If you're looking for a salad that's as fresh as a summer breeze and packed with crisp, vibrant flavors, this Garden Fresh Salad is it. Perfect for showcasing seasonal produce, it's a simple, delicious way to celebrate the bounty of your garden or local market.
The heart of this salad is the mixed greens. They provide a fresh and tender base that balances the crunchier elements. Cherry tomatoes add a burst of juicy sweetness and a pop of color. Cucumber offers a refreshing crunch and subtle flavor, enhancing the salad's crisp texture. Red onion gives a mild bite and adds a hint of sharpness. Radishes, with their peppery zing, bring in a delightful contrast. For the vinaigrette, olive oil forms the smooth base, while red wine vinegar and lemon juice lend acidity and brightness. A touch of Dijon mustard helps emulsify the dressing, while salt and freshly ground black pepper bring everything together with seasoning.
This Garden Fresh Salad pairs beautifully with grilled fish or chicken. For a vegetarian option, consider serving it alongside a hearty lentil soup or a slice of crusty whole grain bread. A chilled white wine or a refreshing lemonade would complement the flavors perfectly.
Start by gathering all your ingredients. Wash and dry the mixed greens thoroughly to avoid any soggy spots in your salad. Halve the cherry tomatoes, and slice the cucumber and radishes into thin rounds. Thinly slice the red onion, but if you find raw onion too strong, you can soak it in cold water for a few minutes to mellow the flavor.
In a large salad bowl, combine the prepared mixed greens, cherry tomatoes, cucumber, red onion, and radishes. Now, move on to the vinaigrette. In a small bowl, combine the olive oil, red wine vinegar, lemon juice, and Dijon mustard. Whisk until the dressing is well combined and slightly thickened. Season with salt and black pepper to taste.
Pour the vinaigrette over the salad. Using two salad spoons, gently toss everything together until the greens are well-coated and the vegetables are evenly distributed. You can serve the salad immediately if you're in a hurry, or let it chill in the fridge for about 10 minutes to let the flavors meld.
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