Garden Salad Fresh Medley (Print Version)

Bright seasonal greens with tomatoes, cucumber and red onion in a tangy vinaigrette — quick and fresh.

# Ingredient List:

→ Fresh Vegetables

01 - 4 cups mixed salad greens (such as romaine, arugula, or spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, sliced
04 - 1 medium carrot, peeled and shredded
05 - 1/2 medium red onion, thinly sliced
06 - 1/2 medium red bell pepper, sliced

→ Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon honey (optional)
11 - Salt and freshly ground black pepper, to taste

→ Optional Additions

12 - 1/4 cup crumbled feta cheese
13 - 2 tablespoons toasted pumpkin seeds

# Directions:

01 - Thoroughly wash and dry all vegetables using a salad spinner or clean kitchen towels.
02 - Add salad greens, cherry tomatoes, cucumber, shredded carrot, red onion, and red bell pepper to a large salad bowl.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Pour dressing evenly over the vegetables. Gently toss to ensure all ingredients are coated.
05 - Top with feta cheese and toasted pumpkin seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • The vinaigrette comes together in under a minute and never overpowers the vegetables.
  • I find it's my go-to when I want to impress friends with something truly fresh but secretly easy.
02 -
  • If your salad greens are even a little damp, the dressing won’t stick and the salad can turn limp surprisingly fast.
  • The first time I skipped the mustard in the dressing, it separated quickly and left puddles—never again.
03 -
  • Always use a salad spinner or a clean towel to get your greens as dry as possible for best results.
  • Toasted seeds and cheese should be added just at the last moment so nothing gets soggy.

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