Vegetable Salad
A vibrant Vegetable Salad that’s fresh, healthy, and colorful—ready in just 15 minutes with crunchy chopped vegetables, mixed greens, and a light homemade dressing.
Ingredients
- 4 cups mixed greens (spring mix or baby spinach)
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced (English cucumber for fewer seeds)
- 1 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, chopped adds a sunny pop
- 1/2 small red onion, finely chopped soak in cold water for 5 minutes to mellow sharpness
- 1 medium carrot, julienned or shredded for extra crunch
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh parsley, roughly chopped (or fresh basil)
- 3 tablespoons extra-virgin olive oil (look for cold-pressed brands)
- 1 1/2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard makes it creamy and tangy
- 1 clove garlic clove, minced
- 1/2 teaspoon honey or maple syrup optional, balances acidity
- Sea salt and freshly cracked black pepper to taste
Instructions
- Wash and pat dry mixed greens. Halve tomatoes, dice cucumber, slice peppers, chop onion, carrot, and radishes.
- In a small bowl, stir together olive oil, vinegar (or lemon juice), Dijon mustard, minced garlic, and honey. Season with salt and pepper.
- Gently toss greens with all chopped vegetables, making sure the colors mingle beautifully.
- Drizzle dressing over the salad. Toss lightly—think gentle folding so nothing wilts too much.
- Scatter sunflower seeds, feta, or chickpeas on top for nutty crunch or protein boost.
- Give it a quick taste—add a pinch more salt or a splash of vinegar if it needs a bit more zing. Serve immediately, or chill for 10 minutes for extra crispness.
Notes
I learned that chopping veggies into similarly sized pieces helps each bite feel balanced—no big crunchy pepper chunk overwhelming a tender tomato. For the crispiest experience, dry your greens well in a salad spinner before tossing. If you prefer a richer mouthfeel, stir a spoonful of Greek yogurt into the dressing. Feel free to swap in whatever seasonal produce you have—think zucchini ribbons in summer or thinly sliced fennel in spring.
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