Side Recipes
Vinaigrette Salad
4 servings
I absolutely love this simple basic Vinaigrette Salad. The great thing about this refreshing cold cuisine dish is that you create the dressing by putting all ingredients directly into the large mixing bowl with the vegetables and fold them together, meaning no separate bowl for dressing is needed! The combination of loose-leaf lettuce, diced tomatoes, fresh corn, and parmesan cheese creates a wonderful texture. The final dressing, made from Extra Virgin Olive Oil, balsamic vinegar, and grated garlic, is very tasty. Serve it beautifully in a salad bowl for a fantastic meal! Read More
Side Recipes
VegetarianGluten-free
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Simple Vinaigrette Salad
I am so excited to share how to make my simple basic Vinaigrette Salad with you! I love this simple basic recipe because fruit and vegetables are nutritious, full of vitamins, and are very flavorful. The great thing about this salad is that you create the dressing by putting all ingredients directly into the large mixing bowl with vegetables and fold together, so no separate bowl for dressing is needed. This refreshing cold cuisine dish comes together perfectly with a mix of fresh loose-leaf lettuce, vibrant diced tomatoes, sweet fresh corn, and savory parmesan cheese. The dressing, combining balsamic vinegar, Extra Virgin Olive Oil, and a touch of grated garlic, coats every bite beautifully. You can add a handful of toasted pine nuts as a modification that is not part of the recipe, but it is truly phenomenal exactly as written. I always finish by serving it in a beautiful salad bowl alongside an herb baguette!
Preparing the Fresh Vegetables
Fruit and vegetables are nutritious, full of vitamins, and are very flavorful, which is why preparing them correctly for this Vinaigrette Salad is so important. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals. I start by gathering one quarter pound of a loose-leaf lettuce mixture. Next, I take 1 LB of tomatoes. You can use standard tomatoes that are diced, or baby tomatoes cut in half. I also prepare 1 cup of fresh corn, though you can use defrosted frozen corn if fresh is not available. All of these beautiful, fresh ingredients go straight into my large mixing bowl to build the foundation of our cold cuisine masterpiece.
Adding the Aromatic Flavor Elements
To give the Vinaigrette Salad its incredible depth of flavor, I rely on a few key aromatic ingredients. I take half of a medium onion, ensure it is peeled, and then carefully slice it on my cutting board. Next, I take 1 clove of garlic, peel it, and use a small hand grater or garlic press to create perfectly grated garlic. The grated garlic and sliced onion are added directly to the large mixing bowl with the loose-leaf lettuce, diced tomatoes, and fresh corn. Finally, I add 1 cup of parmesan cheese shavings. If you do not have shavings, you can easily use half a cup of grated parmesan cheese instead. These elements ensure every bite of this cold cuisine salad is packed with savory notes.
Creating the Dressing Directly in the Bowl
The great thing about this Vinaigrette Salad is how we make the dressing. Instead of whisking the dressing in a separate container, I create the dressing by putting all ingredients directly into the large mixing bowl with the vegetables. I pour in 4 tablespoons of Extra Virgin Olive Oil and 2 tablespoons of balsamic vinegar right over the loose-leaf lettuce, diced tomatoes, fresh corn, grated garlic, and parmesan cheese. I then season everything with half a teaspoon of salt and half a teaspoon of pepper, ideally freshly ground. Creating the dressing this way ensures that the balsamic vinegar and Extra Virgin Olive Oil begin to marinate the vegetables immediately, saving time and extra cleanup!
Folding and Adjusting the Flavors
Once all the ingredients, including the Extra Virgin Olive Oil and balsamic vinegar, are in the large mixing bowl, it is time to bring the Vinaigrette Salad together. Using my trusty silicone spatula, I gently stir everything together so the loose-leaf lettuce, diced tomatoes, fresh corn, and parmesan cheese are evenly coated with the dressing and the grated garlic is distributed throughout. After folding it together, the most crucial step as a cook is to taste the mixture. I taste and add more Extra Virgin Olive Oil, balsamic vinegar, salt, and pepper if needed to perfectly balance the acidity and richness of this cold cuisine dish.
Plating and Serving the Salad
The final step for my Vinaigrette Salad is presentation and serving. Once the flavors are perfectly balanced in the large mixing bowl, I carefully place the mixture into a beautiful salad bowl or divide it onto individual plates. To give it that perfect final touch, I sprinkle the top with extra parmesan cheese shavings or grated parmesan, along with a little more freshly ground salt and pepper. I love that this cold cuisine dish is so versatile. Optionally, you can serve it with extra protein like chicken bites or salmon bites, and it is always best served with a warm, fresh herb baguette to soak up any leftover Extra Virgin Olive Oil and balsamic vinegar dressing from the bottom of your salad bowl!
Popular questions
Do I need to make the dressing in a separate container before pouring it over the vegetables?
No, you do not! The great thing about this Vinaigrette Salad is that you create the dressing by putting all ingredients, including the Extra Virgin Olive Oil, balsamic vinegar, and grated garlic, directly into the large mixing bowl with the loose-leaf lettuce, diced tomatoes, fresh corn, and parmesan cheese. You just fold it all together gently with a silicone spatula, which means no separate bowl for dressing is needed!
Vinaigrette Salad
Ingredients:
Click any ingredient to learn moreSalad ingredients:
¼ LB of loose-leaf lettuce
1 LB of tomatoes - diced (or baby tomatoes cut in half)
1 cup of corn - fresh (or defrosted frozen)
1 cup of parmesan cheese - shavings (½ cup of grated)
½ onion - peeled and sliced
1 clove of garlic - peeled and grated (or pressed)
4 TBSP of Extra Virgin Olive Oil (adjust if needed)
2 TBSP of balsamic vinegar (adjust if needed)
½ TSP of salt
½ TSP of pepper - ideally freshly ground
Final touch:
parmesan cheese - shavings (og grated)
pepper - ideally freshly ground
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 306
Protein 10.4 g
Fat 21.3 g
Saturated fat 5.9 g
Carbohydrate 21.3 g
Sugars 6.5 g
Fiber 3.5 g
Sodium 674 mg
Cholesterol 22 mg
VegetarianGluten-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Prepare & Serve:
1.1.
Place all ingredients into a large mixing bowl:
¼ LB of loose-leaf lettuce mixture
1 LB of tomatoes – diced
1 cup of corn – fresh
1 cup of parmesan shavings
½ of medium onion – sliced
1 clove of garlic – grated
4 TBSP of Extra Virgin Olive Oil
2 TBSP of balsamic vinegar
½ TSP of salt
½ TSP of ground pepper
Gently stir together with a spatula.
1.2.
Taste and add Extra Virgin Olive Oil, balsamic vinegar, salt and pepper if needed.
1.3.
Place in a salad bowl or individual plates and sprinkle with grated parmesan and freshly ground salt and pepper.
1.4.
Optionally, serve with extra protein and herb baguette.
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