Description
A vibrant and refreshing fresh garden salad loaded with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and colorful vegetables, all tossed in a tangy homemade vinaigrette. This easy salad recipe is perfect for busy weeknights, meal prep, or serving a crowd at your next gathering. Ready in just 10 minutes with simple, wholesome ingredients you probably already have in your kitchen!
Ingredients
For the Salad:
- 1 large head romaine lettuce, chopped (about 8 cups)
- 2 cups cherry tomatoes, halved
- 1 English cucumber, sliced into half-moons
- 1/2 medium red onion, thinly sliced
- 1 large bell pepper (any color), diced
- 1 cup shredded carrots
- 1/4 cup fresh parsley, chopped (optional)
For the Homemade Vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or Italian seasoning (optional)
Instructions
Step 1: Prepare the Lettuce
Wash the romaine lettuce thoroughly under cold running water. If you have a salad spinner, use it to dry the lettuce completely – this is important because wet lettuce will dilute your dressing and make the salad soggy. Chop the lettuce into bite-sized pieces, discarding the tough core. Place the dried lettuce in your large salad bowl.
Step 2: Prep the Vegetables
Rinse and prepare all your vegetables. Slice the cherry tomatoes in half to release their juices and make them easier to eat. Cut the cucumber into thin half-moon slices. Peel and thinly slice the red onion (soak in cold water for 10 minutes if you want to reduce the sharpness). Dice the bell pepper into bite-sized pieces. Add all the prepared vegetables and the shredded carrots to the bowl with the lettuce.
Step 3: Make the Vinaigrette
In a small bowl or jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, pepper, and dried oregano if using. If using a bowl, whisk vigorously for about 30 seconds until the dressing is well combined and slightly thickened. If using a jar, secure the lid and shake vigorously for about 20 seconds until emulsified. The mustard helps bind the oil and vinegar together, creating a smooth, cohesive dressing.
Step 4: Toss the Salad
Right before serving, drizzle about 2/3 of the dressing over the salad. Using salad tongs or two large spoons, toss the salad gently but thoroughly, making sure every leaf and vegetable is lightly coated with dressing. You want to coat the vegetables, not drown them. Taste and add more dressing if needed – you can always add more, but you can’t take it away.
Step 5: Final Touches and Serve
If using fresh parsley, sprinkle it over the top for a pop of fresh herb flavor and color. Give the salad one final gentle toss. Serve immediately while the lettuce is still crisp and the vegetables are at their freshest. If you’re serving this for a gathering, you can present the dressing on the side and let guests add their own preferred amount.
Notes
- Make-Ahead Tip: Prep all vegetables and store them separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing separate and toss everything together just before serving to prevent wilting.
- Dressing Storage: Leftover vinaigrette can be stored in an airtight container or jar in the refrigerator for up to 1 week. Bring to room temperature and shake well before using, as the oil may solidify when cold.
- Avoiding Soggy Salad: Always dress the salad immediately before serving. If you need to prepare it earlier, keep the dressing separate and add it at the last minute.
- Serving Size Adjustment: This recipe easily doubles or triples for larger gatherings. Just multiply all ingredients accordingly.
- Adding Protein: Transform this side salad into a complete meal by topping with grilled chicken, shrimp, salmon, hard-boiled eggs, chickpeas, or your favorite protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 145
- Sugar: 5g
- Sodium: 215mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg