Crispy Garden Salad with Vinaigrette
15 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
Crispy romaine, cool cucumbers, juicy cherry tomatoes, and a bite of red onion get lit up by a lemon Dijon vinaigrette with garlic, oregano, and a tiny kiss of honey.
No sad greens here, just a bold, fresh side for grilled steak or fish, potlucks, and weeknights, and if you toss it right before serving every leaf stays snappy.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Salad
- 4 cups romaine lettuce, chopped romaine lettuce 0.5 head
- 1½ cups cherry tomatoes, halved cherry tomatoes 0.67 lb
- 1 large cucumber, thinly sliced English cucumber 1 ct large
- ½ red onion, thinly sliced red onion 0.5 ct
- ¼ cup fresh cilantro leaves, chopped (optional) fresh cilantro leaves 0.25 oz
Ingredients for the Vinaigrette Dressing
- 3 Tbsp olive oil olive oil
- 2 lemons, juiced lemons 2 ct
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp honey honey 0.12 oz
How to Make Crispy Garden Salad with Vinaigrette
-
Prep and chill the greens
Rinse the romaine, spin it completely dry, and stash it in the fridge for 10 minutes so it stays icy and crisp.
-
Slice the veggies
Halve the cherry tomatoes, thinly slice the cucumber and red onion, and chop the cilantro if using.
-
Tame the onion bite
If you want a gentler onion, soak the slices in ice water for 5 minutes, then drain and pat dry so they do not water down the dressing.
-
Whisk the vinaigrette
In a bowl, whisk lemon juice, Dijon, garlic powder, oregano, salt, pepper, and honey until dissolved, then slowly stream in olive oil while whisking until the dressing looks glossy and slightly thick.
-
Season the vegetables
Add romaine, tomatoes, cucumber, onion, and cilantro to a large bowl and sprinkle with a small pinch of salt and pepper to make the vegetables pop.
-
Dress and serve
Add half the vinaigrette, toss gently with clean hands or tongs until every leaf is lightly coated, taste, and add more dressing as needed right before serving.
Substitutions
- Honey -> Maple syrup or agave
- Both keep the dressing silky while staying vegan friendly, with maple adding a warm caramel note and agave staying cleaner and more neutral.
- Romaine -> Little gem or iceberg
- Little gem brings sweet crunch with smaller, sturdy leaves that hold dressing beautifully, while iceberg delivers maximum snap and a classic steakhouse vibe.
- Dijon mustard -> Tahini
- Tahini acts as an emulsifier like mustard and turns the vinaigrette lightly creamy with a toasty sesame depth that plays well with lemon and oregano.
Tips
- Get the greens bone-dry
- Water is the arch-enemy of clingy dressing, so spin the romaine until no droplets remain or blot with clean towels.
- Salt the veg before dressing
- A micro pinch of salt on the tomatoes and cucumbers wakes up their flavor so the vinaigrette does less heavy lifting.
- Emulsify for cling
- Whisk slowly while streaming in oil or shake everything in a lidded glass jar for 20 seconds until the dressing goes opaque and slightly thick.
- Balance the acid
- If your lemons are extra punchy, whisk in another teaspoon of olive oil or a few extra drops of honey to round out the finish.
- Chill the serving bowl
- A cold bowl keeps the salad crisp longer, especially if you are serving outdoors or lingering over drinks.
- Knife work for texture
- Slice cucumbers on a slight bias for more surface area and cut romaine into bite-size pieces so every forkful gets a clean mix.
Nutrition Facts *
| Energy | 297 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 18 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 13 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why does my salad get soggy so fast?
- Wet greens and overdressing are the culprits, so dry the romaine thoroughly and start with half the vinaigrette, adding more only as needed right before serving.
- The dressing is too sour, how do I fix it?
- Whisk in another teaspoon or two of olive oil and a small squeeze of honey or maple, then taste again with a leaf instead of a spoon to judge balance.
- Can I prep this ahead?
- Yes, keep the vegetables dried and stored separately with a paper towel in glass containers, stash the dressing in a jar, and toss everything at the last minute.
- How do I reduce the sharp onion taste?
- Soak the sliced onion in ice water for 5 minutes or splash with a teaspoon of lemon juice, then drain and pat dry so it stays crisp without the harsh bite.
- What proteins pair well if I want to make it a meal?
- Grilled shrimp, steak, or chicken seasoned with salt, pepper, garlic, and a pinch of paprika work beautifully, and for vegetarian options try crispy chickpeas or seared halloumi.
- Can I use bottled lemon juice?
- Fresh lemon gives brighter, cleaner flavor, but in a pinch bottled works if you whisk in a little lemon zest to bring back that fresh citrus aroma.
Serving Suggestions
Big flavor loves good company, so add crumbled feta, sliced avocado, or a handful of briny olives if you want more richness and contrast.
This salad plays perfectly with grilled salmon or a garlicky skirt steak, and a quick shower of toasted pepitas or crunchy croutons gives it satisfying bite.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
