Simple Spring Mix Salad with Balsamic Dressing

Friends, can y’all believe how fast this summer is moving?! I mean, my goodness, time is truly flying by. Before you know it, we will be talking about pumpkin spice and sweaters. Until then, let us bask in where we are currently, yes?

I’ve been enjoying quick eats and dishes I can easily transport or meal-prep for the current season. Listen, I have been loving her poolside summer dates and more lol.

When the heat is on, the last thing I want to do is stand over a hot stove. I crave something crisp, refreshing, and honestly, something that doesn’t require much effort.

Needless to say, I’ve been dreaming of sharing this simple spring mix salad with you for a little bit. It’s one of my favorite quick eats, let’s get into it!

Tips for Making This Salad

Keep it uniform. Cut your grape tomatoes in half or quarters, and chop the cucumber into similarly sized pieces. When everything is bite-sized, every forkful tastes balanced. Listen, it just makes it easier to eat!

Don’t overdress it. I know it’s tempting, but one tablespoon of balsamic is enough for a big bowl. Whisk it with olive oil and toss just until coated. You want the greens to stay crunchy, not soggy.

Season at the end. You should add the salt and pepper after tossing the dressing. That way, you can taste first and adjust. You can keep it simple or add garlic powder, dried herbs, or a squeeze of lemon. Make it yours!

Use what you have. English cucumber or regular? Grape, cherry, or sliced beefsteak tomatoes? Red onion or yellow?

Spring Mix Salad

Ingredients

For the Salad

• 5 oz Spring Mix (about half of a 16 oz package)
• 1 cup Grape Tomatoes, halved or quartered (or cherry/beefsteak tomatoes, sliced)
• 1 English Cucumber, chopped (or 2-3 regular cucumbers, peeled if preferred)
• ¼ Onion, thinly sliced (red or yellow)
• Fresh herbs, optional (parsley, basil)

For the Dressing

• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Balsamic Vinegar
• Salt and Black Pepper, to taste
• Optional: pinch of garlic powder, dried oregano, or lemon juice

Instructions

First, add the spring mix to a large bowl. You’ll want to use about 5 ounces—just enough for two generous servings or four light sides.

Next, slice the tomatoes. If you are using grape tomatoes, cut them in half or quarters, depending on size. For bigger tomatoes, just slice them into wedges.

Then, chop the cucumber and leave the peel on, for color and crunch, but you can peel it if you prefer.

Finally, thinly slice a small amount of onion. You can separate the layers so they distribute evenly.

In a small cup, whisk the olive oil and balsamic vinegar with a fork until combined.

Pour the dressing over the salad and toss gently until lightly coated.

Lastly, season with salt and pepper, toss once more, and serve immediately.

What To Serve With This Salad

This salad is versatile and pairs with almost anything.

• Grilled Proteins: I love this with grilled shrimp, pan-seared salmon, or Caribbean-style grilled chicken. The freshness cuts through the richness perfectly.
• As a Side: This is the perfect companion to pasta, rice bowls, or even a hearty sandwich.
• Caribbean Twist: Want to bring it back to island flavors? Top your salad with diced mango, avocado, or a few slices of ripe plantain. Drizzle with a lime wedge instead of balsamic for a tropical vibe.
• Keep it Light: If you’re making a big meal, this salad is a refreshing palate cleanser between richer dishes.

Storage & Prep

This salad is best enjoyed fresh. Greens wilt quickly once dressed, so I recommend tossing only what you’ll eat right away.

Prep Ahead Tip: Wash and chop your veggies ahead of time and store them in separate airtight containers. The spring mix stays fresh in its original bag. When you are ready to eat, assemble and dress in under 5 minutes.

Dressing Storage: Any leftover dressing can be stored in a small jar in the fridge for up to 3 days. Just shake before using.

This Salad Is Absolutely Delicious!

Crunchy, fresh, and so easy. Dressed, tossed, and delicious. You’ll love it. It was worth the simplicity. This is definitely a must-try, one of my top go-to recipes when I need something fast and fresh.

I hope you give this recipe a try.

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Simple Spring Mix Salad with Balsamic Dressing

Recipe by Ren PetersCourse: Uncategorized

Servings

2-4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

145

kcal

Simple Spring Mix Salad ready in 10 minutes. Fresh veggies, light balsamic dressing, healthy and delicious.

Ingredients

• 5 oz Spring Mix (about half of a 16 oz package)

• 1 cup Grape Tomatoes, halved or quartered (or cherry/beefsteak tomatoes, sliced)

• 1 English Cucumber, chopped (or 2-3 regular cucumbers, peeled if preferred)

• ¼ Onion, thinly sliced (red or yellow)

• Fresh herbs, optional (parsley, basil)

• 2 tbsp Extra Virgin Olive Oil

• 1 tbsp Balsamic Vinegar

• Salt and Black Pepper, to taste

• Optional: pinch of garlic powder, dried oregano, or lemon juice

Directions

• First, add the spring mix to a large bowl. You’ll want to use about 5 ounces—just enough for two generous servings or four light sides.
• Next, slice the tomatoes. If you are using grape tomatoes, cut them in half or quarters, depending on size. For bigger tomatoes, just slice them into wedges.
• Then, chop the cucumber and leave the peel on, for color and crunch, but you can peel it if you prefer.
• Finally, thinly slice a small amount of onion. You can separate the layers so they distribute evenly.
• In a small cup, whisk the olive oil and balsamic vinegar with a fork until combined.
• Pour the dressing over the salad and toss gently until lightly coated.
• Lastly, season with salt and pepper, toss once more, and serve immediately.