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A vibrant garden salad featuring fresh vegetables and greens in a colorful mix.

Fresh Garden Salad

A vibrant and refreshing garden salad made with crisp vegetables and a simple dressing, ideal for weeknight meals or gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • 1 tbsp apple cider vinegar Can substitute with white wine vinegar or lemon juice.
  • 3 tbsp extra virgin olive oil Use fruity extra virgin for best aroma or avocado oil for milder flavor.
  • 1/2 tsp Dijon Mustard Grainy mustard makes a good alternative.
  • 1/2 tsp salt Kosher salt recommended.
  • 1/2 tsp black pepper Use freshly cracked for better flavor.
Salad Ingredients
  • 1 bag leafy greens Mixed bag of baby spinach, arugula, and romaine works well.
  • 1 cup cherry tomatoes, halved Use ripe and glossy tomatoes.
  • 1 medium cucumber, sliced Persian or English cucumbers recommended.
  • 1 small red onion, thinly sliced Soak in cold water to lessen bite if desired.

Method
 

Mixing the Salad
  1. In a large bowl, combine the leafy greens, cherry tomatoes, cucumber, and red onion. Gently toss with clean hands or salad tongs to mix without bruising the leaves.
Preparing the Dressing
  1. Whisk together the apple cider vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper until well blended. Taste and adjust salt and acidity; a quick shake in a jar creates a smooth emulsion.
Combining and Serving
  1. Drizzle the dressing over the salad just before serving to maintain the crispness of the greens. Toss lightly to coat evenly and serve immediately.

Notes

Serve alongside grilled proteins or tuck into wraps; dressing can be made ahead and stored in the fridge for up to 5 days.