Garden Salad
This Garden Salad is a fast and versatile side that delivers clean, bright flavors with a satisfying contrast of textures and is perfect for complementing grilled proteins or other dishes.
Ingredients
For the Salad
- 1 bag bag of leafy greens Choose a sturdy mixed bag or a tender romaine base.
- 1 cup cherry tomatoes, halved Pick firm, glossy tomatoes with no cracks.
- 1 medium cucumber, sliced For a cool crunch.
- 1 small red onion, thinly sliced Provides mild sharpness.
For the Dressing
- 1 tbsp apple cider vinegar Choose a raw, unfiltered option for depth.
- 3 tbsp extra virgin olive oil Use a fresh, fruity olive oil for best flavor.
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Place the bag of leafy greens in a large mixing bowl. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion, tossing gently so the colors and textures distribute evenly.
- In a small bowl or jar, whisk together the apple cider vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper until well blended and slightly thickened.
- Drizzle the dressing over the salad immediately before serving, then toss gently to coat.
Notes
For best results, serve the greens chilled and dress just before serving. Leftover undressed salad can be stored in an airtight container for up to 2 days.