Lemon-Herb Fresh Vegetable Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant medley of seasonal vegetables tossed in a bright lemon-herb dressing, ideal for a light lunch or side dish. This mediterranean-inspired salads ready in about 15 minutes pairs halved cherry tomatoes, thinly sliced cucumber, thinly sliced radishes 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 150 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

• 2 cups, halved cherry tomatoes
• 1 cup, thinly sliced cucumber
• 1 cup, thinly sliced radishes
• 1/2 cup, finely diced red onion
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh mint
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups halved cherry tomatoes, 1 cup thinly sliced cucumber, 1 cup thinly sliced radishes, and 1/2 cup finely diced red onion.
2. Step 2: Add 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh mint, then drizzle with 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/2 tsp honey.
3. Step 3: Toss gently until all vegetables are evenly coated, then season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, mixing until flavors are well distributed and vegetables are glistening.