This Garden Salad is a crisp, colorful celebration of the season’s best produce. With a medley of fresh greens, juicy tomatoes, crunchy cucumbers, and a light vinaigrette, it’s my favorite way to enjoy summer on a plate. It’s the perfect side or light meal when I want something refreshing, simple, and full of flavor.

Why You’ll Love This Recipe

I love this salad because it’s incredibly easy to throw together, endlessly customizable, and highlights the natural taste of fresh vegetables. It’s the kind of salad that goes with everything—from grilled meats to pasta dishes—but also stands beautifully on its own when I want a light, satisfying bite. It’s bright, healthy, and just feels like summer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mixed salad greens (like romaine, spinach, arugula, or butter lettuce)
Cherry or grape tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Carrots, shredded or julienned
Bell peppers, thinly sliced (any color)
Fresh herbs (basil, parsley, or dill, optional)

For the dressing:

Olive oil
Red wine vinegar or lemon juice
Dijon mustard
Honey or maple syrup
Salt and pepper

directions

I wash and dry all the vegetables thoroughly, then prep and chop them as needed.
I place the greens in a large bowl, then layer on the tomatoes, cucumber, red onion, carrots, bell peppers, and herbs.
In a small jar or bowl, I whisk together the olive oil, vinegar or lemon juice, mustard, honey, salt, and pepper until smooth and emulsified.
Just before serving, I drizzle the dressing over the salad and toss gently to combine.
I taste and adjust seasoning if needed, then serve fresh.

Servings and timing

This recipe makes about 4 servings and takes 15–20 minutes to prepare. It’s quick, light, and perfect as a side dish or a light main course.

Variations

I add crumbled feta, goat cheese, or shaved Parmesan for extra flavor.
For a protein boost, I toss in grilled chicken, chickpeas, or hard-boiled eggs.
I switch up the dressing with balsamic vinaigrette, ranch, or a tahini-lemon blend.
I add sunflower seeds, croutons, or nuts for added crunch.

storage/reheating

I store the salad and dressing separately in the fridge if I’m not serving it right away. Once dressed, it’s best eaten immediately. The undressed salad keeps well in an airtight container for up to 2 days, and the dressing lasts up to a week.

FAQs

Can I make this salad ahead of time?

Yes, I prep the vegetables and dressing in advance and store them separately. I toss them together just before serving for the best texture.

What are the best greens to use?

I love using a mix—romaine for crunch, arugula for peppery flavor, and spinach for tenderness. Any blend of fresh, crisp greens works well.

How do I keep my salad from getting soggy?

I keep the dressing off until I’m ready to eat, and I dry the greens well after washing to prevent excess moisture.

Can I use bottled dressing?

Sure, but I prefer homemade for a fresher, cleaner flavor. It only takes a minute to whisk up, and I can adjust it to my liking.

What’s the best way to slice the veggies?

Thin, even slices help the salad mix well and make it easy to eat. I use a mandoline when I want perfect uniformity.

Conclusion

This Garden Salad is a simple, vibrant dish that truly lets summer’s best produce shine. It’s fresh, crisp, and easy to make, with a homemade vinaigrette that ties it all together. Whether I’m serving it at a picnic, pairing it with grilled dishes, or enjoying it on its own, it always brings a burst of freshness to the table.