Summer Garden Salad Recipe

This refreshing Summer Garden Salad is made with crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumber, thinly sliced red onion, and fresh herbs. The result is a bright, tangy, and crunchy side dish, featuring a simple Lemon-Dijon Vinaigrette. This easy-to-assemble salad is perfect for a light lunch or as a versatile side dish for any summer barbecue, serving 4 to 6 people.

Summer Garden Salad Ingredients

For the Salad:

• 1 large head Romaine lettuce, chopped into bite-sized pieces
• 1 English cucumber, halved lengthwise and thinly sliced
• 1 pint cherry or grape tomatoes, halved
• 1/2 small red onion, very thinly sliced
• 1 medium carrot, peeled and grated or shredded
• 1/2 cup croutons (homemade or store-bought)
• 1/4 cup crumbled feta or shaved Parmesan cheese (optional)

For the Lemon-Dijon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 whole lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional, for balance)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley

How To Make Summer Garden Salad

1. Prepare the vinaigrette: In a small bowl, whisk together the fresh lemon juice, Dijon mustard, honey (if using), salt, and pepper. Continue whisking as you slowly drizzle in the olive oil. Whisk vigorously until the dressing is emulsified; this means the oil and acid have blended into a smooth, slightly creamy mixture. Stir in the chopped fresh parsley. Set aside.
2. Prep the vegetables: Wash and thoroughly dry the chopped romaine lettuce and all other vegetables. Excess water can dilute the dressing, so be sure to use a salad spinner or gently pat the greens dry with paper towels.
3. Combine the salad base: In a very large bowl, combine the chopped lettuce, sliced cucumber, halved tomatoes, sliced red onion, and grated carrot.
4. Dress and toss: Just before you are ready to serve the salad, drizzle about half of the prepared Lemon-Dijon Vinaigrette over the vegetables. Toss the salad gently but thoroughly, ensuring every piece of lettuce and vegetable is lightly coated in the tangy dressing.
5. Add toppings and serve: Sprinkle the croutons and cheese (if using) over the top of the tossed salad. Serve immediately, adding more dressing to taste if needed.

Recipe Tips

• Dry Your Greens: The most important tip for a non-soggy salad is to ensure the lettuce and vegetables are completely dry after washing. A salad spinner works best, but a kitchen towel can also absorb the moisture.
• Emulsify the Dressing: The Dijon mustard acts as an emulsifier, which helps keep the oil and acid from separating. Whisking the dressing vigorously as you slowly add the oil will give you a thick, beautiful vinaigrette that clings perfectly to the salad.
• The Onion Soak: If you find red onion flavor too sharp or strong, soak the thin slices in a bowl of cold water for 10 minutes, then drain and pat them dry. This removes some of the intense, raw bite.
• Wait to Add Croutons: Always add the croutons and dressing at the very last moment before serving. This keeps the croutons crunchy and prevents the lettuce from wilting.

What To Serve Summer Garden Salad

This classic Garden Salad is incredibly versatile and pairs well with almost any summer meal. Serve it as a fresh counterpoint to rich, grilled meats like barbecued ribs, grilled chicken breasts, or simple grilled steak. It’s excellent alongside main dishes like tuna melts or creamy quiche. For a complete cookout menu, pair it with simple sides like corn on the cob, baked beans, or a creamy potato salad. You can even turn it into a main dish by topping it with grilled shrimp or sliced rotisserie chicken.

How To Store Garden Salad Leftovers

• Refrigerate: If you have undressed salad, store the lettuce and vegetables in separate airtight containers in the refrigerator for up to 3 days. If the salad is already dressed and has croutons, it will not store well and should be enjoyed right away.
• Dressing: The Lemon-Dijon Vinaigrette can be stored separately in a sealed jar in the refrigerator for up to 1 week. The olive oil may solidify when chilled; simply let it stand at room temperature for 15 minutes and shake well before using.

Summer Garden Salad Nutrition Facts

• Calories: 140 kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 210mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 1g

Frequently Asked Questions

• What are the best greens for a garden salad? For the classic crunchy texture, Romaine and Iceberg lettuce are the best choices. You can also mix in softer greens like butter lettuce or tender baby spinach for a richer nutrient profile. Always use a variety of textures for the best eating experience.
• Can I make the vinaigrette thicker? Yes, if you want a thicker dressing, the easiest way is to use a blender or food processor. Place all ingredients in the blender and blend while slowly drizzling in the olive oil. This high-speed mixing helps the ingredients emulsify more fully, creating a creamy, cohesive dressing.
• How do I prevent the lettuce from getting wilted? The main causes of wilted lettuce are excess water and adding the dressing too early. Be sure your greens are completely dry before mixing. Once the dressing touches the lettuce, it starts to break it down. Always dress the salad immediately before it is served

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• Sunshine Pasta Salad Recipe
• Taco Ranch Side Salad Recipe
• Teenager Salad Recipe