Low-Floor Herb Garden Salad
A vibrant salad featuring low-growing herbs and garden-fresh greens, tossed in a simple lemon-herb vinaigrette. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs mixed salad greens, cherry tomatoes, fresh basil 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 160 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
- 5 cups mixed salad greens
- 1 cup cherry tomatoes
- 1/4 cup fresh basil
- 2 tbsp fresh mint
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Wash and dry 5 cups mixed salad greens thoroughly to prevent sogginess. Slice 1 cup cherry tomatoes in half and roughly chop 1/4 cup fresh basil and 2 tbsp fresh mint.
- Step 2: In a small jar, combine 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, and 1 tsp Dijon mustard. Seal and shake vigorously until emulsified, then taste and adjust for brightness.
- Step 3: In a large bowl, toss the greens with half the vinaigrette until evenly coated. Add tomatoes and chopped herbs, then toss gently with remaining vinaigrette until all ingredients are evenly distributed and glistening.
