Ingredients
Salad
- ½ head iceberg lettuce
- 7.1 oz cherry tomatoes
- 2 baby cucumbers, sliced into rounds
- ¼ red onion
- 1 cup packet croutons
Herby Lemon Vinaigrette
- 4 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove
- 2 tbsp flat-leaf parsley
- 2 tbsp basil
- salt
- pepper
Method
Make the Herby Lemon Vinaigrette
- 1
In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey and grated garlic.
- 2
Whisk or shake well until emulsified.
- 3
Stir through the chopped parsley and basil. Season generously with salt and cracked black pepper. Set aside.
Build the Salad
- 1
Add the chopped iceberg lettuce to a large wide salad bowl as your base.
- 2
Arrange the cherry tomatoes, cucumber rounds and red onion over the top.
- 3
Drizzle the herby lemon vinaigrette over the salad and toss gently to combine — don't overdress, you want everything lightly coated.
- 4
Scatter the croutons over the top just before serving so they stay crispy.
- 5
Taste, adjust seasoning if needed, and serve immediately.



