Spring Garden Brunch Salad

Vibrant greens shining in the sunlight, fresh herbs filling the air with a crisp scent, and a rainbow of veggies make this salad a standout. It’s a joy to toss together and feels like spring on a plate. I served it last Sunday for brunch, and my partner was quick to say this helped shake off the winter blues. The colors and crunch were just what we needed after a long hibernation indoors.

Created by

The Chefezekielcooks Team

Last updated on 2026-03-18T12:23:50.801Z

The Best Part

Super easy to throw together
You can swap in any veggies you have on hand
The colors alone brighten your day

Getting the Texture Right for Spring Garden Brunch Salad

To keep the salad crisp, make sure the greens are completely dry after washing. I usually use a salad spinner for this, but if you don't have one, just lay the greens out on a clean kitchen towel and pat them down gently. This step really matters; soggy greens just won't hold the dressing well.

Another thing to keep in mind is how you cut the veggies. Try to cut the radishes and cucumber in a uniform size to ensure even texture in every bite. If you like a bit more crunch, you can even add some snap peas or green beans, just slice them thin to maintain that refreshing bite.

Ingredient Notes

The charm of this salad is its flexibility. If you find yourself short on one ingredient, no worries. Substitute the radishes with bell peppers for a sweet crunch or toss in some shredded carrots for extra color. Honestly, I've used whatever was in the fridge, and it always works out fine.

You can also play around with the herbs. Dill, chives, or even mint would add a different character to the salad, so feel free to use what you have. Just remember, herbs are best fresh. Dried herbs won’t cut it here, as you're really looking for that bright, fresh taste.

Ingredients

Gather these fresh ingredients, and let’s bring some vibrancy to the table.

Fresh Ingredients

4 cups mixed salad greens (like arugula and spinach)
1 cup cherry tomatoes, halved
1 cup radishes, thinly sliced
1 cucumber, diced
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Feel free to mix and match with your favorite veggies.

Instructions

Time to bring it all together!

Prepare the Veggies

Start by washing and drying the salad greens thoroughly. If they’re wet, the dressing won’t stick properly. Then, slice your cherry tomatoes in half, chop the cucumber, and thinly slice the radishes and red onion.

Make the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Adjust the seasoning to your taste, and don’t be shy about it. This dressing really brings everything together.

Toss it All Together

In a large bowl, add the greens, tomatoes, cucumber, radishes, red onion, parsley, and basil. Drizzle the dressing over and toss gently until everything is well coated. You'll want to be careful not to tear the greens too much.

Add the Feta

If you're using feta, crumble it on top just before serving. It adds a nice tang, but if you’re not a fan, feel free to skip it or swap in another cheese.

Serve and Enjoy

Distribute the salad onto plates or serve it directly from the bowl if you’re feeling casual. It’s great alongside some crusty bread or as a side to your favorite protein. Don’t forget to enjoy it while it’s fresh!

Cleanup is easy, and leftovers keep well too, just store in a container without dressing.

Scaling Spring Garden Brunch Salad for a Crowd

If you are looking to make this salad for a larger group, simply multiply the recipe according to how many people you're serving. Just keep an eye on the ratio of greens to toppings. Generally, I find that about a cup of greens per person usually works well, with the other ingredients adjusted accordingly.

For a crowd, I would suggest mixing the dressing in a separate bowl and letting folks add their own. This keeps the salad from getting soggy if there are leftovers. You can also prepare the veggies a few hours in advance and store them separately in the fridge. Just don’t dress the salad until right before serving, and it'll stay nice and crisp.