Crisp Oat Salad Fresh Vegetables (Printable Version)
Fresh crunchy salad with toasted oats, vibrant veggies, and tangy lemon dressing for a flavorful meal.
# What You'll Need:
→ Oats
01 - 3/4 cup rolled oats
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely sliced
08 - 2 cups mixed salad greens
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp Dijon mustard
12 - 1/2 tsp honey
13 - Salt and black pepper, to taste
→ Garnish
14 - 1/4 cup feta cheese, crumbled
15 - 2 tbsp fresh parsley, chopped
# How To Make:
01 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add rolled oats and sea salt. Toast, stirring frequently, for 5 to 7 minutes until golden and crisp. Set aside to cool.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, and mixed salad greens in a large bowl.
03 - In a small bowl, whisk extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Add cooled toasted oats to the vegetables. Pour dressing over and toss gently to combine.
05 - Sprinkle crumbled feta cheese and chopped parsley on top before serving.
# Expert Advice:
01 -
- It takes 22 minutes from start to finish, which means you can have lunch ready before you've finished your first coffee.
- The toasted oats stay crispy even after the dressing soaks in, giving you texture in nearly every bite.
- It's genuinely satisfying enough to eat alone but elegant enough to serve to people you want to impress.
02 -
- Toast the oats in a dry skillet first if you want even more crunch, then add the oil—they'll brown faster and taste slightly deeper.
- Don't dress the salad more than a few minutes before eating, or the oats will soften and lose what makes them special.
- The dressing can be made hours ahead, but dress the salad only when you're ready to eat.
03 -
- If you have a high-quality oil that's too peppery for dressing, reserve it for drizzling over the finished salad instead of emulsifying it—the heat of emulsification mellows the bite.
- Cook the oats in a dry skillet for 2 minutes before adding oil to deepen their flavor, then add the oil and salt and continue as written.