A good side salad rounds out almost any dinner, and this one comes together in about 15 minutes! Crisp greens, crunchy vegetables, and a quick homemade red wine vinaigrette make a fresh, simple side for weeknights and company alike. Best of all, it is endlessly flexible, so you can build it just the way your family likes.
More Easy Salads:
Before You Get Started
These tips ensure a perfect side salad every time:
- Dress it right before serving. Toss with the vinaigrette at the last minute so the greens stay crisp instead of wilting.
- Dry your greens well. Wet leaves water down the dressing and keep it from clinging. A quick spin or pat with a towel makes a real difference.
- Go easy on the dressing at first. Add a little, toss, then add more to taste. It is easy to overdo it and hard to undo. You likely won’t need the entire batch of dressing.
How to Make a Side Salad
This side salad is more of a formula than a strict recipe, so it’s easy to adjust based on what you have in the fridge. Here’s how it comes together.
Step 1: Make the Vinaigrette
In a small bowl, whisk together the red wine vinegar, honey, garlic powder, salt, and black pepper.
Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and slightly thickened. You can also combine everything in a jar with a tight-fitting lid and shake vigorously until well blended.
⭢ The simple red wine vinaigrette is my favorite with this salad, but almost any dressing works well. Try my Balsamic Vinaigrette or Dijon Vinaigrette, or you might like a creamy option like Buttermilk Dressing or Homemade Ranch Seasoning. Classic Caesar, Italian, Greek, or blue cheese dressings are delicious options, too.
If you’re just looking for the dressing itself, my Red Wine Vinegar Salad Dressing walks through the process in more detail.
Step 2: Prep the Greens and Vegetables
Wash the lettuce thoroughly and dry it well using a salad spinner or clean kitchen towels. Dry greens help the dressing cling instead of sliding off. Slice the cucumber, halve the cherry tomatoes, grate the carrot, and thinly slice the red onion.
⭢ Spring mix makes an easy, colorful base, but you can easily swap in chopped romaine for extra crunch, peppery arugula for more bite, baby spinach for a softer texture, or any combination you like.
⭢ This is also a great opportunity to clean out the crisper drawer. Bell peppers, radishes, avocado, or any other fresh vegetables you enjoy can be tossed right in.
Step 3: Assemble and Toss
Add the greens and vegetables to a large serving bowl. Drizzle with as much vinaigrette as you like, then gently toss until everything is lightly coated. Taste and season with additional salt and freshly ground black pepper if needed.
Finish the salad with croutons for crunch and your favorite cheese. Freshly grated Parmesan and crumbled feta are my go-to choices, but goat cheese or shaved Parmesan are just as delicious.
Homemade Cornbread Croutons add even more flavor, although store-bought croutons work perfectly well for busy nights.
⭢ If you’d like to turn this simple side into a complete meal, top it with grilled chicken, salmon, or shrimp.
A few classics it pairs with:
Storage and Make-Ahead
A dressed salad is best eaten the same day, so this one is really made to serve fresh.
To prep ahead, chop the vegetables and make the vinaigrette in advance, and store the greens washed and dried. Keep everything separate until serving.
Dress only what you plan to eat. Undressed leftovers keep for a day or two; dressed greens will soften quickly.
Serving the dressing on the side is an easy move for a crowd or for lunch leftovers.
Frequently Asked Questions
How much side salad do you need per person?
Plan on about 1 to 1½ cups of greens per person for a side salad. For a larger group, it’s easiest to buy bagged greens or multiple heads of lettuce, and if you’re adding hearty toppings like cheese, croutons, or extra vegetables, you can usually serve slightly smaller portions.
How do I keep my side salad from getting soggy?
The two biggest secrets are drying the greens thoroughly after washing and waiting to add the dressing until just before serving. If you’re serving a crowd or planning for leftovers, keep the dressing on the side so everyone can dress their own portion.
What is the difference between a side salad and a dinner salad?
A side salad is a smaller, lighter dish served alongside the main course, while a dinner salad is hearty enough to be the meal itself. This recipe easily becomes a dinner salad with the addition of grilled chicken, salmon, shrimp, or another favorite protein.
Can I use bagged salad greens?
Absolutely! A bag of spring mix, chopped romaine, or another salad blend is a great time-saving shortcut. Even if the package says the greens are pre-washed, I like to give them a quick rinse and dry them well before assembling the salad for the freshest texture.
More Classic Sides to Round Out the Meal
Even with a salad on the table, these are the everyday sides that complete a plate:
Watch How to Make It
Side Salad
Ingredients
For the Salad:
- 1 (5 ounce) container spring mix (or other greens such as chopped romaine, arugula, or baby spinach)
- ½ English cucumber, sliced
- 1 cup cherry or grape tomatoes, halved
- 1 carrot, grated
- ¼ red onion, thinly sliced
- Kosher salt and ground black pepper, to taste
- Croutons (optional), homemade or store-bought
- ¼ cup cheese (such as grated Parmesan or crumbled feta)
For the Red Wine Vinaigrette (or use another dressing of choice, such as balsamic vinaigrette or ranch):
- ¼ cup red wine vinegar
- 1 tablespoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Instructions
- Make the vinaigrette. In a small bowl, whisk together the red wine vinegar, honey, garlic powder, salt, and pepper. While whisking, gradually stream in the olive oil until the dressing is completely combined. You can also shake everything together in a jar with a tight-fitting lid.
- Assemble the salad. Place the greens, cucumber, tomatoes, carrot, and red onion in a large bowl.
- Dress and toss. Drizzle with vinaigrette to taste and toss to coat. Season with kosher salt and freshly ground black pepper, if desired.
- Garnish and serve. Top with croutons and cheese, and serve right away.
Notes
- Dry the greens well. Wet leaves dilute the dressing and keep it from clinging.
- Dress right before serving. For the crispest salad, wait until the last minute. To prep ahead, keep the greens, vegetables, and vinaigrette separate until you are ready to toss.
- Go light at first. Add a little dressing, toss, then add more to taste. It is easier to add than to take away, and you likely won’t need it all.
- Swap the greens. Use romaine for crunch, arugula for a peppery bite, or spinach for something softer.
- Change the dressing. Balsamic, ranch, or a simple lemon vinaigrette all work well in place of the red wine vinaigrette.
- Make it a meal. Add a protein like grilled chicken, salmon, or shrimp to turn it into a dinner salad.
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