I love how this tossed salad feels so fresh and effortless. It comes together in minutes, and the mix of crisp greens and colorful vegetables always makes it feel satisfying without being heavy. It’s the kind of dish I enjoy on its own or alongside almost any meal.
Why You’ll Love This Recipe
I like how quickly this salad comes together, making it perfect for busy days. I also love that I can easily customize it depending on what I have in the fridge. The ingredients stay crisp and refreshing, and the optional dressing adds just the right amount of brightness without overpowering the natural flavors of the vegetables.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 small iceberg lettuce, torn into bite-size pieces
3 cups romaine lettuce, torn into bite-size pieces
1 small carrot, cut into matchsticks
1 medium English cucumber, sliced
4 medium radishes, sliced
2 cups cherry tomatoes, halved
1/2 red onion, sliced
1/2 cup shredded cheddar cheese (optional)
For the optional dressing:
1/4 cup extra-virgin olive oil
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper, to taste
Directions
I place the iceberg lettuce, romaine lettuce, carrot, cucumber, radishes, cherry tomatoes, and red onion in a large bowl.
I toss everything gently so all the vegetables mix evenly.
To make the optional dressing, I whisk the olive oil, white vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or shake them in a jar.
I pour the dressing over the salad, toss again to coat evenly, and serve immediately.
Sometimes I add toppings like nuts, seeds, or extra cheese for more texture and flavor.
Servings and Timing
Servings: 6
Prep time: 10 minutes
Total time: 10 minutes
Variations
I like switching up the greens with spinach, spring mix, or butter lettuce. Sometimes I add bell peppers, celery, mushrooms, or olives for extra crunch. For more protein, I’ll add grilled chicken, shrimp, beans, chickpeas, or tofu. Different cheeses like feta or goat cheese also change the flavor nicely. I sometimes swap the dressing for Italian, Greek, or lemon-herb vinaigrette.
Storage/Reheating
I keep the salad undressed in an airtight container in the fridge to maintain crispness. Adding a paper towel helps absorb extra moisture. When already dressed, the salad lasts about 2 to 3 days but tastes best the same day. The dressing alone stores well for 3 to 4 days in the fridge.
FAQs
How can I keep the lettuce crisp?
I wash and dry the lettuce thoroughly, using a salad spinner or towel. Storing it with a paper towel helps keep it from getting soggy.
Can I prepare this salad ahead of time?
Yes, but I always store the dressing separately. I combine everything right before eating so the greens stay crisp.
What vegetables can I substitute?
I often use whatever I have—bell peppers, zucchini, cabbage, celery, or even roasted vegetables work well.
Do I have to use the dressing?
No. Sometimes I just drizzle olive oil and a splash of vinegar or lemon juice. The optional dressing simply adds more flavor.
How do I make this salad more filling?
I add proteins like cooked chicken, shrimp, tofu, chickpeas, or quinoa. Nuts, seeds, and cheese also make it more satisfying.
Conclusion
I enjoy how easy and versatile this tossed salad is. It’s fresh, customizable, and perfect for quick meals or as a bright side dish. It always adds a refreshing touch to the table, and I love how effortlessly it fits into any menu.
This easy tossed salad is a quick, refreshing mix of crisp greens and colorful vegetables. Perfect as a side or a light main, it’s ready in minutes and easily customizable to suit your taste.
Ingredients
1 small iceberg lettuce, torn into bite-size pieces
3 cups romaine lettuce, torn into bite-size pieces
1 small carrot, cut into matchsticks
1 medium English cucumber, sliced
4 medium radishes, sliced
2 cups cherry tomatoes, halved
1/2 red onion, sliced
1/2 cup shredded cheddar cheese (optional)
Optional dressing:
1/4 cup extra-virgin olive oil
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper, to taste
Instructions
Combine iceberg lettuce, romaine, carrot, cucumber, radishes, cherry tomatoes, and red onion in a large bowl.
Toss the vegetables gently to mix evenly.
For the dressing, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper, or shake in a jar until well blended.
Pour dressing over the salad and toss to coat evenly just before serving.
Top with shredded cheese or other additions like nuts or seeds if desired.
Notes
Keep salad undressed until ready to serve for best freshness.
Mix in protein like chicken, shrimp, chickpeas, or tofu for a complete meal.
Swap cheddar for feta or goat cheese for different flavor profiles.
