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This simple side salad is the go to for when you want something fresh vibrant and a touch more special than basic greens. With crisp romaine crunchy cucumbers sweet tomatoes and briny olives tossed with a punchy homemade balsamic vinaigrette it comes together in minutes and pairs beautifully with almost any meal. When I am pressed for time or hosting friends this is the bowl I reach for again and again.
I tried so many side salads before landing on this combo and now my family genuinely craves it next to pizza or pasta night. It never feels like an afterthought
Ingredients
- Mixed leafy greens or Romaine lettuce: Brings crispness and color choose greens that feel perky and avoid wilted leaves
- Cucumber: Sliced and quartered for crunch look for ones that feel firm and heavy for their size
- Cherry tomatoes: Halved for juicy brightness always opt for tomatoes with shiny smooth skin
- Red onion: Sliced thin for sharpness a little goes a long way and sweet or mild varieties are best
- Kalamata olives: Lend brininess you can swap for black olives if you prefer always choose olives in brine over cans for better flavor
- Feta cheese: Adds creamy tang can be left out for dairy free or vegan versions select feta with minimal crumbling for best texture
- Extra virgin olive oil: Basis of the vinaigrette use one that tastes grassy and fresh
- Balsamic vinegar: The key tangy sweet note pick a dark richly colored bottle for deeper flavor
- Dijon mustard: Adds zing and helps the dressing emulsify go for smooth Dijon if possible
- Garlic powder: Offers subtle savoriness a pinch wakes up the whole mix high quality powder makes a difference
- Salt: Just a pinch to elevate flavors choose a fine sea salt for even distribution
Step-by-Step Instructions
- Make the Dressing:
- Whisk together extra virgin olive oil balsamic vinegar Dijon mustard garlic powder and salt in a small bowl until completely combined and creamy. Taste and adjust garlic or salt as needed. This can be prepped ahead and stored covered in the fridge for up to four days.
- Prep the Salad Veggies:
- Wash your greens thoroughly then dry well. Tear or chop into bite sized pieces if needed. Thinly slice the red onion then halve the slices. Slice the cucumber in rounds then quarter them for perfect bite size crunch. Halve the cherry tomatoes and pit and halve olives if needed.
- Combine the Salad:
- Add all greens cucumber tomatoes onion olives and feta into a large bowl or spread out onto a flat platter for more visual appeal. Toss gently to disperse everything evenly.
- Dress and Serve:
- Drizzle vinaigrette over the salad just before serving. Toss until all ingredients are lightly coated but not soggy. Taste a piece and add a little more dressing or salt if needed. Serve immediately so everything stays crisp.
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The kalamata olives are my personal favorite here. Their deep savory bite gives the salad so much personality and always sparks memories of seaside dinners with my family in summer. Even salad skeptics in my house ask for extra olives
Storage Tips
If making ahead keep the veggies and dressing separate until just before serving to maintain crunch. Store leftover undressed salad in a sealed container lined with a paper towel to absorb moisture. Toss with the dressing right before eating for best results
Ingredient Substitutions
You can use any tender leafy green mix if you do not have romaine. White beans add creaminess if you want a dairy free protein boost instead of feta. Shallots work well in place of red onion for a milder flavor. For a less briny taste use black olives
Serving Suggestions
This side salad really goes with anything from cheesy baked pasta to roasted chicken or even a big bowl of soup. Sometimes I add chickpeas or tuna to make it a light lunch. For a party arrange the salad on a big platter so the vibrant colors stand out
Cultural Note
Salads like this are a staple all around the Mediterranean where meals are not complete without something crisp and acidic to balance the main dishes. The simple vinaigrette ties together those bold briny and fresh flavors in a way that suits every season
Frequently Asked Questions About Recipes
- → Can I make this salad dairy-free?
Absolutely. Simply omit the feta cheese or use your favorite dairy-free alternative for a vegan version.
- → How should I store leftovers?
Store undressed salad and vinaigrette separately in airtight containers in the refrigerator for up to 3 days.
- → What greens work best?
Romaine provides a crisp texture, but mixed leafy greens such as spring mix also pair beautifully.
- → Can I use other olives?
Yes! Black olives can substitute for kalamata, or try green olives for a different briny flavor profile.
- → Is the vinaigrette make-ahead friendly?
Yes, the balsamic vinaigrette keeps well in the fridge for several days. Give it a quick whisk before using.