Fresh Garden Salad
A crisp and refreshing salad featuring crunchy lettuce, juicy tomatoes, and a simple vinaigrette. Perfect as a light side dish for any meal to add freshness and flavor.
Equipment
- 1 salad bowl
- 1 small bowl or jar for mixing dressing
- 1 whisk or fork to combine dressing
Ingredients
- 1 small head iceberg lettuce or other leafy greens chopped into bite-sized pieces (about 5–6 big handfuls)
- 1 cup cherry or grape tomatoes halved (or 2 regular tomatoes cut into wedges)
- 1 medium Lebanese/Persian cucumber or ½ English cucumber sliced
- 1 carrot peeled and grated
- 1 tsp finely chopped parsley or chives optional
- 1 tbsp cider vinegar or lemon juice or any vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- ½ tsp kosher salt or ¼ tsp table salt
- ½ tsp black pepper
Instructions
- Wash and dry the lettuce thoroughly, then chop into large bite-sized pieces.
- Halve the tomatoes and slice the cucumber.
- Peel and grate the carrot.
- Place all prepared vegetables in a large salad bowl.
- In a small bowl or jar, whisk together cider vinegar, olive oil, Dijon mustard, salt, and black pepper until smooth and slightly thickened.
- Drizzle the dressing over the salad just before serving.
- Toss gently until all ingredients are evenly coated.
- Sprinkle with finely chopped parsley or chives for a fresh finish and serve immediately.
Notes
- Add avocado, red onion, or feta cheese for extra flavor.
- Store dressing separately and toss just before eating for meal prep.
- Use a salad spinner to keep lettuce crisp and prevent watery dressing.