Simple Green Salad

5 from 1 vote

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This is the best simple green salad recipe. This Bulgarian green salad has been on my family’s table for generations. Any time we have ever served this salad to guests, it’s devoured in seconds, and we are always asked how it’s made. Finally, I’m sharing my family’s recipe! This salad is so simple yet bursting with flavor. The secret to its success is slicing the lettuce as thinly as possible, which allows the flavors of the dressing to marinate all throughout. If you know me, you know that I cannot eat lettuce in huge chunks so the way salad is cut makes ALL the difference in the world.

The hard-boiled eggs are optional, but they lend a nice serving of protein and make the salad a bit more substantial. The vegetables in this salad are meant to highlight some of spring and summer’s best produce: crunchy lettuce, juicy cucumber, peppery radishes, and oniony scallions aka green onions.

The Best Green Salad

This salad is so simple yet bursting with flavor. The secret to its success is slicing the lettuce as thinly as possible, which allows the flavors of the dressing to marinate all throughout.
5 from 1 vote
Servings: 4 to 6
Author: The Modern Nonna
Prep Time: 15 minutes


  • 3 eggs, (optional)
  • 1 head romaine lettuce
  • 1 English cucumber, peeled, halved, and thinly sliced
  • 5 red radishes, halved and thinly cut
  • 3 green onions, sliced
  • olive oil , to taste
  • white balsamic vinegar, to taste
  • salt to taste


  • If making the hard-boiled eggs, boil the eggs for 8 to 10 minutes. While they are boiling, prepare a bowl of ice water. Once finished cooking, transfer the eggs to the ice water. This will make them easier to peel and stop them from overcooking.
  • Stack the lettuce leaves, roll them tightly (just like a cigar), and thinly slice the lettuce. The thinner the better, but you can cut the lettuce in any way you prefer.
  • Note: If you need a full tutorial on how I cut lettuce, you can look at this recipe tutorial here: How to Thinly Slice Lettuce, Basil, Spinach and Many Other Leafy Greens
  • Transfer the lettuce to a serving bowl along with the cucumber, radishes, and green onions. Season to taste with olive oil, white balsamic vinegar, and salt. Give everything a good a toss.
  • Peel the hard-boiled eggs and cut them in half. Nestle the egg halves on top of the salad and season each egg with a touch of salt and tiny drizzle of olive oil. Enjoy!



There is no exact recipe for the salad; all the quantities are just suggestions. Please feel free to add whatever quantity of each ingredient, as you like.
Enjoy this salad on a hot day, with grilled meats, chickpeas, or “Kofte” (which is also known as “Keftede” in Greece, “Kufteta” in Bulgaria, or “meatballs” in English), as it pairs perfectly with any protein. “Cevapi” which are known as “Kebapcheta” in Bulgaria are also a staple and pair perfectly with a salad like this.
Seafood or grilled meats are lovely when combined with (or served on the side) of this salad.
If you are vegan, leave out the eggs completely. 
We love this salad all throughout the year, including during Christmas and Easter. This salad is a beautiful compliment to our leg of lamb that we serve on Easter which you can find here: Roasted Leg of Lamb (European Style)
If you love yogurt, be sure to check my Bulgarian yogurt salad which is similar to this one and so refreshing! Easy Healthy & Creamy Bulgarian Salad
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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