Sometimes all a meal needs is a fresh green salad on the side to feel complete. While fancy salads loaded with toppings have their place, there’s something timeless about a simple green salad done right. Crisp greens, a quick homemade dressing and maybe one or two add-ins is all you need to brighten up dinner or lunch. This is our favorite simple green salad, the one we come back to on busy weeknights or when guests pop over unexpectedly.
Why A Simple Green Salad Works Every Time
What makes a plain green salad stand out is that it never tries too hard. It lets good greens shine, adds a bit of crunch and ties it all together with a balanced dressing. It pairs well with just about anything—grilled chicken, roast veggies, pasta, fish or a hearty soup.
Plus, it’s a lifesaver when you want to eat more fresh veggies but don’t have the time for fancy prep. Five minutes at most and you’re ready to go.
Pick The Right Greens
Not all greens are equal when it comes to a great salad. You want leaves that hold up well under dressing but stay tender and mild. Our go-to mix is:
- Romaine: crisp and refreshing
- Green leaf or butter lettuce: soft and mild
- A handful of baby spinach or arugula for a peppery touch
You can buy pre-washed mixed greens if you’re in a hurry, but rinsing and drying your own usually tastes fresher. Always dry your greens really well. Wet leaves make a soggy salad nobody wants.
Keep The Add-Ins Simple
A simple green salad should stay simple. Pick one or two extras to give it some interest but don’t turn it into a loaded salad bar.
Some of our favorite basic add-ins:
- Thinly sliced cucumber for crunch
- Shaved carrots for sweetness
- Radish slices for peppery bite
- A handful of cherry tomatoes if they’re in season
If you want a bit more texture, scatter a few toasted nuts or seeds like sunflower or sliced almonds. A sprinkle of croutons is fine too but totally optional.
Make A Quick Homemade Dressing
The dressing makes or breaks a salad. Bottled dressings are easy but homemade takes two minutes and tastes so much better. Here’s our go-to vinaigrette that never fails:
- 3 tablespoons good olive oil
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Pinch of salt and black pepper
Whisk it all together in a small bowl or shake it up in a jar. Taste and adjust. If you like it tangier, add a bit more vinegar or lemon juice.
Toss It Right
Tossing your salad properly is just as important as what goes in it. Right before serving, put the greens in a large bowl. Drizzle over just enough dressing to lightly coat everything. Use your hands or big salad tongs to gently toss from the bottom up so every leaf gets a little shine.
Don’t overdress. Greens should be lightly coated, not swimming in liquid. If you’re serving the salad later, keep the dressing separate until the last minute so the leaves stay crisp.
Add A Final Touch
Sometimes a little finishing touch makes the simplest salad feel special. Try:
- Freshly cracked black pepper over the top
- A pinch of flaky sea salt
- A squeeze of extra lemon juice
- Shaved Parmesan if you want to add a savory kick
Make It A Meal
This simple green salad is perfect on the side but can turn into lunch or dinner too. Add a protein like sliced grilled chicken, shrimp, hard-boiled eggs or chickpeas. Throw in some cooked quinoa or farro for extra heartiness. With good bread on the side, you’ve got a full meal that still feels fresh.
Tips For Better Salads Every Time
- Always dry your greens well. A salad spinner is worth it if you make salads often.
- Taste your dressing as you go. Everyone’s taste for tang or sweetness is different.
- Toss right before serving to keep greens perky.
- Use the freshest greens you can find. Older lettuce turns limp no matter what dressing you use.
- Don’t be afraid to play with the basics. Try swapping lemon for vinegar or adding fresh herbs to the dressing for a new twist.
How To Store Leftovers
Dressed salad doesn’t keep well, so only dress what you’ll eat right away. If you have leftover undressed greens, store them in a container lined with a paper towel to absorb moisture. They’ll stay fresh for a couple days.
Leftover dressing keeps for up to a week in the fridge. Just give it a good shake before using again.
Final Thoughts
Our favorite simple green salad is proof you don’t need fancy ingredients or a long list of toppings to make something good. With crisp greens, a quick homemade vinaigrette and maybe one or two crunchy extras, you’ve got a side dish that makes any meal feel fresh and complete.
So next time you’re wondering what’s missing from dinner, grab a handful of greens, whisk up this easy dressing and toss together a bowl of freshness. Simple never tasted so good.
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