clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
House salad with fresh vegetables pickled pepper and feta cheese

Garden Salad

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author:


Units Scale

For the Salad:

  • 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 bell pepper (any color), thinly sliced
  • 1 carrot, peeled and thinly sliced (or use a vegetable peeler to create carrot ribbons)
  • Optional additions: sliced radishes, sliced mushrooms, avocado slices, olives, or any other vegetables you enjoy

For the Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1 clove garlic, minced (optional)
  • Salt and black pepper to taste


  1. Prepare the Salad: Wash and dry the salad greens and place them in a large salad bowl. Add the cherry tomatoes, cucumber, red onion, bell pepper, carrot, and any other vegetables you’re using.
  2. Make the Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard (if using), minced garlic (if using), salt, and black pepper. Adjust the amount of vinegar and seasonings to your taste.
  3. Toss the Salad: Drizzle the vinaigrette over the salad greens and vegetables. Gently toss the salad with clean hands or salad tongs to ensure the dressing coats all the ingredients evenly.
  4. Serve: Serve your garden salad immediately as a side dish or as a main course by adding grilled chicken, shrimp, tofu, or your preferred protein.
  5. Optional Toppings: You can add additional toppings to your salad, such as croutons, toasted nuts (e.g., almonds, walnuts), crumbled feta or goat cheese, or dried cranberries for extra flavor and texture.