Description
A Tomato Cracker Salad is the perfect combination of fresh, crisp vegetables, vibrant colors, and a delicious homemade dressing. Whether you’re looking for a quick lunch, a light dinner, or a side dish to complement your main meal, this salad is packed with flavor, nutrition, and crunch.
Ingredients
Scale
- 2 tablespoons butter (salted or unsalted)
- 2 tablespoons canola oil
- 1 large onion, chopped
- 4 cups mixed greens (lettuce, spinach, kale)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 medium carrot, grated
- 1 cup bell peppers (red, yellow, or green), sliced
- 1 avocado, diced
- ½ cup feta cheese, crumbled
- ¼ cup sunflower seeds or almonds
For the Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons canola oil
Instructions
- Prepare the Vegetables
- Wash all vegetables thoroughly.
- Chop the onion, slice the cucumber, dice the avocado, and grate the carrot.
- Cut the cherry tomatoes in half and slice the bell peppers into thin strips.
- Sauté the Onion (Optional for Extra Flavor)
- Heat butter and canola oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Let the onions cool before adding them to the salad.
- Make the Dressing
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and black pepper.
- Slowly drizzle in canola oil while whisking until fully combined.
- Assemble the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrots, bell peppers, and avocado.
- Add the sautéed onions for extra flavor.
- Sprinkle feta cheese and sunflower seeds on top.
- Toss and Serve
- Drizzle the dressing over the salad and toss gently.
- Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavors.
Notes
- Make it a meal: Add grilled chicken, chickpeas, or boiled eggs for protein.
- Storage: Store undressed salad in an airtight container for up to 2 days.
- Vegan option: Skip the butter and feta cheese or use dairy-free alternatives.
- Nut-Free: Use pumpkin seeds instead of almonds.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw
- Cuisine: International