Summer Garden Salad
A vibrant salad that captures the essence of summer with fresh garden vegetables and a zesty dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups mixed salad greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olives, pitted and sliced (Kalamata work well)
- 1/4 cup balsamic vinaigrette (store-bought or homemade)
Instructions
- Gather your ingredients by preparing your workspace with all the needed components.
- Wash and dry the greens by rinsing them under cold water and patting them dry.
- Chop the veggies; halve the cherry tomatoes, dice the cucumber, and slice the red onion.
- Combine the ingredients in a bowl with the salad greens, tomatoes, cucumber, and onion, adding feta and olives if using.
- Drizzle the balsamic vinaigrette over the mixture to coat evenly.
- Toss and serve immediately to enjoy the fresh flavors!
Notes
Store any leftovers in an airtight container without dressing for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg