Introduction
There’s something almost poetic about a garden salad—like nature decided to throw a party and you’re invited to every bite. Imagine crunching into cool cucumbers, juicy tomatoes, and crisp lettuce with a herb vinaigrette that tastes like summer in a bottle. Now picture this at your next backyard dinner, with string lights overhead and chilled lemonade on the side.
Whether you’re a salad snob or a newbie to greens, this Crisp Garden Salad with Herb Vinaigrette is about to be your go-to recipe all season long.
Why We Love a Garden Salad
Because it’s effortless. Because it’s beautiful. Because it makes you feel like a healthy, thriving adult without sacrificing flavor. Garden salads are the definition of balance—fresh, crunchy, tangy, and oh-so-satisfying.
They’re also wildly flexible. Use whatever fresh veggies you’ve got in the fridge and drizzle on the magic vinaigrette. Done.
Ingredients You’ll Need
Here’s what you’ll need for the base salad:
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 red bell pepper, julienned
- 1/2 red onion, thinly sliced
- 1 carrot, shredded
- 1/4 cup radishes, thinly sliced (optional)
- Fresh parsley or dill for garnish
Herb Vinaigrette:
- 1/3 cup olive oil
- 2 tbsp apple cider vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced
- 1 tsp dried oregano
- 1 tbsp fresh basil, chopped (or 1 tsp dried)
- Salt & pepper to taste
How to Make the Herb Vinaigrette
In a small jar or bowl, combine the olive oil, vinegar, mustard, garlic, oregano, and basil. Whisk until emulsified or shake vigorously if using a jar. Season with salt and pepper to taste. Boom. That’s it.
It’s tangy. It’s herby. It’s dreamy.
Step-by-Step Instructions
- Wash and dry your veggies. This is key. No one likes a soggy salad.
- Chop and slice everything as outlined above.
- Toss all your veggies into a large salad bowl.
- Drizzle the herb vinaigrette over the salad just before serving.
- Toss gently to coat everything in that zesty goodness.
- Top with herbs or even crumbled feta if you’re feeling fancy.
Expert Tips for Salad Perfection
- Use a salad spinner to get your greens really dry.
- Chill your veggies before serving for extra crunch.
- Double the vinaigrette—it keeps in the fridge for up to a week.
Creative Add-Ins and Variations
- Add grilled chicken or shrimp for a protein boost.
- Throw in toasted nuts or seeds for crunch.
- Sprinkle in crumbled feta, goat cheese, or shaved parmesan.
- Swap romaine with spinach, arugula, or kale.
What to Serve with It
This salad shines next to grilled meats, burgers, BBQ tofu, or crusty garlic bread. It’s a hit at picnics, potlucks, or as a light main with soup on the side.
Storage Tips
Keep the vinaigrette separate and toss just before eating. Store leftovers in an airtight container for up to 2 days. No one likes a limp salad.
Conclusion
This Crisp Garden Salad with Herb Vinaigrette isn’t just a dish—it’s a lifestyle. It’s easy, fresh, and completely customizable. Whether you’re hosting a crowd or having a quiet meal under the stars, this salad always delivers.
So next time you’re staring at your fridge wondering what to make—remember this bowl of green joy.
FAQs
1. Can I make the vinaigrette in advance? Yes! It lasts in the fridge for up to a week. Just shake before using.
2. Can I add fruits to this salad? Absolutely—try strawberries, apples, or blueberries for a sweet twist.
3. Is it vegan? Yes, as long as you skip the cheese or use a plant-based version.
4. What if I don’t have Dijon mustard? You can use yellow mustard or even leave it out, though Dijon adds a nice zing.
5. Can I make this salad ahead for a party? Prep all the veggies and vinaigrette separately. Combine just before serving for freshness.