This unique and delicious summer garden salad recipe makes its own juices from the salad ingredients, with the sugar, salt, pepper and vinegar helping out a little. The marinating time is important because this is when the magic happens and the flavors blend and the salad gets more juicy, so allow one or two hours for a great result.

Don’t add the lettuce to the marinating mixture because we all know what happens when lettuce is combined with liquid; it gets soggy and that would ruin your entire garden salad, so it is best to add the lettuce at the end. You can either serve the marinated mixture on top of the lettuce or toss the lettuce with it.

A hint of Mexico comes from the tomatoes, avocado and cilantro, and you can play up this south of the border touch even more by adding a squeeze of lime juice to the dressing or by adding some corn kernels (drained canned corn or drained thawed corn kernels) to the salad before marinating it. This is only an idea of course and you can make the salad as it is and still expect great results.

This is a great make-ahead garden salad recipe which can save you time if you are catering for an event or making the food for a buffet and you do not want to be rushed at the last minute, putting the finishing touches to everything. Simply make this one or two hours ahead and let it steep in the refrigerator until you are ready to serve it.

Since you can make it ahead it is also a good side dish if you are unsure exactly what time you will be serving dinner. Some salads are not good if they are left to sit around for hours but this one is actually better that way. Leave out the black olives if you aren’t keen.