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This crisp garden salad brings the taste of summer straight to your table with minimal effort and maximum flavor. The combination of fresh vegetables with a tangy homemade dressing creates a versatile side dish that complements almost any meal.
I first created this recipe when my herb garden was overflowing one July afternoon. Now it's become our go-to side dish for everything from weeknight dinners to backyard gatherings.
Ingredients
- Leafy greens: create the perfect base and provide essential nutrients. Look for crisp, vibrant leaves without any wilting or browning.
- Cherry tomatoes: add bursts of juicy sweetness. Choose firm ones with bright color for the best flavor.
- Cucumber: contributes refreshing crunch. Select firm cucumbers with dark green skin for optimal freshness.
- Red onion: provides a pleasant pungent bite. Look for firm onions with tight, papery skin.
- Apple cider vinegar: gives the dressing its signature tang. Choose unfiltered for additional health benefits.
- Extra virgin olive oil: creates a smooth base for the dressing. Invest in a quality bottle for the best flavor.
- Dijon mustard: acts as both flavor enhancer and emulsifier. The authentic French variety offers superior taste.
- Salt and pepper: balance and enhance all the flavors. Freshly ground black pepper makes a noticeable difference.
Step-by-Step Instructions
- Prep the Vegetables:
- Thoroughly wash all produce under cold running water. Dry the greens completely using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, revealing their juicy centers. Slice the cucumber into thin, uniform rounds about ¼ inch thick. Cut the red onion into paper-thin slices to ensure they complement rather than overpower the salad.
- Assemble the Base:
- In a large bowl, preferably wider than it is deep, gently place your leafy greens. Layer the halved cherry tomatoes, cucumber slices, and red onion on top, distributing them evenly throughout for balanced flavor in every bite.
- Craft the Dressing:
- In a small bowl, add the apple cider vinegar first. Slowly whisk in the extra virgin olive oil, creating an emulsion. Add the Dijon mustard, salt, and freshly ground black pepper, whisking until completely smooth and slightly thickened.
- Final Toss:
- Just before serving, drizzle approximately half the dressing over the salad. Using two large spoons or salad tongs, gently toss from the bottom up, ensuring even coating without bruising the delicate greens. Taste and add more dressing as needed.
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This salad reminds me of summers at my grandmother's house, where she would send us children to collect vegetables from her garden just before dinner. The taste of those sun-warmed tomatoes straight from the vine taught me what real food should taste like.
Seasonal Variations
Spring calls for tender baby greens, radishes, and early peas. Summer allows for heirloom tomatoes and bell peppers at their peak sweetness. Fall brings opportunities to include roasted root vegetables or sliced apples for sweetness. Winter can transform this into a heartier salad with the addition of roasted squash or beets for substance and color.
Storage Tips
For optimal freshness, store the prepared vegetables and dressing separately in airtight containers. The vegetables will stay crisp for 2-3 days when properly stored in the refrigerator. The dressing can be kept for up to one week in a jar with a tight-fitting lid. Always toss the salad with dressing just before serving to prevent soggy greens.
Perfect Pairings
This versatile salad complements nearly any main course. Serve alongside grilled chicken or fish for a light summer meal. It balances rich dishes like lasagna or pot roast beautifully. For a complete vegetarian meal, add chickpeas, feta cheese, and toasted nuts to transform it into a protein-packed entrée.
Frequently Asked Questions
- → How do I keep the salad crisp?
Serve the salad immediately after preparing and only add the dressing just before serving.
- → Can I prepare the dressing in advance?
Yes, you can whisk the dressing ingredients together and store it in an airtight container in the refrigerator for up to a week.
- → What other greens can I use?
Feel free to substitute leafy greens with spinach, arugula, kale, or mixed greens for variety.
- → Can I add protein to the salad?
Yes, grilled chicken, shrimp, tofu, or hard-boiled eggs make great additions for a heartier meal.
- → What if I don't have Dijon mustard?
You can substitute Dijon mustard with yellow mustard or honey mustard, but the flavor profile may vary.