10+ Side Salad Recipes to Brighten Up Your Meals

Side salads add a burst of freshness to just about any meal. They can be simple or a little more creative, and they often bring in a mix of crunchy vegetables and tasty dressings.

A good side salad really brightens up your plate. It just makes the whole meal feel more put-together, you know?

You don’t need a long list of ingredients or much time. Honestly, a quick salad with leafy greens, tomatoes, cucumbers, or whatever’s in your fridge can work wonders.

These salads go well with pasta, grilled chicken, steak—really, anything. No need to overthink it.

Ingredients

• Mixed greens or lettuce
• Tomatoes
• Cucumbers
• Red onion
• Olives (optional)
• Your favorite dressing

Cooking Instructions

1. Wash and dry all the vegetables.
2. Chop the tomatoes, cucumbers, and red onion into bite-sized pieces.
3. Toss the mixed greens with the chopped vegetables in a large bowl.
4. Add olives if you like.
5. Drizzle dressing over the salad and toss again before serving.

1) Classic Romaine and Tomato Salad

This one’s as classic as it gets. Start with crisp romaine lettuce, chopped up nice and bite-sized.

Add some ripe tomato slices for color and juiciness. If you’re feeling it, toss in a few sliced red onions or scallions for a little bite.

A light dressing of lemon juice, olive oil, and maybe a splash of vinegar keeps things bright. Salt and pepper to taste—don’t skip that part.

Ingredients

• 2 hearts romaine lettuce, chopped
• 2 large tomatoes, sliced
• 1/4 cup red onion or scallions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon vinegar (optional)
• Salt and pepper, to taste

Cooking Instructions

1. Wash and chop the romaine lettuce.
2. Slice the tomatoes and onions.
3. In a bowl, whisk olive oil, lemon juice, vinegar, salt, and pepper.
4. Toss lettuce, tomatoes, and onions with the dressing.
5. Serve fresh or chilled.

Need more ideas? Check out this romaine salad here.

2) Spring Greens Mix with Spinach and Olives

Grab a handful of spring greens and fresh spinach. Mix in some olives—black or green, totally your call.

The greens give you a nice mix of flavors and textures. Spinach adds a mellow, healthy vibe.

Olives bring a salty, tangy kick that balances everything out. Drizzle with olive oil and lemon juice or vinegar—nothing fancy.

This salad goes really well with grilled meats or fish. Super easy.

Ingredients

• Spring mix greens (romaine, oak leaf, arugula)
• Fresh spinach leaves
• Black or green olives, sliced
• Olive oil
• Lemon juice or vinegar
• Salt and pepper to taste

Cooking Instructions

1. Rinse and dry all the greens and spinach.
2. Slice the olives into small pieces.
3. In a large bowl, combine greens, spinach, and olives.
4. Drizzle with olive oil and lemon juice or vinegar.
5. Toss gently to mix.
6. Add salt and pepper to taste, then serve.

3) Cucumber and Red Onion Salad

This one’s crisp, cool, and super quick. Just slice up some cucumbers and red onion.

The cucumbers are crunchy, and the onions add a bite. Toss them with a light vinegar-based dressing for a tangy punch.

Want it a little extra? Throw in some fresh dill. Letting it sit for a bit helps the flavors come together and the cucumbers soften up.

Ingredients

• 2 cucumbers
• 1 small red onion
• 2 teaspoons kosher salt
• 1 tablespoon vinegar (white or apple cider works well)
• 1 teaspoon sugar (optional)
• Fresh dill (optional)

Cooking Instructions

1. Slice cucumbers and red onion thinly.
2. Toss with salt and let sit for 10 minutes.
3. Drain any liquid that forms.
4. Mix vinegar and sugar until dissolved.
5. Pour dressing over cucumbers and onions.
6. Add dill if using and stir gently.
7. Chill for at least 30 minutes before serving.

This salad tastes great cold or at room temp. More ideas? Try this cucumber and red onion salad.

4) Arugula with Pecan Nuts and Parmesan

Here’s a salad that’s simple but feels a bit fancy. Peppery arugula mixes with crunchy pecan nuts.

Shaved parmesan brings salty, creamy notes. If you want to boost the flavor, toast the pecans for a few minutes—totally worth it.

A quick dressing with lemon juice and garlic keeps things fresh. This salad works for weeknights or when you’re trying to impress someone.

Ingredients

• 4 cups fresh arugula
• 1/2 cup pecan nuts
• 1/2 cup shaved parmesan cheese
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.
3. In a small bowl, whisk lemon juice, garlic, olive oil, salt, and pepper.
4. Toss arugula with the dressing.
5. Add toasted pecans and shaved parmesan on top before serving.

Curious about this combo? Check out The Italian Little Green Salad.

5) Mixed Greens with Red Wine Vinaigrette

Grab a bunch of mixed leafy greens and toss them with a tangy red wine vinaigrette. That’s it—simple, fresh, and a little bit zippy.

It works with steak, pasta, or anything that needs a splash of brightness. Want to make it your own? Add some fresh herbs or sliced veggies.

The red wine vinaigrette is punchy but smooth. It lifts up the greens and makes the whole thing taste a little fancier than it really is.

Ingredients

• Mixed leafy greens (like baby spinach, arugula, or spring mix)
• 1 1/2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon water
• 1/4 teaspoon kosher salt

Cooking Instructions

1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, water, and salt.
2. Place the mixed greens in a large salad bowl.
3. Pour the vinaigrette over the greens and toss gently to coat.
4. Serve immediately or chill for 10 minutes before serving.

6) Leaf Lettuce with Grape Tomatoes and Green Onion

Leaf lettuce makes a soft, fresh base. Add in sweet grape tomatoes for a pop of color.

Green onions give a mild bite—nothing too strong. Toss it all with a simple olive oil and balsamic dressing.

This salad comes together fast. It’s crisp, healthy, and honestly, just a nice little side for any meal.

Ingredients:

• 4 cups leaf lettuce, washed and torn
• 1 cup grape tomatoes, halved
• 2 green onions, sliced thin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Cooking Instructions:

1. Place the leaf lettuce in a large bowl.
2. Add halved grape tomatoes and sliced green onions.
3. Drizzle olive oil and balsamic vinegar over the salad.
4. Season with salt and pepper.
5. Toss gently to combine.
6. Serve immediately or chill for 10 minutes before serving.

7) Simple Lettuce, Carrot, and Cucumber Combo

This combo is as easy as it gets. Lettuce, carrots, and cucumbers—done.

It’s light and crunchy, and you can throw it together in just a few minutes. A basic olive oil and lemon juice dressing is all you need.

Want to mix it up? Add a little onion or tomato. Toss it right before serving so everything stays crisp.

Ingredients

• 4 cups lettuce, chopped
• 2 medium carrots, peeled and sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup onion, thinly sliced (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Wash and chop the lettuce.
2. Peel and slice the carrots thinly.
3. Slice the cucumber and onion if using.
4. In a bowl, mix olive oil, lemon juice, salt, and pepper.
5. Toss the vegetables with the dressing until coated.
6. Serve immediately for the best crunch.

Need more inspiration? Here’s a Simple Lettuce Salad Recipe.

8) Fresh Mixed Greens with Cherry Tomatoes

Fresh mixed greens and cherry tomatoes make a quick, tasty salad. The greens bring a variety of textures, and the tomatoes add a sweet pop.

Want more crunch? Toss in some thinly sliced red onion or cucumber. A splash of balsamic vinaigrette ties everything together.

If you’re feeling it, sprinkle on some Parmesan or feta. This salad takes just a few minutes and goes with pretty much anything.

Ingredients

• Mixed salad greens (about 5 cups)
• 1 cup cherry tomatoes, halved
• ¼ cup thinly sliced red onion
• ½ cucumber, sliced
• 2 tablespoons balsamic vinaigrette
• Optional: Parmesan or feta cheese

Cooking Instructions

1. Rinse and dry the mixed greens.

2. Slice the cherry tomatoes in half.

3. Thinly slice the red onion and cucumber.

4. Toss all the vegetables in a large bowl.

5. Drizzle the balsamic vinaigrette over the salad.

6. Toss gently to coat everything evenly.

7. Top with cheese if you like, and serve right away.

9) Bean and Grain Side Salad

This salad adds a punch of protein and fiber to any meal. You can grab any canned beans—black beans, chickpeas, kidney beans, whatever’s handy.

Mix in cooked grains like brown rice, barley, or farro for a bit of chew. It’s a nice combo, honestly.

Toss the beans and grains with some fresh veggies—bell peppers and cucumbers work well. A quick lemony vinaigrette wakes everything up.

This one tastes great chilled, and you can make it ahead if you want.

Toss in fresh herbs if you’re feeling fancy.

Ingredients

• 2 cups canned beans, drained
• 2 cups cooked grains
• 1 cup chopped bell pepper
• 1/2 cup chopped cucumber
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional)

Cooking Instructions

1. Rinse and drain the canned beans.

2. Cook the grains according to the package; let them cool.

3. Chop up the veggies and herbs.

4. Mix beans, grains, and veggies in a bowl.

5. Whisk lemon juice, olive oil, salt, and pepper together, then pour it over the salad.

6. Toss everything well and chill before serving.

You can find more ideas for bean and grain salads here.

10) Pasta Salad with Veggies

Pasta salad with veggies is bright, fresh, and honestly, just fun to look at. Use any pasta shape you like—rotini or fusilli are my go-tos since they really grab onto the dressing.

This salad comes together quickly, making it a solid pick for warmer days or a last-minute get-together. Toss in a mix of crunchy veggies: bell peppers, cherry tomatoes, cucumbers, and red onions all work well.

If you’re feeling adventurous, olives or artichokes add a punch of flavor. Give everything a good toss with a zesty Italian or balsamic vinaigrette.

Ingredients:

• 2 cups cooked pasta (rotini or fusilli)
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumbers
• 1/2 cup chopped bell peppers
• 1/4 cup sliced olives
• 1/4 cup diced red onion
• 1/2 cup Italian dressing or white balsamic vinaigrette

Cooking Instructions:

1. Cook the pasta following the package directions, then drain and let it cool.
2. Chop all your veggies into bite-sized pieces.
3. Toss the pasta and veggies together in a big bowl.
4. Pour the dressing over everything and mix gently.
5. Pop the salad in the fridge for at least 30 minutes before serving.