Introduction
This Fresh Garden Salad is a timeless and versatile dish, perfect for any occasion. Whether you are preparing it as a refreshing side dish or enjoying it as a light, healthy meal, this salad delivers crisp textures, vibrant colors, and a natural, wholesome taste. Using simple, readily available ingredients like crisp lettuce, juicy cherry tomatoes, crunchy cucumbers, and shredded carrots, this recipe is both easy to prepare and rich in nutrients. Paired with a homemade vinaigrette, it offers a balance of freshness and subtle acidity that complements any meal.
Ingredients
For the Salad:
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1 large head of romaine or iceberg lettuce, thoroughly washed and chopped into bite-sized pieces
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1 cup cherry or grape tomatoes, halved
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1 medium cucumber, thinly sliced
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1 medium carrot, peeled and grated
Optional Additions (for variation):
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Thinly sliced red onion
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Avocado slices
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Croutons or toasted seeds (such as sunflower or pumpkin)
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Fresh herbs like parsley or dill
For the Vinaigrette Dressing:
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3 tablespoons extra virgin olive oil
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1 tablespoon apple cider vinegar or fresh lemon juice
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1 teaspoon Dijon mustard
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1 small garlic clove, finely minced
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Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Vegetables
Begin by thoroughly washing all vegetables under cold water to remove any dirt or impurities. Pat dry using a clean kitchen towel or paper towel. Chop the lettuce into medium-sized pieces and place it in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Slice the cucumber into thin rounds and grate the carrot using a box grater. Combine all the prepared vegetables in the bowl and gently toss to mix.
Step 2: Make the Vinaigrette
In a small bowl or jar with a lid, combine the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, and minced garlic. Add a pinch of salt and a few cracks of black pepper. Whisk thoroughly with a fork or shake the jar until all ingredients are well emulsified. Taste and adjust seasoning if necessary.
Step 3: Assemble the Salad
Just before serving, pour the vinaigrette over the salad. Start with half the dressing and toss gently to coat the vegetables evenly. Add more dressing as needed, depending on your taste preference. Be careful not to overdress, as the vegetables will release some water and can become soggy if overdressed in advance.
Step 4: Serve Immediately
Transfer the salad to individual plates or serve directly from the mixing bowl. For a more substantial dish, you may top the salad with grilled chicken, tuna, boiled eggs, or cheese such as feta or mozzarella.
Storage Tips
This salad is best enjoyed fresh, right after tossing with the dressing. If you need to prepare it ahead of time, keep the vegetables and dressing separate. Combine them just before serving to maintain the crispness of the lettuce and cucumbers.