A garden salad is a fresh, simple salad typically made with raw vegetables like lettuce, tomatoes, cucumbers, and carrots. The ingredients are usually larger-cut, lightly tossed or layered, and served with a dressing on the side or drizzled on top.
In my version, I pair a refreshing mix of lettuce, tomatoes, cucumber, and peppers with a creamy lemony homemade buttermilk ranch dressing that's bursting with herbs, citrus, and just a hint of spice. It's simple, satisfying, and easy to customize with whatever veggies you have on hand.
How to Make Chopped Garden Salad
Note: The full instructions are provided in the recipe card below.
- Make the Dressing: In a bowl, whisk together buttermilk, sour cream, mayo, lemon zest and juice, dill, garlic, onion, chives, salt, pepper, and cayenne. Chill until ready to use.
- Prep the Veggies: Chop lettuce, grate carrot, slice bell peppers, cucumber, and red onion. Halve cherry tomatoes. Chop parsley or cilantro.
- Assemble the Salad: In a large bowl, toss all veggies (except croutons). Add croutons and gently mix.
- Serve: Drizzle with ranch or serve it on the side. Enjoy immediately.
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Recipe
Chopped Salad
Equipment
Ingredients
- 120 ml (½ cup) Buttermilk
- 120 ml (½ cup) Sour Cream
- 120 ml (120 cup) Mayonnaise
- 1 lemon, zested, plus juice from half , adjust to taste ( see notes)
- 1 teaspoon dried dill weed
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon dried chives
- ½ teaspoon sea salt , adjust to taste
- ½ teaspoon freshly cracked black pepper, or to taste
- ⅛ teaspoon cayenne pepper , optional
- Crouton , to taste
For the Garden Salad:
- 1 iceberg lettuce or 2 romaine hearts, cut crosswise into ¾-inch-thick slices, rinsed, and dried very well , chopped
- 1 large carrot , shredded
- 2 large vine-ripened tomatoes, each tomato cored, seeded, and cut into 12 wedges or cherry or grape tomatoes, halved
- 1 small bell pepper (any color) , thinly sliced
- 1 English cucumber, unpeeled (or peeled), halved lengthwise, seeded, and cut into ⅛-inch-thick slices
- 1 small red onion , thinly sliced
- ¼ cup loosely packed fresh Italian parsley or cilantro , chopped
Instructions
- For the dressing: Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
- For the Salad: Place all the salad ingredients except the croutons in a large bowl and toss well. Add croutons and mix gently until evenly distributed. Serve immediately, passing the remaining ranch dressing separately.
Notes
- To store: If you have leftover Chopped Garden Salad, store it in an airtight container in the refrigerator for up to 2-3 days. Make sure to keep the dressing separate and add it just before serving. Note that the salad may become slightly wilted and less crispy after refrigeration.
- To refresh: If the Chopped Garden Salad has become slightly wilted or less crispy, refresh it by adding some fresh greens or vegetables. You can also add some extra dressing or toppings to liven it up.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
