Mixed Greens Salad w/ Shallot Vinaigrette

This is the easiest salad in the world, but my goodness, does it pack a punch as a side dish for almost any sort of meat or seafood or sandwich.

The tanginess of this simple vinaigrette is awesome as a palate awakener, and you could even pre-make the dressing and use this as a portable lunch.

Look for the freshest greens and tomatoes that you can find, and the straightforwardness of the dressing will be a beautiful compliment to high quality produce.

(Serves 2 as a weeknight side salad or 1 as a weekday lunch)


  • 3 oz mixed greens (about half of one of those plastic things you get at Whole Foods, or better yet, a small bag of what you can forage from a good farmers market)
  • 8-10 grape tomatoes, halved (get the farmers market stuff when tomatoes are in season in late summer)
  • 4 inches of a cucumber, halved lengthwise, seeds removed with a spoon, and sliced thinly
  • 1 TBSP finely minced shallot
  • 2 tsp rice vinegar
  • 1 tsp red wine vinegar
  • 2 TBSP olive oil
  • Cracked black pepper



  1. Mince a small shallot and add to a measuring cup or 4 oz. mason jar or other small sealable container. Cover the shallots with the rice and red wine vinegar and add a few turns of black pepper. Let sit for 15 minutes.
  2. Add greens to a large mixing bowl, then add the halved tomatoes and the seeded cucumber slices (the seeds removed prevent the salad from becoming water-logged and soggy).
  3. Whisk olive oil into the shallot and vinegar mixture if using a measuring cup, or add the oil to the small mason jar then seal and shake to emulsify (I prefer the latter method).
  4. Pour dressing over greens, cucumber, and tomato in 2 stages, tossing with your hands or tongs to coat. Remember….it’s much easier to adjust an underdressed salad than an overdressed one. Serve immediately.

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