Name: Simple Green Lettuce Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 large head of green leaf lettuce, chopped; ½ English cucumber, halved and thinly sliced; 1 large tomato, chopped; ½ red onion, halved and thinly sliced; ½ red bell pepper, sliced into small strips; 2 tablespoons fresh chopped basil (or parsley); 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; ½ tablespoon Dijon mustard; ½ teaspoon maple syrup (or honey); ¼ teaspoon dried oregano; Fine sea salt and black pepper, to taste

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This simple green lettuce salad is an easy garden salad that’s packed with fresh veggies and a homemade vinaigrette dressing. It’s the perfect side dish for any meal.

Everyone needs a simple green salad that can easily go with whatever you’re having for dinner. This is my go-to green leafy salad it’s a great way to use up any veggies you have in the fridge.

The best part about this salad is that it’s vegan and gluten-free. Of course, you can choose to add cheese (feta or grated parmesan would be nice) or croutons, but it’s optional.

The vinaigrette dressing uses ingredients that you probably already have in your pantry. It’s light and tangy, which brings out the delicate flavor of the leafy greens.

Table of Contents

Green lettuce salad ingredients

Leafy greens: I like to use green or red leaf lettuce to make this salad. You can use any soft greens that you have on hand. Romaine, iceberg, Butter lettuce, or mixed greens would all work.

Cucumber: I use half an English cucumber for this recipe. I recommend using a spoon to gently scoop out the seeds. This helps to prevent the salad from getting too watery.

You can substitute with 1 Persian cucumber if you prefer.

Tomato: I use a large vine ripened tomato for this salad. I cut the tomato in half and use a spoon to gently scoop out the seeds. Then I dice the tomato, or you can slice it if you prefer.

You can substitute with 2 small Roma tomatoes or 1 cup of halved cherry (or grape) tomatoes if you wish.

Red onion: I use 1 small or half of a medium red onion for this salad. You can substitute with 2 green onions (scallions) thinly sliced if you prefer.

TIP: To tone down the taste of the red onion, you can soak the slices in cold water for 15 minutes before assembling the salad. Drain the onions thoroughly before adding them to the salad.

Red bell pepper: I love the taste and crunch that red bell pepper adds to this salad. You can substitute with yellow or orange bell pepper if you prefer.

Fresh basil: I grow basil in my garden every summer and it tastes incredible in this salad. If you’re not a fan of basil, you can substitute with fresh chopped parsley.

Vinaigrette dressing: I use simple homemade vinaigrette dressing for this salad. It’s consists of extra virgin olive oil, red wine vinegar, Dijon mustard, pure maple syrup (or honey), dried oregano, and fine sea salt and black pepper.

How to make a green lettuce salad

Prep the greens: Start by separating the lettuce leaves and rinsing them under cool running water. I use a salad spinner to thoroughly wash and dry the lettuce leaves. This makes it super easy.

Use a paper towel to gently dry any area of the lettuce leaves that still have water on them. This will keep the leaves crisp and help the salad dressing evenly coat everything.

Make the dressing: In a jar with a fitted lid, add the red wine vinegar, Dijon mustard, maple syrup (or honey), extra virgin olive oil, dried oregano, and a sprinkle of salt and black pepper.

Seal the jar and give it a good shake until the dressing emulsifies and everything is well combined.

Don’t have a jar? Add all the ingredients to a small bowl and whisk until thoroughly combined.

Toss and serve: In a large salad bowl (or mixing bowl), add the washed chopped lettuce, veggies and herbs (cucumber, tomato, red onion, bell pepper, and fresh basil).

Drizzle the prepared dressing over the salad and gently toss to mix all the ingredients. Serve immediately.

Salad toppings and variations

Swap the veggies: Other veggies that would taste good in this salad include shredded carrot, shredded or pickled beets, radish, green onions, thinly sliced white mushrooms, celery, microgreens, sprouts, or finely chopped broccoli.

Swap the herbs: Parsley, chives, or mint leaves would go well in this salad.

Add cheese: Feta cheese, grated parmesan, or crumbled goat cheese would be nice. Avocado would be a great vegan option.

Add something crispy: Croutons or pita chips would taste great.

Add something salty: Sun-dried tomatoes or kalamata olives would add some good flavor.

Add nuts or seeds: Toasted pepitas (green pumpkin seeds), sunflower seeds, sliced almonds, walnuts or pecans would be great.

Add some protein: Chickpeas, brown or green lentils, tofu, chicken, tempeh, or shrimp would all work in this salad.

Use a different dressing: Cilantro lime dressing, balsamic vinaigrette, apple cider vinaigrette, lemon vinaigrette, Italian dressing, ranch, or green goddess dressing.

What to serve with a green lettuce salad

This salad can be served as a side dish or main course if you pair it with your favorite protein. Below are some ideas on what to serve with salad as a side dish:

Pasta: Cherry tomato pasta, pasta primavera, lemon ricotta pasta, baked macaroni and cheese, spaghetti and meatballs, lasagna, or fettuccine alfredo.

Soup: Ribollita, vegetable soup, minestrone, chicken noodle soup, tomato soup, tortilla soup, pho, or ramen.

Curries and stews: Vegan chili, butter chicken, chicken tikka masala, chickpea curry, Thai curry, Japanese curry, seafood gumbo, kale and white bean stew, chicken stew, or vegetarian tagine.

Protein: Grilled chicken, fish, kebabs, tofu, tempeh, lentils, baked beans.

Please let me know how you like this simple green lettuce salad in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this salad recipe as much as I do.