Tangy Lettuce Tomato Salad
Tangy Lettuce Tomato Salad
Ingredients
For the Salad
- 1 head romaine lettuce, washed, dried, and chopped
- 1 cucumber, peeled, seeded, and diced
- 2 tomatoes, diced
- 1/4 red onion, thinly sliced
- 1/2 bell pepper, any color, cored, seeded, and diced
For the Tangy Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare all salad vegetables: Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Peel, seed, and dice the cucumber. Dice the tomatoes. Thinly slice the red onion. Core, seed, and dice the bell pepper. Place all prepared vegetables into a large salad bowl.
⏱️ 10 min
- 2
Prepare the tangy vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, granulated sugar, salt, and freshly ground black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
⏱️ 5 min
- 3
Combine and serve: Just before serving, pour the vinaigrette over the prepared vegetables in the large salad bowl. Toss gently to ensure all ingredients are evenly coated with the dressing. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tangy Lettuce Tomato Salad
Ingredients
For the Salad
- 1 head romaine lettuce, washed, dried, and chopped
- 1 cucumber, peeled, seeded, and diced
- 2 tomatoes, diced
- 1/4 red onion, thinly sliced
- 1/2 bell pepper, any color, cored, seeded, and diced
For the Tangy Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare all salad vegetables: Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Peel, seed, and dice the cucumber. Dice the tomatoes. Thinly slice the red onion. Core, seed, and dice the bell pepper. Place all prepared vegetables into a large salad bowl.
⏱️ 10 min - 2
Prepare the tangy vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, granulated sugar, salt, and freshly ground black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
⏱️ 5 min - 3
Combine and serve: Just before serving, pour the vinaigrette over the prepared vegetables in the large salad bowl. Toss gently to ensure all ingredients are evenly coated with the dressing. Serve immediately.
⏱️ 5 min