Garden Salad: A Fresh Summer Recipe

This Garden Salad is the ultimate celebration of summer’s bounty—crisp greens, juicy tomatoes, crunchy cucumbers, and bright herbs all tossed together in a simple vinaigrette. It’s light, refreshing, and bursting with natural flavor. Whether I serve it as a side dish or a main with a little added protein, this salad keeps me feeling cool and satisfied on hot days.

Why You’ll Love This Recipe

I love this salad because it’s incredibly simple but never boring. The freshness of the vegetables shines through, and I can mix it up with whatever is in season or in my fridge. It’s fast, versatile, and goes with just about everything—grilled meats, pasta dishes, sandwiches, or even as a light lunch on its own. And best of all, it takes just minutes to put together.

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 tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Carrots, shredded or thinly sliced

• Bell pepper, sliced

• Fresh herbs (parsley, basil, or dill)

• Olive oil

• Red wine vinegar or lemon juice

• Dijon mustard (optional, for dressing)

• Honey or maple syrup (optional, for a touch of sweetness)

• Salt and black pepper

Directions

1. I start by washing and drying all the veggies and greens thoroughly.

2. I chop or slice the vegetables and herbs, then toss them all into a large salad bowl.

3. In a small jar or bowl, I whisk together olive oil, red wine vinegar or lemon juice, a small spoon of Dijon mustard, a drizzle of honey, and a pinch of salt and pepper.

4. I pour the dressing over the salad just before serving and toss everything gently to coat.

5. I taste and adjust the seasoning if needed, then garnish with extra herbs or a squeeze of lemon.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Total time: 10 minutes

Variations

I often add crumbled feta, shaved parmesan, or goat cheese for a creamy element. When I want to bulk it up, I toss in chickpeas, grilled chicken, or hard-boiled eggs. In the mood for something fruity? I add sliced strawberries or apple. Sometimes I use balsamic instead of red wine vinegar, or sprinkle on sunflower seeds or toasted nuts for crunch.

Storage/Reheating

I store the undressed salad in the fridge in an airtight container for up to 2 days. If I’ve already added dressing, I try to eat it the same day so it doesn’t get soggy. To keep things crisp, I store the dressing separately and just toss before serving.

FAQs

Can I make this salad ahead of time?

Yes, I prep the veggies in advance and keep them in the fridge. I wait to add dressing until I’m ready to serve for the best texture.

What’s the best way to keep lettuce crisp?

I dry it really well after washing—using a salad spinner helps a lot. Then I store it in a container lined with paper towels.

What if I don’t have all the vegetables listed?

That’s totally fine—I use whatever fresh produce I have. Even just lettuce, cucumber, and tomato make a great base.

Can I use store-bought dressing?

Absolutely. I use my favorite vinaigrette or ranch when I’m short on time. Homemade dressing just gives a fresher touch.

Is this salad vegan?

Yes, as long as I skip cheese or use a plant-based option. The base ingredients and dressing are naturally vegan-friendly.

Conclusion

This Garden Salad is everything I want in a summer dish—fresh, vibrant, and easy to throw together. It’s the kind of recipe I can make on repeat with whatever I have on hand, and it never fails to impress with its bright colors and crisp textures. Perfect for barbecues, picnics, or everyday meals, it’s a seasonal staple I always come back to.