Garden Side Salad
A crisp, refreshing mix of fresh greens, juicy tomatoes, crunchy cucumber, and thinly sliced red onion, tossed in a simple homemade vinaigrette. This everyday garden salad comes together in minutes and pairs beautifully with grilled meats, pasta, or as a light lunch on its own.
For 4 servings
- prep · ~5 min
Wash and dry the produce.
1.Wash the lettuce leaves thoroughly and spin dry in a salad spinner until no water remains.2.Slice the cucumber into half-moons, halve the tomato and cut into wedges, thinly slice the red onion, and grate or julienne the carrot.TIPDry lettuce is crucial — water on the leaves dilutes the dressing and makes the salad soggy. - mix · ~2 min
Make the vinaigrette.
1.In a small bowl, combine the olive oil and red wine vinegar.2.Add a pinch of salt, a pinch of black pepper, and the dried oregano. Whisk vigorously until well emulsified. - assemble · ~2 min
Toss the salad.
1.In a large bowl, combine the chopped romaine, tomato wedges, cucumber slices, red onion rings, and grated carrot.2.Drizzle the vinaigrette over the top. Toss gently with your hands or two large spoons until everything is evenly coated.TIPToss the salad just before serving to keep the greens crisp. If making ahead, keep the dressing separate. - serve
Serve immediately.
Transfer the tossed salad to a serving bowl or individual plates and serve right away as a side to your main course.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash and spin-dry the romaine thoroughly or pat it dry with a clean towel to prevent the dressing from sliding off.
- 2Tear the romaine by hand instead of cutting it with a knife to avoid bruising the leaves and browning at the edges.
- 3Slice the red onion paper-thin — a mandoline makes this easy — so its pungency melds gently into the salad.
- 4Add the vinaigrette and toss just before serving to keep the greens crisp; dressed salad wilts quickly.
- 5Make extra vinaigrette in a jar and store it in the fridge for up to a week — shake well before using.
- 6Salt the dressing just a pinch at a time and taste; the salt draws moisture from the tomatoes and cucumber as the salad sits.
Adapt it for your goals.
Low-oil
Replace half the olive oil with an equal amount of water and use a pinch of xanthan gum or a dab of mustard to help the dressing emulsify — cuts fat while keeping the salad well coated.
high proteinHigh-protein
Add 100 g of grilled chicken breast strips and 30 g of crumbled feta cheese to turn this side salad into a complete lunch with extra protein and creamy tang.
jainJain
Omit the onion and carrot (replace carrot with finely chopped bell pepper for crunch) and use only seedless vegetables to follow Jain dietary principles.
veganVegan
The original recipe is already vegan — just confirm the red wine vinegar is unfiltered and no honey has snuck in, then it’s fully plant-based.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes supply lycopene and vitamin C, while carrots provide beta-carotene, all of which help neutralize free radicals in the body.
Supports Hydration
Cucumber and romaine lettuce have high water content, contributing to daily fluid intake and helping maintain healthy skin and digestion.
Heart-Healthy Fats
The olive oil in the vinaigrette is a source of monounsaturated fats, which are associated with supporting cardiovascular health when used in place of saturated fats.
Low in Calories
This salad is naturally low in energy density, making it a filling yet light side dish that can help with weight management.
Frequently asked questions
You can prep all the vegetables and the dressing separately up to a day in advance, but only toss them together right before serving to keep the greens crisp.
