Mixed Greens and Herb Salad

4 servings
10 min

There’s something I’m known for when I go to any potluck-style party—I’m always the girl who brings the greens. Before you roll your eyes, let me explain the magic of a simple salad and, specifically, this Mixed Greens and Herb Salad.

No, it’s not as tempting as the tray of brownies or as irresistible as the baked mac n’ cheese, but this recipe has something that none of those flashier foods can bring to the table: It’s absolutely essential to the meal. Between salty roast meats, cheesy potatoes, and greasy bacon-topped casseroles, your palette needs a break. Crisp-tender leaves and fragrant fresh herbs tumbled together in an acidic, ever-so-salted dressing provides a refreshing bite that’s not only delicious on it’s own, but it makes everything else taste better, too. Can pigs-in-a-blanket do that?

While almost any salad can act as a refresher, this one trumps them all because of its simplicity. I can make this salad and make dinner. I can riff on the herbs based on what I’ve got in the fridge, swap out the greens according to what looks good at the grocery store, and use whatever form of citrus or vinegar I have on hand. If I want something heartier, I’ll add thinly sliced cucumber, diced avocado, shaved Parmesan or Pecorino cheese, or toasted, chopped almonds or walnuts. You can even turn this salad into dinner with crispy seared chicken thighs or medium-rare steak.

Let’s make Mixed Greens and Herb Salad

In a large bowl, add the greens. Drizzle oil, vinegar, and a sprinkle of salt along the sides of the bowl, rather than directly on top of the greens. As you toss gently, the greens will get coated in the dressing without wilting immediately.

Gently toss until the leaves are lightly coated in dressing. Taste and add a pinch of salt, vinegar, or oil as needed. The salad should be crisp, acidic, and just salty enough.

What to serve with this salad


Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients


  • 5 oz tender mixed greens (such as leafy lettuces, arugula, frisée, spinach, dandelion, and mâche), 6-8 cups
  • 1-2 cups mint, basil, dill or parsley leaves (or a combination), roughly torn or chopped
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine, white wine, or balsamic vinegar, or juice from 1 large lemon
  • Salt

Instructions


In a large bowl, add the greens. Drizzle oil, vinegar, and a sprinkle of salt along the sides of the bowl, rather than directly on top of the greens. As you toss gently, the greens will get coated in the dressing without wilting immediately.
Gently toss until the leaves are lightly coated in dressing. Taste and add a pinch of salt, vinegar, or oil as needed. The salad should be crisp, acidic, and just salty enough.

Tips

  • Suggested add-ins: Thinly sliced cucumber, diced avocado, shaved Parmesan or Pecorino cheese, or toasted, chopped almonds or walnuts.

Samantha
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Comments

  • Stephen Moore Stephen Moore on Nov 13, 2021

    This is my favorite for a light dinner. I add some crunch with romaine and/or endive. Sometimes some thinly-sliced shallots and kalamata olives. I aspecially love the arugula. Watercress too.

  • Love your style! Make something similar every day. Mix up the greens by what is fresh and crisp. Grow a lot of my own herbs too. Can't go wrong with your dressing instructions. Simply irresistible! Thanks for sharing.

    • Samantha Samantha on Nov 17, 2021

      Thanks so much Naomie! I make some form of this salad several times a week- so easy and delicious!

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