Midwest Estate Garden Salad with Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A crisp salad featuring seasonal garden vegetables and a herby vinaigrette, inspired by estate auction vegetable lots. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs Mixed greens, halved Cherry tomatoes, medium, 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 180 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

• 5 oz Mixed greens
• 1 cup, halved Cherry tomatoes
• 1/2 medium, thinly sliced Cucumber
• 1/4 cup, thinly sliced Red onion
• 2 tbsp, chopped Fresh dill
• 1 tbsp, chopped Fresh chives
• 3 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp Honey

Instructions

1. Step 1: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and a pinch of salt until emulsified.
2. Step 2: In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion.
3. Step 3: Drizzle 2/3 of the vinaigrette over the salad and toss gently until evenly coated.
4. Step 4: Divide salad among plates and top with fresh dill and chives.
5. Step 5: Drizzle with remaining vinaigrette just before serving to keep greens crisp.
6. Step 6: For best flavor, let the salad sit for 5 minutes after dressing to allow flavors to meld.