Tangy Refreshing Cold Salad Recipe for Sunny Days (Print Version)

Whip up this tangy refreshing cold salad recipe with crisp veggies and zesty dressing. Perfect for picnics or a light meal, it's a family favorite!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Fresh
Dietary: Vegan, Gluten-Free, Dairy-Free

# Ingredients:

→ Fresh Veggies

01 - Cucumber (1 large, English or Persian)
02 - Cherry Tomatoes (1 pint, halved)
03 - Red Onion (1/2 small, thinly sliced)
04 - Bell Pepper (1 medium, any color, diced)
05 - Fresh Parsley (1/2 cup, chopped)

→ Hearty Add-ins

06 - Chickpeas (1 can, 15 oz, rinsed and drained)

→ Zesty Dressing Elements

07 - Extra Virgin Olive Oil (1/4 cup)
08 - Red Wine Vinegar (2 tablespoons)
09 - Dijon Mustard (1 teaspoon)
10 - Garlic (1 clove, minced)
11 - Dried Oregano (1/2 teaspoon)
12 - Salt and Black Pepper (to taste)

# Instructions:

01 - Alright, first things first, let's get those veggies ready. Grab your cucumber and chop it into nice, bite-sized pieces. I usually go for half-moons or quarters, whatever strikes my fancy that day. Then, halve those cherry tomatoes – they look so pretty, don't they? Next, thinly slice that red onion. If you're sensitive to onion bite, pop those slices into a bowl of ice water for about ten minutes, then drain and pat dry. It takes the edge off, trust me! Dice your bell pepper too. I always try to make my pieces roughly the same size for even bites, but honestly, a little variation is charming.
02 - Now, for the chickpeas! Open that can, drain them really well, and give them a good rinse under cold water. I like to pat them dry with a paper towel too; it helps the dressing cling better, a trick I learned after that "soup-salad" incident. Then, grab your fresh parsley and give it a good chop. I love seeing all those vibrant colors coming together in the bowl. This is where the kitchen starts to smell fresh and alive, and I always get excited for the next step, knowing something delicious is about to happen.
03 - Time for the magic sauce! In a small bowl or a jar with a tight lid (my personal preference for easy shaking!), combine your olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Add a good pinch of salt and a few grinds of black pepper. Whisk it all together until it's beautifully emulsified. If you're using a jar, just put the lid on and shake it like you're mixing a cocktail! Taste it. Does it need more tang? More salt? This is your moment to adjust it to your liking. Don't be afraid to experiment, that's how you make it *yours*.
04 - In a large mixing bowl, gently combine all your prepped veggies – the cucumber, cherry tomatoes, red onion, bell pepper, and those perfectly prepped chickpeas. Add your chopped fresh parsley. It's already looking so colorful and inviting, isn't it? I love seeing all the different textures and shades before the dressing even hits it. Be gentle here; we don't want squashed tomatoes! I usually use a large spoon and spatula to carefully toss everything together. This is where I sometimes get a little messy, but it's all part of the fun.
05 - Pour that glorious dressing over your mixed salad ingredients. Now, toss everything really well to ensure every single piece is coated in that zesty goodness. I often use my clean hands for this part, honestly, it just feels more tactile and ensures everything gets properly mixed without bruising. Make sure to get all the way to the bottom of the bowl! This is where the flavors really start to meld and awaken. It's a moment of transformation, watching the colors deepen and the freshness truly come alive.
06 - This is the hardest part for me, the waiting! For the best flavor, cover the bowl and pop your refreshing cold salad into the fridge for at least 30 minutes. An hour is even better! This chilling time allows all those beautiful flavors to marry and really develop. Trust me, it's worth the wait. When you're ready to serve, give it another gentle toss. It should look vibrant, smell incredible, and taste absolutely divine—crisp, tangy, and utterly refreshing. Enjoy your handiwork, you did great!

# Notes:

01 - Don't skip chilling the dressing; it really makes a difference, I learned that the hard way when I rushed it once.
02 - This salad holds up surprisingly well in the fridge for a day or two, especially if you add the dressing

# Equipment Needed:

01 - Large mixing bowl
02 - whisk or jar with lid
03 - sharp knife
04 - cutting board

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