Garbage Salad
A Crunchy Vegetable Salad With a Sweet and Tangy Tarragon Dressing
Garbage Salad is a simple mix of green bell peppers, sweet onion, tomatoes, and cucumber tossed in a sweet and tangy red wine vinegar dressing. Tarragon gives it a little licorice-like flavor that makes this more interesting than your everyday cucumber and tomato salad.
This is the kind of salad you make ahead, tuck into the refrigerator, and let hang out for a few hours while you get the rest of dinner together. The vegetables release some of their juices, everything mingles with the dressing, and you end up with a cold, crunchy side dish with plenty of flavor.
Before You Jump to the Recipe
- This is a make-ahead salad. Plan on at least 2 hours of chilling before serving.
- I peel my green peppers because I prefer them without the skin. Peeling is optional.
- Tarragon has a distinct licorice-like flavor. I use a full tablespoon of dried tarragon, but start with 1 teaspoon if you are unfamiliar with it.
- Cherry or grape tomatoes both work. Halve small tomatoes and quarter larger ones.
- Cut the cucumber into quarters lengthwise, then slice across into bite-size pieces.
- Toss again before serving so you get some dressing with every scoop.
Ingredients You’ll Need
- 2 large green bell peppers
- 1 large sweet onion, such as Vidalia
- 1 pint cherry or grape tomatoes
- 1 whole seedless cucumber
- 1/4 cup red wine vinegar
- 2 tablespoons white sugar
- 1 teaspoon to 1 tablespoon dried tarragon, to taste
- 1/2 tablespoon dried parsley, equal to 1 1/2 teaspoons
- A pinch of celery salt
- Pink sea salt or your preferred salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons avocado oil or another mild-tasting oil
Green Bell Peppers
Green peppers give this salad its crunch and a flavor that balances the sweet onion and dressing. I peel mine with a vegetable peeler before cutting them up because I prefer them without the skin.
Remove the stem, seeds, and white ribs, then cut the peppers into bite-size chunks. You do not need to roast the peppers to peel them for this recipe. Keep them raw so they stay crunchy.
Sweet Onion
I like a large Vidalia onion in this salad. Slice it thin enough that you can get a little onion with the other vegetables without one thick piece taking over the whole bite.
If Vidalia onions are not available, another sweet onion works just fine.
Cherry or Grape Tomatoes
Either one works here, so use whichever looks good at the store. Cut small tomatoes in half. If your cherry tomatoes are larger, cut them into quarters so they are easier to eat with the rest of the salad.
Seedless Cucumber
A seedless cucumber adds a refreshing crunch. Cut it into quarters lengthwise, then cut those long pieces into bite-size chunks.
You can leave the skin on or peel it, depending on your preference.
Tarragon
Tarragon is the ingredient to pay attention to in this dressing. It has a distinct flavor that reminds me of licorice, and I happen to love a lot of it.
I use a tablespoon of dried tarragon, but that might be more than you want if you have never cooked with it. Start with a teaspoon, let the salad chill, then taste it before deciding whether to add more.
Red Wine Vinegar and Oil
The red wine vinegar gives the dressing its tang, and the sugar softens that sharpness. Avocado oil works well because it has a mild flavor. You can also use canola oil or another mild-tasting oil you already have.
This is a vinegar-forward dressing. The vegetables add their own juices as the salad sits.
How to Make Garbage Salad
Prepare the Vegetables
Peel the green peppers if desired, remove the seeds and stems, and cut them into bite-size chunks. Thinly slice the sweet onion. Halve or quarter the tomatoes, depending on their size.
Quarter the cucumber lengthwise, then cut it into bite-size pieces.
Put all of the vegetables in a large bowl, sprinkle lightly with salt, and toss. Let them sit for about 10 minutes while you make the dressing. You do not need to drain them; their juices become part of the dressing.
Whisk the Dressing
In a small bowl, whisk together the red wine vinegar, white sugar, dried tarragon, dried parsley, celery salt, a little pink sea salt, and black pepper.
Whisk until the sugar is mostly dissolved, then whisk in the avocado oil.
Go lightly with the salt in the dressing at first since you have already salted the vegetables and are also adding celery salt.
Toss and Chill
Pour the dressing over the vegetables and toss well to coat everything.
Cover the bowl and refrigerate for at least 2 hours, or a few hours if you have the time. Give the salad another toss before serving, taste, and adjust the salt and pepper if needed.
Make It Your Own
This is an easy salad to adjust based on what you have in the refrigerator.
- Use red, yellow, or orange bell peppers for a sweeter flavor.
- Swap in red onion if you enjoy a sharper onion flavor.
- Add sliced radishes for more crunch.
- Stir in drained, rinsed chickpeas for a more substantial salad.
- Add feta just before serving if you would like a salty, creamy addition.
Keep the vegetable pieces easy to eat, and taste after any additions to see whether the salad needs a little more seasoning.
What to Serve With Garbage Salad
This cold, tangy salad is a good side for grilled chicken, burgers, pork chops, or sandwiches. I also like the idea of serving it with a richer main dish, where something crunchy and vinegary helps round out the plate.
It is an easy option when you want to make your side dish before you start cooking dinner.
Frequently Asked Questions
Why is it called Garbage Salad?
The name is casual, but the ingredients are fresh vegetables. It is the kind of toss-it-together salad that gives you room to use what you have and make it your own.
Do I have to peel the green peppers?
No. I peel mine because I prefer them without the skin, but you can leave the skin on if it does not bother you. Use a vegetable peeler if you choose to peel them.
Can I use less sugar?
Yes. Start with 1 tablespoon instead of 2 if you prefer a less sweet dressing. Taste the salad after chilling before deciding whether to add the rest.
What if I do not like tarragon?
You can leave it out and add a little more parsley to taste. The salad will still have a sweet and tangy dressing, but it will not have that distinctive tarragon flavor.
Can I make this the day before?
Yes. Prepare it the day before and keep it covered in the refrigerator. The vegetables will soften a little as they marinate. For the most crunch, make it a few hours before serving.
Why is there more liquid in the bowl after chilling?
The salt draws some moisture out of the vegetables. That liquid mixes with the dressing, which is expected. Toss before serving and use a slotted spoon if you prefer less dressing on your plate.
How should I store leftovers?
Keep leftovers in a covered container in the refrigerator and enjoy within 3 days. The vegetables will become softer the longer they sit. Freezing is not recommended because the vegetables lose their crisp texture.
More Salads to Mix, Chill, and Enjoy
I love a salad that you can mix up, tuck into the refrigerator, and let hang out while you get on with your day. That little bit of waiting gives the flavors time to mingle, and having a side dish ready before you start dinner is always a bonus. If you enjoy this Garbage Salad, take a look at the recipes below for more easy salads that benefit from a little refrigerator time. They are perfect for making ahead for dinner, bringing to a gathering, or keeping on hand for an easy lunch.
Garbage Salad
A crunchy vegetable salad made with green bell peppers, sweet onion, tomatoes, and cucumber in a sweet and tangy red wine vinegar dressing with tarragon. Make it a few hours ahead so the vegetables have time to marinate.
Ingredients
- 2 large green bell peppers, peeled if desired, seeded, and cut into bite-size chunks
- 1 large sweet onion, such as Vidalia, thinly sliced
- 1 pint cherry or grape tomatoes, halved or quartered
- 1 whole seedless cucumber, quartered lengthwise and cut into bite-size pieces
- 1/4 cup red wine vinegar
- 2 tablespoons white sugar
- 1 tablespoon dried tarragon, or start with 1 teaspoon and adjust to taste
- 1/2 tablespoon dried parsley (1 1/2 teaspoons)
- A pinch of celery salt
- Pink sea salt or other salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons avocado oil or another mild-tasting oil
Instructions
- Add the prepared peppers, onion, tomatoes, and cucumber to a large bowl. Sprinkle lightly with salt, toss, and let sit for about 10 minutes while you prepare the dressing. Do not drain.
- In a small bowl, whisk together the red wine vinegar, sugar, tarragon, parsley, celery salt, a little sea salt, and black pepper until the sugar is mostly dissolved. Start with just 1 teaspoon of tarragon if you prefer a milder flavor.
- Whisk the avocado oil into the vinegar mixture.
- Pour the dressing over the vegetables and toss thoroughly.
- Cover and refrigerate for at least 2 hours to let the flavors mingle.
- Toss again before serving. Taste and adjust the salt, pepper, or tarragon as desired.