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Spring Salad with Dill and Lemon Dressing

A crisp spring salad featuring mixed greens, cucumber, cherry tomatoes, and a bright dill and lemon dressing that keeps it refreshing for warm-weather meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Modern American, Spring
Calories: 140
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 cups Mixed greens (spinach, arugula, romaine) Use spring mix for convenience, or baby greens for a tender texture.
  • 1 medium Cucumber, sliced Seeded English cucumber stays crisp; Persian cucumber is sweeter and thinner.
  • 1 cup Cherry tomatoes, halved Use a mix of red and yellow for color contrast; grape tomatoes work too.
  • 1/4 small Red onion, thinly sliced Soak slices in cold water for ten minutes to mellow sharpness if desired.
  • 2 tablespoons Fresh dill, chopped Use fresh dill fronds for best aroma; substitute 1 teaspoon dried dill if necessary.
  • 2 tablespoons Lemon juice Freshly squeezed lemon juice provides the best brightness; bottled will work in a pinch.
  • 3 tablespoons Olive oil Extra virgin olive oil adds peppery notes; use light olive oil for a milder dressing.
  • 1/2 teaspoon Salt Adjust to preference; kosher salt measures differently than table salt.
  • 1/4 teaspoon Pepper Freshly cracked black pepper highlights the lemon and dill.

Method
 

Prep the produce
  1. Wash and dry the mixed greens thoroughly so dressing will adhere without wilting leaves.
  2. Slice the cucumber into thin rounds or half-moons for even bites and texture uniformity.
  3. Halve the cherry tomatoes to release a burst of juice and make them salad-ready.
  4. Thinly slice the red onion so it mixes evenly and does not dominate each forkful.
Make the dressing
  1. Measure lemon juice and olive oil into a small bowl to prepare the dressing base.
  2. Chop the fresh dill finely so it disperses through the dressing and flavors every bite.
  3. Whisk together lemon juice, olive oil, chopped dill, salt, and pepper until emulsified.
  4. Taste the dressing and adjust salt or lemon to achieve a bright, balanced acidity.
Assemble and serve
  1. Combine mixed greens, cucumber, cherry tomatoes, and red onion in a large mixing bowl.
  2. Drizzle the dressing over the salad evenly, ensuring each area receives some coating.
  3. Toss the salad gently using salad tongs or clean hands to coat ingredients without bruising.
  4. Serve immediately on chilled plates as a refreshing side dish or light main meal.

Notes

Use a salad spinner to remove excess water from greens; dry leaves hold dressing better and stay crisp longer.