Dinner

Best Simple Side Salad Recipe

ByRafael Mansero December 25, 2025December 25, 2025

Introduction

This simple side salad is fresh, flavorful, and easy to prepare, making it a perfect companion for any meal. With crisp greens, juicy tomatoes, and a tangy balsamic vinaigrette, it offers a delightful balance of textures and tastes.

A fresh salad served on a white oval plate, layered with green and purple leafy lettuce forming the base. On top, there are halved red cherry tomatoes evenly spread, sliced pale green avocado pieces, and thin curved strips of purple onion scattered throughout. Small bits of white feta cheese and shiny black olives add texture and contrast, all resting on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (5 oz) container mixed leafy greens or Romaine lettuce
1/2 cucumber, sliced then quartered (approximately 3/4 cup)
1/2 to 1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced then halved
1/4 to 1/2 cup kalamata olives (black olives can be substituted)
1/4 cup crumbled feta cheese
1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Garlic powder, a pinch or to taste
Salt, a pinch or to taste

Instructions

Step 1: Make the balsamic vinaigrette by whisking together the extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt until well combined.
Step 2: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese.
Step 3: Toss the salad with the vinaigrette just before serving to keep the greens fresh and crisp.

Tips & Variations

Serve the salad on a flat platter to beautifully display all the colorful ingredients for an impressive presentation.
Dress the salad just before serving to maintain the freshest texture and flavor.
Extra dressing can be stored in the refrigerator for several days and used on other salads or dishes.
Substitute black olives if kalamata olives are unavailable; they work just as well.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The dressing keeps well for several days. Toss the salad with fresh dressing just before eating to prevent sogginess. Leftover salad is best eaten within 1-2 days.