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Close-up of a simple finger salad—romaine, cucumber, celery and carrot sticks with cherry tomato halves—in a beige bowl under warm light.

Finger Salad Recipe

This quick finger salad serves 4 and comes together in about 10 minutes. Crisp romaine, cucumber, celery, carrot sticks, and cherry tomatoes get tossed with a bright lemon-garlic vinaigrette. It’s a no-cook, easy weeknight salad that’s fresh, crunchy, and simple to customize.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American
Calories: 140
Ingredients Method

Ingredients
  

  • 2 romaine hearts chopped (or 1 small iceberg)
  • 1 large cucumber cut into sticks
  • 3 celery ribs cut into sticks
  • 2 medium carrots cut into sticks
  • 1 cup cherry tomatoes halved
  • 2 green onions thinly sliced
  • 2 Tbsp chopped parsley or dill
Lemon-Garlic Vinaigrette
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced
  • 1/2 tsp fine salt 1/4 tsp black pepper
  • Optional 1/2 tsp honey for balance, 1 Tbsp water to loosen
Optional add-ins (choose any):
  • 1 –1½ cups rotisserie chicken or 1 cup chickpeas
  • 1/2 cup feta olives, or 2 Tbsp sunflower/almond slivers

Method
 

  1. Rinse and spin the greens dry.
  2. Cut veggies into sticks; halve tomatoes.
  3. Shake vinaigrette ingredients in a jar for 10–15 seconds.
  4. Toss greens, veggies, and herbs with 2/3 of the dressing.
  5. Taste; add more dressing, salt, or pepper.
  6. Top with any add-ins. Serve right away.