Green Salad with Oil and Vinegar – Fresh and Simple
- 15 minutes
- Easy
- 4 servings
This recipe green salad is a classic, simple and fresh side dish that goes with almost any meal – whether it’s a quick weekday dinner or a gathering with friends. Its light and crisp texture makes it a favorite for both kids and adults, and it’s a great way to get more veggies into your diet.
With crisp cucumber, sliced lettuce and mild spring onion, you get a lovely combination of texture and flavor – all brought together with a simple oil and vinegar dressing. Not only is it delicious, but also healthy thanks to the fresh ingredients packed with vitamins and minerals.
The salad is super quick to make – ready in under 15 minutes – and requires only a few ingredients you likely already have in the kitchen. You can easily adjust it to your taste and what’s in your fridge, making it perfect for both everyday meals and special occasions.
Ingredients
Green Salad
- 0.5pcs.lettuce head
- 7ozcucumber
- 2pcs.spring onion
- 2tbsp.neutral oil
- 1tbsp.red wine vinegar
- 1tsp.salt
Tools
- cutting board
- vegetable knife
- salad bowl
- small bowl for dressing
Tips
- You can add fresh herbs like parsley, dill or chives for extra flavor.
- To make the salad more filling, add cherry tomatoes, feta or toasted sunflower seeds.
- You can adjust the dressing with a bit of honey if you want a milder acidity.
- Try adding a little lemon juice to the dressing for a fresher taste and extra brightness.
- For more bite, add thin slices of radish or pickled red onions.
- For an Asian twist, use rice vinegar and sesame oil and sprinkle with toasted sesame seeds.
Goes well with
- grilled meats
- roasted potatoes
- vegetarian patties
- pasta with pesto
Instructions
1
Wash the lettuce leaves thoroughly, dry them using a clean tea towel or salad spinner, stack them, and slice first lengthwise and then across. Add them to a large bowl.
2
Wash the cucumber, peel it, cut it in half lengthwise and slice it into wedges. Add the cucumber to the bowl.
3
Wash the spring onions and cut them into rings. Use mostly the white and light green parts – avoid the very green ends if they are tough.
4
Add salt, a bit of freshly ground pepper, oil and red wine vinegar. Toss everything gently to coat.
5
Serve the salad right away. It tastes best when completely fresh and crisp.
Green Salad: Frequently Asked Questions & Answers
Can I prepare the salad in advance?
Yes, you can chop the vegetables ahead of time and store them covered in the fridge. Add the dressing just before serving to keep everything crisp.
What oil works best for the dressing?
A neutral oil like sunflower or grapeseed oil is ideal. You can also use a mild olive oil for a slightly stronger flavor.
How do I store leftovers?
The salad is best fresh, but leftovers can be kept in the fridge for up to 1 day. Avoid adding too much dressing if you plan to save some.
How can I adjust the acidity of the dressing?
If you want a milder flavor, reduce the amount of vinegar and add a bit more oil. If you prefer it tangier, just add a little more vinegar.
How do I make the salad more filling?
Add diced cooked potatoes, some canned tuna, chickpeas or boiled eggs. This will turn the salad into a complete meal.
Nutritional Information
Calories
Carbohydrates
Fat
Protein
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