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Simple Garden Salad

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Prep Time 20 mins
Total Time 20 mins
Yield 4 -6 side dish servings (9 cups)
Category Salad/Side dish
Cuisine American



Mustard Vinaigrette

  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon whole grain mustard
  • teaspoons honey
  • 1 small clove garlic grated
  • Kosher salt and black pepper to taste


  • 4 cups chopped iceberg lettuce
  • 4 cups spring greens
  • 1 cup parsley leaves
  • 8 basil leaves, chiffonade
  • 2 large tomatoes, diced (about 2 ⅓ cups)
  • cups English cucumber, diced
  • ½ dried cranberries
  • ½ cup shaved of Parmesan or pecorino cheese*


  • For the mustard vinaigrette, add all vinaigrette ingredients to a small jar with a tight fitting lid. Secure lid and shake vigorously until emulsified. Season with salt and pepper to taste; set aside.
  • In a large serving bowl, toss iceberg, spring greens, parsley and basil together. Add tomatoes, cucumber, cranberries and half of the Parmesan. Drizzle with half of the vinaigrette and toss gently to combine.
    greens, cheese, tomatoes and cranberries in a large clear bowl
  • Taste and adjust vinaigrette, salt and pepper to taste.
    mustard vinaigrette in a glass bowl set on a yellow counter
  • Sprinkle remaining Parmesan over top and serve immediately.


Mustard Vinaigrette can be made up to 5 days ahead of time. Store in an airtight container in the refrigerator. 
Use a vegetable peeler to get large flat shaves of Pecorino.


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