Save This refreshing spring mix salad blends tender greens, juicy cherry tomatoes, crisp cucumber, and optional feta and nuts. The bright vinaigrette combines olive oil, balsamic vinegar, Dijon mustard, and a touch of honey for balanced flavor. Quick to prepare, it makes a delightful starter or side dish, offering light freshness with a satisfying tang. Adaptable with vegan options and nut substitutions, it complements a variety of meals.
Spring salads taught me that the simplest dishes often carry the most joy. I started making this vinaigrette by accident during a dinner party when I realized I had no bottled dressing. The panic in my voice must have been obvious because my friend grabbed a jar and started shaking ingredients together while I chopped greens frantically.
Last summer my neighbor brought over an armful of greens from her garden and this salad became our entire dinner. We sat on her porch eating bowl after bowl and talking about nothing important as the sun went down. Sometimes the food itself takes second place to the company.
Ingredients
- Spring mix salad greens: These tender baby leaves need a gentle touch and a dressing that enhances rather than overwhelms their delicate flavor
- Cherry tomatoes: Halving them releases their juices and lets the vinaigrette seep into every little pocket
- Cucumber: Adds a satisfying crunch that contrasts beautifully with the soft greens
- Red onion: Thin slices bring just enough sharpness to cut through the rich olive oil
- Feta cheese: That salty crumble makes everything feel a little more special though it is completely optional
- Walnuts or pecans: Toasted nuts bring warmth and texture that keeps every bite interesting
- Extra virgin olive oil: The foundation of any great vinaigrette worth spending money on good quality here
- Balsamic or red wine vinegar: Balsamic gives sweetness while red wine vinegar brings more tanginess
- Dijon mustard: The secret ingredient that helps the oil and vinegar become best friends
- Honey or maple syrup: Just a touch balances the acidity and brings everything together
Instructions
- Prepare your vegetables:
- Wash and dry those spring greens thoroughly because water clinging to the leaves will make the dressing slide right off instead of coating them perfectly
- Build your salad base:
- Toss those halved cherry tomatoes sliced cucumbers and thin onion rings into a large bowl where everything has room to mingle
- Whisk up the magic:
- Combine your olive oil vinegar mustard and honey in a small jar and shake like you mean it until the mixture turns cloudy and thick
- The final toss:
- Drizzle that beautiful dressing over your greens just before serving and use tongs to lift everything gently until each leaf glistens
Save This recipe has become my go to for last minute dinner guests because the preparation is mostly hands off. I love watching people who claim they do not like salad go back for seconds and thirds.
Making It Your Own
The beauty of this salad lies in how easily it adapts to whatever you have on hand or what looks freshest at the market. Some weeks I load it up with avocado and radishes when I want something more substantial.
The Perfect Balance
Learning to balance that sweet honey with tangy vinegar took some practice. Now I taste the vinaigrette on a lettuce leaf before pouring it over the whole salad which saves me from serving something too sharp or too sweet.
Serving Suggestions
This salad works beautifully alongside grilled meats or as part of a larger spread. I have also discovered it makes an unexpected but welcome addition to brunch tables.
- Pair it with crusty bread to soak up any extra dressing at the bottom of the bowl
- Add protein like grilled chicken or chickpeas for a complete meal
- Make double the vinaigrette and keep it ready for quick salads all week
Save Salad making should feel like a moment of calm not a chore. Every bowl is an opportunity to eat something fresh and alive.
Recipe FAQs
- → What greens are best for this salad?
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Fresh spring mix greens work well due to their tender texture and mild flavor, offering a vibrant base.
- → Can I replace feta with a vegan alternative?
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Yes, plant-based cheeses or tofu can be used to keep the creamy texture while maintaining vegan preferences.
- → How do I make the vinaigrette emulsify properly?
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Whisk the olive oil and vinegar vigorously with mustard and honey until the mixture thickens and combines fully.
- → Are walnuts necessary in the salad?
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Walnuts add crunch and flavor but can be substituted with pecans, sunflower seeds, or omitted for nut-free variations.
- → Can this salad be prepared ahead of time?
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It’s best served fresh to maintain crispness. Keep greens and vinaigrette separate until just before serving.
