Isn’t a salad just some raw greens, a couple of toppings, and some dressing? Seriously… What’s to learn and why should you bother?
Let me explain.
In an era of foams, fermentations, and global fusion, classic salads might seem basic—but for culinary students, learning to make them well is foundational. Classic salads teach essential skills that extend far beyond the bowl, shaping how future chefs understand balance, technique, and discipline.
First, classic salads are lessons in fundamentals. A proper Caesar, Niçoise, or Waldorf demands knife precision, ingredient care, and seasoning restraint. There is nowhere to hide mistakes. Overdressed greens, dull acid, or poorly emulsified vinaigrettes are immediately obvious. Mastering these dishes trains students to taste critically and adjust with intention—skills that apply to every cuisine.
Second, salads teach balance. Acidity, fat, salt, texture, and temperature must work in harmony. Students learn how lemon brightens richness, how salt enhances bitterness, and how crunch contrasts softness. These principles are universal, whether building a sauce, plating a protein, or composing a tasting menu.
Classic salads also reinforce respect for ingredients. Freshness matters when the preparation is simple. Crisp greens, good olive oil, and quality cheese become non-negotiable, instilling standards that carry into more complex cooking.
Equally important is tradition. Many classic salads have histories tied to service, seasonality, and hospitality. Learning them connects students to culinary lineage and professional expectations, especially in fine dining and classical service environments.
Ultimately, classic salads are not basic—they are benchmarks. When a culinary student can execute them flawlessly, it signals readiness to move forward, innovate responsibly, and cook with confidence rooted in technique rather than trend.
The Basics
There are five main types of salad, including green (tossed or composed), bound, vegetable, fruit, and combination.
- GREEN The two types of green salad are tossed (or mixed) and composed salad. Prepare all ingredients individually for either salad. Mix (or toss) together the ingredients of a tossed green salad prior to plating. Then, place a tossed salad on a base or serve without further garnish. You do not toss together the ingredients for a composed salad. Arrange the ingredients on the base separately to create the desired taste experience and achieve a high level of
visual appeal. - BOUND The bound salad is prepared from cooked primary ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice. The ingredients are bound together with some type of heavy dressing such as mayonnaise.
- VEGETABLE A vegetable salad is prepared from cooked and/ or raw vegetables. Use a heavy dressing to bind this type of salad or toss with a lighter dressing. For example, bind the cabbage for coleslaw with a heavier mayonnaise-based dressing or a lighter vinegar-and-oil dressing. As part of the preparation, allow the ingredients in a vegetable salad to rest for a period of time to increase flavor and change texture in the mixture of ingredients. I love broccoli salad (so that’s the kind of veggie salad in the infographic below), but coleslaw is probably the most popular version of this kind out there).
- FRUIT You prepare a fruit salad from fruit using a slightly sweet or sweet/sour dressing to enhance the flavor. Handle the fruit carefully, and prepare the salad close to service to prevent the cut fruit from softening, browning, or losing moisture. You know that salad with the marshmallows in it? It’s called Ambrosia and is technically a fruit salad. Weird.
- COMBINATION A combination salad incorporates a combination of any of the four salad types discussed previously. When making a combination salad, prepare the different components according to their individual guidelines. Be sure to follow the guidelines for attractive salad arrangement.
Tossed
One of the most famous salads in the world is the Caesar Salad – it’s such an important dressing/ preparation it deserves it’s own post. So here it is:
Composed
Cobb Salad
Ingredients
FOR THE DRESSING:
- 1 small shallot thinly sliced into rings
- 3 tablespoons red-wine vinegar
- Kosher salt and ground pepper
- 1 tablespoon whole grain or Dijon mustard
- 3 tablespoons olive oil plus more as needed
FOR THE SALAD
- 4 large eggs
- 10 ounces thick-cut bacon about 8 strips
- 12 ounces boneless skinless chicken breast (about 2 medium breasts)
- 1 head romaine lettuce torn into bite-sized pieces or coarsely chopped
- 6 ounces small to medium tomatoes about 6, sliced or quartered
- 1 avocado thinly sliced or chopped
- 4 ounces blue cheese crumbled
- 3 Tablespoons finely chopped chives
Instructions
Make Dressing
- Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
Prepare Proteins
- Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you’re ready to assemble the salad.
- Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
- Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium–high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
- Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
- Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
Assembly
- Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
- Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.
Notes
For More Information on Cobb Salads: https://kitchenproject.com/history/CobbSalad.htm
Combination
Waldorf Salad
Ingredients
Salad
- 6 Tbsp mayonnaise or plain yogurt
- 1 Tbsp lemon juice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 2 sweet apples cored and chopped
- 1 cup red seedless grapes sliced in half (or 1/4 cup of raisins)
- 1 cup celery thinly sliced
- 1 cup chopped slightly toasted walnuts
- 1 head Butter Head Lettuce
For Sugared Almonds
- 1 cup sliced almonds
- ½ cup granulated sugar
- pinch salt
- pinch cayenne pepper
Instructions
Prepare almonds
- Cook and stir almonds, sugar, pinch of salt, and pinch of cayenne in a saute pan over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to parchment paper-lined 1/2 sheet pan to cool completely.
Prepare Salad
- In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper.
- Fold apple, celery, grapes, and walnuts with dressing, tossing well.
- Divide lettuce leaves on 6 plates. Divide mixture evenly over lettuce leaves. Garnish with toasted, sugared almonds, if desired.
Notes
For more information: https://food52.com/blog/13272-the-story-behind-the-most-popular-salad-in-new-york
Salade Niçoise with Yogurt Vinaigrette
Ingredients
FOR THE VINAIGRETTE:
- 2 tablespoons good-quality red or white wine vinegar or sherry vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
- Salt and freshly ground pepper to taste
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- 5 tablespoons plain low-fat yogurt you can omit this and use a total of 1/2 cup extra virgin olive oil
FOR THE SALAD:
- ¾ pound medium Yukon gold or fingerling potatoes cut in 3/4-inch dice
- 1 5 1/2- ounce can light not albacore tuna packed in water, drained
- 6 ounces green beans trimmed, and cut in half if long
- 1 small red or green pepper thinly sliced or diced
- 1 small cucumber preferably Persian, cut in half lengthwise and then sliced in half-moons
- 2 hard-cooked eggs preferably free range, peeled and cut in wedges
- 1 small head of Boston lettuce 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
- 2 to 4 tablespoons chopped fresh herbs like parsley, basil, tarragon, chives and marjoram
- 3 or 4 tomatoes cut in wedges, or 1/2 pint cherry tomatoes, cut in half
OPTIONAL:
- 6 to 12 anchovy fillets rinsed and drained on paper towels
- 12 imported black olives
Instructions
Make Dressing
- Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt. Refrigerate for at least 30 minutes and up to 24 hours.
Cook Vegetables
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large bowl, season with salt and pepper, add the tuna, and toss with 1/4 cup of the dressing while the potatoes are hot. The potato/tuna mixture may be served either warm or room temperature. DO NOT SERVE HOT.
- Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer beans to the ice water, then drain. Dry on paper towels.
Assembly
- Form a bed of lettuce on each plate. Arrange red or green pepper, cucumber, hard-boiled eggs, and fresh herbs. Add shocked green beans and room temperature or warm potato/tuna mixture. Garnish with the tomatoes, anchovies and olives. Serve Immediately.
- Advance preparation: The dressing and all of the vegetables can be prepared several hours before the salad is assembled. The potatoes can be cooked and tossed with the dressing and tuna several hours ahead as well.
Vegetable Salads
Broccoli Madness Salad
From the now-closed restaurant Sweet Tomatoes
Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 1/4 cup sugar
- 2 pounds broccoli florets
- 1/4 cup raisins
- 1/2 cup toasted and salted cashews sunflower seeds, pumpkin seeds
- 1/4 cup cooked bacon bits
- 1/4 cup chopped red onion
Instructions
Make Dressing
- In a large bowl mix together mayonnaise, apple cider vinegar, vegetable oil, and sugar, beat with a whisk until the sugar has dissolved.
- Fold in broccoli, cashews, raisins, bacon bits, and red onion until everything is evenly coated with the salad dressing.
- Refrigerate for at least 4 hours before serving.
Bound Salads
Potato Salad
Ingredients
- 5 potatoes
- 3 eggs
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup sweet pickle relish
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1 tablespoon prepared mustard
- ground black pepper to taste
- 1/4 cup mayonnaise
Instructions
- Bring a large pot of salted water to boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Gently fold in potatoes, attempting to keep them from falling apart. Refrigerate for at least 4 hours.
Macaroni Salad
Ingredients
- 2 cups uncooked elbow macaroni
- ½ cup mayonnaise
- 1 Tablespoon distilled white or apple cider vinegar
- 2 Tablespoons cup white sugar
- 1 tablespoons prepared yellow mustard
- 1 teaspoons salt
- Heavy pinch ground black pepper
- ½ large red onion chopped
- 1 stalk celery chopped
- ½ green bell pepper seeded and chopped
- 1 tablespoons chopped pimento peppers
Instructions
- Bring a large pot of lightly salted water to boil. Add the macaroni and cook until tender, about 8 minutes. Rinse under cold water until chilled and drain.
- In a large bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt and pepper until the sugar and salt have both dissolved. Stir in the onion, celery, green pepper, pimentos. Gently fold in chilled macaroni.
- Refrigerate for at least 4 hours before serving.
Fruit Salad
Ambrosia Salad
Ambrosia salad originated in the United States in the late 19th century, particularly in states like Georgia, Florida, and the Carolinas, where citrus fruits such as oranges were widely available. Over time, it became a staple at Southern gatherings, holidays, and church potlucks, helping cement its reputation as a classic Southern dish.The name “ambrosia” comes from Greek mythology, meaning “food of the gods,” reflecting how luxurious the dish seemed at the time. Early recipes appeared in American cookbooks in the 1880s and typically included oranges, coconut, and sugar—ingredients that were once considered special treats.
Ingredients
- 11 oz canned mandarin oranges drained
- 14 oz canned pineapple tidbits drained
- 15 oz canned fruit cocktail drained
- ½ Cup halved grapes
- ½ Cup chopped pecans optional
- 3 Cups mini marshmallows rainbow or plain
- ½ Cup sour cream
- 1 ½ Cups frozen whipped topping, thawed
Instructions
- In a large bowl, mix the fruit, then stir in the marshmallows and pecans.
- In a small bowl, blend sour cream and whipped topping. Fold gently into the salad.
- Cover and refrigerate at least 4 hours or overnight before serving.
Watermelon and Feta Salad
Watermelon and feta salad comes from the Mediterranean region, most commonly associated with Greece. The combination reflects classic Mediterranean flavors—sweet fruit paired with salty cheese—using ingredients that are abundant in hot climates. In Greece, watermelon and feta are often eaten together as a simple summer dish, especially during very warm months. The modern “watermelon and feta salad,” sometimes with olive oil, mint, or olives, became popular internationally in the late 20th and early 21st centuries as Mediterranean cuisine and fresh, seasonal eating gained wider attention.
Ingredients
For the Honey-Lime Dressing
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 to 2 tablespoons quality extra virgin olive oil I used Greek Early Harvest
- pinch of salt
For the Watermelon Salad
- 1/2 watermelon peeled cut into cubes
- 1 English or Hot House cucumber cubed (about 2 cupfuls of cubed cucumbers)
- 15 fresh mint leaves chopped
- 15 fresh basil leaves chopped
- 1/2 cup crumbled feta cheese more to your liking
Instructions
- Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Reserve.
- Make the Salad: In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.
- Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine