Ingredients
Salad
- 1 head bibb lettuce, torn into bite-sized pieces
- 1 mini cucumber, thinly sliced
- 1 scallion, dark greens only, sliced
- ½ cup yellow cherry tomatoes, sliced (such as sungolds)
- ¼ cup chopped parsley
- 2 tablespoons chopped dill
Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, grated
- Kosher salt and cracked black pepper, to taste
Instructions
- Prepare the Salad: In a large serving bowl, combine the torn bibb lettuce, thinly sliced cucumber, scallion greens, yellow cherry tomatoes, chopped parsley, and chopped dill. Toss gently to mix the fresh ingredients evenly.
- Make the Vinaigrette: In a small measuring cup or bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, Dijon mustard, grated garlic, and ¼ teaspoon kosher salt until well emulsified and smooth.
- Dress and Serve: Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients with the dressing. Season with additional kosher salt and cracked black pepper to taste. Serve the salad immediately to enjoy its fresh and vibrant flavors.
Notes
- Use fresh herbs for the best flavor boost in the salad.
- Adjust the amount of garlic and mustard in the vinaigrette according to your taste preference.
- This salad is best served immediately to maintain crispness.
- Can be paired well with grilled meats or as a light starter.
- To make it vegan and vegetarian, ensure the Dijon mustard used does not contain honey.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
