Top Salad dishes in San Francisco

Heirloom beets, peppery arugula, and creamy burrata in a light vinaigrette—fresh and elegant

Seasonal stone fruit with greens

Little gems, traviso, Genoa salami, provolone, pickled onion, peperoncini, caciocavallo, cranberry beans, ricotta salata

Salad of pink lady apples, comice pear, feta and garlic balsamic—light, crisp, slightly sweet

Tender octopus dressed with peppery Calabrian olive oil.

Bright, herb‑forward salad praised by locals for its freshness and flavor

Shrimp with cabbage, pickled vegetables, cilantro, peanuts and choice of fish or soy sauce

Smashed cucumbers in a garlicky, tangy dressing with sesame oil — cool and refreshing between fiery bites

Spring mix with tomatoes, cucumbers, mushrooms—light and fresh.

Greens with shaved vegetables, crema, vinaigrette and everything‑seed clusters topped with smoked salmon

Light, refreshing diced tuna over cucumber with roe and sesame

Mezé-bar octopus salad, Dogpatch exclusive.

Salad with garlic‑butter chicken, cabbage, pickled carrots and daikon, cilantro, peanuts and choice of fish or soy sauce

Seasonal tomato antipasto, called out as fantastic.

Bright, fresh salad balancing bitter chicories with sweet squash, nuts, and citrus

Light, palate‑cleansing cucumber salad and comforting miso soup that bookend the nigiri courses

Classic Russian potato salad with a refined California touch — creamy, herby, and nostalgic

Bright, layered salad with crisp apple notes and fresh seasonal ingredients

Earthy roasted beets paired with cardamom-spiced carrots — unexpected and beautifully balanced.

Made tableside with single-stalk purple romaine grown for the restaurant.

Mixed seafood with Calabrian chiles and Taggiasca olives — briny, spicy, and bright

Thinly sliced raw beef with herbs, crispy shallot, peanuts, and tangy fish sauce

Sweet Dungeness crab tossed with a tangy, tropical Thai mango dressing — light, bright, and celebratory

A house-made vinaigrette salad theatrically spun tableside in a giant chilled bowl atop crushed ice — the dish-as-performance that defines the HOPR experience.

Punchy mustard‑dressed radicchio with sweet persimmons and crunchy pecans

Bright, simple salad - a thoughtful arrangement matching the venue's tone.

Sprawling antipasto-style spread of salads, charcuterie, cheeses, and cured fish, included with the full churrasco.

Fresh mozzarella, ripe tomatoes, and basil -- a light starter to balance the richness of lasagna

Catfish soaks up mango salad juices, course standout.

Kale salad with silken tofu dressing and seasonal citrus.

A mix of local and Japanese seaweed marinated in sesame oil—light, briny, and refreshing

Peppery arugula with salmon skin, dressed in a light Japanese vinaigrette. A textural delight.

Sliced grilled beef with a spicy, tangy lime dressing — a refreshing and fiery way to start the meal

A warm Gascon salad with duck gizzards, foie gras, and a tangy vinaigrette — rich and deeply French.

Peak-season heirlooms, a summer-menu staple when farmers deliver.

Bright, palate‑clearing salad with radicchio and gem lettuce in a sherry‑vinegar vinaigrette

A savory sandwich featuring chicken—likely marinated for flavor—served as a satisfying light lunch.

Mesclun with smoked salmon or chicken, haricots verts, olives, fingerling potatoes, egg and avocado in red‑wine vinaigrette—hearty and balanced