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Crunchy Summer Garden Salad

Crunchy Summer Garden Salad

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Nothing says summer quite like a fresh, crunchy salad (or a popsicle—but we’ll deal with those next time). This salad is simple, healthy and easy to throw together.


I’ve got two dressing suggestions for you. A vinaigrette, which I prefer, and a slightly heavier honey-mustard one for the mayo fans.

You can change up the vegetables to suit your own taste, or throw in some protein. Grilled chicken, flaked fish or crumbled feta cheese would all work well. You could also try sliced hard-boiled eggs, chickpeas, roasted nuts or sunflower seeds.


You can prepare the vegetables in advance; just store them in separate containers and without the dressing. Dressings can also be made ahead of time. Pour over the salad immediately before serving.

Enjoy!


Salad Ingredients:

  • 1–2 hearts of romaine
  • 1 yellow pepper
  • 3 Israeli cucumbers
  • 2 tomatoes
  • 2 carrots

Dressing Ingredients:

  • ¼ cup olive oil
  • 2 tbsp. vinegar
  • 3 tbsp. balsamic vinegar
  • 2 cloves garlic, crushed
  • 1 tbsp. sugar
  • 1 tsp. salt

Alternative Dressing:

  • ½ cup mayonnaise
  • 2 tbsp. whole grain mustard
  • 2 tbsp. honey
  • 2 tbsp. lemon juice
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder

Directions:

  1. Cut the vegetables and toss together.
    Note: Vegetables can be cut in advance and stored in separate containers.
  2. Mix dressing ingredients together. Pour over salad immediately before serving.
    Note: If making the mayonnaise dressing, mix in one direction to achieve a smooth consistency.

What’s your favorite summer salad?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Daniel Dobrin Atlanta August 11, 2015

Yum yum yum; carrots peppers and lettuce, oh my

Thank you, Miriam

Delicious
Appetizing Reply

Miriam Szokovski July 5, 2015

Israeli cucumbers Hi Jolie,

I was referring to the type of cucumbers known as Israeli, Lebanese or Persian, as opposed to kirbies or other varieties. They are not necessarily from Israel, it's just one of the names they are known by. Reply

Jolie Greiff Ramat Beit Shemesh July 2, 2015

This is a shmitta (Sabbatical) year, so if you really use cucumbers from Israel, you have to treat them differently since they have kedushat shvi'it - the sanctity of the seventh year. Actually, I think produce with kedushat shvi'it shouldn't be sold outside of Israel. Ask your local rabbi! Reply

James More Seasee City July 2, 2015

Looks healthy on a hot summer day. Tomatoes could be garden grown bloody vine ripen red. Reply

inge reisinger zwickau July 1, 2015

today I just wil share with you my latest salad orangeball give 5 carots and 3 apples 1/2 lemon juice 1Tspoon honey 1Ts ginger and 5Ts water 1-2Ts best oil(I took leinoil) and 1 Ts curry all in a blender you get a very tasty puree cool it overnight and on each salad you set 4 ball on each corner of your salad enjoy Reply

Suri Katz Brooklyn June 30, 2015

Thank you. Can't wait to try it. Reply

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