Light Salad is a simple green salad made with mixed greens, cherry tomatoes, cucumber, olive oil, and lemon juice. This is one I come back to often when a fresh side is needed without much effort. When tossed, the cucumber stays crisp while the lemon brightens the greens and olive oil coats the leaves lightly. It works well as a quick side dish or a light addition to weeknight meals.
What Makes This One Reliable
Most of the ingredients bring water and crunch, so a small amount of olive oil and lemon changes the texture and aroma quickly. Tossing the salad just before serving keeps the greens from wilting. The result stays crisp rather than soft in the bowl.
Ingredients
- Mixed greens — tender leaf mix, not iceberg
- Cherry tomatoes — ripe, halved for sweet bursts
- Cucumber — English or Persian, thinly sliced
- Olive oil
- Lemon juice
- Salt
- Pepper
How to Make It
- In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber, the greens should look full but not crowded.
- Drizzle with olive oil and lemon juice, then season with salt and pepper to taste, you’ll see the oil gloss the leaves and the lemon form tiny beads on tomatoes.
- Toss gently to combine, using tongs or your hands until drops of dressing cling to each leaf and cucumber slices give a light snap.
- Serve immediately, the salad should smell faintly of citrus and still feel cool and crisp.
Nutrition at a Glance
- Serving size: 1 salad (about 2 cups)
- Calories: ~150 kcal
- Protein: ~2 g
- Carbohydrates: ~6 g
- Fat: ~13 g
- Fiber: ~2 g
Values are estimates. Results may vary depending on specific ingredients and portions used.
How to Serve It
- Add a shaken soft-boiled egg on top for silkier texture and a touch more protein.
- Scatter toasted seeds or chopped nuts to change the mouthfeel and add a crunchy contrast.
- Spoon over warm grains like farro or quinoa to turn it into a dinner bowl that keeps the salad texture.
- Serve alongside 30g protein lightened southwestern chicken salad for a protein-forward plate that still feels fresh.Storage and Reheating
- Fridge: Keep undressed in an airtight container up to 2 days, dressing separately in a small jar.
- Freezer: Not suitable for freezing, cucumber and tomatoes break down and become watery.
- Reheating: Do not reheat; the salad loses its structure and becomes limp when warmed.
- Note: After 10–20 minutes dressed, the flavors open slightly but the greens will soften, so dress just before serving unless you prefer a softer salad.
Leftover Ideas
- Tuck leftover dressed salad into a wrap with grilled chicken or hummus for a quick lunch.
- Stir the vegetables into warm pasta with a splash of olive oil and extra lemon for a light pasta salad.
- Chop and fold into scrambled eggs or an omelet at breakfast to use up the greens.
Before You Start
- Slice cucumbers thin to keep them crisp and prevent the salad from watering down.
- Use just enough oil to lightly coat leaves, excess oil will make the greens soggy quickly.
- Hold off on dressing more than a few minutes before serving unless you want a wilted salad.
Light Salad
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A simple green salad made with mixed greens, cherry tomatoes, cucumber, olive oil, and lemon juice, perfect as a fresh side or light addition to meals.
Ingredients
- Mixed greens — tender leaf mix, not iceberg
- Cherry tomatoes — ripe, halved for sweet bursts
- Cucumber — English or Persian, thinly sliced
- Olive oil — extra-virgin olive oil for brightness
- Lemon juice — freshly squeezed lemon juice, not bottled
- Salt
- Pepper
Instructions
- Combine the mixed greens, halved cherry tomatoes, and sliced cucumber in a large salad bowl, ensuring the greens are full but not crowded.
- Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
- Toss gently using tongs or your hands until drops of dressing cling to each leaf and cucumber slices snap lightly.
- Serve immediately, enjoying the salad’s crispness and faint citrus aroma.
Notes
Dress the salad just before serving to keep it crisp. Recommended additions include a soft-boiled egg or toasted seeds for extra texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 2 cups)
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
