By Marie-Antoinette Issa.
Stereotypical salads get a bad rap. They’re either a sidekick to a main dish, a sad assembly of leaves or a vehicle for flavourless dressing. The truth is, salads can be the star of the table – satisfying, delicious and even a little indulgent if you know the right tricks.
The key isn’t just throwing greens into a bowl; it’s about building layers of texture, bold flavours and a balance of sweet, salty, tangy and crunchy. Here’s how to make salads that people actually fight over.
Start With the Base: Don’t Stop at Lettuce
A great salad starts with fresh, high-quality greens. Your base doesn’t have to be basic. Mix in a variety of leaves and textures: peppery rocket, crisp romaine, tender baby spinach or even kale for a hearty bite. For a more substantial salad, consider adding grains like farro, quinoa or couscous. They bring chewiness and substance, transforming the salad into a meal rather than a side.
It’s also worth thinking about roasted or raw vegetables beyond the usual cucumber and tomato. Roasted carrots, beets and sweet potatoes add warmth and earthy sweetness, while shaved fennel or radishes bring crunch and a peppery bite. The key is contrast: soft versus crisp, mild versus bitter.
Play with Protein and Fat
A salad that leaves you hungry is a salad that won’t get remembered. Proteins like grilled chicken, seared (or canned) tuna, poached eggs, or chickpeas can make the dish hearty. Fat is equally important – it carries flavour and creates satiety.
Think avocado slices, olives, nuts, seeds or a sprinkle of crumbled feta or blue cheese. These ingredients don’t just bulk up your salad; they bring richness, depth and a sense of indulgence.
For example, a roasted beet salad with walnuts, goats’ cheese and a drizzle of honey vinaigrette is simple but layered with flavour. Each bite gives you earthy, creamy, crunchy and sweet notes that feel indulgent but fresh. That’s the kind of salad that becomes the star of a meal rather than the forgotten side.
Dressings Matter
If you neglect the dressing, the whole salad falls flat. A good dressing doesn’t have to be complicated, or store bought. Start with high-quality olive oil, acid (vinegar or citrus juice), salt, pepper and maybe a touch of mustard or honey. The trick is balance: too much oil makes it greasy, too much acid makes it harsh. Taste as you go and adjust for your preferred balance.
Don’t just pour it over and leave it – toss the salad gently so every leaf, vegetable, or grain is lightly coated. Even better, let it sit for a few minutes before serving so the flavours mingle. For salads with grains or roasted vegetables, a few hours of marination in the fridge can make a surprisingly big difference.
Add a Touch of Sweet or Crunchy Magic
A great salad surprises you. Fresh or dried fruit, like pomegranate seeds, figs or roasted apples, bring bursts of sweetness that lift the other ingredients. Toasted nuts or seeds – almonds, pumpkin seeds, or pine nuts – add crunch and a toasty note that keeps each mouthful interesting. Even crispy shallots or fried chickpeas can give a satisfying snap.
These finishing touches are often what elevate a salad from ‘meh’ to memorable. They create texture, contrast and layers of flavour that make people sit up and take notice – and maybe even ask for seconds.
Season, Season, Season
Finally, never underestimate the power of seasoning. A pinch of salt and a crack of fresh black pepper can completely transform a salad. For extra oomph, try smoked salt, sumac, or a sprinkling of fresh herbs like mint, parsley, or tarragon. Layering seasonings thoughtfully ensures every bite bursts with flavour.
