Garden Salad is the ultimate quick side! Crisp lettuce, fresh veggies, and a simple dressing come together in minutes for a salad that goes with everything!

Freshly prepared garden salad in a bowl.
chelsea

author’s note

One Of The Most Made Recipes In My Kitchen!

A simple garden salad has saved dinner at my house more times than I can count. On nights when the main dish is rich, creamy, or heavy, I almost always add a big bowl of crisp greens to the table. It balances everything out and makes the whole meal feel complete, especially next to things like grilled chicken, ground beef stroganoff, or a good steak.

This is the garden salad I’ve been making for years. It’s one of those recipes I don’t even think about anymore. I just start chopping, shake up the dressing, and it’s done. Total muscle memory at this point.

But after sharing it at family dinners, potlucks, and weeknight meals with friends, I kept getting the same question: “What’s in this salad?” After enough people asked for the recipe, I realized I probably should write it down and share it.

It’s nothing fancy or complicated. Just really fresh ingredients, a quick homemade dressing, and the right balance of crunch, creaminess, and flavor. It’s the kind of salad that works with almost any dinner, which is exactly why I keep coming back to it.

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Prep the avocado, lettuce, Parmesan, croutons, cucumbers, tomatoes, and dressing for easy assembly.

Ingredients

Here are my favorite ingredients for a fast Garden Salad. No need to use them all—just toss in what you like or have on hand.

  • Tomatoes: Fresh from the garden is best, but any will work! Cherry tomatoes are great pretty much year-round.
  • Cucumbers: English or “salad cucumbers” are the most crisp and flavorful.
  • Carrot: Grate a large carrot or peel it into ribbons. Pre-shredded carrots work too!
  • Avocado: A ripe avocado adds a creamy texture and nice richness.
  • Red Onion: If raw onion is too strong, soak chopped onion in salted ice water for 10 minutes, then drain well.
  • Croutons: Love crunch? Add croutons! Want extra flavor? Try homemade ones!
Prep the honey, oil, shallot, Dijon mustard, garlic, and red wine vinegar for the quick and simple dressing used in this garden salad.

Garden Salad Dressing

  • Olive Oil: Makes it smooth and rich—extra-virgin tastes best.
  • Red Wine Vinegar: Adds tang—apple cider vinegar works too.
  • Dijon Mustard: Makes it thick and creamy.
  • Honey: Adds sweetness—adjust to your preference.
  • Minced Garlic & Shallot: For more flavor!
  • Salt & Pepper: Bring out the flavors—add more as needed.

Not sure about this dressing? Try balsamic, citrus, lemon, poppy seed, or honey mustard dressing.

Mix all the dressing ingredients in a mason jar.

Variations

Make this garden salad your own with these easy add-ins!

  • Cheese Topping: Shredded cheddar, feta, goat cheese, or Parmesan.
  • Raw Veggies: Corn, mushrooms, snap peas, bell peppers, snow peas, or peas.
  • Roasted Veggies: Try roasted butternut squash, broccoli (chopped), sweet potatoes, or carrots.
  • Fresh Herbs: Add green onions, basil, mint, or dill for more flavor.
  • Protein Boost: Hard-boiled eggs, ham, chicken, steak, shrimp, or fish.

Drizzle the dressing over the garden salad.

Storage

  • Best eaten fresh! Dressing makes greens soggy fast, so only dress part you’ll eat.
  • Make ahead: Store garden salad ingredients separate. Dressing lasts a week in the fridge—shake well before using.
  • If the dressing gets lumpy, let it sit at room temp for 20–30 mins, then shake again.

More Simple Salad Recipes:

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5 from 2 votes
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Garden Salad

By Chelsea Lords
This quick and easy Garden Salad is your go-to side for any meal! Crisp romaine and fresh veggies tossed in a simple, flavorful vinaigrette come together in minutes.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 as a side

Video

Equipment

Ingredients

Salad
  • 7 cups chopped green leaf lettuce see note 1
  • 1 cup cucumbers cut in half moons, see note 2
  • 1 cup halved cherry tomatoes
  • 1/2 cup thinly sliced red onion optional
  • 1/2 cup grated carrot see note 3
  • Toppings as desired see note 4
Dressing
  • 3 tablespoons olive oil
  • 1-1/2 tablespoons red wine vinegar or apple cider vinegar
  • 2-1/4 teaspoons Dijon-style mustard
  • 1 tablespoon honey
  • 1/2 teaspoon minced garlic 1 clove
  • 2 teaspoons finely minced shallot optional
  • Salt and pepper

Instructions 

  • Add all dressing ingredients to a small jar with a lid. Season with salt and pepper (I use 1/4 teaspoon each). Cover and shake until fully combined. If the honey settles, stir with a spoon.
  • Add completely dried chopped romaine to a large bowl (see note 1). Top with cucumbers, cherry tomatoes, red onion, and grated carrot.
  • If eating the entire salad immediately, drizzle with dressing and toss. If saving some for later, only dress the portion you’ll eat now. Add optional toppings like avocado and croutons just before serving. Taste and adjust seasoning if needed. Enjoy immediately!
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Wash, chop, and thoroughly dry the lettuce before using. A salad spinner works great! Wet lettuce can water down the dressing. If time allows, chill the washed lettuce and dressing before assembling.
Note 2: English or Persian cucumbers (sometimes labeled as “salad cucumbers”) add the best crispness and flavor.
Note 3: This is about 1 large carrot. Peel then use the large holes of a grater for the best texture.
Note 4: Optional toppings: 1 large ripe avocado, 1 cup croutons, and cheese to taste (feta, goat, sharp cheddar, or Parmesan).
Nutrition Note: Nutrition information doesn’t include optional toppings.
Storage: This salad doesn’t store well once dressed. For leftovers, store undressed salad in an airtight container and refrigerate for up to 3 days. Store the dressing separately in the fridge for up to a week. If it separates or solidifies, let it sit at room temperature for 20–30 minutes, then shake well before using.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10044IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Scott says:

    5 stars
    As your dad I am so happy with this delicious but easy salad to make that has amazing taste!

    Reply
    1. Chelsea Lords says:

      Thanks so much Scott! 🙂

      Reply