Go Back

Best Make-Ahead Salad

A cozy, comforting make-ahead salad featuring mixed greens, cherry tomatoes, crunchy cucumbers, and a creamy vinaigrette that improves with time.
Print Recipe
Prep Time 15 minutes
Total Time 8 hours
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups mixed greens room temperature (loosens up after refrigeration)
  • 1 cup cherry tomatoes, halved ripe and juicy
  • 1 cucumber, diced seeds removed if watery
  • 1 bell pepper, diced any color
  • 1/2 red onion, thinly sliced soak briefly for milder flavor (optional)
  • 1 cup carrots, shredded adds sweet crunch
  • 1/2 cup olives, pitted and sliced optional
  • 1/4 cup feta cheese, crumbled optional for dairy-free
Dressing Ingredients
  • 1/4 cup olive oil extra virgin preferred
  • 2 tablespoons vinegar (balsamic or red wine) — use what you love
  • 1 teaspoon Dijon mustard helps emulsify the dressing
  • to taste Salt and pepper start light, adjust later

Method
 

Preparation
  1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, carrots, olives, and feta cheese.
  2. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper until well combined.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Cover the salad and refrigerate for at least an hour, or overnight for best results.
  5. Serve chilled and enjoy the enhanced flavors!

Notes

Vegetables at room temperature take on flavors more readily. Finely chop or shred for even distribution. Olives and feta are optional for dairy-free or vegan swaps. For protein ideas, consider adding rotisserie chicken.