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This crisp garden salad delivers bright summer flavors with minimal effort perfect for those moments when you want something fresh quick and delicious The mix of leafy greens sweet cherry tomatoes crunchy cucumber and a simple vinaigrette brings together color and crunch for a wholesome side or light meal in just ten minutes
When the summer heat kicks in I crave cooling meals like this It has saved many busy weeknights and even picky eaters at our table always go for seconds
Ingredients
- Leafy greens: Choose a mix like romaine or butter lettuce look for vibrant fresh leaves without any browning
- Cherry tomatoes: Offer juicy sweetness and beautiful color halves allow them to absorb the dressing better select firm yet ripe tomatoes
- Cucumber: Brings refreshing crunch Persian or English cucumbers are less watery and have thin skin so there is no need to peel
- Red onion: Adds tang and a bit of zing thin slices mellow in the vinaigrette and balance the sweetness of tomatoes
- Apple cider vinegar: Delivers tanginess and a hint of fruitiness go for raw unfiltered for brighter flavor
- Extra virgin olive oil: The base of your vinaigrette use a fruity robust oil for the best rounded taste
- Dijon mustard: Helps emulsify the dressing while adding a mild bite choose a Dijon without too many additives
- Salt: Enhances all the fresh flavors use fine sea salt to dissolve easily
- Black pepper: Freshly ground gives a peppery kick and a touch of heat
Step by Step Instructions
- Prep the Vegetables:
- Wash the leafy greens thoroughly spin dry and tear into bite sized pieces Slice cherry tomatoes in half slice cucumber thinly and shave red onion into very fine rounds This ensures every bite gets a bit of everything
- Mix the Salad Base:
- Add leafy greens halved tomatoes cucumber slices and red onion to a large salad bowl Toss gently with your hands to evenly combine the vegetables but do not bruise the greens
- Blend the Vinaigrette:
- In a small bowl whisk together apple cider vinegar extra virgin olive oil Dijon mustard salt and black pepper Whisk vigorously until the dressing looks thick and uniform making sure the oil and vinegar fully combine
- Dress and Toss:
- Right before serving drizzle the vinaigrette over the salad Gently toss with tongs or clean hands to coat the vegetables evenly Enjoy immediately for the freshest crunch
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I always love how the red onion transforms in the dressing and my little one once called this rainbow salad for all its bright colors It has become our go to for every picnic and barbecue
Storage Tips
To keep the garden salad crisp store the salad and vinaigrette separately in airtight containers Only dress the salad when you are ready to eat Leftovers without dressing stay fresh in the fridge for up to two days
Ingredient Substitutions
Swap in baby spinach or arugula if you wish for a peppery twist Feta cheese or sliced avocado can add creaminess and richness If you are out of apple cider vinegar use red wine vinegar or lemon juice for the same zing
Serving Suggestions
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Pair this garden salad with grilled chicken fish or your favorite plant based protein For a bigger meal toss in chickpeas or cooked quinoa It also shines alongside summer barbecue fare or as a refreshing palate cleanser at lunch
Cultural and Historical Context
Simple salads like this have been summer staples in many cultures for centuries The use of fresh garden produce reflects a long tradition of celebrating what is ripe and local Classic vinaigrette ties it all together a French touch beloved worldwide
Recipe FAQs
- → How do I keep the greens fresh until serving?
Store greens in a sealed container with a paper towel to absorb excess moisture and add the dressing just before serving.
- → Can I substitute other vegetables for tomatoes or cucumber?
Yes, feel free to include bell peppers, radishes, or carrots for extra flavor and texture variety.
- → Is this salad suitable for meal prep?
Absolutely! Keep the vegetables and dressing separate, then combine just before eating to maintain crispness.
- → Which type of leafy greens work best?
Mixed greens, romaine, or baby spinach are all great choices; select your favorite or a combination.
- → How can I enhance the flavor of the vinaigrette?
Add a touch of honey, minced garlic, or fresh herbs such as basil or parsley for more depth.