Garden Salad (Fresh & Simple)

Name: Garden Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 small heads romaine lettuce (chopped or torn (about 5–6 cups)); 3/4 cup shredded carrots (or 1 large carrot, peeled and shredded or julienned); 2 English cucumbers (halved lengthwise and sliced); ½ red onion (thinly sliced); 4-5 radishes (thinly sliced); 1 pint cherry tomatoes; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; 1 teaspoon Italian seasoning; ¼ teaspoon garlic powder; ½ teaspoon chili flakes (or to taste); Kosher salt and freshly cracked black pepper (to taste)

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This Garden Salad is made with a refreshing mix of romaine lettuce and fresh veggies, tossed with an easy honey-apple cider vinaigrette. It’s quick, simple, and goes with pretty much anything, especially when you need something light on the side.

A white bowl of garden salad with tomatoes, radishes and cucumber.

When veggies are in peak season, there’s no better way to eat them than in a classic salad like this or my Spring Mix Salad. The combination of sweet carrots and tomatoes with crisp cucumber, radish, and lettuce is hard to beat!

I toss it with a homemade vinaigrette, made with Italian seasoning and garlic, to tie it all together for a salad that’s perfect on its own as a light lunch or topped with grilled lemon-garlic chicken or pistachio-crusted salmon.

Ingredients Needed

Below are the ingredients you’ll need to make Garden Salad. The full quantities can be found in the recipe card further down the post.

Romaine lettuce: I like to go with Romaine lettuce here, but you can switch it out with iceberg or baby spinach.
Cucumbers: I use English cucumbers as their thin skin makes them perfect for eating raw in salads. Persian cucumbers also work great here.
Carrot: Shredded carrot brings a mild, sweet flavor. Either buy pre-shredded or shred it yourself.
Red onion: Adds a sharp flavor and vibrant color. Soak in ice water for 10 minutes, then drain to mellow their taste.
Radishes: I went with fresh radish, but it can be quick-pickled in apple cider vinegar before adding to the salad to enhance their flavor.
Cherry tomatoes: For a sweet, juicy bite. Use your favorite kind of cherry tomato, or dice a large, ripe tomato instead.
Apple cider vinegar: Brings a sweet acidity to the dressing. Red wine vinegar or lemon juice also works well as an alternative.
Honey: Balances the acidity of the dressing. Agave nectar can be used instead to make the dressing vegan-friendly.
Olive oil: This is what works best on salads, honestly, and I don’t use any other oil. Can be swapped out for avocado, walnut, or hazelnut oil.
Italian seasoning: A pre-mixed blend of dried herbs with an Italian flavor profile. Buy it from the grocery store or make your own homemade Italian Seasoning!
Garlic powder: Adds savory depth of flavor to the dressing. Can be swapped for 1 small clove of garlic (finely minced) for a fresher taste.
Chili flakes: Add a hint of spice to the dressing. Feel free to omit if you prefer a mild dressing.
Kosher salt and black pepper

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

0 mins

How to Make Garden Salad

Step 1: In a small bowl or jar, whisk together the apple cider vinegar, honey, and dried seasonings. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste. Let it sit for 5 to 10 minutes for the herbs to bloom.

Step 2: In a large bowl, combine romaine, carrots, cucumber, red onion, tomatoes, and radishes.

process shot to add the salad to the bowl and drizzling dressing over it.

Step 3: Drizzle about ¾ of the dressing over the salad. Toss gently to coat. Add more dressing to taste.

Step 4: Top with fresh cracked pepper or an extra pinch of herbs if desired.

Variations & Tips

Switch up the veggies to use what you have on hand! Other delicious additions are sliced bell peppers, diced avocado, blanched green beans, cooked beets, or edamame.
Add in fresh fruit like sliced apples, peaches, or strawberries for a sweet, juicy bite.
To make the salad more filling, you can add some homemade croutons or a can of drained chickpeas
For a savory, salty kick, crumble over feta cheese or grill some sliced halloumi.
Add some crunch with toasted, chopped nuts and seeds.
Swap the apple cider vinegar with balsamic vinegar.
Add a handful of arugula for a peppery flavor.
Try quick-pickling the red onion in some apple cider vinegar before adding it to the salad.

Common Questions

How do I store it?

The salad is best eaten when it’s fresh. You can prep the veggies and dressing and store them separately in airtight containers in the fridge for up to 3 days. When ready to eat, shake the dressing to emulsify, then pour over the veggies.

Do I need to rinse the Lettuce?

Yes, unless it is store-bought in a packet and already pre-washed. You do need to rinse romaine lettuce before using it in a salad to remove any dirt from the leaves. Use a salad spinner to remove the excess water before adding to the salad.

Can I use other greens?

Yes, use your favorite green salad leaves in place of the romaine. If using kale, give it a good massage to help break down the tough fibers before adding it.

How can I make Garden Salad more filling?

Add some grilled chicken or shrimp to make it more protein-rich and filling. For a vegetarian option, additions like halloumi, hard-boiled eggs, cooked chickpeas, or baked tofu are also delicious additions.

hand holding two forks to mix the salad in a bowl.

More Delicious Salad Recipes

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