Lemon-Herb Fresh Herb Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, crisp salad featuring garden-fresh vegetables and a zesty lemon-dill dressing that brightens any meal. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs mixed baby 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 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

• 2 cups mixed baby greens
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, thinly sliced cucumber
• 1/4 cup, finely minced red onion
• 2 tbsp, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp honey
• pinch salt
• pinch black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups mixed baby greens, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced cucumber, and 1/4 cup finely minced red onion.
2. Step 2: In a small jar, whisk 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp honey, a pinch of salt, and a pinch of black pepper until emulsified, then pour over the salad and toss gently until evenly coated.
3. Step 3: Sprinkle 2 tbsp chopped fresh parsley and 2 tbsp chopped fresh dill over the salad, toss once more, and serve immediately while ingredients are at peak freshness.