Description
A vibrant, chilled salad combining crisp romaine, cucumber, and cherry tomatoes with a zesty olive oil and vinegar vinaigrette, perfect for summer. The dressing balances bold flavors with brightness, and toasted nuts or croutons add crunch. Easy to prepare and ideal for barbecues or as a standalone appetizer, this no-cook dish is a cooling antidote to hot weather.
Ingredients
Romaine lettuce 4 cups
Cucumber 1 large (Use English or seedless varieties)
Cherry tomatoes 1 pint (Halved for color and burst)
Red onion 1 small (Omit or soak in water for less bite)
Olive oil 1/3 cup
Red wine vinegar 1/4 cup (Swap with apple cider vinegar if needed)
Garlic 1 clove (minced)
Dijon mustard 1 tbsp
Croutons 1 cup (Swap with toasted nuts for crunch)
Instructions
Wash and dry romaine lettuce
Cut cucumber into 1/4-inch thick slices
Halve cherry tomatoes by hand
Slice red onion into thin half-moons
Whisk olive oil with red wine vinegar
Add minced garlic and Dijon mustard
Season with salt and pepper
Layer lettuce, cucumber, tomatoes, and onion in a bowl
Drizzle half of the vinaigrette just before serving
Garnish with croutons
Notes
Chill ingredients for 30 minutes for maximum refreshment
Soak sliced red onion in water for 10 minutes to reduce sharpness (optional)
Store extra vinaigrette in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 20
- Category: Summer Desserts
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg