Side Salad
A crisp, refreshing mix of greens and crunchy vegetables tossed in a simple homemade vinaigrette. This everyday side salad comes together in minutes and pairs beautifully with grilled meats, pasta, or a warm bowl of soup. Light, bright, and endlessly versatile.
For 4 servings
- prep
Wash and dry all the vegetables.
Rinse the romaine lettuce, tomato, cucumber, and carrot under cold running water. Pat everything thoroughly dry with a clean kitchen towel or spin the lettuce in a salad spinner—any leftover water will dilute the dressing.
TIPReally dry greens make the difference between a crisp salad and a soggy one. Don't skip the spin or towel-dry. - prep
Chop and prep the vegetables.
1.Chop the romaine into bite-sized pieces and place in a large bowl.2.Dice the tomato into small cubes.3.Slice the cucumber in half lengthwise, then cut into thin half-moons.4.Shred the carrot using a box grater.5.Thinly slice the red onion. - mix
Make the vinaigrette.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until the mixture looks slightly creamy and well combined.
TIPWhisking until the dressing emulsifies helps it coat the leaves instead of pooling at the bottom. - assemble
Toss the salad and serve immediately.
Pour the vinaigrette over the chopped vegetables in the large bowl. Toss everything gently with clean hands or salad tongs until every leaf and piece glistens lightly with dressing. Transfer to a serving bowl and bring to the table right away.
TIPDress the salad just before serving—the greens will wilt if they sit too long with the dressing on.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry greens thoroughly with a salad spinner to prevent a watery dressing.
- 2Slice red onion thinly and soak in cold water for 10 minutes to mellow its bite.
- 3Toss the salad with your hands to evenly coat every leaf without bruising.
- 4Add the vinaigrette right before serving to keep the lettuce crisp.
- 5For extra crunch, add the cucumber and tomato just before serving so they don't release moisture.
- 6Make the vinaigrette up to 3 days ahead and shake well before using.
Adapt it for your goals.
Herb boost
Add 2 tablespoons of fresh chopped parsley, dill, or basil to the vinaigrette for extra freshness and aroma.
crunchy toppingCrunchy topping
Sprinkle toasted sunflower seeds or slivered almonds over the finished salad for added texture and healthy fats.
creamy swapCreamy swap
Replace the lemon vinaigrette with a simple yogurt dressing (1/4 cup plain yogurt, 1 tsp lemon juice, salt, pepper) for a tangy, creamy version.
low oilLow-oil
Use only 1 tablespoon of olive oil and increase lemon juice to 2 tablespoons for a lighter, more acidic dressing.
Why this is on our healthy list.
Rich in Vitamin A
Carrots and romaine lettuce provide beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Hydrating & Low-Calorie
Cucumber and tomato have high water content, making this salad refreshing and light—ideal for weight management.
Heart-Healthy Fats
Olive oil offers monounsaturated fats that support cardiovascular health when used in place of saturated fats.
Frequently asked questions
Yes, try butter lettuce, mixed greens, or arugula for a different texture and peppery note—adjust dressing amount as needed.
