Mesclun Salad Recipe
A Mesclun Salad is so straightforward and delicious that I love it. It offers a simple mix of fresh greens, juicy sweet cherry tomatoes, and colorful slices of cucumber and red onion.
The extra-virgin olive oil and balsamic vinegar dressing—with a Dijon mustard accent for tanginess—really makes the salad. For richness, I sometimes add crumbled feta cheese.
Sliced or chopped walnuts would be a great nutty addition, bringing healthy fats and a satisfying crunch to the salad. While following this recipe, I felt that I had struck a perfect balance of tastes with the salad.
Ingredients
Baby green mix: A mix of baby greens, rich in vitamins and antioxidants, offering a fresh, leafy base.
Juicy, sweet, and tangy, cherry tomatoes provide vibrant color and a vitamin C boost.
Red onion: Contributes a pungent, somewhat spicy taste and is high in antioxidants.
Cucumber: Providing a clean crunch with very few calories, they are refreshing and hydrating.
Olive oil, extra-virgin: Fatty acids that protect the heart, antioxidants that carry no calories (unless you count the negligible amount in the olives whose oil it is), and deliciousness that is simply beyond compare.
Tangy and slightly sweet, balsamic vinegar enhances flavors and is low in calories.
Dijon mustard: Contributes a vibrant and creamy flavor that is low in calories and does not dominate in any dish.
Ingredient Quantities
- 4 cups mesclun greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup walnuts, toasted and chopped (optional)
Instructions
1. Start with the mesclun greens, cherry tomatoes, red onion, and cucumber. Wash them well and dry them thoroughly.
2. In a sizable bowl, combine the following ingredients: the mesclun greens, the halved cherry tomatoes, the thinly sliced red onion, and the cucumber.
3. In a tiny dish, mix together the olive oil, balsamic vinegar, and Dijon mustard until well blended.
4. Add salt and pepper to the dressing to taste and whisk to combine.
5. In the large bowl, mix the salad ingredients together and pour the dressing over them.
6. Using salad tongs or two large spoons, gently toss the salad to evenly coat the greens and vegetables with the dressing.
7. If you want, the crumbled feta cheese can be sprinkled over the top of the salad.
8. Include the toasted and chopped walnuts in the salad to add crunch and flavor.
9. Finish the salad by giving it a final toss. In this step, you want to make sure the feta and walnuts get into the mix with the rest of the salad.
10. Serve the mesclun salad right away. You can serve extra dressing on the side for those who might enjoy a little more.
Equipment Needed
1. Salad spinner or clean kitchen towel
2. Large bowl
3. Small bowl
4. Whisk
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Salad tongs or two large spoons
FAQ
- Can I substitute the mesclun greens with another type of lettuce?Certainly! If mesclun greens are not accessible, you can use a combination of arugula, spinach, or any other tender lettuce.
- Is there a way to make this salad vegan?Omit the feta cheese completely or substitute it with a vegan cheese alternative to make this dish plant-based.
- What can I use instead of balsamic vinegar?Good alternatives that will still give the dressing a tangy flavor are red wine vinegar and apple cider vinegar.
- How do I toast the walnuts?Put the walnuts in a dry frying pan and set the heat to medium. Toast the walnuts for 3 to 5 minutes, stirring pretty much all the time, until they are nicely browned and smell really good.
- Can I add protein to this salad?This salad can be made more filling by adding grilled chicken, shrimp, or chickpeas.
- How long can this salad be stored?This salad is best consumed right after it’s prepared, but if necessary, it can be stored in an airtight container in the fridge and kept for as long as 1 day. Just remember not to add the dressing until you’re about to eat.
- Is there a way to make the dressing spicier?For extra heat, add a pinch of crushed red pepper flakes or a splash of hot sauce to the dressing.
Substitutions and Variations
– Mesclun greens: Arugula, spinach, or mixed baby greens
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My favourite Mesclun Salad Recipe
Equipment Needed:
1. Salad spinner or clean kitchen towel
2. Large bowl
3. Small bowl
4. Whisk
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Salad tongs or two large spoons
Ingredients:
- 4 cups mesclun greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup walnuts, toasted and chopped (optional)
Instructions:
1. Start with the mesclun greens, cherry tomatoes, red onion, and cucumber. Wash them well and dry them thoroughly.
2. In a sizable bowl, combine the following ingredients: the mesclun greens, the halved cherry tomatoes, the thinly sliced red onion, and the cucumber.
3. In a tiny dish, mix together the olive oil, balsamic vinegar, and Dijon mustard until well blended.
4. Add salt and pepper to the dressing to taste and whisk to combine.
5. In the large bowl, mix the salad ingredients together and pour the dressing over them.
6. Using salad tongs or two large spoons, gently toss the salad to evenly coat the greens and vegetables with the dressing.
7. If you want, the crumbled feta cheese can be sprinkled over the top of the salad.
8. Include the toasted and chopped walnuts in the salad to add crunch and flavor.
9. Finish the salad by giving it a final toss. In this step, you want to make sure the feta and walnuts get into the mix with the rest of the salad.
10. Serve the mesclun salad right away. You can serve extra dressing on the side for those who might enjoy a little more.