Have you ever wanted a go-to salad that you can whip up in minutes, no matter the season? This old-school garden salad has been my savior on countless occasions. I remember growing up, my mom always kept a garden salad on the dinner table. It was simple, yet it had a magical way of tying everything together. And here’s the best part—you probably already have the ingredients at home! With fresh veggies and a delightful homemade dressing, this recipe proves that simplicity is often the key to perfection.

Overview of Recipe Content

This salad is all about balance and simplicity. The crunchy iceberg lettuce forms the foundation, while juicy cherry tomatoes, crisp cucumbers, and sweet grated carrots add layers of texture and flavor. A light, tangy dressing with olive oil, cider vinegar, and a hint of Dijon mustard binds everything together. The best part? It’s endlessly customizable. Want to add a sprinkle of parsley or chives for extra flair? Go for it! This dish is as versatile as your imagination.

Flavor profile: Crisp, refreshing, and tangy with just a hint of creamy richness from the olive oil.

Preparation: Just 7 minutes! It’s quick and requires no special techniques.
Aroma: Fresh, earthy vegetables paired with the subtle zing of vinegar.

Recipe Story

This salad has its roots in the kitchens of busy families who wanted a healthy, quick addition to their meals. My inspiration came from childhood family dinners, where this salad was a staple, whether we were enjoying spaghetti or roast chicken. Over the years, I’ve made it my own by playing around with the ingredients and tweaking the dressing. But no matter how many variations I’ve tried, I always come back to this basic recipe. It’s comforting, nostalgic, and endlessly adaptable.

Ingredients List

Salad:

🟢 1 small head iceberg lettuce or any other leafy greens, chopped into large bite-sized pieces (5–6 big handfuls)
🟢 1 cup cherry or grape tomatoes, halved (~125g/4oz) or 2 regular tomatoes, cut into wedges
🟢 1 medium cucumber, sliced (Lebanese/Persian or ½ of a long English cucumber)
🟢 1 carrot, peeled and grated using a box grater
🟢 1 tsp parsley or chives, finely chopped (optional, for garnish)

Dressing:

🟢 1 tbsp cider vinegar (or substitute with any vinegar or lemon juice)
🟢 3 tbsp extra virgin olive oil (or a neutral oil)
🟢 ½ tsp Dijon mustard (or any smooth, non-spicy mustard)
🟢 ½ tsp cooking/kosher salt (or ¼ tsp table salt)
🟢 ½ tsp freshly ground black pepper

Necessary Tools for Preparation

A large salad bowl

Sharp knife and chopping board
Box grater for the carrot
A small jar with a lid for shaking the dressing

Serving bowl

Possible Ingredient Additions and Substitutions

Leafy Greens: Swap iceberg lettuce with romaine, arugula, spinach, or even a mix of spring greens for a different texture and flavor.
Tomatoes: Use heirloom varieties for a pop of color or sun-dried tomatoes for a chewy, intense flavor.

Cucumber: English cucumbers are seedless and perfect for this salad, but regular cucumbers work just as well.
Carrots: Add some shredded red cabbage or radishes for extra crunch and vibrant color.
Herbs: Fresh dill, basil, or cilantro can bring unique flavor profiles to the dish.

Dressing Twists: Add a pinch of sugar or honey for sweetness, or a clove of minced garlic for depth. If you’re adventurous, try lemon zest or dried oregano for a Mediterranean vibe.

Step-by-Step Instructions

🔵 1. Prep the Vegetables:

Wash and dry all vegetables thoroughly.

Chop the lettuce into large bite-sized pieces and place them in a large salad bowl.
Halve the cherry tomatoes or chop regular tomatoes into wedges. Add them to the bowl.
Slice the cucumber thinly and grate the carrot using a box grater. Add these to the mix.

🔵 2. Make the Dressing:

In a small jar, combine the olive oil, cider vinegar, Dijon mustard, salt, and black pepper.
Secure the lid and shake vigorously until emulsified. Taste and adjust: add more vinegar for tang, oil for richness, or a pinch of sugar for balance.

🔵 3. Toss the Salad:

Pour the dressing over the salad ingredients. Use salad tongs to toss everything together gently but thoroughly, ensuring each piece is coated with dressing.

🔵 4. Garnish and Serve:

If desired, sprinkle the salad with finely chopped parsley or chives.
Transfer to a serving bowl and serve immediately for the freshest flavor and crunch.

Suggestions on What to Serve with the Garden Salad

This garden salad is the ultimate side dish, pairing beautifully with a variety of meals. Its crisp and refreshing flavors provide a perfect balance to hearty main courses.

Grilled Meats: Serve alongside grilled chicken, steak, or fish for a wholesome, balanced meal. The lightness of the salad complements smoky, charred flavors perfectly.
Pasta Dishes: Pair it with spaghetti, lasagna, or fettuccine Alfredo to add a fresh, crunchy contrast to creamy or tomato-based sauces.
Soups: Enjoy it with a bowl of minestrone, tomato soup, or a creamy potato leek soup for a comforting, nutritious meal.

BBQ Feasts: Make it part of a summer barbecue spread with burgers, hotdogs, and skewers.
Light Lunch: Top the salad with grilled chicken, boiled eggs, or chickpeas for a satisfying, protein-packed lunch.

Tips for Storing and Making Ahead

Storing Leftovers: While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate if possible to maintain crunchiness.

Make-Ahead Prep:
- Chop the lettuce, slice the tomatoes, and grate the carrot in advance. Store them separately in airtight containers.
- Prepare the dressing and refrigerate it in the jar. Shake well before using.
- Toss everything together right before serving to preserve freshness and texture.

FAQs

1. Can I make this salad vegan-friendly?

Absolutely! The salad itself is naturally vegan. Ensure the Dijon mustard you use is free from animal products, and you’re good to go.

2. What’s the best way to prevent the lettuce from wilting?

Dry the lettuce thoroughly after washing. Excess moisture causes wilting. Use a salad spinner or pat it dry with paper towels.

3. Can I add protein to make it a complete meal?

Yes! Add grilled chicken, tofu, shrimp, or hard-boiled eggs for a protein boost. For a vegetarian option, try chickpeas, lentils, or crumbled feta.

4. What if I don’t have cider vinegar?

Cider vinegar is wonderfully versatile, but you can substitute it with white wine vinegar, balsamic vinegar, or lemon juice. Adjust the quantity to taste.

5. How can I make the dressing creamier?

Whisk in a dollop of Greek yogurt or mayonnaise for a creamier dressing without losing tanginess.

Why You’ll Love This Recipe

Quick and Easy: Ready in just 7 minutes, this salad is ideal for busy weeknights or last-minute meals.
Budget-Friendly: Simple ingredients that are easy to find and often already in your fridge.
Customizable: Adapt it to your taste and dietary needs. Whether you want to add herbs, spices, or proteins, the possibilities are endless.

Healthy: Packed with fresh veggies and a light dressing, it’s a guilt-free addition to any meal.

A Final Note

This garden salad is proof that the simplest dishes can often bring the greatest joy. Whether you’re serving it as a side for a family dinner or as a refreshing dish at a summer picnic, it’s a recipe that never goes out of style. Once you try it, you’ll see why it has stood the test of time.

Now it’s your turn to give this old-school garden salad a try! I’d love to hear how you’ve made it your own. Did you add your favorite veggies or a special twist to the dressing? Share your creations and feedback in the comments below. Don’t forget to pin this recipe or share it with friends looking for a quick and delicious salad idea. Happy cooking!