The Pittsburgh salad is a beloved classic: crisp iceberg lettuce and butter lettuce, fresh vegetables, sharp cheddar, and hot, crunchy french fries. Top with your favorite protein and a bright Italian vinaigrette for a truly satisfying meal.
Yes — fries on your salad. Trust us, it works.
This version of the Pittsburgh salad combines crisp lettuce, colorful veggies and a generous pile of fries. The fries are the star, adding contrast in texture and warmth.
There isn’t a strict formula for a Pittsburgh salad — it’s more a method and a mindset: build a generous bed of greens, scatter vegetables, sprinkle cheese and finish with hot fries. Add a protein if you like.
Traditionally served with grilled steak, chicken, salmon or crispy chicken, the Pittsburgh salad can also stand on its own. When served in restaurants you’ll often get hot fries and melted cheese right on top — warm, gooey cheese plus crisp lettuce is a delightful contrast.
This is not a light salad — it’s a loaded, indulgent bowl meant to be filling and fun.
Common vegetable toppings are simple and classic: tomatoes, cucumbers, carrots, and red onion. I keep my version straightforward to let the fries and dressing shine. And yes — iceberg is the usual lettuce choice here for that crunchy base.
This is my base Pittsburgh salad — no protein included — so you can easily add what you prefer. I often serve it as-is, because the fries deserve the spotlight.
I start with a mix of iceberg and butter lettuce for contrast. Season the greens with a pinch of salt and pepper, then add cherry tomatoes, cucumbers, red onion or shallot, and carrots. Finish with grated sharp white cheddar.
For fries, frozen thin-and-crispy varieties are perfect — bake them at a high temperature (around 450°F) or use an air fryer to achieve extra crunch. I prefer thin, crispy fries and cook them a bit longer than package directions to get them extra crisp.
Sharp cheddar is my cheese of choice for this salad; it adds a bold, salty counterpoint to the vegetables and fries.
The Italian vinaigrette here is tangy and herb-forward — bright red wine vinegar, garlic, Dijon, a touch of honey and dried oregano emulsified with olive oil. It’s vibrant enough to cut through the richness of the fries and cheese and keeps well in the fridge for about a week. Shake or whisk before using.
If you prefer, ranch is a common choice with Pittsburgh salads. I personally favor a briny vinaigrette to balance the richness, but both options work well.
Think of the fries as croutons with attitude — warm, salty, and texturally satisfying. They transform the salad into a hearty, crave-worthy dish.
Want more protein? Add crispy chicken, salmon, grilled steak, or even crispy roasted chickpeas. Any of these elevate the salad into a full meal.
Pittsburgh Salad with Italian Vinaigrette
Pittsburgh Salad with Italian Dressing
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Ingredients
- 1 bag frozen french fries (your favorite)
- 1 head iceberg lettuce, washed and chopped
- 4 cups butter lettuce
- 1 cup cherry tomatoes, sliced
- ⅔ cup sliced carrots
- ⅔ cup chopped cucumbers
- ½ red onion, thinly sliced or diced
- 4 ounces sharp white cheddar, grated
vinaigrette
- ¼ cup red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ cup olive oil
Instructions
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Preheat oven to 450°F (230°C). Spread fries on a baking sheet and roast for 20–25 minutes, or until extra crispy.
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Place iceberg and butter lettuce in a large bowl. Season with a pinch of salt and pepper, then add tomatoes, carrots, cucumbers and red onion. Toss in grated cheddar.
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Top the salad with a few spoonfuls of hot fries, drizzle with vinaigrette, and toss to combine. Serve immediately.
Vinaigrette
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Whisk together red wine vinegar, minced garlic, Dijon, honey, oregano, salt and pepper. Slowly stream in olive oil while whisking until emulsified. Store in the refrigerator for up to one week; shake or whisk before using.
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