Classic Garden Salad🥗 Side
A crisp, refreshing salad with a simple vinaigrette. Goes with just about everything.
By Sarah Chen, Home Cook Enthusiast
A well-composed salad is never an afterthought — it is a dish in its own right. This classic garden salad brings together fresh textures and bright flavors in a way that feels both wholesome and genuinely satisfying. It works beautifully as a light main course or as the kind of side dish that quietly steals the show at the dinner table.
Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.
For the best texture, dress the salad just before serving — the greens stay crisp and the flavors stay bright. If you are making it ahead, keep the dressing separate and toss everything together at the last minute. Add grilled chicken or shrimp to turn it into a complete meal.
Ingredients
- 6 cups mixed greens (romaine, iceberg, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 carrot, shredded
- 1/4 cup croutons
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and dry all greens and vegetables.
- Combine greens, tomatoes, cucumber, onion, and carrot in a large bowl.
- Whisk together olive oil, red wine vinegar, and Dijon mustard.
- Drizzle dressing over salad and toss gently.
- Top with croutons, season with salt and pepper, and serve immediately.
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