The Best Simple Side Salad is one of my favorite go-to dishes when I need something fresh, light, and naturally gluten-free to round out a meal. Crisp greens, colorful veggies, and a bright, tangy dressing come together in minutes to create a salad that’s anything but boring. It pairs perfectly with just about anything—from grilled meats to pasta—and it’s always a hit at the table.
Why You’ll Love This Recipe
I love this recipe because it’s quick, customizable, and full of clean, fresh flavor. Every ingredient adds a burst of color and crunch, and the homemade dressing ties it all together beautifully. Since it’s gluten-free by nature, I never have to make substitutions or adjustments—it’s ready to serve as is.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salad:
- Mixed greens (like romaine, arugula, or spinach)
- Cherry tomatoes (halved)
- Cucumber (sliced or chopped)
- Red onion (thinly sliced)
- Carrots (shredded or ribboned)
- Optional: radishes, bell peppers, avocado, or sliced olives
For the dressing:
- Olive oil
- Lemon juice or red wine vinegar
- Dijon mustard
- Honey or maple syrup
- Salt and pepper
- Optional: garlic (minced) or fresh herbs (like parsley or basil)
Directions
- I wash and dry the greens and place them in a large bowl.
- I prep and add the chopped vegetables, layering in color and texture.
- In a small jar or bowl, I whisk together olive oil, lemon juice or vinegar, mustard, sweetener, salt, and pepper.
- I pour the dressing over the salad right before serving and toss gently to coat everything evenly.
- I serve immediately while the greens are fresh and crisp.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Total time: Around 10 minutes
Variations
Sometimes I top the salad with crumbled feta, goat cheese, or hard-boiled eggs for extra richness. I also love adding toasted nuts or seeds—like sunflower seeds or sliced almonds—for crunch. When I want a little sweetness, I toss in fresh berries or apple slices.
storage/reheating
I store the salad components separately in the fridge and only toss with dressing right before serving. Leftover dressed salad can get soggy, so I usually keep extras dry and assemble fresh when needed. I don’t reheat this—it’s best enjoyed chilled or at room temperature.
FAQs
Is this salad gluten-free?
Yes. All the ingredients in this recipe are naturally gluten-free, including the dressing. I always check the mustard label just to be safe.
Can I make the dressing ahead?
Absolutely. I often make the dressing in a small jar and keep it in the fridge for up to a week. I shake it well before using.
What greens are best for this salad?
I usually go with a mix of romaine, arugula, and baby spinach for balance. Butter lettuce or spring mix also works well.
How can I make this more filling?
I add protein like grilled chicken, chickpeas, or tuna. A sprinkle of cheese or nuts also adds satisfying richness.
Can I use bottled dressing?
Yes, but I prefer homemade—it’s fresher, and I know exactly what’s in it. Many bottled dressings are gluten-free, but I always double-check the label.
Conclusion
The Best Simple Side Salad is one of my favorite ways to bring freshness and color to the table with minimal effort. It’s crisp, flavorful, and naturally gluten-free, making it a reliable choice for any meal. Whether I’m adding it to a dinner spread or enjoying it on its own for lunch, it’s always refreshing, satisfying, and easy to love.
Print
Best Simple Side Salad (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No cook / Toss
- Cuisine: American
Description
The Best Simple Side Salad is fresh, light, and naturally gluten‑free, with crisp greens, colorful veggies, and a bright tangy dressing—perfect to round out any meal.
Ingredients
- For the salad:
- 4 cups mixed greens (like romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced or chopped
- 1/4 red onion, thinly sliced
- 1/2 cup shredded or ribboned carrots
- Optional: radishes, bell peppers, avocado slices, or sliced olives
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
- Optional: 1 clove garlic minced or 1 tablespoon chopped fresh herbs (parsley or basil)
Instructions
- Wash and dry the greens, then place them in a large bowl.
- Prep and add the chopped vegetables (tomatoes, cucumber, onion, carrots, and any optional add‑ins).
- In a small jar or bowl, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), salt and pepper (and garlic or herbs if using).
- Pour the dressing over the salad right before serving and toss gently to coat everything evenly.
- Serve immediately while greens are fresh and crisp.
Notes
- For extra richness or texture, top with crumbled feta, goat cheese, or hard‑boiled eggs.
- Add toasted nuts or seeds (e.g., almonds or sunflower seeds) for crunch.
- Fresh berries or apple slices add sweetness if you like.
- If storing ahead, keep the dressing separate and toss just before serving so the salad stays crisp.
Nutrition
- Serving Size: 1 serving
