Homemade Salad
This easy homemade salad is the reliable sidekick to any meal—it’s crisp, colorful, and no, you don’t need a farm to make it. With crunchy lettuce, juicy tomatoes, and a tangy dressing, this bowl of veggies is the low-effort win we all deserve.
EQUIPMENT (PAID LINKS)
- Box grater
- Jar with lid or small bowl and whisk
Ingredients
- 1 small head of iceberg lettuce or 5 to 6 big handfuls of leafy greens chopped into bite-size pieces
- 1 cup cherry or grape tomatoes halved (or 2 medium tomatoes, chopped)
- 1 medium cucumber sliced
- 1 medium carrot peeled and grated
- 1 teaspoon chopped parsley or chives optional
- 1 tablespoon apple cider vinegar or any vinegar or lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher or coarse salt or ¼ teaspoon table salt
- ½ teaspoon black pepper
Instructions
- Make the Dressing: Add the vinegar, olive oil, Dijon mustard, salt, and pepper to a jar. Shake it like you mean it until it’s smooth and blended. Taste and adjust—add more vinegar for a tangier punch, a pinch of sugar if it's too sharp, or more oil to mellow it out.
- Prep the Veggies: Chop the lettuce, slice the cucumber, halve the tomatoes, and grate the carrot. If you're feeling a little extra, toss in the parsley or chives.
- Toss the Salad: Add all the veggies to a large bowl. Pour the dressing over the top and toss everything well until evenly coated. Pro tip: don’t overdress—start small, then add more if needed.
- Serve: Transfer the salad to a serving bowl and dig in while it's still fresh and crisp. Leftovers? Not likely.