Herb-Infused Garden Salad with Lemon Vinaigrette
A refreshing salad featuring garden-fresh greens, cherry tomatoes, and a zesty lemon-dill dressing made with perennial herbs. This mediterranean-inspired salads ready in about 15 minutes pairs Mixed garden 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 195 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
- 120g Mixed garden greens
- 150g Cherry tomatoes
- 75g Cucumber
- 40g Red onion
- 15g Fresh dill
- 10g Fresh chives
- 30ml Lemon juice
- 45ml Extra virgin olive oil
- 5ml Dijon mustard
- 2.5g Honey
- 1.5g Salt
- 0.5g Black pepper
Instructions
- Step 1: In a small bowl, whisk 30ml lemon juice, 45ml extra virgin olive oil, 5ml Dijon mustard, 2.5g honey, 1.5g salt, and 0.5g black pepper until emulsified and smooth.
- Step 2: In a large bowl, combine 120g mixed garden greens, 150g halved cherry tomatoes, 75g diced cucumber, and 40g thinly sliced red onion.
- Step 3: Pour dressing over salad and toss gently until all greens are coated. Sprinkle with 15g chopped fresh dill and 10g chopped chives, then toss once more and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Garden Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 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 Herb-Infused Garden 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 mixed garden greens from drying out.
Can I substitute ingredients in Herb-Infused Garden 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 Herb-Infused Garden 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 Herb-Infused Garden 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
- ★★★★★
My whole family loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
