Sunlight Herb Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp salad featuring sun-ripened vegetables and a zesty lemon dressing, embodying the natural essence of light. This mediterranean-inspired salads (gluten-free, vegan) ready in about 15 minutes pairs mixed greens, cherry tomatoes, 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 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.

★ 4.4 (13 ratings) Prep: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Wash and dry 4 cups mixed greens. Place in a large bowl.
  2. Step 2: Halve 1 cup cherry tomatoes and thinly slice 1/4 cup red onion. Add to the bowl with the greens.
  3. Step 3: Chop 1/2 cup cucumber into 1/4-inch cubes and add to the bowl.
  4. Step 4: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
  5. Step 5: Zest and juice 1 lemon into the dressing bowl (reserve the lemon for garnish). Pour the dressing over the salad and toss gently to coat all ingredients.
  6. Step 6: Sprinkle with 2 tbsp fresh dill and 2 tbsp fresh parsley. Serve immediately with lemon wedges on the side.

Frequently asked questions

How long does Sunlight Herb 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 Sunlight Herb 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 mixed greens from drying out.

Can I substitute ingredients in Sunlight Herb 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 Sunlight Herb Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sunlight Herb Salad with Lemon Vinaigrette gluten-free?

Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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