Mixed Salad
A mixed salad is the plate that goes with almost everything, but it only works when the leaves are crisp, the vegetables are cut to a similar size and the dressing goes on at the last minute. This version combines cos lettuce, cherry tomatoes, cucumber and red onion with a simple lemon and olive oil dressing. It needs no cooking and is ready in 15 minutes.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 4
- Per serving
- 135kcal
Making mixed salad ahead
You can wash, dry and tear the lettuce and slice the vegetables up to 4 hours ahead. Keep the leaves wrapped in a clean, damp tea towel or in a covered bowl in the fridge, and keep the tomatoes and cucumber separate. Shake the dressing and keep it at room temperature.
Once the dressing goes on, mixed salad starts to wilt within minutes, so toss it only when the main course is on its way to the table. Leftover dressed salad is best eaten the same day.
The method for mixed salad
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- Wash and dry the leaves Separate the lettuce leaves, wash them in cold water and dry them thoroughly in a salad spinner or by patting with a clean tea towel. Tear into bite-sized pieces and put them in the salad bowl.
- Cut the vegetables Halve the cherry tomatoes. Halve the cucumber lengthways and slice it into half-moons about 5mm thick. Peel the red onion, halve it and slice it as thinly as you can.
- Make the dressing Put the oil, lemon juice, salt and pepper in the jar, close the lid and shake for 20 seconds until the dressing looks cloudy and slightly thickened.
- Dress and serve Add the tomatoes, cucumber and onion to the leaves. Pour over the dressing just before serving and toss gently with your hands or two spoons, until every leaf is lightly coated.
Serving and swaps
This salad goes well with grilled meat, jacket potatoes and quiche. To make it a full meal, pasta salad with chicken or tuna salad with red onion use similar vegetables and add protein.
Radishes, spring onions or a handful of fresh mint can replace some of the vegetables. A spoonful of sunflower seeds scattered on top adds crunch.
Common problems and fixes for Mixed Salad
- The salad goes limp and watery.
- Wet leaves dilute the dressing, and dressing left on the leaves wilts them. Dry the lettuce well and add the dressing only when you are ready to eat.
- The red onion overpowers everything.
- Slice it thinner and soak the slices in cold water for 5 minutes, then drain and pat dry. This softens the sharp bite.
- The dressing separates straight away.
- Oil and lemon do not stay mixed on their own. Shake the jar just before pouring, or add ¼ tsp of mustard, which holds the two together.
Frequently asked questions about Mixed Salad
What can you add to make a mixed salad more filling?
Add a tin of drained chickpeas, a few boiled eggs, crumbled feta or cooked chicken. Make sure any cooked ingredient has cooled before it goes near the leaves.
What can you use instead of lemon juice?
Use red wine vinegar or white wine vinegar in the same amount. Balsamic gives a sweeter, darker dressing, so use about 1 tbsp.
Which lettuce is best for a mixed salad?
Cos or Little Gem stay crisp for longest. Soft lettuces such as butterhead are lovely but must be dressed at the very last moment.
How much salad does one person need as a side?
About 75–100g of mixed leaves and vegetables is a normal side portion. This amount serves four generously.
How did you like the recipe?
4.7 / 5 · 46 ratings
