Garden Fresh Salad with White Balsamic Dressing

Theres nothing quite like a salad fresh from the garden, wouldn’t you agree?  Every year whenever we have a BBQ my mother makes this wonderful cucumber salad it just screams “summer is here”!  When I was in Greece this past June; Christina one of the family members of the house we stayed at made this delicious salad with a bit of a twist.  Christina added several other vegetables, and used white balsamic vinegar which added yet another level of flavor. Garden Fresh Salad with White Balsamic Dressing

This Garden Fresh Salad is a great way to use all of those beautiful vegetables I know you have growing in your garden 😉 (or perhaps at the farmers market).  I hope you and your families had a wonderful long weekend.  Let the record state I’m in denial that “Summer is over”, so there will be plenty more summer recipes!  Happy September Everyone! Below is one last picture of Greece.  BEAUTIFUL!

Greece

Ingredients: 

2 Cucumbers, peeled

3 Small Zucchini

3 Carrots, peeled

1 Cup Cherry Tomatoes (any color you like)

1/4 of a Red Onion

1/2 Cup Real Mayo

2 Tablespoons White Balsamic Vinegar (more to taste)

1 Teaspoon Sugar or Honey

Salt and Pepper to taste

 

Ok let me start off by admitting something…while the picture above is beautiful lets face it I’m more of a throw it in a bowl and see what happens kinda girl.  Feel free to slice everything up, and mix it in a huge bowl.  I just make that pretty for the Labor Day BBQ.  Also if you have a mandolin or food processor I would recommend using that to slice all of the vegetables you can knock out this salad in 5 min or less.  Ok now it’s time to get started on this garden fresh salad.

Garden Fresh Salad with White Balsamic Dressing

 

In a small bowl (or large if you are going to toss in the veggies) combine the mayo, white balsamic vinegar and sugar.  Stir with a whisk until smooth.  Salt and pepper to taste.  If the dressing is too sweet add a touch more vinegar and if you find it a bit too sour feel free to add some extra sugar.  It’s depends on what your taste preferences are.  I like to keep mine a bit more acidic because I have found that the carrots and sweet tomatoes tend to naturally sweeten the dressing once all the flavors melt together.  Set the dressing aside.

Garden Fresh Salad with White Balsamic Dressing

Using a mandolin/food processor/ or knife slice the cucumbers, zucchini, carrots into thin slices about 1/16 inch is perfect!  Layer each vegetable onto the platter or toss them in a large bowl depending on what preparation method you choose.

Garden Fresh Salad with White Balsamic Dressing

Wash the cherry tomatoes and slice in half.  Toss the tomatoes into the mix.

Garden Fresh Salad with White Balsamic Dressing

If you are a fan of red onion like me then finely slice the red onion so that its paper-thin.  Add as much as you like to the salad to taste.

For those of you who decided to assemble your salad on the platter feel free to drizzle the dressing over the salad.  Those if you who decided to use the bowl just toss the salad to combine all of the ingredients allowing all those wonderful veggies to marinate in the dressing.   I love this garden fresh salad the day after it just seems to get even better once the veggies marinate overnight.  This is the perfect summer dish especially on those hot summer nights when it’s too hot to eat.

Garden Fresh Salad with White Balsamic Dressing

Garden Fresh Salad with White Balsamic Dressing
Author: 
Recipe type: Salad
Cuisine: Fresh from the Garden
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 Cucumbers, peeled
  • 3 Small Zucchini
  • 3 Carrots, peeled
  • 1 Cup Cherry Tomatoes (any color you like)
  • ¼ of a Red Onion
  • ½ Cup Real Mayo
  • 2 Tablespoons White Balsamic Vinegar (more to taste)
  • 1 Teaspoon Sugar or Honey
  • Salt and Pepper to taste
Instructions
  1. In a small bowl (or large if you are going to toss in the veggies) combine the mayo, white balsamic vinegar and sugar. Stir with a whisk until smooth. Salt and pepper to taste. If the dressing is too sweet add a touch more vinegar and if you find it a bit too sour feel free to add some extra sugar. It's depends on what your taste preferences are. I like to keep mine a bit more acidic because I have found that the carrots and sweet tomatoes tend to naturally sweeten the dressing once all the flavors melt together. Set the dressing aside.
  2. Using a mandolin/food processor/ or knife slice the cucumbers, zucchini, carrots into thin slices about 1/16 inch is perfect! Layer each vegetable onto the platter or toss them in a large bowl depending on what preparation method you choose.
  3. Wash the cherry tomatoes and slice in half. Toss the tomatoes into the mix.
  4. If you are a fan of red onion like me then finely slice the red onion so that its paper thin. Add as much as you like to the salad to taste.
  5. For those of you who decided to assemble your salad on the platter feel free to drizzle the dressing over the salad. Those if you who decided to use the bowl just toss the salad to combine all of the ingredients allowing all those wonderful veggies to marinate in the dressing. I love this garden fresh salad the day after it just seems to get even better once the veggies marinate overnight. This is the perfect summer dish especially on those hot summer nights when it's too hot to eat.

 

 

 

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