Garden Salad Recipe

A top-down shot of a large glass mixing bowl packed with a vibrant garden salad made of chopped lettuce, chunks of ripe red tomatoes, cucumber slices, and slivered red onions, dusted with ground sumac and herbs.

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This easy Garden Salad is fresh, colorful, and full of summer flavor. Crisp lettuce, juicy tomatoes, cucumber, peppers, red onion, fresh mint, and oregano are tossed with lemon juice and extra virgin olive oil. A little sumac rubbed into the red onion adds a delicious tangy touch.

Prep Time10

Course: Salad, Side

Cuisine: American, Lebanese, Western

Diet: Vegetarian

Shelf life: 1-2 Days

Servings:

Author: Samira Kazan

Equipment

Ingredients

2 large ripe tomatoes
2 small cucumbers
1 small red sweet pepper
1 small green sweet pepper
2 cups romaine lettuce
1/2 small red onion
1 teaspoon sumac
2 tablespoons mint leaves
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 salt or to taste
1/4 black pepper or to taste

Instructions

Cut the tomatoes into medium chunks and place them in a large bowl.
Chop the cucumber into similarly sized pieces and add it to the bowl.
Slice the red and green peppers and chop the romaine lettuce. Add them to the vegetables.
Thinly slice the red onion. Sprinkle it with the sumac and rub them together gently with your fingers, then add the onion to the salad.
Add the fresh mint and oregano.
Season with salt and black pepper.
Squeeze over the lemon juice and drizzle with the extra virgin olive oil.
Toss everything together until well combined, then serve immediately.

Video

Notes

For the best flavor and texture, prepare the salad shortly before serving. Once dressed, it will last for 1–2 days maximum in the refrigerator. If left undressed, it can last for 3–4 days in the refrigerator.

Nutrition