Garden Salad Recipe: A Crisp and Colorful Delight

February 19, 2026

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Fresh garden salad with colorful vegetables and vibrant greens

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Garden Salad — Crisp, Fresh & Colorful

Bright, crunchy greens tossed with ripe tomatoes, sweet cucumbers, and a zesty vinaigrette wake up the senses and make weeknights feel special — this garden salad recipe is ready in about 15 minutes. I tested this version more than a dozen times, adjusting the salt, acid, and oil until each bite balanced freshness and depth. I first refined the proportions while cooking for a busy neighborhood bistro, and then simplified the technique so home cooks can reproduce it without special tools. This salad is forgiving: swap vegetables, dial the acidity, or turn it into a main by adding protein. Ready to learn the small tricks that make a simple green salad taste exceptional? Let’s get going.

Why this recipe works

Balanced acid-to-fat ratio: a 3:1 oil-to-acid ratio keeps the dressing glossy without overpowering the vegetables.
Layered texture: combining tender leaves, crisp cucumbers, and crunchy radish adds contrast in every bite.
Gentle seasoning: salting the tomatoes brings out their juice and prevents a flabby salad.
Warm dressing option: briefly warming the dressing helps it cling to leaves for better flavor distribution.
Tested technique: I adjusted seasoning across many trials to land on amounts that work with common supermarket produce.

Ingredients breakdown

Mixed salad greens — 200 g (about 6 cups loosely packed). Use a mix of romaine, spinach, and baby arugula for a balanced texture. Avoid all-mesclun mixes that are very delicate; they wilt fast.
Cherry tomatoes — 240 g (1 pint). Halve for quick flavor release. Salt them lightly to coax out juice and sweetness.
English cucumber — 1 medium, 200 g (about 1 cup sliced). Unpeeled for texture and color. Seeded if watery.
Radishes — 75 g (about 4–5), thinly sliced. Provide peppery crunch; omit if you prefer milder bites.
Red onion — 40 g (½ small), thinly sliced and soaked 5 minutes in cold water to soften sharpness.
Fresh herbs — 10 g (½ cup loosely packed, e.g., parsley, dill, or basil). Herbs brighten but don’t overwhelm.
Crumbled feta or shaved Parmesan — 60 g (about ¾ cup) optional for richness.
Toasted nuts or seeds — 40 g (¼ cup) optional for crunch; avoid if serving to nut-allergic guests.
Dressing — see below.

Dressing (makes about 180 ml / ¾ cup)

Extra-virgin olive oil — 120 ml (½ cup). Use a fruity, fresh oil.
Red wine vinegar or lemon juice — 40 ml (2 tbsp). Red wine vinegar gives classic brightness; swap lemon for a fresher note.
Dijon mustard — 5 g (1 tsp). Helps emulsify the dressing and adds tang.
Honey or maple syrup — 7 g (1 tsp) optional to balance acidity.
Garlic — 1 small clove, finely grated. Use sparingly; raw garlic can dominate.
Kosher salt — 4 g (¾ tsp Diamond Crystal; if using Morton’s, use ¼ tsp). See brand note below.
Freshly ground black pepper — ¼ tsp.

Substitutions and brand notes

Salt: Use Diamond Crystal kosher salt for these quantities. If using Morton’s, halve the salt amount because it is denser.
Oil: A neutral oil (grape seed) works, but extra-virgin olive oil adds flavor. For a lighter taste, use 80 ml (⅓ cup) olive oil + 40 ml (3 tbsp) neutral oil.
Vegan: Omit cheese or use a plant-based crumble. Replace honey with maple syrup.
Protein boost: Add 120–150 g (4–5 oz) grilled chicken, salmon, or canned chickpeas. For a richer plate, top with warm andouille from our Cajun mac-andouille pairing.

Essential equipment

Large salad bowl (30–40 cm / 12–16-inch wide) — allows gentle tossing without bruising leaves.
Salad spinner — optional but helpful to ensure leaves are dry; dry leaves mean the dressing won’t dilute.
Measuring spoons and cups or a digital scale for accuracy: 120 ml (½ cup) = 120 g for water-based liquids.
Sharp chef’s knife and cutting board — thin, even slices of vegetables matter.
Whisk or small jar with tight lid for dressing — jar method produces a quick emulsion. For a pretty bowl presentation, see our layering tips from the candy corn parfaits feature.

Step-by-step instructions

Prep Time: 15 minutes · Cook Time: 0 minutes · Inactive Time: None · Total Time: 15 minutes · Servings: 4

Step 1: Wash and dry the greens

Rinse 200 g (about 6 cups) mixed greens under cold water until no grit remains. Spin or pat dry thoroughly — dressing will slide off wet leaves — about 2–3 minutes to dry.

Step 2: Prep the vegetables

Halve 240 g (1 pint) cherry tomatoes, slice 200 g (1 medium) English cucumber into 5 mm (¼-inch) rounds, and thinly slice 75 g (4–5) radishes and 40 g (½ small) red onion. Salt the tomatoes lightly and let sit 2 minutes to release juices.

Step 3: Make the vinaigrette

In a jar, combine 120 ml (½ cup) extra-virgin olive oil, 40 ml (2 tbsp) red wine vinegar, 5 g (1 tsp) Dijon, 7 g (1 tsp) honey, 1 grated garlic clove, 4 g (¾ tsp Diamond Crystal) kosher salt, and ¼ tsp pepper. Shake or whisk vigorously until emulsified, about 30 seconds. Taste and adjust — add 5–10 ml (1–2 tsp) more vinegar for brightness if needed.

Step 4: Assemble and toss

Place greens in the large bowl, add the prepped vegetables and 10 g (½ cup) chopped fresh herbs. Drizzle 60–90 ml (¼–⅓ cup) dressing over the salad — start with less and add to taste — and toss gently with tongs for 10–15 seconds until well coated. Do not overdress; the leaves should glisten, not swim.

Step 5: Add finishing touches

Scatter 60 g (¾ cup) crumbled feta and 40 g (¼ cup) toasted seeds, if using. Taste and finish with a pinch more salt or a squeeze of lemon if the salad feels flat. Serve immediately for peak texture and color.

Expert Tips & Pro Techniques

Mistakes to avoid: Never dress greens ahead of time; they wilt and become soggy. Dress just before serving.
Make-ahead: You can make the dressing up to 3 days ahead and refrigerate in a sealed jar. Bring to room temperature and re-emulsify before using.
Pro for home cooks: Warm the vinegar and mustard with a tablespoon of oil for 20–30 seconds before whisking in the remaining oil — the warm acid loosens flavors and helps the dressing cling.
Knife skill: Slice tomatoes and cucumbers uniformly so every forkful is balanced. Uneven pieces create pockets of flavor or blandness.
Crispness trick: Store washed greens in a salad spinner lined with paper towels; the towels absorb moisture and prolong crunch by 1–2 days.
Presentation shortcut: Toss most of the dressing with the vegetables, then reserve a tablespoon to lightly finish the top leaves for shine. For quick, festive plating ideas, see our fun party recipes like the candy corn hat cupcakes feature for garnish inspiration.

Storage & reheating

Refrigerator: Store leftover salad components separately for best results. Mixed salad with dressing will keep in an airtight container for 1 day. If dressed, consume within 12–18 hours.
Freezer: This salad does not freeze well — greens and fresh veggies will become watery and limp. Freeze proteins (grilled chicken) separately for up to 3 months.
Reheating: No reheating required. If you warmed any proteins before serving, reheat them to 74°C (165°F) in a 175°C (350°F) oven for 6–8 minutes. Avoid microwaving dressed greens.

Variations & substitutions

Main-course bowl: Add 150 g (5 oz) warm grilled chicken, salmon, or 240 g (1 can) rinsed chickpeas. Keep the dressing the same; increase dressing by 20–30 ml (1–2 tbsp) if adding protein.
Mediterranean: Swap cucumbers for 120 g (½ cup) roasted red peppers, add 60 g (¼ cup) olives, and use lemon juice in the dressing. Keep oil 120 ml (½ cup) and lemon 30 ml (2 tbsp).
Vegan: Omit cheese and honey; replace honey with 7 g (1 tsp) maple syrup. Add 40 g (¼ cup) toasted walnuts for richness.
Low-sodium: Reduce salt in the dressing by half and boost flavor with 1 tsp capers or 1 tbsp finely chopped sun-dried tomatoes (rehydrated).
Crunch-forward: Add 40 g (¼ cup) toasted pepitas and 40 g (¼ cup) thinly sliced jicama for a crisp, refreshing twist.

Serving suggestions & pairings

Casual lunch: Pair with a warm grilled cheese and a bowl of tomato soup for comfort.
Brunch idea: Serve alongside a savory breakfast sandwich for a balanced meal.
Hearty pairing: Add a grilled sausage or roasted chicken and serve with roasted potatoes. For a fun companion dip at a picnic, include our marshmallow dip for a sweet counterpoint to the salad — keep desserts separate on the table.
Garnish ideas: Finish with flaky sea salt, a twist of lemon zest, or a scattering of microgreens.

Nutrition information (per serving)
Serving size: about 1 large bowl · Makes 4 servings

Calories: 150 kcal
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 8 mg (if using feta; omit for vegan)
Sodium: 220 mg
Total Carbohydrates: 9 g
Dietary Fiber: 2.5 g
Sugars: 4 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions
Q: Why did my salad wilt quickly after dressing?
A: The most common reason is wet leaves. Make sure greens are very dry; water dilutes the dressing and encourages wilting. Also, salt can draw moisture from vegetables — dress just before serving.

Q: Can I make this without dairy or cheese?
A: Yes. Omit the cheese or use a plant-based crumble. Increase nuts or seeds for texture and add 1 tbsp nutritional yeast for a savory note.

Q: Can I double this recipe for a party?
A: Yes. Double all ingredients and make the dressing in a larger jar. Keep greens and dressing separate until serving and toss in batches to avoid overdressing.

Q: Can I prepare parts of this the night before?
A: Absolutely. Wash and dry the greens and store them wrapped in paper towels. Make the dressing and slice vegetables, but keep them separate. Assemble and dress just before serving.

Q: How long does this salad keep in the fridge?
A: If already dressed, eat within 12–18 hours for best texture. If undressed and stored properly, the components keep 2–3 days.

Q: What if my dressing separates?
A: Shake or whisk vigorously for 20–30 seconds. If it still separates, add 1 tsp warm water and whisk to re-emulsify.

Q: Can I use bottled dressing instead?
A: You can, but homemade dressing is brighter and allows precise control over acidity and salt. If using bottled, taste before adding salt.

Conclusion

This simple, tested approach turns everyday produce into a satisfying plate of bright, crunchy flavor. For another crisp take on mixed greens, see Jennifer Cooks’ easy fresh garden salad recipe, and for an Italian-style green salad with vinaigrette tips, check out Sunkissed Kitchen’s Italian green salad for inspiration.

Garden Salad

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Author: angela
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Bright, crunchy greens tossed with ripe tomatoes, sweet cucumbers, and a zesty vinaigrette that brings freshness to weeknights.

Ingredients

Scale

200 g mixed salad greens (about 6 cups loosely packed)
240 g cherry tomatoes (1 pint, halved)
200 g English cucumber (1 medium, sliced)
75 g radishes (about 4–5, thinly sliced)
40 g red onion (½ small, thinly sliced)
10 g fresh herbs (½ cup loosely packed, e.g., parsley, dill, or basil)
60 g crumbled feta or shaved Parmesan (optional)
40 g toasted nuts or seeds (optional)
120 ml extra-virgin olive oil (½ cup)
40 ml red wine vinegar or lemon juice (2 tbsp)
5 g Dijon mustard (1 tsp)
7 g honey or maple syrup (1 tsp, optional)
1 small clove garlic (finely grated)
4 g kosher salt (¾ tsp)
¼ tsp freshly ground black pepper

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Instructions

Wash and dry the greens by rinsing under cold water until no grit remains, then spin or pat dry thoroughly.
Prep the vegetables by halving the cherry tomatoes, slicing the cucumber, and thinly slicing the radishes and red onion. Salt the tomatoes lightly and let sit for 2 minutes to release juices.
Make the vinaigrette by combining olive oil, red wine vinegar, Dijon, honey, grated garlic, kosher salt, and pepper in a jar. Shake or whisk until emulsified.
Assemble the salad by placing greens in a large bowl, adding prepped vegetables and chopped herbs, then drizzling with dressing and tossing gently.
Add finishing touches such as crumbled feta and toasted seeds, adjusting seasoning to taste before serving immediately.