Summer Market Salad with Cucumbers, Tomatoes, and Microgreens Recipe

Summer Market Salad with Cucumbers, Tomatoes, and Microgreens

This June salad with microgreens keeps things simple with crisp cucumbers, juicy tomatoes, tender greens, and a generous handful of microgreens. A light lemon vinaigrette brings everything together without weighing it down, making this an easy side for warm-weather meals or a quick lunch with beans, grains, or toasted bread.

4 servings | Time: 15 minutes

Ingredients

For the Salad

• 4 cups (120 g) mixed greens or chopped leaf lettuce

• 1½ cups (225 g) cherry or grape tomatoes, halved

• 1 large cucumber, about 12 oz. (340 g), thinly sliced

• 2 cups (40 g) microgreens or sprouts

• 2 tbsp. (18 g) sesame seeds

For the Lemon Vinaigrette

• 3 tbsp. (45 ml) extra-virgin olive oil

• 2 tbsp. (30 ml) fresh lemon juice

• 1 tsp. maple syrup

• ½ tsp. Dijon mustard

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For Serving

• Extra microgreens

• Extra sesame seeds

• Lemon wedges

• Extra black pepper

Directions

1. Add the mixed greens, tomatoes, cucumber, and microgreens to a large serving bowl.

2. Whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper until smooth.

3. Drizzle the vinaigrette over the salad and toss gently so the microgreens stay light and the tomatoes hold their shape.

4. Sprinkle with sesame seeds.

5. Serve with extra microgreens, sesame seeds, lemon wedges, and black pepper.

Make It Yours

For June, keep the cucumber and tomato base, then add what looks best as the season opens up.

• Use baby spinach, romaine, butter lettuce, arugula, or shredded cabbage in place of the mixed greens.

• Add thinly sliced radishes, snap peas, bell pepper, corn, or fresh herbs such as basil, parsley, mint, or dill.

• For a more filling salad, add chickpeas, white beans, lentils, quinoa, or avocado.

• If you want a sharper finish, add a little red onion or a splash of apple cider vinegar to the dressing.