Fresh Garden Salad
Updated Aug 08, 2025
Garden salad recipe made with lettuce and veggies, extremely easy to mix and match ingredients, and I've added a homemade vinaigrette.
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Make a classic garden salad!
This is my version of the kind of garden salad I’d order at a restaurant, nothing fancy, just fresh and simple. I make it when I want something extra on the table with dinner, especially Pasta Bolognese, but don’t want anything heavy. The lemony dressing comes together in a minute and works with whatever veggies I have around.
Happy Cooking!
– Yumna
Garden Salad Ingredients
- Romaine: Look for lettuce heads that are firm and tightly packed with green leaves. You can also use arugula, bibb, butter, spinach, iceberg, or green leaf lettuce.
- Vegetables: For a classic garden salad recipe, I like cherry tomatoes, sliced red onion, sliced Persian cucumbers, and grated carrots. Sliced bell peppers and radishes work well, too.
- Herbs: I use chopped parsley. You can also use basil, cilantro, or mint, or skip it.
- Dressing: Olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. I like to make my own salad dressings, but you can use store-bought to save time.
How to Make Garden Salad
Garden Salad Recipe
Garden salad recipe made with lettuce and veggies, extremely easy to mix and match ingredients, and I've added a homemade vinaigrette.
Ingredients
- 1 head romaine lettuce chopped
- 1 cup grape tomatoes
- 2 Persian cucumbers sliced
- 1 carrot peeled and grated
- ½ small red onion sliced
- 1 tablespoon chopped parsley
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the romaine, tomatoes, cucumbers, carrot, red onion, and parsley to a large bowl.
- In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad, toss to combine, and serve immediately. If not serving right away, wait to add dressing.
Equipment
- Salad Spinner (optional)
Notes
Storage: Store the veggies and the dressing separately, in airtight containers, until ready to serve. The prepared veggies will last up to 2–3 days in the fridge, and the dressing will last up to 7 days.
Nutrition
Calories: 150kcal, Carbohydrates: 13g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 331mg, Potassium: 603mg, Fiber: 5g, Sugar: 6g, Vitamin A: 16605IU, Vitamin C: 18mg, Calcium: 72mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Turn the salad into a main. For a more filling meal, top your house salad with a protein like chicken, tofu, boiled eggs, or steak.
- Add cheese. Shredded cheddar, crumbled feta, and crumbled goat cheese add saltiness and creaminess.
- Make it crunchy. Homemade croutons, crispy chickpeas, and roasted sunflower seeds are nice additions.
Recipe Tips
- Cut vegetables into similar sizes. Your fork should have a little bit of each veggie on it for the perfect bite.
- Use a salad spinner. After washing the veggies, I like to spin them to remove excess water. This keeps your salad from getting soggy and helps the dressing stick better. You can also pat the veggies dry with paper towels.
- Add the dressing right before serving. If you add it too early, the salad may get soggy.
Serving Ideas
- Steak: Garlic Butter Steak Bites, Grilled Flank Steak, Steak Gyros
- Chicken: Almond Crusted Chicken, Za’atar Chicken, Cilantro Chicken
- Seafood: Pan Seared Halibut, Shrimp Rice Bowl, Sheet Pan Salmon
Comments
Simple and good. Comes together fast. Like the touch of sweetness from the honey.
Simple salad with a delicious dressing.
Thank you so much, Joanne!