Green Salad with Caper Vinaigrette and Parmesan (15 Minutes)

A quick salad where the dressing does the heavy lifting

Many salads rise or fall on their dressing, and this one is designed with that idea front and center. The standout is a caper vinaigrette that tastes punchy and bright, bringing a briny savoriness that makes each bite feel lively. It’s a simple green salad, but the flavors are layered: capers provide an umami-forward saltiness, lemon adds sharp freshness, honey rounds the edges, and whole-grain mustard contributes subtle texture.

To finish, finely grated Parmesan is scattered over the greens. Because it’s grated so small, it clings and “melts” onto the leaves, adding a salty richness throughout the salad rather than sitting in heavy shards on top. The result is a bright, briny, umami-rich bowl of greens that comes together quickly and tastes like more than the sum of its parts.

What makes the caper vinaigrette taste so balanced

This vinaigrette is built from a few bold ingredients that play different roles. Chopped nonpareil capers bring the briny punch. Fresh lemon juice and a bit of lemon zest sharpen the dressing and keep it tasting clean. A small amount of honey softens the acidity and salt, while garlic adds a subtle bite. Whole-grain mustard helps tie everything together and offers a gentle texture that’s noticeable but not overwhelming.

While Dijon mustard can work if that’s what you have, whole-grain mustard is specifically useful here because it adds another layer of texture that stays subtle yet interesting in a simple green salad. Once the oil is whisked in slowly, the dressing emulsifies into a cohesive vinaigrette that coats lettuce evenly.

Choose your greens: crisp, crunchy, and flexible

You can use any variety of crisp or crunchy lettuce for this salad, and it’s easy to mix and match based on what you like. Butter lettuce, green leaf lettuce, or baby gem are all excellent choices. The important part is selecting greens that can hold onto the vinaigrette and stand up to the briny capers and Parmesan without being overwhelmed.

The recipe uses two 4- to 5-ounce packages of salad greens, which is about 10 cups. That makes it convenient for weeknights: open the greens, whisk the dressing, toss, and finish with cheese.

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 with whole-grain mustard, honey, lemon zest, lemon juice, salt, pepper, and the grated garlic, then slowly whisk in oil until emulsified.

How to make the salad

• In a small bowl, whisk the capers, mustard, honey, lemon zest, lemon juice, salt, pepper, and grated garlic.
• Slowly add oil while whisking constantly, until the vinaigrette is emulsified.
• Place the salad greens in a large bowl or on a platter.
• Drizzle with vinaigrette and toss to coat evenly.
• Sprinkle the finely grated Parmesan over the top.

Make-ahead tip for easy meals

The dressing can be made up to 5 days in advance, which makes this salad especially practical for busy weeks. Store the vinaigrette in an airtight container in the refrigerator, and re-whisk before using so it returns to a smooth, emulsified texture. With the dressing ready to go, assembling the salad is as simple as tossing greens and finishing with Parmesan.

Serving notes

This salad is intentionally straightforward: crisp greens, a briny and bright vinaigrette, and a salty finish from Parmesan. The flavors are designed to be bold but balanced—sharp lemon and capers up front, honey to soften, mustard for texture, and cheese for richness. If you enjoy savory, umami-leaning dressings, this is a reliable option to keep in rotation because it’s quick, flexible with different lettuces, and easy to prep ahead.