When someone says “we’re having lasagna,” no one’s thinking about the salad. But then you show up with this beauty, and suddenly the side salad for lasagna is stealing the spotlight.
This Italian salad is crisp, colorful, and totally not the sad bowl of lettuce your aunt used to serve next to a mountain of carbs.
I whipped this up once when I realized halfway through baking my lasagna that I had nothing green on the table—and now it’s become the salad to go with lasagna at every family dinner.
It’s the best salad to serve with lasagna because it actually holds its own. Sorry, garlic bread.
Salad to Go with Lasagna
EQUIPMENT (PAID LINKS)
- Vegetable peeler
- Food processor
Ingredients
- 1 cup loosely packed fresh Italian parsley leaves
- 1 cup loosely packed fresh basil leaves
- ¼ teaspoon dried oregano
- 2 cloves garlic peeled
- ⅓ cup red wine vinegar
- ¾ cup extra virgin olive oil
- ¾ teaspoon salt heaping
- ¼ teaspoon ground black pepper
- 2 teaspoons honey
- 1 large head romaine lettuce or 3 romaine hearts chopped
- 1 large red bell pepper chopped
- 1 cup chopped hothouse cucumber seeds removed
- 1 to 2 carrots peeled into ribbons
- 1 cup grape tomatoes halved
- ½ cup pitted olives
- ½ cup crumbled ricotta salata or feta cheese
Instructions
- Make the Dressing: Add parsley, basil, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and honey to a food processor. Blend until smooth and bright green—this is your flavor bomb.1 cup loosely packed fresh Italian parsley leaves, 1 cup loosely packed fresh basil leaves, ¼ teaspoon dried oregano, 2 cloves garlic, ⅓ cup red wine vinegar, ¾ cup extra virgin olive oil, ¾ teaspoon salt, ¼ teaspoon ground black pepper, 2 teaspoons honey
- Build the Salad Base: Place the chopped romaine, red bell pepper, cucumber, carrot ribbons, grape tomatoes, and olives into a large mixing bowl.1 large head romaine lettuce or 3 romaine hearts, 1 large red bell pepper, 1 cup chopped hothouse cucumber, 1 to 2 carrots, 1 cup grape tomatoes, ½ cup pitted olives
- Dress It Up: Pour about half of the dressing over the salad and toss thoroughly until all the veggies are coated. Add more dressing as needed until the salad is generously dressed but not soggy.
- Add the Cheese: Sprinkle the crumbled ricotta salata or feta on top. Toss lightly or leave it on as a finishing touch. Taste and season with extra salt and pepper if needed.½ cup crumbled ricotta salata or feta cheese
- Save the Rest: Got leftover dressing? Store it in a sealed container in the fridge for up to 4 days. It’s just as amazing on grilled chicken, sandwiches, or roasted veggies.
Pro Moves for the Salad to Go with Lasagna —Because You’ve Already Mastered the Lasagna, Right?
✨ 🧄 Don’t Fear the Dressing
Yes, you’re making your own vinaigrette. No, it’s not hard. Just toss everything in a food processor and hit the button like a boss. If you’ve only ever used the bottled stuff, prepare to feel slightly ashamed—and then wildly proud of yourself.
✨ 🥬 Romaine, Not Sad Iceberg
Use romaine or those pre-washed hearts—because you deserve crunch and convenience. Iceberg? Save that for a diner plate with a sad tomato slice.
✨ 🧀 Ricotta Salata = Fancy Cousin of Feta
Can’t find ricotta salata? No stress. Crumbled feta works great, or go rogue with shaved Parmesan if you’re feeling dramatic. Just don’t use tub ricotta unless you’re into creamy chaos.
✨ 🍅 Cherry, Grape, Whatever
Tomatoes are not that deep. Use what looks good and won’t turn your salad into tomato mush. Pro tip: halve them or risk cherry bombs flying across the kitchen.
✨ 🥒 English Cucumbers > Regular Cucumbers
English cukes are seedless and classy. Regular cucumbers will work, but they tend to be watery and make things soggy. No one likes a drippy salad.
✨ 🥕 Peel Those Carrots Like a Pro
Carrot ribbons = fancy. Shredded carrots = “I gave up.” Use a veggie peeler and pretend you’re on a cooking show. It’s way more fun.
✨ 🫒 Olive Your Choices
Use black olives, green olives, Kalamata—whatever you love. Just don’t use the ones from a can unless you want your salad to taste like regret.
✨ 🥗 Make It a Meal (If You’re That Person)
Throw in grilled chicken, chickpeas, or leftover rotisserie magic if you want this salad with lasagna to become a “I’m skipping the lasagna” type of situation. (Bold move. We see you.)
✨ 🍾 Double That Dressing
Seriously. Make extra. You’ll want it tomorrow on a sandwich, some roasted veggies, or just sipped from a spoon when no one’s looking.
✨ 😎 Dress to Impress—But Not Too Early
Toss the salad with dressing right before serving. If you do it too soon, your crisp becomes soggy, and no one wants to eat a wilted afterthought.
Now go forth and make the best salad with lasagna your table has ever seen. You’ll never go back to the bagged stuff again—probably.
