Garden Salad (Printable)

Crisp seasonal greens, cherry tomatoes, cucumber and a tangy vinaigrette — ready in 15 minutes, serves 4.

# What You Need:

→ Fresh Vegetables

01 - 4 cups mixed salad greens (such as romaine, arugula, or spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, sliced
04 - 1 medium carrot, peeled and shredded
05 - 1/2 medium red onion, thinly sliced
06 - 1/2 medium red bell pepper, sliced

→ Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon honey (optional)
11 - Salt and freshly ground black pepper, to taste

→ Optional Additions

12 - 1/4 cup feta cheese, crumbled
13 - 2 tablespoons toasted pumpkin seeds

# Directions:

01 - Thoroughly wash and dry all vegetables using a salad spinner or by patting with paper towels.
02 - Place the salad greens, cherry tomatoes, cucumber, carrot, red onion, and bell pepper in a large salad bowl.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or sealable jar until fully blended.
04 - Drizzle the dressing over the mixed vegetables and toss gently to ensure an even coating.
05 - Sprinkle with crumbled feta cheese and toasted pumpkin seeds, if using. Serve immediately.

# Expert Tips:

01 -
  • This salad is endlessly flexible—the kind of dish you can improvise with whatever’s in your veggie drawer.
  • The vinaigrette is so fresh, you’ll want to drizzle it on everything after your first taste.
02 -
  • If the salad greens aren’t dried thoroughly, the dressing slides right off and tastes diluted—I once ruined a bowl this way for a backyard gathering.
  • Tasting the vinaigrette before tossing is my non-negotiable; a little extra vinegar or honey can tip it from good to perfect.
03 -
  • Let the salad sit for five minutes after dressing so the flavors meld—just not much longer, or the greens wilt.
  • A pinch of flaky sea salt on top before serving makes the flavors sing—try it and see.

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