The 10-Minute French-Riviera Salad Hack That Makes Healthy Eating Feel Like an Upscale Feast
Stop settling for boring, plain greens and transform your lunch bowl with a punchy combo of creamy cheese and marinated veggies.
This vibrant, low-effort recipe relies on a brilliant mix of sweet cherry tomatoes, rich mini mozzarella pearls, and tangy artichoke hearts over crisp salad greens.
It comes together in just ten minutes with zero actual cooking, making it an incredibly satisfying, restaurant-level meal that keeps you on track. It is also a perfect option for a busy workday lunch or a stunning, stress-free addition to a holiday table.
Here’s what you need: 150 g of mixed salad greens, 100 g of mozzarella, 15 cherry tomatoes, 1 can (314 ml) of artichokes in oil, sweet onion to taste.
For the dressing: 3–4 tablespoons of oil from the artichoke jar or vegetable oil, 2 tablespoons of soy sauce, 1 teaspoon of lemon juice, 1 teaspoon of grainy mustard.
Wash and dry the salad greens, then place them in a salad bowl. Add the cherry tomatoes (halved) and mozzarella balls.
Cut the artichokes into quarters and add them to the other ingredients. Slice the onion into thin half-rings and add them to the salad as well.
For the dressing, mix the oil, soy sauce, lemon juice, and grainy mustard until smooth.
Drizzle the dressing over the salad and toss gently.
