Herb-Infused Vegetable Salad with Lemon Vinaigrette
A vibrant mix of crisp vegetables and fresh herbs tossed in a bright lemon dressing, perfect for a light lunch or side dish. This mediterranean-inspired salads ready in about 15 minutes pairs mixed greens, halved cherry tomatoes, thinly sliced 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 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
- 2 cups mixed greens
- 1 cup, halved cherry tomatoes
- 1/2 cup, thinly sliced cucumber
- 1/4 cup, thinly sliced red onion
- 2 tbsp, chopped fresh parsley
- 2 tbsp, chopped fresh dill
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup sliced red onion.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until fully emulsified.
- Step 3: Pour the dressing over the salad and toss gently until all vegetables are evenly coated, then sprinkle 2 tbsp chopped parsley and 2 tbsp chopped dill on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Vegetable 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 Vegetable 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 greens from drying out.
Can I substitute ingredients in Herb-Infused Vegetable 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 Vegetable 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 Vegetable 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
