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The Best Chopped Garden Salad

A vibrant, colorful mix of freshly chopped vegetables paired with a tangy vinaigrette, perfect for family gatherings or as a refreshing side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 cups chopped lettuce (any variety, but romaine is a great choice)
  • 1 cup diced tomatoes (cherry or regular)
  • 1 cup diced cucumber (English preferred for crunch)
  • 1/2 cup diced red onion
  • 1/2 cup bell peppers (any color, chopped)
  • 1/4 cup olives (green or black)
  • 1/4 cup feta cheese (optional, but adds a nice creamy element)
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar (preferably apple cider for a sweeter touch)
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Start by washing all your vegetables thoroughly to ensure they are clean and ready for your salad. Don’t skip this!
  2. Use a sharp knife to chop the lettuce, tomatoes, cucumber, and bell peppers into bite-sized pieces. Aim for uniformity to ensure even mixing.
  3. Cut the onion finely, but not too small. You want the flavor without overwhelming each bite.
  4. In a large mixing bowl, add your chopped vegetables. Toss in the olives and feta cheese if using.
  5. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined. Adjust the seasoning to your liking.
  6. Pour the dressing over the salad mix and toss well to ensure everything is evenly coated.
  7. 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.