Whole Garden Salad

There’s nothing better than picking fresh ingredients for dinner right out of your backyard.  Or off your deck, roof, or wherever you grow your own vegetables and herbs. 

Summer never feels long enough…  But eating a salad full of whole, fresh foods is one of the ways I like to take advantage of it. 

This one does not include lettuce.  I get bored with lettuce-based salads and tiny pieces of things.  Sometimes, like a good haircut, you just need lots of giant choppy pieces. 🙂

Hence, the “Whole Garden Salad.”  Whole chunks of fresh goodness!  You could really make this with any garden veggies you like.  But I thought I’d share my favorite with you – the way my family likes it. 

Whole Garden Salad

Ingredients

Whole, raw, fresh vegetables from the garden (we like cherry tomatoes, cucumbers, sugar snap peas, and green beans)

Fresh herbs (this one hinged on whole basil leaves – yummay)

Whole nuts (walnuts and almonds are our favorites)

Fresh mozzarella cheese, torn into chunks

Your choice of dressing – I usually use either Good Seasons or oil and balsamic vinegar

(Feta cheese, dried cranberries, apricots, etc…  Add your favorites!)

Method

Prepare the veggies how you like them.  Think variety of shapes and colors, etc.  My personal favorite is to keep the pieces large and recognizable.  Simple food simple ways.

Toss with whole herbs, nuts, and cheese chunks.

If you toss your dressing in the salad, be prepared to consume the entire thing in one sitting.  Otherwise, the cheese in particular will get soggy and discolored.  If you think you may have left-overs, put the dressing on the table to be added to individual servings. 

Serve with anything grilled (fish, steak, burgers, chicken), with homemade pizza, or even just a nice piece of toast.

Result

A feast for your eyes and your tastebuds!  It’s healthy and cheap, since most of it came right from your backyard.  And if you have the privilege of owning your own goats or cows and making your own cheese, I really envy you.  Enjoy!  🙂

For a picture-free, easy-to-print version of this recipe, please click on the following link:

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