This red leaf salad is crisp and tangy, and it comes together in minutes with a fresh, homemade lemon vinaigrette. It’s an easy side dish staple that goes with everything.
The Perfect Everyday Side Salad
- Flavor: Mild red leaf lettuce makes the perfect base for peppery radishes, crunchy English cucumbers, and a zesty lemon-dill vinaigrette.
- Speed: Lightning fast and super simple, this no cook side goes from fridge to table in under 10 minutes!
- Budget Friendly: This easy recipe uses seasonal vegetables, with a vinaigrette made with basic pantry staples, for a cost efficient dish.
- Serving: This is the ultimate versatile salad. It pairs well with everything, including grilled chicken, smoked salmon, a hearty lasagna, or a pot roast dinner.
The Best Red Leaf Salad Ingredients
- Red Leaf Lettuce: Soft, yet sturdy red leaf lettuce has fluffy heads with vibrant burgundy tips. The ‘ruffled’ leaves provide the perfect base to catch the dressing.
- English Cucumber: Thinner skins and fewer seeds mean you save time by not having to peel them.
- Radishes: I like to slice them paper thin for a peppery crunch that doesn’t overpower the greens.
- Fresh Dill: I love dill (my Polish roots, I think!), and prefer to only use the fronds. While fresh dill is amazing in this red leaf lettuce salad, dry dill works, too.
- Dressing: This lemon vinaigrette is bright, fresh, and tangy made with rich olive oil, lemon juice, and white vinegar. A pinch of sugar softens the acidity, while salt and pepper adds a subtle, warm spiciness.
Variations
- I love the color and texture of red leaf lettuce but I have used most types of lettuce, including green leaf lettuce, spring mix salad, romaine lettuce, and even kale.
- For a slightly fruitier flavor, use apple cider vinegar instead of white vinegar. Honey or maple syrup can be used as a natural substitute for the sugar.
- Add ins can really amp up a salad. We like to toss in toasted nuts or seeds, feta cheese, dried fruit, mandarin oranges, edamame, or sliced avocado.
How to Make Red Lea Salad
- Prep all the vegetables and add them to a large salad bowl.
- In order, add all vinaigrette ingredients directly onto the salad. (Full recipe below.)
- Toss, taste, adjust, serve.
Secrets for Crisp and Fresh Salad
- Lettuce Prep: Wet lettuce prevents the dressing from sticking, so be sure to dry it well. A salad spinner works great for this. Tear the red lettuce by hand, instead of chopping, to prevent leaves from bruising and keep it extra crisp.
- Chill the Bowl: Set the serving bowl in the refrigerator for about 15 minutes before building the salad to keep the lettuce extra crisp and fresh.
- Control the Dressing: If you are worried about adding too much dressing, mix it in a small jar first and taste, adding a pinch of sugar if needed. Drizzle it over the salad slowly while tossing and stop when it looks just right.
Prepping and Storing Your Salad
Wash and chop veggies evenly, and mix the dressing ahead of time. Refrigerate everything separately in airtight containers for up to two days, adding the vinaigrette just before serving.
Once dressed, this salad is best served right away since red leaf lettuce wilts quickly. For the best texture, try to enjoy leftovers within 48 hours.
The Best Summer Sides
Did you make this Red Leaf Salad? Leave a comment and rating below.
Red Leaf Salad with Lemon Vinaigrette
A crisp and colorful red leaf salad tossed in a bright, zesty lemon vinaigrette that pairs perfectly with any main course.
Equipment
Ingredients
Salad
- 1 head red leaf lettuce
- ½ long English cucumber
- 4 to 5 radishes one small bunch
- 1 to 2 cups grape tomatoes
- 1 green onion
- ¼ to ½ cup fresh dill including for garnish, tear from stalk, or chop if preferred
Lemon Vinaigrette Dressing
- 3 Tablespoons olive oil extra virgin (or other vegetable oil)
- 1 Tablespoon white vinegar
- 1 Tablespoon lemon juice
- ¼ to ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Wash and dry all produce. Tear lettuce into bite sized pieces. Chop cucumber, slice radishes, halve grape tomatoes, and chop green onion.
- Place all salad ingredients into a large bowl. In the order listed, add vinaigrette ingredients directly onto the salad.
- Toss salad. Taste and adjust to desired flavor by adding more lemon vinaigrette dressing ingredients as needed.
Notes
- Adding a tiny extra pinch of sugar will take the “bite” of the vinegar and lemon juice. I usually start with ¼ teaspoon and add more as needed.
- If you prefer more control over the amount of dressing, you may mix the dressing in a bowl or jar, adjust to taste and add to the salad.
Nutrition Information
Calories: 60 | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 158mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3198IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Red Leaf Salad with Lemon Vinaigrette
I needed to add honey to balance sour vinaigrette
Hi Helen, the addition of the honey sounds tasty.
I love this salad, it’s super easy to make, and the dressing is light and fresh. It’s perfect paired with almost anything! Candace’s sister
Thank you Holly! It’s one of my all time favorites too!
Simple and tasty!
One of my favorites! It’s a simple addition to any meal. I’m so glad to hear that you enjoy the salad Jen!
This is one of my favorite fast and easy salads! PS I love the pictures. Candace’s daughter
Thank you Sydney!
This looks like such a fresh and delicious salad, I can’t wait to try the vinaigrette! I love the dill suggestion!
Thank you Bailey, it always tastes so fresh!