Santa Maria Green Salad
The traditional Santa Maria BBQ side. Iceberg, tomato, and ranch. Simple, cold, and crisp against hot beef off the grill.
The green salad at a Santa Maria BBQ is intentionally simple: iceberg lettuce, diced tomato, sliced red onion, and ranch dressing. It's cold and crunchy, and that's the entire point.
Iceberg isn't a mistake or a compromise - it's chosen on purpose. That cold crunch against hot tri tip is the contrast that makes the plate work. Spring mix or arugula would wilt and lose texture; iceberg stays crisp from fridge to table to the last bite.
Old-timers on the Central Coast keep it minimal. Sometimes you'll see sliced cucumbers or radishes, but never croutons or cheese. The salad is the fresh, cold element on a plate that's otherwise hot, rich, and smoky.
To serve, put the salad down first, then lay the tri tip slices on top or beside it. Let the meat juices run into the lettuce - that's the best part.
Ingredients
- 1 head iceberg lettuce, chopped
- 2 large tomatoes, diced
- 1/2 cup ranch-style dressing
- Salt and pepper to taste
Instructions
- 1
Chop iceberg lettuce into bite-size pieces. Dice tomatoes and slice red onion thin.
Iceberg is not a mistake here. This isn't a gourmet salad - it's a Santa Maria tradition. The cold crunch against hot tri tip is the whole point. Don't substitute spring mix.
- 2
Toss the lettuce, tomato, and onion together in a large bowl. Season with salt and pepper.
Keep it simple. The old-timers on the Central Coast don't add much else. Sometimes a few sliced cucumbers or radishes, but never croutons or cheese.
- 3
Dress with ranch or a simple red wine vinaigrette. Serve cold, right out of the fridge.
This goes on the plate first, then the tri tip slices go on top or beside it. The juices from the meat run into the salad and that's the best part.