A garden salad is the ultimate fresh and crunchy side dish, made from a colorful medley of vegetables and a tangy homemade vinaigrette. It’s the kind of salad you can throw together in minutes using simple, everyday ingredients — yet it delivers bright flavor, crisp texture, and versatility that works alongside nearly any meal. With no cooking involved, it’s perfect for warm weather, busy weeknights, or when you just want something light and nutritious.
Why You’ll Love This Recipe
Quick to make — ready in under 10 minutes.
Uses basic vegetables you likely already have on hand.
The vinaigrette is simple, fresh, and customizable.
No cooking or special equipment needed.
Works as a standalone light meal or a flavorful side.
Easily adaptable for dietary needs or flavor preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:
1 small head of iceberg lettuce, chopped into bite-sized pieces (or substitute with romaine, butter lettuce, or mixed greens)
1 cup cherry or grape tomatoes, halved (or use 2 regular tomatoes, diced)
1 medium cucumber, sliced into thin rounds (or halved if large)
1 large carrot, peeled and grated
1 teaspoon fresh parsley or chives, finely chopped (optional, for garnish and a hint of freshness)
For the vinaigrette dressing:
1 tablespoon apple cider vinegar (you can also use white wine vinegar, red wine vinegar, or fresh lemon juice for a different flavor)
3 tablespoons extra virgin olive oil (or substitute with a neutral oil like canola or sunflower oil)
½ teaspoon Dijon mustard (for tang and to help emulsify the dressing; smooth yellow mustard works in a pinch)
½ teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
Directions
Prepare the vegetables: Wash all vegetables thoroughly. Chop the lettuce into bite-sized pieces and place it in a large salad bowl. Halve the cherry or grape tomatoes, slice the cucumber, and grate the carrot. Add them all to the bowl. If using, finely chop parsley or chives and set aside for garnish.
Make the vinaigrette: In a small bowl or jar, combine the vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk vigorously or seal the jar and shake until the dressing is well combined and slightly thickened. Taste and adjust the seasoning if needed.
Assemble the salad: Pour the vinaigrette over the prepared vegetables in the bowl. Use salad tongs or clean hands to toss everything together gently, making sure the vegetables are evenly coated in dressing.
Serve: Sprinkle with chopped parsley or chives if using. Transfer to a serving dish and serve immediately while crisp and fresh.
Servings and timing
Servings: Serves 4 to 5 as a side dish
Prep time: 7 minutes
Cook time: None
Total time: 7 minutes
Variations
Add thinly sliced red onion or shallots for a more savory punch.
Sprinkle in crumbled feta, goat cheese, or shaved Parmesan for creaminess.
Toss in sliced radishes, bell peppers, or shredded red cabbage for extra crunch and color.
Add a pinch of dried oregano or Italian seasoning to the dressing for herby depth.
Mix in a spoonful of honey or maple syrup if you prefer a sweeter dressing.
Include a protein like grilled chicken, hard-boiled eggs, tuna, or chickpeas to turn it into a full meal.
Try different greens like arugula, spinach, or kale for variation in flavor and nutrition.
Storage/Reheating
Undressed salad: Store chopped vegetables in an airtight container in the refrigerator for up to 2 days. Keep dressing in a separate container.
Dressed salad: Best enjoyed immediately. Once dressed, the vegetables begin to wilt and release water, making the salad soggy if stored.
Dressing: Can be stored in a sealed container in the fridge for up to 5 days. Shake or stir well before using.
No reheating needed: This salad is meant to be served cold.
FAQs
What kind of lettuce is best for a garden salad?
Iceberg lettuce is traditional for its crunch, but romaine, butter lettuce, or mixed greens also work well depending on your taste and texture preferences.
Can I make the salad ahead of time?
Yes, you can chop all the vegetables ahead and store them separately or together (undressed). Add the dressing right before serving to keep everything fresh and crisp.
How do I keep my salad from getting soggy?
Make sure your vegetables are dry before mixing. Use a salad spinner or pat them dry with paper towels. Always store the dressing separately and only toss just before serving.
Can I use bottled dressing instead of homemade?
Absolutely. While homemade vinaigrette tastes fresher, a quality bottled dressing can be a convenient substitute.
What other vegetables can I add?
You can include radishes, bell peppers, avocado, shredded cabbage, corn, or green onions. Almost any fresh vegetable works.
Is this salad vegan and gluten-free?
Yes, as long as the mustard is gluten-free, the salad is naturally vegan and gluten-free.
What’s the best vinegar for the dressing?
Apple cider vinegar is a great all-purpose option. Red wine vinegar, white wine vinegar, or fresh lemon juice also work well and give different flavor profiles.
How much dressing should I use?
Start with about 2–3 tablespoons and add more as needed. You want the vegetables lightly coated but not drenched.
Can I add croutons or nuts?
Yes, croutons add crunch and texture. Nuts like sliced almonds, sunflower seeds, or walnuts can also add flavor and healthy fats.
Can I double this recipe for a crowd?
Yes, simply double or triple all ingredients proportionally. Prepare the dressing separately and toss it in just before serving for the best texture.
Conclusion
This garden salad is a quick, customizable, and refreshing dish that brings color and crunch to any table. With simple ingredients and a tangy homemade vinaigrette, it’s the perfect complement to both casual weeknight dinners and special occasions. Whether you serve it as a side or build it into a full meal, this salad is a fresh staple you’ll return to again and again.
