The Beautifully Simple Salad Formula That Never Fails Me
I eat a version of this tasty-yet-effortless salad multiple days a week.
I’ve been using the same simple formula to throw together hearty and delicious salads for 15 years. My husband, who described himself as a meat-and-potatoes guy when we started dating, raves about my salad-making skills to his vegetable-averse family.
I’ve eaten countless variations of this salad, many times from a glass container during sad desk lunches. Now I usually scarf it from a big mixing bowl on my sunny deck. I make it as a side for weeknight dinners and bring it to parties, where it usually gets compliments.
The fact that it doesn’t require measurements or specific ingredients frees up time, saves money, and lightens the mental load. Plus, I eat more vegetables!
The inspiration for this salad framework came from my time as a live-in au pair in Barcelona during my early 20s. The mother of the family I worked for was an excellent cook from Andalusia who would put together the most appetizing salads, using seemingly random ingredients from her basic apartment kitchen. (It helped that her pantry was stocked with fine aged sherry vinegar and jamón ibérico from her hometown.)
Watching her, I learned that the key to a satisfying salad lies in four essential components: acidity, creaminess, crunch, and color. The combinations are endless, so I rarely get bored. And flexing my creativity for a few minutes can be fun!
Here’s my basic formula, along with my favorite ingredients.
Equipment
Make sure you have a big bowl and tongs because this method requires vigorous tossing.
Dressing
I use lots of high quality olive oil and balsamic vinegar as the base. Then I grind in coarse salt and pepper and squeeze in fresh lemon juice. You can substitute another vinegar for variety, but vinegar is necessary as it provides acidity.
What people find most surprising about my approach is that I don’t whisk the dressing in a separate bowl. I just put the ingredients directly on the greens. Don’t hold back!
Greens
Fresh from the farmers’ market is the dream, but my greens are often store bought. Some of my go-tos are herb blend, spring mix, and arugula. I don’t usually opt for romaine unless it comes in our CSA box.
Acidity
This comes from the vinegar, but I try to find another tangy ingredient, usually chopped red onion. Something like chives would also work.
Creaminess
The olive oil creates this, and I also incorporate an additional ingredient like avocado or cheese. My preferred cheese is feta. Goat cheese, parmesan, or cotija also work well. My kids love blue cheese!
Crunch
This is so important. I usually choose nuts, such as almonds, walnuts, or pecans. My oldest daughter has expensive taste and requests pine nuts. Seeds are also great. I’ll toss in hemp, pumpkin, or sunflower seeds for extra nutrition.
Color
I usually add halved cherry or grape tomatoes for a vibrant salad. This week I used the radish that came in our CSA box, and sometimes I just mix in whatever leftover vegetables are in the fridge, raw or cooked. Quartered red potatoes are one of my favorite add-ins. Or dried cherries pair well with walnuts, goat cheese, and a fruity balsamic.
Protein
When these salads serve as my weekday lunch, I incorporate a protein like smoked salmon or leftover chicken or steak. Steamed lentils or garbanzo beans also work well. Actually any beans will do. Bacon or ham can also be a nice addition for a fancier dinner salad.
So there you have it, a tasty salad that you can throw together so effortlessly it almost feels lazy. My 4-year-old can even do most of it!
Please tell me if you have any other ingredient ideas or tips to share. I love mixing it up!