Low-Platter Harvest Salad with Lemon-Dill Vinaigrette
A vibrant, nutrient-packed salad served directly on a low-lying platter, featuring seasonal vegetables and a bright, herbaceous dressing that complements its earthy base. This mediterranean-inspired salads (low-sodium) 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 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
- 4 cups mixed greens
- 1 cup, halved cherry tomatoes
- 1/2 cup, thinly sliced cucumber
- 1/4 cup, finely diced red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1 tbsp, chopped fresh dill
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1 tbsp chopped dill, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth.
- Step 2: Add 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup finely diced red onion to the bowl. Toss gently with tongs until all vegetables are evenly coated and glistening.
- Step 3: Transfer the salad to a low, wide platter (such as a wooden board or shallow dish) and serve immediately for optimal texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Platter Harvest Salad with Lemon-Dill 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-Platter Harvest Salad with Lemon-Dill 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 Low-Platter Harvest Salad with Lemon-Dill 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-Platter Harvest Salad with Lemon-Dill 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-Platter Harvest Salad with Lemon-Dill Vinaigrette low-sodium?
Yes — this recipe is tagged low-sodium 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.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
