This Garden Salad will make your tastebuds dance. It comes perfectly together, adding a rich array of flavor to each bite.
You will love adding this salad to your daily diet. It helps you catch up on all the veggies your body needs, while reenergizing you with a fresh from the garden taste.
This salad is easy to make. These veggies are available in stores year round. And if you’re making it during the summer months, why not head over to a Farmer’s Market for the freshest ingredients.
What to Serve with this Ultimate Garden Salad Recipe
Garden Salad always goes well with soup. Try these soup recipes
Tips for Keeping the Garden Vegetables Fresh
Fresh garden vegetables are the best for your garden salad recipes because they have a chance to fully ripen on the vine. If you’ve ever picked a tomato from the garden just before eating it, you know there is a huge difference in flavor from the ones in the grocery store. As a result, you also know that fresh garden veggies can spoil quickly. Below are some tips for keeping them fresh until time to prepare your salads or use within any meal.
- Keep most vegetables in their whole form as long as possible
- Refrigerate only after produce has been cut or prepared for use in recipes or snacks
- Use paper towels or a kitchen towel at the bottom of a storage container to help keep fresh lettuce and greens crisp longer
- Submerge chopped carrots and celery in cool water to refrigerate and make last longer for snacking
- Wrap herbs in a slightly damp paper towel to help keep fresh longer
Variations to the Ultimate Garden Salad Recipe
While I think this salad is perfect just the way it is, you can also:
- Add Protein: You can add grilled chicken, bacon or eggs to this garden salad.
- Cheese: This recipe calls for feta cheese but you can substitute it with another type of cheese.
How to Keep Your Garden Salad Crisp When Packing for Lunch
One of the biggest struggles with eating healthy is making easy meals. I love salads for lunches, but know that it can be tough to keep them fresh if you prep them ahead of time. This recipe is a great lunch option when you add a small portion of lean protein like tuna or grilled chicken to the top. Since this is so delicious,I wanted to share with you some of the best ways to make those salads for a week at a time and not have soggy greens when it’s time to eat.
- Create salads in a jar. Put dressing on the bottom of a jar and then add your toppings with greens being added last to keep things crisp. Just pour onto a plate when ready to eat, and toss with your fork to coat with dressing.
- Wash and prep greens for salads, but wrap them in paper towels within your storage container and keep them separate from your chopped vegetable toppings. Store your toppings separately and assemble at meal time.
Other Garden Salads to Try:
Garden Salad Dressing
- 1 lb Mixed Greens
- 1 Avocado
- 4 Cucumbers
- 3 Tomatoes
- 2 Green Onions
- 1/4 cup Crumbled Feta Cheese
- Combine oil, balsamic vinegar, lemon juice, salt and pepper together by whisking with a fork. Set aside.
- Prepare all the veggies and feta cheese for the salad.
- Place leafy greens on the bottom, top it off with the rest of the ingredients.
- Drizzle the dressing right before serving the salad and toss everything together. You can sprinkle some extra feta on top. It’s best served right away.