Herb-Infused Garden Vegetable Salad
A vibrant salad bursting with crisp garden vegetables and a zesty lemon-herb dressing that highlights the freshness of summer harvest. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs halved cherry tomatoes, diced cucumber, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, halved cherry tomatoes
- 1 cup, diced cucumber
- 1/2 cup, thinly sliced red onion
- 1/4 cup, chopped fresh basil
- 1/4 cup, chopped fresh parsley
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups halved cherry tomatoes, 1 cup diced cucumber, and 1/2 cup thinly sliced red onion.
- Step 2: Add 1/4 cup chopped fresh basil and 1/4 cup chopped fresh parsley, then drizzle with 2 tbsp extra virgin olive oil and 1 tbsp lemon juice.
- Step 3: Season with 1/2 tsp salt and 1/4 tsp black pepper, tossing gently until all vegetables are evenly coated and the herbs are distributed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Garden Vegetable Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Garden Vegetable Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.
Can I substitute ingredients in Herb-Infused Garden Vegetable Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Garden Vegetable Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Garden Vegetable Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
The flavors in this herb-infused are incredible.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
