Meatless Salad
Fresh, crunchy, made with juicy vegetables and herbs. No mayonnaise. Meatless Salad is a great side for grilled skewers, fish, and meat dishes. A tangy-sweet dressing gives it a unique flavor - restaurant-style at home.
Updated : 27 January, 2026
Easy
About 20 min.
Ingredients
300 grams
Green bean
150 grams
Cherry tomatoes
150 grams
Lettuce leaves
70 grams
Olives
40 grams
Hazelnut
1
Cucumber
1
Onion
10 grams
Parsley
Sauce
30 grams
Basil
2
Garlic
4 tablespoon
Olive oil
2 tablespoon
Balsamic vinegar
2 teaspoon
Honey
2 teaspoon
Dijon mustard
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a light meatless salad? Very quick and easy! First, prepare the dressing ingredients listed. You can simplify things by using a store-bought sauce instead of homemade. I use olive oil, but any vegetable oil will work. If the honey has crystallized, melt it first. You can replace balsamic vinegar with any other vinegar: wine, apple cider, or regular table vinegar.
Step 2
Wash the basil, pat dry, and finely chop it. Peel the garlic and finely chop it with a knife or press it through a garlic press.
Step 3
In a small bowl, mix together olive oil, honey, mustard, balsamic vinegar, garlic, basil, salt, and pepper.
Step 4
Now prepare the main salad ingredients. You can use regular tomatoes or cherry tomatoes. I used cherry tomatoes - they make the salad look nicer. You can add to or swap the vegetables to your taste.
Step 5
Cook the green beans in boiling salted water for 3-5 minutes, until tender.
Step 6
Drain the beans in a colander and immediately transfer them to a bowl of ice water for 3-4 minutes. This keeps them crisp and bright green. Then pat the beans dry.
Step 7
Slice the cherry tomatoes in halves. If you’re using a regular tomato, cut it into wedges. Use firm tomatoes - soft ones won’t hold their shape and will ruin the salad’s appearance.
Step 8
Wash the cucumber and pat dry. Cut into cubes. If the skin isn’t tough, damaged, or bitter, you don’t need to peel it.
Step 9
Wash the parsley, pat dry, and finely chop. You can replace parsley with dill, green onions, or other herbs to taste.
Step 10
Peel the red onion and slice into half-rings.
Step 11
Chop the hazelnuts with a knife.
Step 12
In a bowl, combine the green beans, salad greens, tomatoes, cucumber, red onion, and parsley. Pour over the dressing and toss.
Step 13
Sprinkle with the chopped nuts. Serve immediately. Enjoy!
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