Simple Italian Green Salad
A crisp, refreshing side salad that lets the greens shine. Tossed in a simple homemade Italian vinaigrette with just the right balance of tangy lemon, good olive oil, and a whisper of garlic. Ready in 10 minutes and the perfect companion to pasta, pizza, or grilled meats.
For 4 servings
- mix · ~2 min
Make the vinaigrette.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, black pepper, and salt until well blended. Set aside to let the flavors meld while you prep the greens.
- prep · ~3 min
Wash and dry the greens.
Wash the romaine and arugula thoroughly under cold water. Dry completely using a salad spinner or clean kitchen towel. Tear the romaine into bite-sized pieces. Any water left on the leaves will dilute the dressing.
- assemble · ~1 min
Toss the salad.
Place the dried greens in a large bowl. Add the thinly sliced red onion. Drizzle the vinaigrette over the top and toss gently with your hands or salad tongs until every leaf is lightly coated.
TIPToss with your hands for the most even coating — tongs can bruise tender greens. - serve
Serve immediately.
Divide the salad among plates and serve right away while the greens are crisp and cold. Dress only what you plan to eat — leftover dressed salad wilts quickly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the greens thoroughly in a salad spinner — any residual water will make the dressing slide off instead of clinging to the leaves.
- 2Slice the red onion paper-thin using a mandoline or a sharp chef's knife to keep it from overpowering the delicate greens.
- 3Let the vinaigrette rest for 5-10 minutes after whisking so the garlic infuses the oil and lemon juice fully.
- 4Add the dressing just before serving and toss gently with your hands to avoid bruising the arugula or romaine.
- 5If making ahead, store the dry greens and dressing separately — combine only at the table to keep the salad crisp.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and add 1 tablespoon of water or a splash of white balsamic vinegar for a lighter dressing that still clings to the greens.
high proteinHigh-protein
Top the dressed salad with 1/2 cup of canned chickpeas (rinsed) or 3 ounces of grilled chicken breast for a more filling lunch or light dinner.
extra crunchExtra-crunch
Add 2 tablespoons of toasted pine nuts or slivered almonds just before serving for nutty crunch and texture contrast.
Why this is on our healthy list.
Rich in Vitamin A
Romaine lettuce and arugula are excellent sources of vitamin A, which supports healthy vision and immune function.
Heart-Healthy Fats
The extra virgin olive oil provides monounsaturated fats that can help maintain healthy cholesterol levels when used in moderation.
Low Calorie Base
This salad is naturally low in calories, making it a light and refreshing side that won't weigh you down.
Frequently asked questions
Yes, substitute with any crisp lettuce like iceberg or butter lettuce — just avoid tender greens like mesclun as they wilt faster.
