Garden Salad: A Fresh Summer Recipe

Ingredients

• 1 bagleafy greens
• 150 g (1 cup)cherry tomatoes, halved
• 1cucumber, sliced
• 1 smallred onion, thinly sliced
• 15 ml (1 tbsp)apple cider vinegar
• 45 ml (3 tbsp)extra virgin olive oil
• 2.5 ml (1/2 tsp)Dijon mustard
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)black pepper

Instructions

1. 1

   Prepare the salad

   Put the leafy greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion in a large bowl.

2. 2

   Mix the dressing

   In a separate bowl, whisk the apple cider vinegar, olive oil, Dijon mustard, salt and black pepper together.

3. 3

   Toss everything

   Pour the dressing over the salad and toss until the greens and vegetables are evenly coated.

4. 4

   Serve the salad

   Transfer the salad to a serving dish and serve.

What is a garden salad?

A garden salad is a flexible combination of raw vegetables and leafy greens, commonly served as a side in American home cooking. This version keeps the mix simple, with tomatoes, cucumber and red onion for contrasting colour and crunch.

The quick apple cider vinaigrette brings a sharp, savoury finish. Toss it through just before serving to keep the greens lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 14g carbs, 10g fat.

The greens and vegetables contribute most of the carbohydrates, while the olive oil supplies most of the fat. The listed ingredients provide little protein, so serve a portion alongside beans, eggs, chicken or another protein-rich dish to make the plate more filling.

Choosing the greens

Leafy greens: use a bag of greens that looks fresh and dry, without wilted or bruised leaves. If the leaves are wet, spin or pat them dry so the dressing clings rather than pooling.

Vegetables: ripe cherry tomatoes add juiciness, while cucumber brings a cool crunch. Slice the onion thinly so its flavour is distributed rather than overwhelming each bite.

Getting the dressing right

Whisking the vinegar, oil and mustard together helps them combine into a more even dressing. The mustard also adds a little savoury depth.

Taste a small leaf with dressing before serving. If you want a sharper finish, add a little more vinegar; if it tastes too sharp, whisk in a small splash of olive oil.

Keeping the salad crisp

Dry leaves: excess water dilutes the vinaigrette and can make the salad limp. Dry the greens thoroughly after washing, if they need it.

Last-minute toss: dress the salad shortly before bringing it to the table. Toss gently but thoroughly so the leaves are coated without being crushed.

Texture and timing

The cucumber and tomatoes should stay fresh and firm, and the greens should still have some spring after tossing. Thinly sliced onion gives a little bite without creating large, sharp pieces.

The recipe takes 15 minutes and needs no cooking. For the best texture, prepare the vegetables and dressing ahead but keep them separate until serving.

What to serve with it

Serve this salad alongside grilled chicken, fish or beans for a more substantial meal. It also works well with sandwiches, quiche or a simple pasta dish.

If serving it as part of a larger spread, add the dressing at the table or just before the meal so the greens stay crisp.

Recipe notes & tips

• Choose greens with a mix of leaf shapes for a varied texture.
• Cut the cucumber into evenly sized slices so it is easy to eat with the leaves.
• Whisk the dressing until the oil and vinegar are well combined.
• Start with the listed dressing amount and add it gradually to avoid overdressing the greens.
• Toss the salad in a roomy bowl so the ingredients can be coated gently.

Variations

• Add avocado: fold in sliced avocado just before serving for a creamy contrast.
• Include sweetcorn: scatter in drained sweetcorn for extra sweetness and colour.
• Add cheese: crumble feta over the salad for a salty, tangy finish.
• Use a different vinegar: swap in red wine vinegar for a slightly different sharpness.
• Add fresh herbs: toss in chopped parsley or basil just before serving.

Common mistakes to avoid

• Wet greens: water weakens the dressing and softens the leaves; dry the greens thoroughly first.
• Dressing too early: the leaves can lose their crispness; toss everything shortly before serving.
• Thick onion slices: they can dominate a bite; slice the onion thinly.
• Uneven dressing: some leaves may stay plain; whisk the dressing well and toss in a large bowl.
• Too much dressing at once: the salad can become heavy; pour it on gradually and stop when coated.

How to store

Store undressed salad vegetables and dressing separately in covered containers in the fridge, and use within about 2 days for the best texture. Once dressed, the greens soften, so it is best eaten straight away; this salad is not suited to reheating.

Frequently asked questions