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
- 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.
- 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).
- 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).
- 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.