mustard greens salad mustard greens salad Israeli Kitchen Iceberg lettuce has had its day. Time to change up your greens with this mustard greens salad. (Photo: Sarah F. Berkowitz)

Mustard greens salad with heirloom tomatoes

​This gorgeous salad has it all – a spicy kick from the mustard greens, the sweetness and rich colors of heirloom tomatoes and a savory vinaigrette.

  • Yield: Serves 4-6
  • Prep time: 15 minutes

I wasn’t introduced to mustard greens until several years ago, but once I met them, I was enthralled. A small, green, ruffly-looking piece of lettuce with built-in seasoning? Quite a novelty. If you haven’t tried mustard greens, you’re missing out. Pop a few pieces in your mouth to try them on their own before you mix them into a salad – you’re in for a surprise!

Due to their spicy nature, I like to mix mustard greens with another leafy green veggie – arugula, Romaine, spinach or kale will all work beautifully in this salad.


  • 3 cups chopped mustard greens
  • 3 cups mixed baby greens
  • 1 pint heirloom grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 large button mushrooms, sliced
  • 1/2 jicama, julienne sliced (optional)
  • For dressing:

  • 1/2 cup olive oil
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 1 tablespoon dried dillweed
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper


mustard greensMustard greens are a uniquely spicy green vegetable that dazzles any salad. (Photo: Sarah F. Berkowitz)

In a large salad bowl, layer greens, tomatoes, onion, mushrooms and jicama.

Whisk dressing until combined.

Drizzle salad with dressing immediately before serving, or serve on the side to preserve freshness for leftovers.

Related Topics: Salads, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen