Simple Green Salad Fresh

This green salad with an easy balsamic vinaigrette is a fresh and colorful addition to any meal, perfect for picnics, potlucks, or festive celebrations like Easter or Thanksgiving. Its crisp vegetables, tangy homemade dressing, and bursts of feta and olives combine for a quick to assemble dish that always pleases a crowd.

I first tossed this salad together for an impromptu family picnic and was amazed how often the bowl came back empty. It’s now a staple whenever I want something light but flavorful.

Ingredients

• Spring mix: Five ounces of spring mix for a variety of tender greens full of nutrients
• Cucumber: Half a cucumber sliced and quartered to add refreshing crunch
• Cherry tomatoes: Half a cup of cherry tomatoes halved to bring juicy sweetness and vibrant color
• Red onion: Half a medium red onion thinly sliced to add sharpness and bite (soak in cold water if you prefer a milder taste)
• Kalamata olives: Quarter cup pitted Kalamata olives for a salty touch that contrasts beautifully with the greens
• Feta cheese: Quarter cup crumbled feta cheese for creamy richness and a tangy finish
• Extra virgin olive oil: Quarter cup extra virgin olive oil provides a smooth base and fruity aroma for the vinaigrette
• Balsamic vinegar: One and a half tablespoons balsamic vinegar adds acidity and sweetness to brighten the salad
• Dijon mustard: One tablespoon Dijon mustard emulsifies the dressing and brings subtle heat
• Seasoning: Pinches of garlic powder and salt round out the dressing with warmth and seasoning
• Notes: When selecting olives, look for ones that are plump and glossy without any shrivel marks. Fresh veggies make all the difference here so pick firm tomatoes and vibrant cucumbers.

Instructions

Prepare the Salad Ingredients:

Wash and thoroughly dry the spring mix or substitute Romaine lettuce to keep the salad crisp and prevent sogginess. Slice the cucumber into bite sized quartered pieces. Halve the cherry tomatoes for easy eating and even distribution of flavor. Thinly slice the red onion and soak in cold water if you want it milder. Drain and rinse the Kalamata olives if packed in brine. Crumble the feta cheese into small pieces that blend nicely with the other ingredients.

Whisk the Balsamic Vinaigrette:

In a small bowl combine extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, and a pinch of salt. Vigorously whisk until the dressing emulsifies into a smooth glossy mixture or shake the ingredients in a jar with a lid for an easy blend.

Assemble the Salad:

Place the leafy greens in a large serving bowl. Scatter the cucumber pieces, cherry tomatoes, slices of red onion, and Kalamata olives over the greens. Sprinkle the crumbled feta cheese over the top for a creamy contrast.

Dress and Serve:

Pour the desired amount of balsamic vinaigrette over the salad just before serving to prevent wilting. Toss gently so the dressing coats the ingredients evenly without bruising the delicate greens and serve immediately to enjoy the salad at its freshest and crunchiest.

My favorite ingredient here is the Kalamata olives. Their salty slightly fruity flavor balances the crisp vegetables and creamy feta so well. I remember the first time making this salad on a bright spring day and how everyone kept going back for more praising the refreshing combo of flavors and textures.

Storage tips

Store leftover salad and dressing separately in airtight containers in the fridge to keep the greens crisp. The salad is best consumed within a day as the vegetables can lose their crunch. The vinaigrette can last several days refrigerated and be shaken again before use.

Ingredient substitutions

Romaine lettuce is a great substitute if you want more crunch and a sturdier base to hold the dressing. Goat cheese can replace feta for a creamier tangier flavor. Capers can be used in place of Kalamata olives for a bright briny note that adds a lemony pop to the salad.

Serving suggestions

This salad pairs wonderfully with grilled chicken fish or falafel for a light meal. Add toasted nuts or seeds for extra texture and nutrition and serve alongside a crusty bread or warm pita to soak up any leftover dressing.

This simple green salad is bright crunchy and easy to make. It’s perfect for warm weather meals and quick side dishes.

Your Recipe Questions Answered

→ What greens work best for this salad?

Spring mix provides a tender, mixed texture, but romaine lettuce can be used for a crunchier alternative.

→ How do I prepare the balsamic vinaigrette?

Whisk extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt until emulsified and smooth.

→ Can I substitute the feta cheese?

Yes, goat cheese offers a tangy creaminess and earthier flavor that pairs wonderfully with balsamic.

→ What are tips to keep the salad fresh?

Dry greens thoroughly using a salad spinner and add vinaigrette just before serving to keep the greens crisp.

→ How should I slice the onions?

Thinly slice red onions and soak them in cold water for 10 minutes to mellow their sharpness.