Ingredients
Scale
- 1 large head of Romaine lettuce, chopped (feel free to use iceberg or a mix of your favorite greens)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup Parmesan cheese, shaved (you can use pre-shaved or shave it fresh—either works!)
- 1/2 cup croutons (store-bought or homemade)
- 1/4 cup fresh basil, chopped (optional but highly recommended for extra flavor)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar (for a nice, tangy kick)
- 1 teaspoon Dijon mustard (adds creaminess)
- 1 teaspoon honey (for a hint of sweetness)
- Salt and pepper, to taste
Instructions
- Prep the Veggies:
- Start by chopping the Romaine lettuce into bite-sized pieces. You want everything to be small enough so that each bite includes a little bit of everything.
- Next, halve the cherry tomatoes. If you prefer larger chunks, feel free to cut them into quarters.
- Slice the cucumber thinly. If you prefer to peel it first, go for it, but leaving the skin on adds some extra color and nutrients.
- Thinly slice the red onion. Don’t go too thick; a thinner slice will offer that nice onion flavor without overpowering the salad.
- Assemble the Salad:
- In a large bowl, combine the chopped Romaine, cherry tomatoes, cucumber slices, and red onion.
- Add the shaved Parmesan cheese and toss everything together gently. You want the cheese to be evenly distributed without it getting lost in the mix.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. The mustard and honey balance the vinegar’s acidity, and the olive oil gives the dressing its richness.
- Taste the dressing and adjust it to your liking. If you prefer a tangier dressing, add more vinegar. For a creamier version, increase the Dijon mustard slightly.
- Toss the Salad:
- Drizzle the dressing over the chopped salad and toss everything together until the veggies are well-coated.
- Add the croutons last to keep them crunchy. You can even toss them in a little extra Parmesan if you want to take it to the next level!
- Serve:
- Serve immediately while the salad is fresh and the croutons are still crunchy. You can garnish with fresh basil for a pop of color and flavor, or even add extra Parmesan if you’re feeling cheesy (I always am!).
Nutrition
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g