Mixed Vegetable Salad
⚠️ This recipe is general guidance, not professional instruction — you cook at your own risk. See our Terms of Use for details.
Salted vegetables hold up fine for a few minutes, then start weeping water — that's the one trap a mixed salad can really fall into. Dodging it just takes one habit: salt goes on right before serving, never earlier.
Ingredients
- 1 cucumber
- 2 large tomatoes (or a box of small cherry tomatoes)
- 2 lettuce leaves
- 1 bell pepper
- a pinch of salt and pepper
- a splash of oil, ideally olive oil (fully optional)
- a pinch of dried garlic (optional)
Steps
- Wash the cucumber and cut it into thin rounds or half-rounds, whichever size you prefer.
- Wash the tomatoes and cut them into cubes or quarters — if you are using cherry tomatoes, just halve them.
- Remove the core and white membranes from the bell pepper, then slice it into thin strips or cubes.
- Wash and dry the lettuce leaves and tear them into smaller pieces by hand — a knife cut edge browns faster.
- Combine all the vegetables in a bowl.
- Add salt, pepper, and a pinch of dried garlic to taste, right before serving.
- Drizzle with oil if you like, ideally olive oil — feel free to skip it, the salad tastes good without it too.
- Toss gently and serve right away while it is fresh and crisp.
Tip: Salt the salad at the very last moment, right before serving. Salt draws water out of vegetables — especially cucumber and tomato — so a salad salted too early ends up sitting in its own juice within minutes and loses its crunch.
This recipe is general inspiration, not professional instruction — times, temperatures, and ingredient suitability can vary depending on your situation. You cook at your own risk: follow the kitchen safety and hygiene basics and use your own judgment, especially with raw foods and allergens. We are not responsible for any damages resulting from using this recipe. See the terms of use for details.