10-Minute Simple Garden Salad with Vinaigrette – Fresh & Irresistible

Name: 10-Minute Simple Garden Salad with Vinaigrette - Fresh & Irresistible
Prep time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 4 cups mixed salad greens (lettuce, spinach, arugula); 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1/2 red onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and pepper to taste

Author: lia

Published: October 24, 2025

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There’s something magical about a Simple Garden Salad with Vinaigrette—fresh, crisp, and ready in minutes. It’s my go-to when I need something light but satisfying, whether it’s a quick lunch or a side dish for dinner. I’ve lost count of how many times I’ve thrown this together last-minute, usually while chatting with friends in the kitchen or humming along to some music. The best part? It’s endlessly adaptable. Swap in whatever greens you have, add a handful of nuts for crunch, or drizzle a little extra dressing if you’re feeling indulgent. It’s the kind of recipe that never lets you down, and I promise—once you make it your own, you’ll keep coming back to it.

Why You’ll Love This Simple Garden Salad with Vinaigrette

Oh, where do I even start? This salad is the kind of recipe that just works—every single time. Here’s why it’s always a winner in my kitchen:

Ready in 10 minutes flat—because who has hours to spend on a salad? Toss it together while the main dish finishes cooking, and you’re golden.
Fresh, vibrant flavors that make you feel like you’re eating straight from the garden (even if your “garden” is the grocery store produce aisle).
Light but satisfying, thanks to that tangy-sweet vinaigrette that clings to every bite.
Totally customizable—swap in whatever greens or veggies you have on hand. No red onion? No problem. Add avocado? Yes, please!
Healthy without trying too hard. It’s packed with nutrients but still feels indulgent.
Perfect for any occasion, from weeknight dinners to potlucks (just pack the dressing separately).

Trust me, once you try this Simple Garden Salad with Vinaigrette, it’ll become your new back-pocket recipe. I’ve lost count of how many times it’s saved my dinner plans!

Ingredients for Simple Garden Salad with Vinaigrette

Here’s everything you’ll need to whip up this fresh, no-fuss salad. I like to keep things simple, but don’t skimp on quality—especially for the dressing! Here’s my go-to list:

4 cups mixed salad greens—I use whatever looks good: baby spinach, butter lettuce, or peppery arugula all work beautifully.
1 cup cherry tomatoes, halved (because biting into whole ones is a messy gamble I’d rather avoid).
1 cucumber, sliced into thin half-moons—no need to peel if it’s fresh!
½ red onion, thinly sliced (soak in cold water for 5 minutes if you want to soften the bite).
¼ cup olive oil—the good stuff, since it’s the base of your dressing.
2 tablespoons balsamic vinegar—aged is my favorite for depth of flavor.
1 teaspoon Dijon mustard—this little bit adds a subtle tang and helps emulsify the dressing.
1 teaspoon honey (or maple syrup for vegan folks).
Salt and pepper—to taste, because seasoning is everything!

See? Nothing fancy, just fresh, honest ingredients that let the flavors shine. Now, let’s put it all together!

Equipment Needed

Honestly, you don’t need much—just a few basics you probably already have:

A large mixing bowl—big enough to toss everything without greens flying everywhere
A small bowl for whisking up that delicious vinaigrette
A whisk (or a fork in a pinch!) to blend the dressing
A sharp knife—for slicing cucumbers and halting tomato explosions

That’s it! No fancy gadgets required—just good old-fashioned kitchen tools.

How to Prepare Simple Garden Salad with Vinaigrette

Okay, let’s get to the fun part—making this salad come together! It’s so easy, you’ll wonder why you ever bought pre-made salads. Here’s how I do it:

Wash those greens! Seriously, give your salad greens a good rinse under cold water. Nobody wants gritty lettuce. I spin them dry in a salad spinner or pat them gently with a kitchen towel—soggy salad is a sad salad.
Chop and prep your veggies. Halve the cherry tomatoes (watch out for rogue seeds!), slice the cucumber into pretty half-moons, and thinly slice the red onion. If raw onion’s too intense for you, soak the slices in cold water for 5 minutes to mellow them out.
Make the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until it’s smooth and slightly thickened. Taste it! Need more tang? Add a splash more vinegar. Too sharp? A pinch of salt or extra honey balances it perfectly.
Toss it all together. In your big bowl, combine the greens, tomatoes, cucumber, and onion. Drizzle with dressing—start with half, then add more as needed. Gently toss with your hands or tongs until everything’s lightly coated. No drowning the greens!
Serve immediately. This salad’s best fresh, so plate it up right away. If you’re prepping ahead, keep the dressing separate until the last minute.

See? Less than 10 minutes, and you’ve got a salad that tastes like it came from a fancy bistro. Now, go enjoy!

Simple Garden Salad with Vinaigrette - detail 1

Tips for Making the Perfect Simple Garden Salad with Vinaigrette

Want to take your Simple Garden Salad with Vinaigrette from good to legendary? Here are my tried-and-true tricks:

Dry those greens thoroughly. A salad spinner is your best friend here—water clinging to the leaves makes for a sad, soggy salad. No spinner? Roll them gently in a clean kitchen towel.
Taste the dressing as you go. Too tart? Add a drizzle more honey. Too sweet? A squeeze of lemon juice balances it perfectly. Your taste buds know best!
Dress just before serving. Nobody likes wilted greens. If prepping ahead, store the dressing separately and toss at the last minute.
Leftovers? No problem! Keep undressed salad in an airtight container with a paper towel to absorb moisture—it’ll stay crisp for a day. Store extra dressing in a jar in the fridge for up to 3 days (just shake before using).
Get creative with add-ins. Throw in toasted nuts, crumbled cheese, or fresh herbs for extra texture and flavor—it’s your salad, after all!

Follow these simple tips, and your Simple Garden Salad with Vinaigrette will be the star of every meal!

Ingredient Notes and Substitutions

One of my favorite things about this Simple Garden Salad with Vinaigrette is how forgiving it is—you can tweak it based on what’s in your fridge or dietary needs. Here’s the lowdown on swaps:

Out of balsamic? Red wine vinegar or even lemon juice works in a pinch—just adjust the sweetness to balance the tartness.
Vegan? No problem! Swap honey for maple syrup or agave in the dressing—it’s just as delicious.
Add some crunch with homemade croutons, toasted almonds, or sunflower seeds.
Not a fan of raw onion? Try thinly sliced radishes or scallions for a milder bite.
Greens looking sad? A handful of fresh herbs like basil or parsley adds instant vibrancy.

See? Endless possibilities—just have fun with it!

Simple Garden Salad with Vinaigrette - detail 2

Serving Suggestions

This Simple Garden Salad with Vinaigrette pairs perfectly with just about anything! I love it alongside grilled chicken or seared salmon for a light meal. For something heartier, serve it with crusty bread and a steaming bowl of tomato soup. It’s also fantastic at BBQs—just pile it next to burgers or skewers. Honestly, it’s so versatile, you really can’t go wrong!

Storage and Reheating Instructions

Here’s the golden rule: keep the dressing separate! Undressed salad stays crisp in an airtight container with a paper towel for 1-2 days. Dressing lasts up to 3 days in the fridge—just give it a good shake before using. (P.S. No reheating needed—this salad’s meant to be fresh and cool!)

Nutritional Information

Just a quick note—the nutritional info for this Simple Garden Salad with Vinaigrette can vary depending on your exact ingredients and brands. (That olive oil drizzle might be heavier on some days—no judgment here!) Generally, it’s packed with vitamins from fresh greens and healthy fats from the dressing. For precise counts, always check your specific products.

Frequently Asked Questions About Simple Garden Salad with Vinaigrette

I get questions about this salad all the time—it’s that popular! Here are the answers to everything you might be wondering:

“Can I make this salad ahead of time?” Absolutely! Just keep the dressing separate until you’re ready to serve. Store the greens and veggies in an airtight container with a paper towel to absorb moisture—they’ll stay crisp for a day.
“What can I use instead of balsamic vinegar?” No worries! Red wine vinegar works beautifully, or try apple cider vinegar for a slightly sweeter tang. Lemon juice with a pinch of sugar makes a great quick substitute too.
“How long does the dressing last?” It keeps wonderfully! Store it in a jar in the fridge for up to 3 days—just give it a good shake before using.
“Can I add protein to make it a meal?” Oh yes! Grilled chicken, chickpeas, or even hard-boiled eggs turn this Simple Garden Salad with Vinaigrette into a satisfying lunch.
“My dressing separates—what am I doing wrong?” Totally normal! Just whisk it again right before tossing. The Dijon mustard helps emulsify it, so don’t skip it!

Still have questions? Drop them in the comments—I love helping tweak this salad to perfection!

Share Your Experience

I’d love to hear how your Simple Garden Salad with Vinaigrette turns out! Did you add a fun twist? Maybe throw in some avocado or swap the dressing? Drop a comment below—I read every one. And if you loved it, give it a star rating so others can find this little gem too! You can also find more great recipes on Pinterest.