I’m almost embarrassed to share how simple this is, but it’s one of our favorite go-to side salads.
At my brother’s wedding in June, my sister-in-law’s aunt made a greens salad that tasted unbelievably fresh and balanced. It was so good — nothing complicated, just familiar ingredients done well — that it stuck with me. Since then, most of the side salads I serve have followed that same simple, reliable template. We call it the “Aunt Ellen” salad at home.
This isn’t one of those hearty, meal-sized salads. It’s a clean, versatile side that complements many dinners without overwhelming them. Think of it as the salad you serve with lasagna or roast chicken — it supports the meal rather than competes with it.
There are a few reasons this version works so well: the texture from sunflower seeds, the bright pop of grape tomatoes, the crunch of bell peppers, and the tangy bite of banana pepper rings. Nothing here is fussy — no dried fruit, no specialty cheeses, and no heavy dressings. It’s straightforward, fresh, and forgiving.
My must-haves for this salad:
- Spring greens or butter lettuce — tender, delicate leaves are ideal.
- Chopped bell peppers — I vary the chop size depending on how much bite I want.
- Diced red onion — or larger pieces if that’s what someone prefers.
- Sweet grape tomatoes, halved.
- Banana pepper rings from the jar for a mild pickled tang; use hot ones if you prefer more heat.
- A sprinkle of freshly grated Parmesan — just enough to add savory depth.
- Sunflower seeds for a neutral, nutty crunch.
- Garlic sourdough croutons — homemade is best for crisp texture and flavor.
- Optional weekend treat: torn mini pepperoni pieces, which add a savory, slightly spicy element.
For dressing, I use a simple apple cider vinaigrette that’s bright and slightly sweet. It’s similar to a vinaigrette I make for Greek-style salads and pairs perfectly with the ingredients above. The dressing is easy to whisk together and keeps well in the fridge for several days, so making extra is convenient.
All together, the salad is fresh, balanced, and full of familiar flavors. It’s the kind of salad that complements weeknight dinners and weekend feasts alike.
Our Favorite House Salad
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Ingredients
- 10 ounces fresh spring greens, baby lettuce or your greens of choice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pint grape tomatoes, halved
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 red onion, diced
- 1/3 cup mild banana peppers
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup sunflower seeds
- If desired: torn pepperoni pieces
Garlic Sourdough Croutons
- 2 cups torn sourdough bread pieces or cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Dressing
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of crushed red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
- Add the greens to a large bowl and season liberally with salt and pepper. Add the tomatoes, peppers, onion, banana peppers, sunflower seeds, Parmesan and croutons. Toss with dressing to taste.
Garlic Sourdough Croutons
- Preheat oven to 400°F. Toss bread pieces with olive oil, garlic powder and salt. Spread on a baking sheet and bake 15–20 minutes, until golden and crisp.
Dressing
- Whisk together vinegar, honey, garlic, salt, pepper and red pepper flakes. Whisk while streaming in the olive oil until emulsified. Store in a sealed container in the fridge for up to a week.
Salad
American
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And that is that. DELISH.