Garden Salad is the ultimate quick side! Crisp lettuce, fresh veggies, and a simple dressing come together in minutes for a salad that goes with everything!
A Garden Salad Recipe Should Be Simple!
A salad is my go-to side for just about anything—grilled chicken, ground beef stroganoff, or a good steak. A big bowl of crisp greens and fresh veggies with a light dressing balances out any meal, especially meat-heavy dishes.
Since a Garden Salad is meant to complement the main dish, it should be quick and easy to make. This recipe is just that—short prep, fresh ingredients, and a light dressing that pairs perfectly with just about any meal!
Ingredients
Here are my favorite ingredients for a fast Garden Salad. No need to use them all—just toss in what you like or have on hand.
- Tomatoes: Fresh from the garden is best, but any will work! Cherry tomatoes are great pretty much year-round.
- Cucumbers: English or “salad cucumbers” are the most crisp and flavorful.
- Carrot: Grate a large carrot or peel it into ribbons. Pre-shredded carrots work too!
- Avocado: A ripe avocado adds a creamy texture and nice richness.
- Red Onion: If raw onion is too strong, soak chopped onion in salted ice water for 10 minutes, then drain well.
- Croutons: Love crunch? Add croutons! Want extra flavor? Try homemade ones!
Garden Salad Dressing
- Olive Oil: Makes it smooth and rich—extra-virgin tastes best.
- Red Wine Vinegar: Adds tang—apple cider vinegar works too.
- Dijon Mustard: Makes it thick and creamy.
- Honey: Adds sweetness—adjust to your preference.
- Minced Garlic & Shallot: For more flavor!
- Salt & Pepper: Bring out the flavors—add more as needed.
Not sure about this dressing? Try balsamic, citrus, lemon, poppy seed, or honey mustard dressing.
Garden Salad Variations
Make it your own with these easy add-ins!
- Cheese Topping: Shredded cheddar, feta, goat cheese, or Parmesan.
- Raw Veggies: Corn, mushrooms, snap peas, bell peppers, snow peas, or peas.
- Roasted Veggies: Try roasted butternut squash, broccoli (chopped), sweet potatoes, or carrots.
- Fresh Herbs: Add green onions, basil, mint, or dill for more flavor.
- Protein Boost: Hard-boiled eggs, ham, chicken, steak, shrimp, or fish.
Storage
Garden Salad Storage
- Best eaten fresh! Dressing makes greens soggy fast, so cut the recipe in half if needed.
- Make ahead: Store ingredients separate. Dressing lasts a week in the fridge—shake well before using.
- If the dressing gets lumpy, let it sit at room temp for 20–30 minutes, then shake again.
More Simple Salad Recipes
- Applebee’s Chicken Salad with crispy chicken
- Summer Couscous Salad with tomatoes and avocado
- Quinoa Salad with avocado, tomatoes, and cucumbers
- Caesar Salad with a creamy dressing
- Cobb Salad with eggs and bacon
Garden Salad
This quick and easy Garden Salad is your go-to side for any meal! Crisp romaine and fresh veggies tossed in a simple, flavorful vinaigrette come together in minutes.
Equipment
- Large bowl
Ingredients
Salad
- 7 cups chopped green leaf lettuce see note 1
- 1 cup cucumbers cut in half moons, see note 2
- 1 cup halved cherry tomatoes
- 1/2 cup thinly sliced red onion optional
- 1/2 cup grated carrot see note 3
- Toppings as desired see note 4
Dressing
- 3 tablespoons olive oil
- 1-1/2 tablespoons red wine vinegar or apple cider vinegar
- 2-1/4 teaspoons Dijon-style mustard
- 1 tablespoon honey
- 1/2 teaspoon minced garlic 1 clove
- 2 teaspoons finely minced shallot optional
- Salt and pepper
Instructions
- Add all dressing ingredients to a small jar with a lid. Season with salt and pepper (I use 1/4 teaspoon each). Cover and shake until fully combined. If the honey settles, stir with a spoon.
- Add completely dried chopped romaine to a large bowl (see note 1). Top with cucumbers, cherry tomatoes, red onion, and grated carrot.
- If eating the entire salad immediately, drizzle with dressing and toss. If saving some for later, only dress the portion you’ll eat now. Add optional toppings like avocado and croutons just before serving. Taste and adjust seasoning if needed. Enjoy immediately!
Video
Recipe Notes
Note 1: Wash, chop, and thoroughly dry the lettuce before using. A salad spinner works great! Wet lettuce can water down the dressing. If time allows, chill the washed lettuce and dressing before assembling.
Note 2: English or Persian cucumbers (sometimes labeled as “salad cucumbers”) add the best crispness and flavor.
Note 3: This is about 1 large carrot. Peel then use the large holes of a grater for the best texture.
Note 4: Optional toppings: 1 large ripe avocado, 1 cup croutons, and cheese to taste (feta, goat, sharp cheddar, or Parmesan).
Nutrition Note: Nutrition information doesn’t include optional toppings.
Storage: This salad doesn’t store well once dressed. For leftovers, store undressed salad in an airtight container and refrigerate for up to 3 days. Store the dressing separately in the fridge for up to a week. If it separates or solidifies, let it sit at room temperature for 20–30 minutes, then shake well before using.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10044IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As your dad I am so happy with this delicious but easy salad to make that has amazing taste!
Thanks so much Scott! 🙂