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romaine salad on a white plate with a fork

Romaine Salad with Simple Vinaigrette

For an easy healthy side dish, you’re going to love this Romaine Salad Recipe with a Simple Vinaigrette Dressing. This recipe is gluten-free, vegan, and dairy-free. 

  • Total Time: 15 minutes
  • Yield: 4 1x


Units Scale
  • 1 head of romaine lettuce, washed and chopped (about 6 cups)*
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper


  1. Combine the chopped romaine lettuce in a large serving bowl. Add the chopped tomatoes.
  2. Then, in a small jar, combine the oil, vinegar, mustard, salt, and pepper. Put a lid on the jar and shake vigorously until the ingredients are well combined.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve immediately.


  1. * To prepare a head of romaine, just chop off the bottom few inches and discard the root. Then, chop the whole head of romaine into about 2-inch pieces. Place the leaves in a salad spinner to be cleaned and spun dry. Then, you can prepare the romaine salad from there, or place the leaves in a bag with a paper towel to absorb any excess moisture. Prepared romaine in general can be stored in the refrigerator for up to 5 days. 
  2. If you want to prepare the salad ahead of time to serve later, wait to pour the dressing on the salad until just before serving. 
  3. Store any prepared salad leftovers in a covered bowl in the refrigerator for up to 3 days.

Keywords: how to chop romaine lettuce, easy salad recipe, romaine lettuce salad