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Old School Garden Salad with Fresh Vegetables and Simple Vinaigrette Recipe

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4.3 from 8 reviews

A classic and easy-to-make Garden Salad featuring crisp iceberg lettuce, fresh cherry tomatoes, cucumber, and grated carrot, tossed in a simple homemade vinaigrette dressing. Perfect as a quick side salad any day of the week, customizable with your favorite greens and vegetables.

Ingredients

Salad:

  • 1 small head iceberg lettuce or other lettuce or leafy greens, chopped into big bite size pieces (5 to 6 big handfuls)
  • 1 cup cherry or grape tomatoes, halved (~125g/4oz) or 2 tomatoes cut into wedges or chunks
  • 1 medium cucumber (Lebanese/Persian or 1/2 long Telegraph/English cucumber), sliced
  • 1 carrot, peeled and grated using a box grater
  • 1 tsp parsley or chives, very finely chopped (optional)

Dressing:

  • 1 tbsp cider vinegar (or any vinegar or lemon juice)
  • 3 tbsp extra virgin olive oil (or other neutral oil)
  • 1/2 tsp Dijon mustard (or other non-spicy smooth mustard)
  • 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
  • 1/2 tsp black pepper

Instructions

  1. Prepare Dressing: In a jar or small bowl, combine the cider vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper. Shake or whisk vigorously until emulsified. Taste and adjust seasoning by adding more oil for creaminess, more vinegar for tang, or a pinch of sugar if a hint of sweetness is desired.
  2. Assemble Salad: In a large bowl, place the chopped iceberg lettuce (or other greens), halved cherry tomatoes, sliced cucumber, grated carrot, and finely chopped parsley or chives if using. Toss gently to mix the vegetables evenly.
  3. Toss Salad: Pour the prepared dressing over the salad ingredients. Toss well but gently to ensure all the vegetables are coated evenly with the dressing.
  4. Serve: Transfer the tossed salad to a serving bowl or plates and serve immediately for optimal freshness and crunch.

Notes

  • Feel free to substitute iceberg lettuce with any leafy greens such as romaine, arugula, or mixed greens according to preference.
  • Add other fresh vegetables as you like, such as bell peppers, radishes, or red onions for extra flavor and color.
  • To make the dressing sweeter, add a small pinch of sugar or honey to balance the acidity.
  • Best served fresh to maintain the crisp texture of the vegetables.
  • The dressing can be made in advance and stored in the refrigerator for up to 3 days.

Find it online: https://recipesbyliza.com/old-school-garden-salad-with-fresh-vegetables-and-simple-vinaigrette-recipe/