There’s something undeniably nostalgic about a classic garden salad. The first time I really appreciated the magic of simple, raw vegetables was one summer afternoon in my grandmother’s backyard. She had a garden full of life—rows of green lettuce, plump cherry tomatoes basking in the sun, cucumbers clinging to their vines, and carrots tucked like secrets beneath the soil.
Every day around noon, she’d hand me a straw basket and nod toward the garden. That meant it was salad time. I remember the cool feel of freshly picked vegetables, the scent of earth still clinging to the roots, and the joy of preparing something straight from nature’s bounty. This garden salad is my way of holding onto that memory—a fresh, simple dish that connects us to the season and each other.
Whether you’re serving it at a picnic, alongside grilled meats, or as a light lunch, this salad delivers crisp texture, bright flavor, and a reminder of the beauty in everyday meals.
Why You’ll Love This Garden Salad Recipe
- Celebrates seasonal produce – Perfect for spring and summer gatherings.
- Quick and beginner-friendly – Ready in just 15 minutes with zero cooking.
- Versatile and customizable – Add your favorite veggies, herbs, or proteins.
- Healthy and satisfying – Low in calories but rich in fiber and nutrients.
- Naturally vegan and gluten-free – Fits a variety of dietary needs.
INGREDIENTS YOU’LL NEED:
- 4 cups mixed lettuce leaves (romaine, arugula, leaf lettuce)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 carrot, shredded
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How to Make Garden Salad
Making a fresh garden salad is one of the simplest joys in the kitchen. It doesn’t require fancy tools or rare ingredients—just a handful of vibrant vegetables and a zesty, homemade dressing.
Step-by-Step Instructions
Step 1: Wash and Prepare the Vegetables
Start by washing your greens thoroughly and spinning or patting them dry. Tear or chop the lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber and red onion, and shred the carrot using a grater.
Step 2: Assemble the Salad
In a large salad bowl, combine the lettuce, tomatoes, cucumber, red onion, carrot, and parsley. Toss gently with clean hands or salad tongs to mix everything together without bruising the greens.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. This simple vinaigrette is light and bright, letting the flavor of the vegetables shine.
Step 4: Dress and Toss
Pour the dressing over the salad right before serving. Toss gently so every leaf and slice gets coated. Taste and adjust seasoning if needed.
Step 5: Serve Immediately
Serve in chilled bowls for extra crunch. If you’re feeding a crowd, you can easily double the ingredients.
Helpful Tips
- Use fresh produce: Garden salad relies on freshness. Farmers’ markets or garden-harvested veggies will shine the brightest.
- Change it up: Add avocado, radishes, snap peas, or sunflower seeds for extra texture and variety.
- Make it a meal: Toss in grilled chicken, beef sausage slices, or chickpeas to turn it into a protein-packed lunch.
- Keep it crisp: Only add dressing when you’re ready to serve. Otherwise, store it separately to prevent sogginess.
Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegan, Gluten-Free, Vegetarian
Notes
- The dressing can be made in advance and stored in the fridge for up to 5 days.
- This is a perfect “base” recipe. Use it as a jumping-off point and make it your own.
Nutritional Information (Per Serving)
- Calories: 180
- Fat: 14g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
Frequently Asked Questions
Can I prepare this salad in advance?
Yes. Chop the vegetables and store them separately in airtight containers. Add dressing just before serving.
What are the best greens to use?
A mix of romaine, arugula, and butter lettuce works well. The contrast of textures keeps every bite interesting.
How can I make it more filling?
Add proteins like grilled lamb, hard-boiled eggs, or chickpeas. You can also toss in quinoa or couscous.
Storage Instructions
Store undressed salad in an airtight container for up to 2 days. Keep the dressing in a separate jar in the fridge. Once dressed, it’s best enjoyed fresh.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Vegan Pesto Potato Salad
- Strawberry Basil Chicken
- Peruvian Grilled Chicken Salad: A Summer Feast with Global Roots
Conclusion
A garden salad is more than a collection of vegetables—it’s a reminder that beauty and flavor can be found in simplicity. It’s a dish that adapts to the seasons and your taste, always light, always fresh. Whether you’re building a healthy habit or just want something quick and crisp, this garden salad is the dish to turn to, time and time again.
Print
A Garden Salad That Tastes Like Summer Memories
Description
There’s something undeniably nostalgic about a classic garden salad. The first time I really appreciated the magic of simple, raw vegetables was one summer afternoon in my grandmother’s backyard. She had a garden full of life—rows of green lettuce, plump cherry tomatoes basking in the sun, cucumbers clinging to their vines, and carrots tucked like secrets beneath the soil.
Every day around noon, she’d hand me a straw basket and nod toward the garden. That meant it was salad time. I remember the cool feel of freshly picked vegetables, the scent of earth still clinging to the roots, and the joy of preparing something straight from nature’s bounty. This garden salad is my way of holding onto that memory—a fresh, simple dish that connects us to the season and each other.
Whether you’re serving it at a picnic, alongside grilled meats, or as a light lunch, this salad delivers crisp texture, bright flavor, and a reminder of the beauty in everyday meals.
Ingredients
4 cups mixed lettuce leaves (romaine, arugula, leaf lettuce)
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
1 carrot, shredded
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Step 1: Wash and Prepare the Vegetables
Start by washing your greens thoroughly and spinning or patting them dry. Tear or chop the lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber and red onion, and shred the carrot using a grater.
Step 2: Assemble the Salad
In a large salad bowl, combine the lettuce, tomatoes, cucumber, red onion, carrot, and parsley. Toss gently with clean hands or salad tongs to mix everything together without bruising the greens.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. This simple vinaigrette is light and bright, letting the flavor of the vegetables shine.
Step 4: Dress and Toss
Pour the dressing over the salad right before serving. Toss gently so every leaf and slice gets coated. Taste and adjust seasoning if needed.
Step 5: Serve Immediately
Serve in chilled bowls for extra crunch. If you’re feeding a crowd, you can easily double the ingredients.
Notes
-
The dressing can be made in advance and stored in the fridge for up to 5 days.
-
This is a perfect “base” recipe. Use it as a jumping-off point and make it your own.