Perfect Side Salad

Let me introduce you to something I call the "perfect side salad." It's the solution to all your problems, the answer to all your questions, and I'm certain it'll make your life worlds easier.

The beauty of this salad is that it’s incredibly neutral, meaning it goes with everything from a ribeye to salmon to a slice of pizza to your Easter ham. I'd even haul it to cookouts and potlucks—just about every one I’ve ever attended could sure something green to balance out all the standard meaty, cheesy dishes on the table.

The ingredients are about as straightforward as it gets: mixed greens, cherry tomatoes, shredded carrots, cucumber, and a tasty vinaigrette. You could add these homemade croutons or some cheese, or toss it with a different dressing, but this is just how I like it: light, fresh, simple, and delicious!

Print this recipe out and tape it inside your kitchen cabinet. I promise you'll make it weekly!

Here are a handful of other best salad recipes and salad dressing recipes if you want to switch it up. This salad would also be delicious drizzled with my homemade ranch dressing!

What's the best lettuce for the perfect side salad?

I always reach for a container of mixed greens. You get a little bit of everything—romaine, butter lettuce, red and green leaf lettuce, arugula, radicchio, spinach, frisée—you name it. I love a mix because it’s easy, it’s pretty, and it gives you all kinds of flavor in one bowl, from mild and crisp to a little peppery and bold.

You can pick and choose your favorites depending on the kind of salad you want. If you like something light and classic, go with romaine, butter lettuce, or leaf lettuce. If you want a little more bite, toss in extra arugula or radicchio.

What else can you add to the perfect side salad?

Anything that sounds tasty! You could sprinkle in olives (green, black, or kalamata), crispy bacon bits, thinly sliced red onion, chopped hard-boiled egg, shredded cheddar, crumbled feta, or grated parmesan. You could even add a protein like grilled chicken or shrimp and turn it into a full meal. Use this recipe as your starting point and add whatever you want.

Can you make this salad ahead of time?

Yes! The dressing can be made up to five days ahead of time and stored in an airtight container in the refrigerator. The salad can be assembled up to three days in advance and stored in the fridge, but wait to dress it until just before serving.