Garden Fresh Salad with White Balsamic Dressing
Recipe type: Salad
Cuisine: Fresh from the Garden
Prep time: 
Total time: 
Serves: 8
  • 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
  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.
Recipe by Sassy Southern Yankee at