23 Delicious Composed Salad Recipes for Every Occasion

Zesty, vibrant, and endlessly customizable—composed salads are the perfect solution for busy weeknights, elegant gatherings, or just adding a fresh twist to your meals. Whether you’re craving something light and refreshing or hearty and satisfying, these 23 recipes have you covered for every occasion. Ready to mix things up? Dive in and discover your new favorite salad!

Mediterranean Chickpea Composed Salad

Tender chickpeas, crisp vegetables, and briny olives come together in this sophisticated Mediterranean chickpea composed salad that celebrates fresh, vibrant flavors in an artful presentation. This elegant dish transforms simple ingredients into a visually stunning centerpiece perfect for entertaining or elevating weeknight dinners. The careful layering of textures and flavors creates a harmonious balance that feels both refined and satisfyingly wholesome.

Ingredients

Chickpeas – 2 cups
Red onion – ½ cup
Cucumber – 1 cup
Cherry tomatoes – 1 cup
Kalamata olives – ½ cup
Feta cheese – ¾ cup
Extra virgin olive oil – 3 tbsp
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 2 cups of chickpeas under cold running water for 30 seconds to remove any excess sodium from canning liquid.
2. Thinly slice ½ cup of red onion into half-moons using a sharp chef’s knife.
3. Dice 1 cup of cucumber into ½-inch cubes, keeping the skin on for added texture and color.
4. Halve 1 cup of cherry tomatoes lengthwise to create uniform pieces that will hold their shape.
5. Pit ½ cup of Kalamata olives by pressing each olive firmly with the flat side of your knife blade until the pit pops out.
6. Crumble ¾ cup of feta cheese into rough, irregular chunks using your fingers for a rustic appearance.
7. Whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice in a small bowl until emulsified.
8. Season the dressing with 1 teaspoon of salt and ½ teaspoon of black pepper, whisking again to incorporate.
9. Arrange the chickpeas in an even layer across the bottom of a large serving platter as your base.
10. Artfully scatter the sliced red onion, diced cucumber, and halved cherry tomatoes in separate distinct sections over the chickpeas.
11. Distribute the pitted Kalamata olives and crumbled feta cheese evenly across the arranged vegetables.
12. Drizzle the prepared dressing evenly over the entire composed salad just before serving.

Now this beautifully arranged salad offers a delightful contrast between the creamy chickpeas, crisp vegetables, and salty feta that bursts with Mediterranean sunshine in every bite. The composed presentation allows each ingredient to maintain its distinct texture while creating a visually striking dish that’s perfect for showcasing on a decorative platter. Consider serving it alongside grilled fish or as part of a mezze spread for an elegant entertaining option that celebrates fresh, clean flavors.

Classic Niçoise Composed Salad

Unfolding like a Provençal landscape on the plate, this composed Niçoise salad celebrates the vibrant simplicity of Mediterranean cooking. Each component shines individually while creating a harmonious balance of textures and flavors that transport you directly to the French Riviera. The careful arrangement transforms humble ingredients into an elegant centerpiece worthy of any sophisticated table.

Ingredients

• New potatoes – 1 lb
• Green beans – 8 oz
• Eggs – 4 large
• Olive oil – ¼ cup
• Red wine vinegar – 2 tbsp
• Dijon mustard – 1 tsp
• Garlic – 1 clove
• Romaine lettuce – 1 head
• Cherry tomatoes – 1 cup
• Nicoise olives – ½ cup
• Canned tuna – 2 (5 oz) cans

Instructions

1. Place new potatoes in a medium saucepan and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until easily pierced with a fork.
3. While potatoes cook, trim green beans and prepare an ice bath in a large bowl.
4. Blanch green beans in boiling salted water for 2 minutes until bright green and crisp-tender.
5. Immediately transfer green beans to the ice bath to stop the cooking process and preserve their vibrant color.
6. Place eggs in a separate saucepan and cover with cold water by 1 inch.
7. Bring eggs to a boil, then cover and remove from heat, letting stand for 10 minutes for perfectly set yolks.
8. Transfer eggs to the ice bath and let cool completely before peeling and quartering.
9. Whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic in a small bowl to create the vinaigrette.
10. Drain potatoes and let cool slightly before slicing into ¼-inch rounds.
11. Arrange romaine lettuce leaves as the base on a large platter.
12. Artfully arrange potato slices, green beans, quartered eggs, cherry tomatoes, and Nicoise olives in distinct sections over the lettuce.
13. Drain canned tuna and flake it over the center of the arranged vegetables.
14. Drizzle the prepared vinaigrette evenly over the entire composition just before serving.

The crisp romaine provides a refreshing crunch against the tender potatoes and creamy egg yolks, while the briny olives cut through the rich tuna. For an elegant presentation, consider serving individual portions in wide, shallow bowls to contain the vibrant vinaigrette, allowing each diner to experience the perfect balance of textures in every bite.

Grilled Vegetable and Quinoa Composed Salad

Lightly charred summer vegetables mingle with nutty quinoa in this sophisticated composed salad that celebrates seasonal produce at its peak. Layering textures and flavors creates an elegant presentation worthy of any dinner party, while remaining surprisingly simple to assemble. Each component maintains its distinct character while harmonizing beautifully with the whole.

Ingredients

Quinoa – 1 cup
Water – 2 cups
Salt – 1 tsp
Zucchini – 2 medium
Bell peppers – 2 large
Olive oil – 3 tbsp
Lemon juice – 2 tbsp
Fresh basil – ¼ cup

Instructions

1. Rinse 1 cup quinoa under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1 tsp salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then reduce to low and cover.
4. Simmer quinoa for 15 minutes until all water is absorbed and grains are translucent.
5. Remove quinoa from heat and let stand covered for 10 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. Preheat grill to medium-high heat (400°F).
8. Slice 2 zucchini lengthwise into ¼-inch thick planks.
9. Cut 2 bell peppers into 1-inch wide strips, removing seeds and membranes.
10. Brush zucchini and bell peppers with 2 tbsp olive oil, coating both sides.
11. Grill vegetables for 3-4 minutes per side until tender with visible grill marks.
12. Transfer grilled vegetables to a cutting board and let rest for 5 minutes.
13. Chop cooled vegetables into bite-sized pieces.
14. Whisk together remaining 1 tbsp olive oil and 2 tbsp lemon juice in a large bowl.
15. Add cooled quinoa and chopped vegetables to the dressing bowl.
16. Toss gently to combine all ingredients evenly.
17. Chop ¼ cup fresh basil and fold into the salad just before serving.
Final forkfuls reveal the delightful contrast between the creamy quinoa and smoky grilled vegetables, while the bright lemon dressing cuts through the richness. For an elegant presentation, arrange components separately on individual plates rather than tossing together, allowing each ingredient to shine. This salad pairs beautifully with grilled fish or stands confidently as a vegetarian main course.

Smoked Salmon and Avocado Composed Salad

Meticulously layered with vibrant colors and contrasting textures, this composed salad transforms simple ingredients into an elegant culinary presentation. The rich, silky smoked salmon pairs beautifully with creamy avocado slices, creating a dish that feels both luxurious and refreshingly light. Perfect for entertaining or a sophisticated lunch, each component is thoughtfully arranged to delight both the palate and the eye.

Ingredients

Smoked salmon – 8 oz
Avocado – 1 large
Mixed greens – 4 cups
Lemon juice – 2 tbsp
Extra virgin olive oil – 3 tbsp
Fresh dill – 2 tbsp chopped
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Arrange 4 cups of mixed greens evenly across four chilled dinner plates.
2. Slice 1 large avocado in half, remove the pit, and carefully peel away the skin.
3. Cut the avocado into ¼-inch thick slices and immediately drizzle with 1 tablespoon of lemon juice to prevent browning.
4. Fan the avocado slices artistically over the bed of greens on each plate.
5. Gently separate 8 ounces of smoked salmon into elegant ribbons using your fingers.
6. Drape the smoked salmon ribbons alongside the avocado on each plate, creating visual contrast.
7. Whisk together 3 tablespoons of extra virgin olive oil and the remaining 1 tablespoon of lemon juice in a small bowl until emulsified.
8. Drizzle the dressing evenly over all four composed salads using a spoon.
9. Sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper uniformly across the salads.
10. Garnish each plate with ½ tablespoon of freshly chopped dill, scattering it delicately over the top.
Ultimate satisfaction comes from the interplay of silky salmon against creamy avocado, with the bright acidity of lemon cutting through the richness. The crisp greens provide refreshing contrast to the luxurious textures, making this salad feel both light and substantial. For an elegant presentation, serve on chilled porcelain plates and consider adding edible flowers for a pop of color.

Caprese Composed Salad with Balsamic Glaze

Nestled between the vibrant colors of summer and the cozy comforts of fall, this Caprese Composed Salad with Balsamic Glaze offers a perfect transitional dish that celebrates fresh ingredients with elegant simplicity. Nothing captures the essence of late harvest quite like the harmonious combination of ripe tomatoes, creamy mozzarella, and aromatic basil, all brought together with a glossy balsamic reduction that elevates each component. This artfully arranged salad transforms classic flavors into a visually stunning centerpiece worthy of any sophisticated table.

Ingredients

Tomatoes – 4 medium
Fresh mozzarella cheese – 8 oz
Fresh basil leaves – ½ cup
Extra virgin olive oil – 2 tbsp
Balsamic vinegar – ½ cup
Salt – 1 tsp

Instructions

1. Pour ½ cup balsamic vinegar into a small saucepan over medium heat.
2. Bring the vinegar to a gentle simmer, then reduce heat to low.
3. Cook the vinegar for 15-20 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
4. Remove the balsamic glaze from heat and let it cool completely to room temperature.
5. Slice 4 medium tomatoes into ¼-inch thick rounds using a sharp serrated knife for clean cuts.
6. Slice 8 oz fresh mozzarella cheese into ¼-inch thick rounds.
7. Arrange tomato and mozzarella slices in alternating, overlapping circles on a large serving platter.
8. Tuck ½ cup fresh basil leaves between the tomato and mozzarella slices.
9. Drizzle 2 tbsp extra virgin olive oil evenly over the arranged salad.
10. Sprinkle 1 tsp salt uniformly across the entire composition.
11. Drizzle the cooled balsamic glaze in a zigzag pattern over the finished salad.

Offering a delightful contrast of textures, the juicy tomatoes provide a refreshing burst against the creamy mozzarella, while the basil adds aromatic freshness that cuts through the richness. The glossy balsamic glaze contributes both visual appeal and a sweet-tart complexity that ties all elements together beautifully. For an elegant presentation, consider serving individual portions on chilled plates to maintain the perfect temperature contrast throughout the meal.

Cobb Composed Salad with Blue Cheese Dressing

Yet another composed salad graces our tables, but this Cobb variation with its blue cheese dressing elevates the classic with sophisticated layers and bold flavors that dance across the palate.

Ingredients

• Romaine lettuce – 1 head
• Cooked chicken breast – 2 cups, shredded
• Hard-boiled eggs – 3, sliced
• Avocado – 1, diced
• Bacon – 6 slices, cooked crisp
• Blue cheese – ½ cup, crumbled
• Buttermilk – ½ cup
• Mayonnaise – ¼ cup
• White wine vinegar – 2 tbsp
• Garlic – 1 clove, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Chop the romaine lettuce into bite-sized pieces and arrange them evenly across a large platter.
2. Create neat rows over the lettuce by arranging the shredded chicken breast, sliced hard-boiled eggs, diced avocado, and crumbled crisp bacon separately. Tip: Keep ingredients distinct for visual appeal.
3. Whisk together buttermilk, mayonnaise, white wine vinegar, minced garlic, salt, and black pepper in a small bowl until fully combined and smooth.
4. Fold the crumbled blue cheese gently into the dressing mixture until just incorporated. Tip: Avoid overmixing to maintain cheese texture.
5. Drizzle the blue cheese dressing generously over the arranged salad ingredients just before serving. Tip: Add dressing at the last moment to keep lettuce crisp.

For a truly memorable presentation, the crisp lettuce base contrasts beautifully with the creamy avocado and rich bacon, while the tangy blue cheese dressing ties each component together. Final touches might include serving alongside toasted baguette slices or as a centerpiece for brunch gatherings, where its vibrant colors and balanced flavors shine.

Fresh Fruit and Spinach Composed Salad

Meticulously arranged with vibrant colors and contrasting textures, this composed salad transforms simple ingredients into an elegant centerpiece worthy of any sophisticated table. Fresh seasonal fruits provide natural sweetness that beautifully balances the earthy spinach, while a bright citrus dressing ties everything together with refreshing acidity. Each component is thoughtfully placed to create both visual appeal and harmonious flavor in every bite.

Ingredients

Spinach – 6 cups
Strawberries – 1 cup
Blueberries – ½ cup
Orange – 1
Walnuts – ¼ cup
Olive oil – 3 tbsp
White wine vinegar – 1 tbsp
Honey – 1 tsp
Salt – ¼ tsp

Instructions

1. Wash 6 cups of spinach thoroughly and spin dry in a salad spinner to ensure crisp leaves without excess moisture.
2. Hull 1 cup of strawberries and slice them into uniform ¼-inch pieces for consistent texture throughout the salad.
3. Rinse ½ cup of blueberries and pat them completely dry with paper towels to prevent the dressing from becoming watery.
4. Zest the entire orange using a microplane, being careful to avoid the bitter white pith beneath the colorful peel.
5. Supreme the orange by cutting off both ends, removing the peel and pith with a sharp knife, then slicing between membranes to release perfect segments.
6. Toast ¼ cup of walnuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until fragrant and lightly golden.
7. Whisk together 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, ¼ teaspoon salt, and the orange zest in a small bowl until emulsified.
8. Arrange the dried spinach leaves as a base on a large platter, creating an even layer for the composed presentation.
9. Artfully distribute the strawberry slices, blueberries, orange segments, and toasted walnuts over the spinach in distinct sections.
10. Drizzle the dressing evenly over the entire salad just before serving to maintain the crispness of all components.
Delightfully crisp spinach provides the foundation for bursts of juicy sweetness from the berries and citrus segments, while toasted walnuts add essential crunch and nutty depth. The bright dressing enhances every element without overwhelming their natural flavors, making this salad equally stunning as a light lunch or elegant dinner starter. Consider serving it alongside grilled chicken or fish for a complete meal that celebrates the beauty of fresh, seasonal ingredients.

Asian-Inspired Crispy Tofu Composed Salad

A symphony of textures awaits in this Asian-inspired crispy tofu composed salad, where golden-crisp tofu cubes meet vibrant fresh vegetables in a harmonious balance of flavors. An elegant interplay of crunch and freshness makes this dish both visually stunning and deeply satisfying, perfect for those seeking a light yet substantial meal. This recipe transforms humble ingredients into an extraordinary dining experience that celebrates contrast and balance.

Ingredients

Tofu – 14 oz
Cornstarch – ¼ cup
Vegetable oil – 3 tbsp
Soy sauce – 2 tbsp
Rice vinegar – 1 tbsp
Honey – 1 tsp
Mixed greens – 4 cups
Carrot – 1 medium
Cucumber – 1 medium
Green onion – 2 stalks
Sesame seeds – 1 tbsp

Instructions

1. Press the tofu block between paper towels with a heavy pan for 30 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes using a sharp knife.
3. Toss tofu cubes with cornstarch until evenly coated on all surfaces.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
5. Arrange tofu cubes in a single layer in the hot skillet, ensuring they don’t touch.
6. Cook tofu for 4-5 minutes until the bottom develops a golden-brown crust.
7. Flip each tofu piece carefully using tongs and cook for another 4-5 minutes until all sides are crispy.
8. Transfer crispy tofu to a paper towel-lined plate to drain excess oil.
9. Whisk together soy sauce, rice vinegar, and honey in a small bowl until fully combined.
10. Julienne the carrot into thin matchsticks using a mandoline or sharp knife.
11. Thinly slice the cucumber into rounds using a sharp knife.
12. Chop green onions into thin diagonal slices.
13. Arrange mixed greens as the base in a large serving bowl.
14. Artfully scatter carrot matchsticks, cucumber slices, and green onions over the greens.
15. Place crispy tofu cubes evenly across the salad composition.
16. Drizzle the prepared dressing over the entire salad in a circular motion.
17. Sprinkle sesame seeds generously over the top as the final garnish.

For the ultimate textural experience, serve this salad immediately while the tofu maintains its satisfying crunch against the cool, crisp vegetables. The savory-sweet dressing beautifully bridges the warm tofu with the fresh components, creating layers of flavor that unfold with each bite. Consider serving in individual shallow bowls to showcase the beautiful composition and prevent the crispy elements from becoming soggy.

Greek Orzo Composed Salad with Feta

Radiating with Mediterranean elegance, this composed salad transforms humble orzo into a vibrant canvas of textures and flavors. Imagine tender pasta pearls mingling with briny feta and crisp vegetables in a harmonious balance that delights both the palate and the eye. Perfect for entertaining or a sophisticated lunch, this dish brings Grecian sunshine to any table.

Ingredients

Orzo – 1 cup
Water – 4 cups
Salt – 1 tsp
Extra virgin olive oil – ¼ cup
Red wine vinegar – 2 tbsp
Cucumber – 1 cup diced
Cherry tomatoes – 1 cup halved
Red onion – ¼ cup thinly sliced
Feta cheese – 4 oz crumbled
Fresh dill – 2 tbsp chopped

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Pour 1 cup of orzo into the boiling water and stir once to prevent sticking.
4. Cook the orzo for 8-9 minutes until al dente, stirring occasionally.
5. Drain the orzo thoroughly in a fine-mesh strainer and rinse under cold running water for 1 minute to stop the cooking process.
6. Transfer the cooled orzo to a large mixing bowl.
7. Whisk together ¼ cup extra virgin olive oil and 2 tablespoons red wine vinegar in a small bowl until emulsified.
8. Pour the dressing over the orzo and toss gently to coat evenly.
9. Add 1 cup diced cucumber, 1 cup halved cherry tomatoes, and ¼ cup thinly sliced red onion to the orzo mixture.
10. Gently fold in 4 ounces crumbled feta cheese and 2 tablespoons chopped fresh dill until evenly distributed.
11. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Each forkful delivers a delightful contrast between the tender orzo and crisp vegetables, while the briny feta and aromatic dill create a sophisticated flavor profile. For an elegant presentation, serve this salad in individual glass bowls garnished with extra dill sprigs, or pair it with grilled seafood for a complete Mediterranean-inspired meal.

Roasted Beet and Goat Cheese Composed Salad

Glistening with jewel-toned elegance, this composed salad transforms humble roots into culinary artistry. Roasted beets offer earthy sweetness against creamy goat cheese’s tang, while toasted walnuts provide satisfying crunch. Each element stands distinct yet harmonizes beautifully in this sophisticated arrangement.

Ingredients

Beets – 3 medium
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Goat cheese – 4 oz
Walnuts – ½ cup
Mixed greens – 4 cups
Balsamic vinegar – 2 tbsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Scrub 3 medium beets thoroughly under running water to remove all dirt.
3. Pat the beets completely dry with paper towels to ensure proper roasting.
4. Drizzle 1 tablespoon olive oil over the beets, using your hands to coat them evenly.
5. Sprinkle ¼ teaspoon salt and ⅛ teaspoon black pepper over the oiled beets.
6. Place the seasoned beets on the prepared baking sheet, spacing them 2 inches apart.
7. Roast for 45-60 minutes until a knife inserts into the center with minimal resistance.
8. Tip: Wearing disposable gloves prevents beet juice from staining your hands during handling.
9. Remove the beets from oven and let cool completely on the baking sheet for 20 minutes.
10. While beets cool, spread ½ cup walnuts in a single layer on a separate baking sheet.
11. Toast walnuts at 350°F for 8-10 minutes until fragrant and lightly golden.
12. Tip: Watch walnuts closely during the last 2 minutes as they can burn quickly.
13. Peel the cooled beets by rubbing the skins off with paper towels.
14. Slice the peeled beets into ¼-inch thick rounds using a sharp chef’s knife.
15. Arrange 4 cups mixed greens as a base on four serving plates.
16. Artfully place beet slices over the greens in overlapping circular patterns.
17. Crumble 4 ounces goat cheese evenly over the arranged beets and greens.
18. Sprinkle toasted walnuts evenly across all four salad compositions.
19. Drizzle remaining 1 tablespoon olive oil and 2 tablespoons balsamic vinegar over each salad.
20. Tip: For optimal flavor, add dressing just before serving to maintain crisp textures.
21. Season with remaining ¼ teaspoon salt and ⅛ teaspoon black pepper.
Perfectly balanced textures range from the firm-yet-tender beets to the creamy cheese crumbles. Earthy sweetness plays against sharp tanginess, while toasted walnuts add nutty depth that lingers pleasantly. Serve this vibrant composition as a stunning starter or light main course, perhaps accompanied by crusty bread to soak up the remaining dressing.

Harvest Composed Salad with Apple and Walnuts

Kindly consider this elegant composition that celebrates autumn’s bounty—a sophisticated arrangement of crisp textures and harmonious flavors perfect for transitioning seasons. This thoughtfully constructed salad balances sweet, earthy, and tangy notes in a visually stunning presentation that elevates simple ingredients to extraordinary heights.

Ingredients

Mixed greens – 6 cups
Apple – 1 large
Walnuts – ½ cup
Goat cheese – 4 oz
Olive oil – 3 tbsp
Apple cider vinegar – 2 tbsp
Honey – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F and spread walnuts in a single layer on a baking sheet.
2. Toast walnuts for 8-10 minutes until fragrant and lightly golden, stirring halfway through for even toasting.
3. Core the apple and slice it into thin, uniform ¼-inch wedges to ensure even distribution throughout the salad.
4. Whisk together olive oil, apple cider vinegar, honey, salt, and black pepper in a small bowl until fully emulsified.
5. Arrange mixed greens as the base on a large serving platter, creating a bed for the composed elements.
6. Artfully place apple slices in overlapping concentric circles across the greens for visual appeal.
7. Crumble goat cheese evenly over the arranged apples and greens using your fingers for rustic texture.
8. Sprinkle the toasted walnuts throughout the composition, ensuring each serving will include the nutty crunch.
9. Drizzle the dressing in a zigzag pattern across the entire salad just before serving to maintain crispness.
10. Serve immediately to preserve the contrast between the crisp apples and tender greens.
This beautifully composed salad offers a delightful interplay of creamy goat cheese against crisp apple slices, while the toasted walnuts provide earthy depth that complements the bright vinaigrette. The careful arrangement ensures each forkful captures multiple textures and flavors, making it particularly stunning when served on a large platter for family-style dining.

Italian Antipasto Composed Salad

Heirloom tomatoes, artisanal cheeses, and cured meats converge in this sophisticated Italian antipasto composed salad, where each element is thoughtfully arranged to celebrate both visual appeal and harmonious flavors. Here, vibrant produce meets delicate proteins in a composition that elevates simple ingredients into an elegant starter. Perfect for entertaining or a refined weeknight dinner, this dish brings the essence of an Italian trattoria to your table.

Ingredients

Mixed greens – 4 cups
Cherry tomatoes – 1 cup
Prosciutto – 4 slices
Mozzarella balls – ½ cup
Olive oil – 2 tbsp
Balsamic vinegar – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Wash the mixed greens thoroughly under cold running water, then spin them in a salad spinner until completely dry to ensure the dressing adheres properly.
2. Slice each cherry tomato in half lengthwise using a sharp paring knife for clean, even cuts.
3. Arrange the mixed greens as a base on a large serving platter, creating a flat, even layer.
4. Roll each prosciutto slice into loose cylinders and place them strategically around the platter.
5. Distribute the halved cherry tomatoes evenly across the greens, placing them cut-side up to showcase their vibrant interior.
6. Scatter the mozzarella balls throughout the salad, ensuring they’re visible among the other ingredients.
7. Drizzle the olive oil in a circular motion over the entire composition, starting from the center and moving outward.
8. Repeat the drizzling pattern with the balsamic vinegar, creating attractive swirls against the olive oil.
9. Sprinkle the salt evenly over the salad, focusing particularly on the tomatoes and greens where it will enhance natural flavors.
10. Finish by grinding the black pepper directly over the platter, holding the grinder 12 inches above for even distribution.
Now, the crisp greens provide a refreshing crunch against the creamy mozzarella and salty prosciutto, while the balsamic vinegar adds a sweet-tart counterpoint to the rich olive oil. For a stunning presentation, serve this antipasto family-style on a marble slab or wooden board, allowing guests to admire the colorful composition before diving in.

Thai Shrimp Composed Salad with Lime Dressing

Vividly arranged with vibrant colors and fresh textures, this Thai-inspired composed salad brings together succulent shrimp and crisp vegetables in perfect harmony. Each component is thoughtfully placed to create a visually stunning dish that celebrates the bright, zesty flavors of Southeast Asian cuisine. The tangy lime dressing ties everything together with its refreshing citrus notes and subtle heat.

Ingredients

– Shrimp – 1 lb
– Romaine lettuce – 1 head
– Cucumber – 1
– Cherry tomatoes – 1 cup
– Fresh mint – ¼ cup
– Fresh cilantro – ¼ cup
– Lime juice – 3 tbsp
– Fish sauce – 2 tbsp
– Brown sugar – 1 tbsp
– Garlic – 2 cloves
– Red chili – 1
– Olive oil – 1 tbsp

Instructions

1. Peel and devein 1 lb of shrimp, leaving tails intact for presentation.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
3. Cook shrimp for 2 minutes per side until they turn pink and opaque.
4. Transfer cooked shrimp to a plate and refrigerate for 15 minutes to chill completely.
5. Wash and dry 1 head of romaine lettuce, then tear leaves into bite-sized pieces.
6. Slice 1 cucumber into thin rounds using a mandoline for uniform thickness.
7. Halve 1 cup of cherry tomatoes crosswise to expose their juicy interiors.
8. Chop ¼ cup fresh mint and ¼ cup fresh cilantro, keeping herbs separate.
9. Mince 2 cloves of garlic and 1 red chili finely for the dressing.
10. Whisk together 3 tbsp lime juice, 2 tbsp fish sauce, and 1 tbsp brown sugar in a small bowl until sugar dissolves.
11. Add minced garlic and chili to the dressing mixture and stir to combine.
12. Arrange romaine lettuce as the base on a large serving platter.
13. Place chilled shrimp in an attractive pattern over the lettuce.
14. Scatter cucumber rounds and tomato halves around the shrimp.
15. Sprinkle chopped mint and cilantro evenly over the composition.
16. Drizzle the lime dressing over the entire salad just before serving.
A symphony of textures awaits in every bite—the crisp lettuce and cucumber provide refreshing crunch against the tender, juicy shrimp. The dressing’s bright acidity cuts through the richness while the herbs offer aromatic freshness. For an elegant presentation, serve this salad family-style on a large platter, allowing guests to admire the beautiful composition before diving in.

Chicken Caesar Composed Salad with Parmesan Croutons

Often overlooked as merely a starter, this composed salad transforms humble ingredients into an elegant centerpiece worthy of any dinner table. Our interpretation layers crisp romaine with perfectly grilled chicken and golden parquetons, creating a dish that balances richness with refreshing crunch. Each component is thoughtfully arranged to showcase its unique texture and flavor, elevating the classic Caesar beyond its typical tossed preparation.

Ingredients

Romaine lettuce – 2 heads
Chicken breast – 1 lb
Parmesan cheese – ½ cup grated
French bread – 4 slices
Olive oil – 3 tbsp
Garlic – 2 cloves
Anchovy fillets – 4
Lemon juice – 2 tbsp
Egg yolk – 1
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the French bread into 1-inch cubes and toss with 1 tablespoon of olive oil.
3. Arrange the bread cubes in a single layer on the prepared baking sheet and bake for 12-15 minutes until golden brown and crisp.
4. Remove the croutons from the oven and immediately toss with ¼ cup of grated Parmesan cheese, which will create a delicate cheesy crust as they cool.
5. Season the chicken breast evenly with ¼ teaspoon of black pepper on both sides.
6. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
7. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior develops a golden-brown sear.
8. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute evenly.
9. While the chicken rests, finely mince the garlic cloves and anchovy fillets together until they form a smooth paste.
10. Whisk the garlic-anchovy paste with the egg yolk and lemon juice in a small bowl until fully emulsified.
11. Slowly drizzle in the remaining 1 tablespoon of olive oil while continuously whisking to create a creamy, stable dressing.
12. Wash and thoroughly dry the romaine lettuce, then tear the leaves into bite-sized pieces.
13. Slice the rested chicken breast against the grain into ½-inch thick pieces.
14. Arrange the romaine lettuce on a large platter as the base layer.
15. Artfully place the sliced chicken over the lettuce in a single layer.
16. Scatter the Parmesan croutons evenly across the salad.
17. Drizzle the prepared dressing over the entire composition.
18. Finish by sprinkling the remaining ¼ cup of grated Parmesan cheese and the final ¼ teaspoon of black pepper over the top.
Remarkably textured and deeply flavored, this composed salad offers contrasting crisp romaine against the tender, savory chicken and crunchy, cheesy croutons. The rich, umami-forward dressing clings beautifully to each element without overwhelming the delicate balance. For an impressive presentation, serve it on a large wooden board with the components arranged in distinct sections, allowing guests to appreciate the visual appeal before tossing.

Grilled Peach and Burrata Composed Salad

There’s something magical about the way summer’s sweetest fruits transform when kissed by fire, and this Grilled Peach and Burrata Composed Salad captures that alchemy with effortless sophistication. The combination of smoky, caramelized peaches with creamy, milky burrata creates a dish that feels both rustic and refined, perfect for warm evenings or elegant gatherings. Each element is thoughtfully arranged to highlight its unique texture and flavor, resulting in a visually stunning and palate-pleasing experience.

Ingredients

• Peaches – 4
• Burrata cheese – 8 oz
• Extra virgin olive oil – 2 tbsp
• Balsamic glaze – 1 tbsp
• Fresh basil leaves – ¼ cup
• Flaky sea salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Cut each peach in half and remove the pits.
3. Brush the cut sides of the peaches lightly with 1 tablespoon of olive oil to prevent sticking and promote caramelization.
4. Place the peaches cut-side down on the grill grates.
5. Grill the peaches for 3–4 minutes until they develop clear grill marks and the flesh softens slightly.
6. Flip the peaches using tongs and grill for another 2–3 minutes until warmed through but still holding their shape.
7. Transfer the grilled peaches to a plate and let them cool for 5 minutes to set their juices.
8. Arrange the burrata cheese in the center of a serving platter.
9. Place the grilled peaches around the burrata, alternating cut-side up and down for visual appeal.
10. Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze evenly over the peaches and burrata.
11. Tear the fresh basil leaves by hand and scatter them over the salad to release their aromatic oils.
12. Sprinkle the flaky sea salt and black pepper evenly across the entire dish.

Ripe, juicy peaches offer a tender bite with a subtle smokiness, while the burrata provides a cool, creamy contrast that melts luxuriously on the tongue. For a stunning presentation, serve this salad alongside crusty grilled bread to soak up the flavorful olive oil and peach juices, or pair it with prosciutto for a savory twist that enhances the sweet and salty balance.

Farro and Arugula Composed Salad with Lemon Vinaigrette

Nestled between hearty grains and peppery greens lies a salad that transforms simple ingredients into an elegant composition. This farro and arugula arrangement, dressed in a bright lemon vinaigrette, offers both substance and sophistication in every forkful. Perfect for autumn entertaining or a refined weeknight dinner, it celebrates texture and balance with thoughtful preparation.

Ingredients

Farro – 1 cup
Water – 2 cups
Salt – ½ tsp
Arugula – 4 cups
Lemon juice – 3 tbsp
Extra virgin olive oil – ¼ cup
Shallot – 1 small, minced
Black pepper – ¼ tsp

Instructions

1. Rinse 1 cup farro under cold running water in a fine-mesh strainer for 30 seconds to remove excess starch.
2. Combine rinsed farro, 2 cups water, and ½ tsp salt in a medium saucepan over high heat.
3. Bring the mixture to a rolling boil, then immediately reduce heat to low and cover the saucepan.
4. Simmer the farro for 25 minutes until grains are tender but still chewy, then drain any remaining liquid.
5. Spread the cooked farro in a thin layer on a baking sheet and cool completely to room temperature, about 15 minutes.
6. While farro cools, whisk together 3 tbsp lemon juice, ¼ cup extra virgin olive oil, 1 minced shallot, and ¼ tsp black pepper in a small bowl until emulsified.
7. Place 4 cups arugula in a large serving bowl and drizzle with 2 tbsp of the prepared vinaigrette.
8. Gently toss the arugula with tongs until every leaf is lightly coated with dressing.
9. Add the cooled farro to the dressed arugula and pour remaining vinaigrette over the grains.
10. Using a folding motion with a large spoon and fork, combine all ingredients until evenly distributed.
11. Let the salad rest for 5 minutes before serving to allow flavors to meld. Refreshingly crisp arugula provides a peppery contrast to the nutty, chewy farro grains, while the bright lemon vinaigrette cuts through with citrus acidity. Consider serving this composed salad alongside grilled chicken or as a bed for seared scallops to elevate it to a main course.

Southwestern Black Bean Composed Salad

Unfolding with vibrant colors and bold flavors, this Southwestern black bean composed salad brings together earthy legumes, sweet corn, and zesty lime in an artful arrangement that celebrates fresh ingredients at their peak. Each component maintains its distinct texture and character while harmonizing beautifully through a simple yet sophisticated dressing that elevates the humble bean to new culinary heights.

Ingredients

Black beans – 2 cups
Corn kernels – 1 cup
Red bell pepper – 1 medium
Red onion – ¼ cup
Cilantro – ¼ cup
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Cumin – 1 tsp
Salt – ¾ tsp

Instructions

1. Rinse 2 cups of black beans under cold running water for 30 seconds to remove excess sodium and improve texture.
2. Drain 1 cup of corn kernels thoroughly using a fine-mesh strainer, shaking gently to remove excess moisture.
3. Dice 1 medium red bell pepper into ¼-inch pieces for consistent texture throughout the salad.
4. Finely chop ¼ cup of red onion, then soak in ice water for 5 minutes to mellow its sharp bite.
5. Whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon cumin, and ¾ teaspoon salt in a small bowl until fully emulsified.
6. Arrange the black beans in an even layer across a large serving platter as your foundation.
7. Scatter the corn kernels in distinct sections around the platter, creating visual separation between ingredients.
8. Place the diced red bell pepper in artistic clusters, maintaining clean lines between components.
9. Drain the red onion and sprinkle it sparingly across the salad for balanced distribution.
10. Drizzle the dressing evenly over the entire composition, allowing it to pool slightly between sections.
11. Chop ¼ cup of fresh cilantro and scatter it as the final garnish just before serving to preserve its bright flavor.
Outstanding in both presentation and palate, this salad offers a delightful contrast between the creamy black beans and crisp vegetables, while the cumin-infused dressing provides warmth that complements the bright citrus notes. Serve it alongside grilled chicken for a complete meal or layer it in mason jars for an elegant picnic presentation that maintains its structural integrity for hours.

Conclusion

Joyful eating awaits with these 23 composed salad recipes! Whether you’re hosting a party or enjoying a quiet meal, there’s something here for every taste and occasion. We’d love to hear which recipes become your favorites—drop us a comment below and share this delicious inspiration on Pinterest!