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NomNom Recipes 89

Introducing my old fashioned garden salad! Yes, you can do this every day with these vegetables always on hand. Sometimes I sprinkle with parsley.

Garden Salad has no rules. Any vegetable or veggie is fine, but it’s all tied together with a classic, easy salad dressing.Make this yours!

My Garden Salad - NomNomWow
My Garden Salad – NomNomWow

My Garden Salad

I usually write introductions for the recipes I share.

I wish I could say this salad was just made in my garden with fresh organic vegetables. I think. I want to tell you that it holds a special place in my heart because it was the only salad my hard working mother was able to make when I was growing up. , a classic, an original, a real garden salad.

But I don’t have anything. There is no authority on the matter, no sentimental backstory. This is a basic everyday salad that I “always” make. That’s just because it’s made with the most common vegetables that always seem to be in your shopping basket every week.

I’m sure you’ll make a salad similar to most homes in this country. Garden Salad: Great Leveler!

What goes in my Garden Salad

That said, here are some typical things to put in a garden salad:

I won’t lie. Iceberg lettuce isn’t always in your shopping cart these days. However, even as fashionable as a giant hairspray perm, it’s crunchy, sweet, and frankly pretty delicious, so the season is pretty regular. Contains vegetables.

Garden Salad Dressing

The dressing I use is my basic salad dressing. 1 part vinegar and his 3 parts olive oil are thickened and emulsified with Dijon mustard to stick to the salad. Season with salt and pepper only.

Garlic, Lemon Peel, Dry or Fresh Herbs, and all sorts of additional flavor options are available if you want to enhance your Garden Salad. And I’ve listed some suggestions in my recipe notes.

The Garden Salad

The Garden Salad

Introducing my old fashioned garden salad! Yes, you can do this every day with these vegetables always on hand. Sometimes I sprinkle with parsley.
prep time
7 mins
total time
7 mins



  • 1 small head iceberg lettuce or other lettuce or leafy greens , chopped into big bite size pieces (5 to 6 big handfuls)

  • 1 cup cherry or grape tomatoes, halved (~125g/4oz), or 2 tomatoes cut into wedges or chunks

  • 1 cucumber , sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber)

  • 1 carrot , peeled and grated using a box grater

  • 1 tsp parsley or chives , very finely chopped (if you’re feeling fancy!)


  • 1 tbsp cider vinegar (or any vinegar or lemon juice) (Note 1)

  • 3 tbsp extra virgin olive oil (or other neutral oil)

  • 1/2 tsp Dijon Mustard (or other non spicy smooth mustard)

  • 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

  • 1/2 tsp black pepper


Dressing: Shake Dressing in a jar. Taste and adjust – more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!


1. Vinegars – the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to: Apple cider vinegar (my most used) White wine vinegar (2nd most used, use a touch more as it’s milder) Balsamic Red wine vinegar, sherry vinegar, champagne vinegar Plain white vinegar (most sharp, so you may need touch more oil) Rice wine vinegar 2. Dressing adjustments to your taste – make it your own! More oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet, salt for more seasoning. 3. More dressing addition options: 1 small garlic clove, finely minced Sugar or honey can take the sharp edge off dressings without using more oil. Don’t use BOTH, use one! Dried or fresh herbs Lemon zest
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