The Best Chopped Garden Salad
A vibrant mix of freshly chopped vegetables and a tangy vinaigrette, perfect for family gatherings or as a refreshing side dish.
Equipment
- knife
- mixing bowl
- Small bowl
- whisk
Ingredients
Fresh Vegetables
- 2 cups chopped lettuce any variety, romaine is great
- 1 cup diced tomatoes cherry or regular
- 1 cup diced cucumber English preferred for crunch
- ½ cup diced red onion
- ½ cup bell peppers any color, chopped
- ¼ cup olives green or black
- ¼ cup feta cheese optional, adds a creamy element
Dressing
- 2 tablespoons olive oil
- 1 tablespoon vinegar preferably apple cider for a sweeter touch
- salt to taste
- pepper to taste
Instructions
Preparation
- Start by washing all your vegetables thoroughly to ensure they are clean and ready for your salad. Don’t skip this!
- Use a sharp knife to chop the lettuce, tomatoes, cucumber, and bell peppers into bite-sized pieces. Aim for uniformity to ensure even mixing.
- Cut the onion finely, but not too small. You want the flavor without overwhelming each bite.
- In a large mixing bowl, add your chopped vegetables. Toss in the olives and feta cheese if using.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined. Adjust the seasoning to your liking.
- Pour the dressing over the salad mix and toss well to ensure everything is evenly coated.
- Enjoy this delightful salad right away for the freshest experience!
Notes
For substitutions, use spinach or kale if lettuce is unavailable, and swap feta with hummus for a creamier dressing option. Dress salad just before serving to avoid sogginess. Store in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1salad bowlCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 120IUVitamin C: 25mgCalcium: 100mgIron: 1mg
Tried this recipe?Let us know how it was!