26 Delicious Simple Side Salad Recipes for Every Meal

Nothing completes a meal quite like a fresh, vibrant side salad—whether you’re whipping up a quick weeknight dinner or hosting a weekend gathering. From crisp greens to colorful seasonal veggies, these 26 simple recipes are guaranteed to elevate any plate. Ready to find your new go-to salad? Let’s dive in!

Classic Caesar Salad with Homemade Dressing

Kick your salad game into high gear with this legendary Caesar that puts restaurant versions to shame. Forget bottled dressings—we’re making magic from scratch. Get ready for crunch that’ll make your taste buds dance.

Ingredients

– 1 head romaine lettuce
– 1/2 cup olive oil
– 3 cloves garlic
– 2 anchovy fillets
– 1 egg yolk
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/4 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1 cup croutons

Instructions

1. Wash the romaine lettuce thoroughly under cold running water.
2. Pat the lettuce completely dry using paper towels or a salad spinner.
3. Chop the romaine into 1-inch pieces and place in a large bowl.
4. Mince 3 cloves garlic until they form a fine paste.
5. Mash 2 anchovy fillets with the back of a fork until smooth.
6. Whisk together the minced garlic, mashed anchovies, and 1 egg yolk in a medium bowl.
7. Slowly drizzle 1/2 cup olive oil into the egg mixture while continuously whisking.
8. Add 2 tbsp lemon juice and 1 tsp Dijon mustard to the dressing.
9. Whisk vigorously until the dressing emulsifies and thickens.
10. Stir in 1/4 cup grated Parmesan cheese until fully incorporated.
11. Season the dressing with 1/4 tsp salt and 1/4 tsp black pepper.
12. Pour the dressing over the chopped romaine in the large bowl.
13. Toss the salad thoroughly until every leaf is coated with dressing.
14. Add 1 cup croutons to the dressed salad.
15. Gently toss one more time to distribute the croutons evenly.
16. Serve immediately on chilled plates.

Velvety dressing clings to every crisp leaf while garlicky croutons provide the perfect crunch. The umami punch from anchovies and Parmesan creates depth that’ll have you craving seconds. Try topping with grilled chicken or shrimp for a complete meal that still lets the salad shine.

Refreshing Cucumber and Tomato Salad

Tired of boring salads? Transform basic veggies into a crave-worthy side dish that’s perfect for picnics, BBQs, or a quick lunch. This crunchy, tangy salad comes together in minutes and delivers maximum refreshment.

Ingredients

– 2 large cucumbers
– 1 pint cherry tomatoes
– 1/4 cup red onion
– 1/4 cup fresh dill
– 3 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Wash 2 large cucumbers thoroughly under cold running water.
2. Slice cucumbers into 1/4-inch thick rounds using a sharp knife.
3. Cut 1 pint cherry tomatoes in half lengthwise.
4. Thinly slice 1/4 cup red onion into half-moon shapes.
5. Chop 1/4 cup fresh dill, removing any thick stems first.
6. Combine sliced cucumbers, halved tomatoes, sliced red onion, and chopped dill in a large mixing bowl.
7. Whisk together 3 tablespoons olive oil and 2 tablespoons red wine vinegar in a small bowl until emulsified.
8. Add 1 teaspoon salt and 1/2 teaspoon black pepper to the dressing mixture.
9. Pour the dressing over the vegetable mixture in the large bowl.
10. Toss all ingredients gently but thoroughly until evenly coated.
11. Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
12. Serve immediately or refrigerate for up to 2 hours before serving.

Light and crisp with a satisfying crunch, this salad brings bright acidity from the vinegar that perfectly balances the sweet tomatoes. Layer it over grilled chicken for a complete meal, or serve alongside burgers for the ultimate summer pairing. The cooling cucumbers make it particularly refreshing on hot days.

Zesty Quinoa and Black Bean Salad

Ready to upgrade your lunch game? This vibrant quinoa and black bean salad delivers serious flavor with minimal effort. Riff on it all week long—it’s meal-prep magic in a bowl.

Ingredients

– 1 cup quinoa
– 2 cups water
– 1 (15 oz) can black beans
– 1 cup corn kernels
– 1 red bell pepper
– 1/4 cup red onion
– 1/4 cup cilantro
– 3 tbsp lime juice
– 2 tbsp olive oil
– 1 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains show little tails.
5. Spread cooked quinoa on a baking sheet and refrigerate for 20 minutes to cool completely.
6. Drain and rinse 1 (15 oz) can black beans thoroughly in a colander.
7. Dice 1 red bell pepper into 1/4-inch pieces.
8. Finely chop 1/4 cup red onion.
9. Chop 1/4 cup cilantro leaves, discarding thick stems.
10. Whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
11. Add cooled quinoa, black beans, 1 cup corn kernels, diced bell pepper, chopped red onion, and chopped cilantro to the dressing bowl.
12. Toss all ingredients together until evenly coated with dressing.
13. Let salad rest at room temperature for 10 minutes before serving to allow flavors to meld.

Delightfully textured with fluffy quinoa, creamy beans, and crisp vegetables, this salad bursts with bright lime and earthy cumin. Serve it stuffed in avocado halves for a stunning presentation, or pack it for a protein-powered desk lunch that actually excites your taste buds.

Crispy Apple and Walnut Spinach Salad

Nailing that perfect crunch-to-greens ratio just got easier. This crispy apple and walnut spinach salad brings sweet, savory, and satisfying textures together in minutes—no boring salads allowed.

Ingredients

– 6 cups fresh spinach
– 1 large apple, thinly sliced
– 1/2 cup walnuts, chopped
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Spread the chopped walnuts evenly on a baking sheet.
3. Toast the walnuts in the oven for 5-7 minutes until fragrant and lightly golden, stirring once halfway through.
4. Remove walnuts from oven and let them cool completely on the baking sheet.
5. Wash and thoroughly dry the fresh spinach using a salad spinner to prevent a watery dressing.
6. Core the apple and slice it into thin, uniform pieces to ensure even distribution in each bite.
7. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until fully emulsified.
8. Place the dried spinach in a large salad bowl.
9. Add the sliced apple, cooled toasted walnuts, and crumbled feta cheese to the spinach.
10. Pour the dressing over the salad ingredients.
11. Toss everything gently but thoroughly with salad tongs to coat all components evenly without bruising the spinach.
12. Serve immediately to maintain the crisp texture of the apples and walnuts.

Keep every bite exciting with the contrast of crisp apples against tender spinach and crunchy walnuts. The sweet honey dressing balances the salty feta perfectly—try serving it alongside grilled chicken or stuffed into pita pockets for a lunch upgrade.

Mediterranean Orzo Salad with Lemon Vinaigrette

Packed with vibrant flavors and ready in minutes, this Mediterranean orzo salad delivers fresh, zesty goodness straight to your table. Toss together sun-drenched ingredients with a bright lemon vinaigrette for a dish that’s both effortless and unforgettable. Perfect for meal prep or summer gatherings, it’s a crowd-pleaser every time.

Ingredients

– 1 cup orzo
– 2 cups water
– 1 tsp salt
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup Kalamata olives, pitted and halved
– 2 tbsp fresh parsley, chopped
– 2 oz feta cheese, crumbled

Instructions

1. Bring 2 cups water and 1 tsp salt to a boil in a medium saucepan over high heat.
2. Add 1 cup orzo to the boiling water and cook for 8–9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo in a fine-mesh strainer and rinse under cold water for 1 minute to stop the cooking process.
4. Whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, and 1/4 tsp black pepper in a large bowl until emulsified.
5. Add the cooled orzo to the bowl with the vinaigrette and toss to coat evenly.
6. Fold in 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup chopped red onion, 1/4 cup halved Kalamata olives, and 2 tbsp chopped parsley.
7. Gently mix in 2 oz crumbled feta cheese until just combined.
8. Chill the salad in the refrigerator for 15 minutes to let the flavors meld.

This salad boasts a satisfying contrast of tender orzo, crisp vegetables, and briny olives. The lemon vinaigrette adds a tangy punch that brightens every bite. Try serving it alongside grilled chicken or scooping it into lettuce cups for a low-carb twist.

Creamy Avocado and Corn Salad

Y’all need this vibrant salad in your life. Grab those avocados and let’s create something spectacular that’ll have everyone asking for the recipe. This creamy dream comes together in minutes but tastes like you spent hours.

Ingredients

– 2 ripe avocados
– 1 cup corn kernels
– 1/4 cup red onion
– 1/4 cup cilantro
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp chili powder

Instructions

1. Dice 2 ripe avocados into 1/2-inch cubes and place them in a medium mixing bowl.
2. Add 1 cup corn kernels to the bowl with the diced avocados.
3. Finely chop 1/4 cup red onion and add it to the mixture.
4. Chop 1/4 cup fresh cilantro leaves and stems, then incorporate them into the salad.
5. Squeeze 2 tablespoons of fresh lime juice directly over the ingredients to prevent avocado browning.
6. Drizzle 1 tablespoon of olive oil evenly across the salad components.
7. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon chili powder over the mixture.
8. Gently fold all ingredients together using a spatula until just combined, being careful not to mash the avocado chunks.
9. Let the salad rest at room temperature for 5 minutes to allow flavors to meld.
10. Transfer the finished salad to a serving bowl immediately.

What makes this salad incredible is the contrast between the creamy avocado chunks and the sweet pop of corn. The lime juice keeps everything bright while the chili powder adds just enough warmth. Try serving it alongside grilled chicken or scooping it onto crispy tortilla chips for an instant upgrade.

Tangy Asian Slaw with Peanut Dressing

Never settle for boring salads again. This vibrant slaw packs serious crunch with a zesty peanut dressing that’ll make your taste buds dance. Perfect for potlucks, meal prep, or elevating weeknight dinners.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/3 cup creamy peanut butter
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 tbsp water

Instructions

1. Combine 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrots, 1/2 cup chopped cilantro, and 1/4 cup chopped green onions in a large mixing bowl.
2. Whisk together 1/3 cup creamy peanut butter, 2 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp sesame oil, and 1/4 tsp red pepper flakes in a separate bowl until smooth.
3. Gradually add 2 tbsp water to the dressing while whisking continuously until it reaches a pourable consistency.
4. Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated.
5. Let the slaw rest for 10 minutes at room temperature to allow the cabbage to slightly soften and absorb the flavors.
6. Toss the slaw one final time before serving to redistribute any dressing that may have settled at the bottom.

Perfectly balanced between crisp and tender, this slaw delivers a satisfying crunch with every bite. The creamy peanut dressing clings beautifully to the colorful vegetables, creating a harmonious blend of savory, sweet, and tangy notes. Try serving it alongside grilled chicken, stuffing it into tacos, or piling it high on pulled pork sandwiches for an extra flavor boost.

Bright Greek Salad with Feta Cheese

A vibrant Greek salad that’s ready in minutes and packed with Mediterranean flavors. Chop those crisp vegetables, crumble the salty feta, and toss everything together for the ultimate fresh side dish. This colorful bowl brings sunshine to any meal with minimal effort required.

Ingredients

– 2 large cucumbers
– 4 medium tomatoes
– 1 red onion
– 1 green bell pepper
– 1 cup Kalamata olives
– 8 oz feta cheese block
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Wash all vegetables thoroughly under cold running water.
2. Dice the cucumbers into 1/2-inch cubes using a sharp chef’s knife.
3. Chop the tomatoes into similar 1/2-inch pieces, discarding the tough core.
4. Thinly slice the red onion into half-moons about 1/8-inch thick.
5. Remove seeds from the green bell pepper and dice into 1/2-inch squares.
6. Pit the Kalamata olives if they contain seeds.
7. Crumble the feta cheese block into rough 1/2-inch chunks with your fingers.
8. Combine all chopped vegetables, olives, and feta in a large mixing bowl.
9. Whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.
10. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
11. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
12. Transfer to a serving dish and serve immediately.

Mingle those crisp cucumbers with juicy tomatoes and briny olives for a satisfying crunch in every bite. The creamy feta balances the tangy dressing perfectly, making this salad ideal for picnics or as a vibrant side to grilled meats. Try serving it in hollowed-out bell pepper cups for a stunning presentation that doubles as edible bowls.

Savory Roasted Beet and Goat Cheese Salad

Juicy roasted beets meet creamy goat cheese in this vibrant salad that will transform your lunch game. Toss in peppery arugula and crunchy walnuts for a flavor explosion that looks as stunning as it tastes. This colorful bowl delivers both elegance and satisfaction in every bite.

Ingredients

– 3 medium red beets
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 5 ounces arugula
– 4 ounces goat cheese
– 1/2 cup walnuts
– 2 tablespoons balsamic vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel 3 medium red beets and cut them into 1-inch cubes.
3. Toss the beet cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
4. Spread the seasoned beets in a single layer on the prepared baking sheet.
5. Roast the beets at 400°F for 35-40 minutes until tender when pierced with a fork.
6. While the beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until fragrant.
7. Remove the toasted walnuts from the skillet and let them cool completely.
8. Arrange 5 ounces arugula as the base in a large serving bowl.
9. Crumble 4 ounces goat cheese over the arugula using your fingers.
10. Sprinkle the cooled walnuts evenly over the salad.
11. Once the roasted beets have cooled for 10 minutes, scatter them over the salad composition.
12. Drizzle 2 tablespoons balsamic vinegar over the entire salad just before serving.
13. Gently toss all ingredients together until evenly distributed.

So the roasted beets bring earthy sweetness against the tangy goat cheese, while toasted walnuts add satisfying crunch. Serve this colorful masterpiece immediately to enjoy the contrast between warm beets and cool greens. Try plating individual portions on wooden boards for that rustic, Instagram-worthy presentation.

Hearty Kale and Chickpea Salad

Brace your taste buds for a flavor explosion! This hearty kale and chickpea salad delivers maximum satisfaction with minimal effort. Toss together vibrant greens, crispy chickpeas, and a zesty lemon dressing for your new lunch obsession.

Ingredients

– 1 bunch kale
– 1 can (15 oz) chickpeas
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp honey
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped almonds

Instructions

1. Preheat your oven to 400°F.
2. Drain and rinse the chickpeas thoroughly, then pat them completely dry with paper towels.
3. Spread the dried chickpeas in a single layer on a baking sheet.
4. Roast the chickpeas at 400°F for 20-25 minutes until golden brown and crispy.
5. While chickpeas roast, remove kale leaves from stems and tear into bite-sized pieces.
6. Massage the kale leaves vigorously with your hands for 2 minutes until they turn bright green and soften.
7. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified.
8. Toast the chopped almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently until fragrant.
9. Combine the massaged kale, roasted chickpeas, and toasted almonds in a large bowl.
10. Pour the dressing over the salad and toss everything together until evenly coated.

Perfectly balanced between crispy and tender, this salad offers satisfying crunch from the almonds and chickpeas against the softened kale. The bright lemon dressing cuts through the earthiness beautifully. Pack it for lunch or serve immediately with grilled chicken for a complete meal.

Vibrant Mango and Avocado Salad

Perfect your summer spread with this tropical salad that screams sunshine. Packed with creamy avocado and sweet mango, it’s a refreshing crunch in every bite. Ready in under 15 minutes—no cooking required.

Ingredients

– 2 large ripe mangoes
– 2 medium ripe avocados
– 1/4 cup red onion
– 1/4 cup fresh cilantro
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Peel both mangoes and slice the flesh away from the pit.
2. Dice mango flesh into 1/2-inch cubes and place in a large bowl.
3. Halve avocados, remove pits, and scoop flesh from skin with a spoon.
4. Dice avocado into 1/2-inch pieces and add to mango.
5. Finely chop red onion until you have 1/4 cup.
6. Add red onion to the mango and avocado mixture.
7. Chop fresh cilantro leaves until you have 1/4 cup, discarding stems.
8. Sprinkle cilantro over the salad ingredients.
9. Squeeze 2 tablespoons of fresh lime juice directly over the salad.
10. Drizzle 1 tablespoon of olive oil evenly across the ingredients.
11. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over everything.
12. Gently toss all ingredients with a large spoon until evenly coated.
13. Serve immediately or chill for up to 30 minutes before serving. Just scoop this vibrant salad into lettuce cups for a low-carb lunch, or layer it over grilled fish. The creamy avocado melts against the juicy mango, while the lime zing cuts through the richness—perfect for picnics or potlucks.

Simple Garden Salad with Balsamic Vinaigrette

OBSESSED with how easy this vibrant salad comes together. Grab those garden-fresh veggies and let’s make magic happen in under 10 minutes. Your taste buds will thank you later.

Ingredients

– 6 cups mixed greens
– 1 cup cherry tomatoes
– 1/2 cup cucumber
– 1/4 cup red onion
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1/2 tsp honey
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Wash and thoroughly dry 6 cups of mixed greens using a salad spinner to prevent soggy dressing.
2. Halve 1 cup of cherry tomatoes with a sharp knife.
3. Thinly slice 1/2 cup cucumber into half-moons.
4. Finely chop 1/4 cup red onion for even distribution throughout the salad.
5. Combine all prepared vegetables in a large mixing bowl.
6. Whisk together 1/4 cup olive oil and 2 tablespoons balsamic vinegar in a small bowl.
7. Add 1 teaspoon Dijon mustard to the dressing mixture and whisk until fully incorporated.
8. Stir in 1/2 teaspoon honey to balance the acidity.
9. Season the dressing with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
10. Pour the dressing over the salad ingredients just before serving to maintain crispness.
11. Toss the salad gently with salad tongs until evenly coated.

Gloriously crisp greens meet the tangy-sweet dressing in every bite. The juicy tomatoes burst with freshness against the sharp red onion. Try topping with grilled chicken or serving alongside crusty bread for a complete meal that never gets boring.

Warm Lentil and Arugula Salad

Elevate your lunch game with this warm lentil salad that’s packed with flavor and texture. Embrace the hearty lentils and peppery arugula combo that comes together in under 30 minutes. Get ready for a bowl that’s both nourishing and seriously satisfying.

Ingredients

• 1 cup brown lentils
• 4 cups water
• 1 tsp salt
• 2 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar
• 5 oz arugula
• 1/4 cup chopped walnuts
• 2 oz crumbled feta cheese

Instructions

1. Rinse 1 cup brown lentils under cold water in a fine-mesh strainer.
2. Combine rinsed lentils, 4 cups water, and 1 tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to maintain a simmer.
4. Simmer uncovered for 20 minutes until lentils are tender but not mushy.
5. Drain lentils thoroughly in a colander, shaking to remove excess water.
6. Heat 2 tbsp olive oil in a large skillet over medium heat.
7. Sauté 1 small diced red onion for 5 minutes until softened.
8. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Tip: Don’t brown the garlic—it can turn bitter if overcooked.
10. Add drained lentils to the skillet and stir to combine with onion mixture.
11. Remove skillet from heat and stir in 1 tbsp red wine vinegar.
12. Place 5 oz arugula in a large serving bowl.
13. Pour warm lentil mixture over the arugula and toss gently.
14. Tip: The heat from the lentils will slightly wilt the arugula for perfect texture.
15. Toast 1/4 cup chopped walnuts in a dry skillet over medium heat for 3 minutes, stirring frequently.
16. Tip: Toasting walnuts enhances their nutty flavor and adds crunch.
17. Sprinkle toasted walnuts and 2 oz crumbled feta cheese over the salad.
18. Toss everything together until evenly distributed.

Grab your fork and dive into this satisfying blend of textures—tender lentils, crisp-tender arugula, and crunchy walnuts create the perfect bite. The tangy feta and sharp red onion balance the earthy lentils beautifully. Serve it warm alongside grilled chicken or stuff it into pita pockets for a portable lunch that actually excites you.

Colorful Caprese Salad with Fresh Basil

Overwhelm your taste buds with this vibrant twist on a classic. Our colorful Caprese salad layers juicy heirloom tomatoes with creamy mozzarella and fresh basil. Get ready for the most Instagram-worthy salad of your summer.

Ingredients

– 4 large heirloom tomatoes
– 8 oz fresh mozzarella cheese
– 1 cup fresh basil leaves
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic glaze
– 1/2 tsp flaky sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Wash and pat dry 4 large heirloom tomatoes with paper towels.
2. Slice tomatoes into 1/4-inch thick rounds using a sharp serrated knife.
3. Slice 8 oz fresh mozzarella cheese into 1/4-inch thick rounds.
4. Arrange tomato and mozzarella slices in alternating layers on a large platter.
5. Tuck 1 cup fresh basil leaves between the tomato and cheese layers.
6. Drizzle 2 tbsp extra virgin olive oil evenly over the arranged salad.
7. Drizzle 1 tbsp balsamic glaze in a zigzag pattern across the salad.
8. Sprinkle 1/2 tsp flaky sea salt evenly over the entire dish.
9. Grind 1/4 tsp freshly ground black pepper over the salad.
10. Let the salad rest at room temperature for 15 minutes before serving.

Juicy tomatoes burst against creamy mozzarella in every bite, while the basil adds a fresh herbal punch. The balsamic glaze creates beautiful sweet-tart streaks through the vibrant layers. Serve this beauty on a wooden board for rustic entertaining or pack individual portions for the perfect picnic centerpiece.

Sweet and Sour Broccoli Salad

A vibrant crunch that transforms basic broccoli into your new obsession. This sweet-sour sensation delivers bold flavor in every bite—perfect for potlucks or meal prep. Get ready to make broccoli the star of your table.

Ingredients

• 6 cups fresh broccoli florets
• 1/2 cup mayonnaise
• 1/4 cup granulated sugar
• 2 tablespoons apple cider vinegar
• 8 slices cooked bacon, crumbled
• 1/2 cup red onion, finely diced
• 1/2 cup sunflower seeds
• 1/2 cup shredded cheddar cheese

Instructions

1. Chop 6 cups of fresh broccoli florets into bite-sized pieces, ensuring uniform size for even texture.
2. Whisk together 1/2 cup mayonnaise, 1/4 cup granulated sugar, and 2 tablespoons apple cider vinegar in a large mixing bowl until fully combined and smooth.
3. Add the chopped broccoli florets to the dressing mixture, tossing thoroughly to coat every piece.
4. Fold in 8 slices of crumbled cooked bacon, 1/2 cup finely diced red onion, 1/2 cup sunflower seeds, and 1/2 cup shredded cheddar cheese until evenly distributed.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and broccoli to slightly soften.
6. Give the salad one final gentle toss before serving to redistribute the dressing that may have settled at the bottom.

Hearty textures play beautifully here—crisp broccoli against crunchy seeds and chewy bacon creates dimension. That sweet-tangy dressing clings perfectly to every component, making each forkful balanced. Try scooping it into lettuce cups for a low-carb lunch or piling it alongside grilled chicken for a complete meal that keeps you coming back for more.

Crunchy Thai Peanut Slaw

Just discovered the crunchiest, most addictive slaw that’s about to become your go-to side. Jam-packed with vibrant veggies and a creamy peanut dressing, this Thai-inspired dish delivers serious flavor in every bite. Get ready to ditch boring coleslaws forever.

Ingredients

– 4 cups shredded green cabbage
– 1 cup shredded purple cabbage
– 1 cup shredded carrots
– 1/2 cup chopped cilantro
– 1/4 cup chopped green onions
– 1/3 cup creamy peanut butter
– 2 tbsp soy sauce
– 2 tbsp lime juice
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 1 minced garlic clove
– 1/4 tsp red pepper flakes
– 2 tbsp water

Instructions

1. Combine 4 cups shredded green cabbage, 1 cup shredded purple cabbage, 1 cup shredded carrots, 1/2 cup chopped cilantro, and 1/4 cup chopped green onions in a large mixing bowl.
2. Whisk together 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1/4 tsp red pepper flakes in a separate bowl.
3. Gradually add 2 tbsp water to the dressing while whisking continuously until smooth and pourable.
4. Pour the dressing over the cabbage mixture immediately after preparing to maintain maximum crunch.
5. Toss everything together using tongs until every strand is evenly coated with dressing.
6. Let the slaw rest for 10 minutes at room temperature to allow flavors to meld.
7. Taste and adjust seasoning if needed before serving.

Your slaw will transform into the perfect texture—crisp vegetables coated in that creamy, slightly spicy peanut sauce. You’ll love how the fresh herbs brighten each forkful. Try piling it on tacos or alongside grilled chicken for an instant upgrade.

Bursting Berry and Pecan Spinach Salad

Packed with fresh flavors and satisfying crunch, this vibrant salad comes together in minutes. Perfect your lunch game with sweet berries, toasted pecans, and a tangy dressing that clings to every leaf. Get ready for a colorful bowl that eats like a meal.

Ingredients

– 6 cups fresh spinach
– 1 cup strawberries, hulled and sliced
– 1/2 cup blueberries
– 1/2 cup pecans
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread pecans in a single layer on the prepared baking sheet.
3. Toast pecans for 5-7 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. Remove pecans from oven and let cool completely on the baking sheet.
5. Wash spinach thoroughly and spin dry in a salad spinner to prevent a watery dressing.
6. Place dried spinach in a large mixing bowl.
7. Hull strawberries and slice them into 1/4-inch thick pieces.
8. Add sliced strawberries and whole blueberries to the spinach.
9. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until emulsified.
10. Pour dressing over the salad ingredients just before serving to maintain crisp texture.
11. Toss gently with salad tongs until all leaves are lightly coated.
12. Sprinkle toasted pecans and crumbled feta cheese over the top.
13. Serve immediately in individual bowls.

Get ready for the perfect balance of sweet berries against salty feta and crunchy pecans. The tender spinach holds the tangy dressing beautifully without wilting. Try serving it alongside grilled chicken or scooping it into lettuce cups for a low-carb twist.

Conclusion

Perfect for any occasion, these 26 simple side salads bring fresh, delicious variety to your table. We hope you find new favorites to enjoy with family and friends! Try them out, then share your thoughts in the comments and pin your top picks on Pinterest to save for later.