thinly sliced cucumber
• 1/4 cup, thinly sliced red onion
• 3 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• pinch salt
• pinch black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, and a pinch each of salt and black pepper until emulsified.
2. Step 2: In a large bowl, combine 5 oz mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion.
3. Step 3: Pour the vinaigrette over the salad ingredients and toss gently until all components are evenly coated. Season with additional salt and pepper if desired.