15-Minute Green Salad with Caper Vinaigrette and Parmesan

A quick salad that’s all about the dressing

Salads often come down to one deciding factor: the dressing. When the vinaigrette is lively, balanced, and full of flavor, even a simple bowl of greens can feel complete. This easy green salad leans into that idea, featuring a punchy caper vinaigrette and a generous finish of finely grated Parmesan. The result is bright, briny, and umami-rich, with a savory edge that makes each bite feel intentional rather than incidental.

The standout here is the vinaigrette. Capers bring a distinctly briny, savory punch, and that intensity is sharpened with fresh lemon juice and lemon zest. A small amount of honey rounds out the acidity, keeping the dressing vivid without feeling harsh. Whole-grain mustard adds subtle texture, giving the vinaigrette more dimension than a smoother mustard would. (Dijon can work if that’s what you have, but whole-grain mustard is part of what makes this dressing feel a little more interesting.)

Once the dressing hits the greens, the final flourish is Parmesan, finely grated so it clings to the leaves. Instead of sitting in shards or chunks, it melts into the salad, delivering salty richness throughout. It’s a simple technique that makes the salad taste more cohesive, as if the cheese is part of the dressing itself.

Choose your greens: crisp, crunchy, or a mix

This salad is flexible about the lettuce. The key is to use greens that are crisp or crunchy, then mix and match depending on what you like. Butter lettuce, green leaf lettuce, or baby gem are all excellent options. You can also combine varieties to create contrast—tender leaves alongside sturdier ones—so the vinaigrette coats everything evenly while still keeping the salad refreshing.

The recipe is designed to be fast, and the ingredient list stays focused. With a bowl, a whisk, and a few minutes, you can have a dressing that tastes layered and deliberate. Then it’s simply a matter of tossing the greens and finishing with Parmesan.

Ingredients

• 2 Tbsp. drained nonpareil capers, chopped
• 1/2 tsp. lemon zest plus 3 Tbsp. fresh lemon juice (from 1 or 2 lemons)
• 1 small clove garlic, grated on a Microplane grater (about 1/4 tsp.)
• 2 (4- to 5-oz.) packages salad greens (about 10 cups)
• 1 oz. Parmesan cheese, grated on a Microplane grater (about 2/3 cup)

For the vinaigrette, whisk together the chopped capers, mustard, honey, lemon zest, lemon juice, salt, pepper, and grated garlic. Then slowly add the oil while whisking constantly until the vinaigrette becomes emulsified. This steady whisking helps the dressing come together into a cohesive mixture that will cling to the leaves rather than pooling at the bottom of the bowl.

How to make the caper vinaigrette

Start by chopping the drained capers. Chopping helps distribute their briny flavor throughout the dressing, so you get a little caper in every forkful instead of occasional bursts. Add them to a small bowl with whole-grain mustard, honey, lemon zest, lemon juice, salt, pepper, and the grated garlic. Whisk until everything is combined.

Next comes the emulsification step. Slowly drizzle in the oil while whisking constantly. This gradual addition is what helps the vinaigrette thicken slightly and hold together. A properly emulsified vinaigrette coats greens more evenly, delivering consistent flavor across the salad.

Assemble the salad

Place the salad greens in a large bowl or on a platter. Drizzle with the vinaigrette and toss to coat. Because the dressing is bold and bright, coating the leaves evenly matters: the goal is a salad that tastes balanced from the first bite to the last.

Finish by sprinkling the finely grated Parmesan over the top. Grating the cheese on a Microplane creates a fluffy, fine texture that settles onto the greens and integrates seamlessly. It’s a small detail that makes a noticeable difference, adding a salty richness that complements the lemon and capers.

Make-ahead option for easy meals

This vinaigrette is also practical. You can make the dressing up to five days ahead, store it in an airtight container in the refrigerator, and re-whisk before using. That means you can keep the greens fresh and ready, then dress the salad quickly whenever you want something bright and savory with minimal effort.

Whether you’re building a quick lunch or adding a fresh component to dinner, this salad stays simple while still delivering complexity: briny capers, citrusy lemon, a touch of honey, and the savory depth of Parmesan. It’s a reminder that a great dressing doesn’t just accompany a salad—it defines it.