Garden Salad Fresh Vibrant (Print)
Crisp seasonal vegetables in a light olive oil vinaigrette, perfect for quick lunches or elegant sides.
# What You Need:
→ Fresh Vegetables
01 - 4 cups mixed salad greens (romaine, arugula, spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, sliced
04 - 1 carrot, peeled and shredded
05 - 1/2 red onion, thinly sliced
06 - 1/2 red bell pepper, sliced
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp Dijon mustard
10 - 1/2 tsp honey (optional)
11 - Salt and freshly ground black pepper, to taste
→ Optional Additions
12 - 1/4 cup feta cheese, crumbled
13 - 2 tbsp toasted pumpkin seeds
# How to Make:
01 - Wash and dry all vegetables thoroughly to ensure crisp texture and remove any excess moisture.
02 - In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, carrot, red onion, and bell pepper.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
04 - Drizzle the vinaigrette over the vegetables. Toss gently to coat evenly without damaging delicate greens.
05 - Top with crumbled feta cheese and toasted pumpkin seeds if desired. Serve immediately for optimal freshness.
# Expert Advice:
01 -
- The vinaigrette comes together in seconds and tastes like something from a restaurant
- You can prep everything ahead and assemble whenever hunger strikes
02 -
- Never overdress your salad, you can always add more but you cannot take it back once the leaves are weighed down
- The dressing can be made in a jar and shaken instead of whisked, which is actually easier and stores beautifully in the fridge
03 -
- Dry your greens like your life depends on it, wet greens mean diluted dressing and sad salads
- Taste a leaf after the first toss, adding more salt or acid before the dressing disappears into the bowl