Santa Barbara Salad Recipe
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Bright, fresh, and full of California flavor—this Santa Barbara Salad is inspired by The Polo Bar’s spring menu and features avocado, citrus, olives, and herbs in a white balsamic vinaigrette. A simple, elegant salad perfect for warm days.
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What is a Santa Barbara Salad?
The Santa Barbara Salad doesn’t have a singular historical origin but embodies the essence of California cuisine—fresh, seasonal ingredients focused on balance and flavor. The use of citrus, creamy avocado, and fresh herbs reflects the agricultural richness of the Santa Barbara region.
Growing up in Southern California, two-and-a-half-hour trips to Santa Barbara meant vacation! Time away from home and a beautiful hotel-by-the-sea stay. The food was always incredible, the days were always sunny and warm, and the sea was always majestic.
For me, a Santa Barbara salad, like my La Scala Salad, evokes all the best of summer, easy-breezy days, and delicious food!
Ralph Lauren’s Polo Club menu inspires this recipe.
California Salad Ingredients
One of the beautiful things about this citrus salad is that you can vary the ingredients according to season and what you have on hand. Here’s what I used in this simple salad recipe.
- Lettuce mix: Little Gem lettuce is an heirloom mix of sweet, crisp greens that stand up to heavier ingredients like citrus and avocado. It generally consists of a mix of baby Romaine and butter lettuce.
- Oranges: I’m using a mix of blood oranges and cara oranges. Blood oranges have a slightly sweet, tart flavor with floral notes, while cara oranges are sweet yet less acidic. Both bring beautiful color to the salad.
- Avocado: I love the creamy, delicious texture this brings to the salad
- Olives: Taggiasca olives, Kalamata olives, and a medley of Mediterranean olives that are pitted and halved are perfect in this salad.
- Feta: Cubes of feta bring a delightful flavor to this salad. Crumbled feta also works well.
- Fresh herbs: You can use any fresh herbs that you prefer. Cilantro, basil, dill, and even parsley are delicious.
The Santa Barbara salad is finished with a simple homemade White Balsamic Vinaigrette. The ingredients include white balsamic vinegar, olive oil, Dijon (as the emulsifier), and a small minced shallot.
Varations
For variations, consider incorporating elements from other Santa Barbara-inspired salads:
- Seafood Twist: Add poached shrimp or scallops for a coastal flair, reminiscent of the seafood salads popular in the area.
- Fruit Additions: Include diced mango, papaya, or pineapple for a tropical sweetness that complements the savory components.
ciaochowlinda.com - Nutty Crunch: Sprinkle toasted pine nuts or almonds for added texture and flavor depth.
More Fresh Salad Recipes to Try
- Mediterranean Chickpea Salad: A refreshing and protein-packed salad with chickpeas, cucumbers, tomatoes, and a zesty lemon dressing.
- Chicken Cobb Salad: A vibrant take on the classic Cobb salad featuring avocado, grilled chicken, and a creamy dressing.
- Summer Greek Orzo Pasta Salad: A light and colorful pasta salad with orzo, cherry tomatoes, feta, and fresh herbs—perfect for warm days.
- Strawberry Spinach Salad: Juicy strawberries, baby spinach, and toasted pecans tossed in a sweet poppy seed dressing.
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Santa Barbara Salad Recipe
Ingredients
Citrus Salad
- 4 cups Little Gem lettuce (or a mix of crisp baby Romaine and butter lettuce) torn into bite-sized pieces
- 1 avocado thinly sliced
- 2 oranges peeled and thinly sliced
- 1/4 cup Taggiasca olives or substitute with Kalamata olives, pitted and halved
- 1/4 cup feta cheese cubed or crumbled
- 4 tablespoons fresh herbs like chopped, basil chiffonade, fresh dill, parsley or a medily of herbs
White Balsamic Vinaigrette:
- 1/4 cup white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small shallot minced
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Vinaigrette:
- In a small bowl, whisk together the white balsamic vinegar, Dijon mustard, and minced shallot. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing—season with salt and black pepper to taste. Set aside.
Assemble the Salad:
- Combine the greens, avocado, orange, olives, feta cheese, and fresh herbs in a large salad bowl.
Dress the Salad:
- Drizzle the prepared white balsamic vinaigrette over the salad and gently toss to evenly coat the ingredients.
Serve:
- Transfer the salad to individual plates or a serving platter. Optionally, garnish with additional herbs and season with salt and freshly ground black pepper.
Notes
- Lettuce: Little Gem lettuce is a crisp mix of small, heirloom baby Romaine and butter lettuce. I find it in the boxed or bagged lettuce section of my grocery store.
- Oranges: I’m using a blood orange and a cara orange for color and a tangy, slightly sweet flavor. To slice, cut off both ends of the orange. Then, lay it on a cut end and using a sharp knife, trim the peel from top to bottom. Then, cut into thin slices.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
When I think of the Central Coast of California and all of the delicious foods that surround the region, this salad embodies my take on this beautiful area. The salad is fresh, I’m in love with the bright citrus flavors, crispy greens, and creamy avocados!