top of page

Fresh Vegan Garden Salad Recipe

Updated: May 18

Vegan Recipes Lacto Vegetarian Plant based Recipes Fresh Vegan Garden Salad
Fresh Vegan Garden Salad

We've crafted a garden bounty on a platter, a vibrant tapestry of colors that delights the senses with every bite. This vegan garden salad recipe is a jubilant celebration, with the earth's natural crunch, zest, and sweetness at the heart. Drizzled generously with a homemade vegan balsamic and maple syrup glaze, each ingredient is chosen for harmony, creating a symphony of flavors that are both robust and refreshing. Perfect for the lacto vegetarian kitchen, it's an ode to the purity of plant-based goodness. This vegan recipe captures the essence of what it means to enjoy food that is as kind to the palate as it is to the planet—vegan recipes don’t just nourish, they celebrate life's simple pleasures.



Serves: 4

Preparation time: 15 minutes

Cooking time: 0 minutes

Total time: 15 minutes



  • 4 ripe tomatoes, cut into wedges

  • 1 large red bell pepper, thinly sliced

  • 1 medium red onion, thinly sliced

  • 120g mixed fresh olives

  • A generous handful of fresh basil leaves

  • 200g vegan mozzarella-style cheese, cubed

  • Sea salt and freshly ground black pepper, to taste

  • For the glaze:

  • 60ml balsamic vinegar

  • 30ml pure maple syrup

  • 1 tsp Dijon mustard

  • A pinch of sea salt



  1. Begin by whisking together the balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt in a small bowl until well combined to create the glaze.

  2. In a large salad bowl, toss together the tomato wedges, red bell pepper slices, and red onion, ensuring a mix of textures and flavors.

  3. Scatter the mixed olives and vegan mozzarella cheese cubes over the salad base, adding a layer of indulgent creaminess.

  4. Drizzle the balsamic-maple glaze over the salad just before serving to infuse the dish with its signature sweet and tangy character.

  5. Garnish with torn basil leaves, and finish with a gentle sprinkle of sea salt and a crack of black pepper, elevating the fresh ingredients with simple but precise seasoning.


Additional Tips:

  • For added crunch, consider including a sprinkle of toasted pine nuts or pumpkin seeds just before serving.

  • For a protein boost, add chickpeas or sliced vegan sausages to the salad.


Allergy information / alternatives:

  • This vegan recipe is free from gluten, nuts, and soy, making it suitable for a wide range of dietary preferences. For those avoiding mustard, omit the Dijon from the glaze.


Nutritional Information (per serving):

  • Calories: 190 kcal per serving

  • Protein: 8g

  • Carbohydrates: 18g

  • Fat: 10g

  • Sugars: 10g

  • Fibre: 4g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.


**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.

295 views0 comments

Recent Posts

See All


bottom of page