Low-Brow Vegetable Salad with Lemon Vinaigrette
A no-fuss salad featuring humble vegetables and a bright lemon dressing, served low to the ground like a picnic on a sun-drenched lawn. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs halved cherry tomatoes, diced cucumber, thinly sliced red onion 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
- 1 cup, halved cherry tomatoes
- 1/2 cup, diced cucumber
- 1/4 cup, thinly sliced red onion
- 1/4 cup, pitted kalamata olives
- 1/4 cup, chopped fresh basil
- 1, juiced lemon
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup pitted kalamata olives.
- Step 2: Whisk together 1 lemon juiced, 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth.
- Step 3: Pour the dressing over the vegetables and toss gently until evenly coated, ensuring no ingredients are bruised.
- Step 4: Fold in 1/4 cup chopped fresh basil, then refrigerate for 15 minutes to let flavors meld.
- Step 5: Serve chilled in a shallow bowl or on a picnic blanket for the ultimate low-brow experience.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Brow 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 Low-Brow 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Low-Brow 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 Low-Brow 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.
Is Low-Brow Vegetable Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
