French salad in layers

The French salad in layers , also known as “salade composée,” is a culinary artwork that showcases the colorful and varied ingredients of the cuisine. It’s a dish often arranged in distinct layers, creating a visual feast as much as a gastronomic one. Each layer may feature different ingredients such as lettuce, tomatoes, hard-boiled eggs, tuna, anchovies, sweet peppers, and a variety of other vegetables, meats, or cheeses, all beautifully stacked.

To dress the salad, a vinaigrette or a richly flavored dressing is typically drizzled over the top, seeping down through the layers to flavor each component. What sets the French salad apart is not just its presentation but also the careful consideration of flavors and textures that play off each other with each bite. When serving, it’s either gently tossed at the table or served in neat portions to ensure that each guest gets a sampling of every layer.

To maintain the structural integrity and aesthetic appeal of a French layered salad, the ingredients are usually selected for both their taste and their ability to hold up without becoming soggy when layered. The result is a harmonious blend of diverse elements that come together, offering a balance of earthy, tangy, savory, and sometimes slightly sweet flavors.

French salad in layers Recipe

7 Layer Salad –

French salad in layers

The French layered salad, or "salade composée," is a visual and culinary delight, presenting an array of colorful ingredients arranged in separate, distinct layers. This artistic dish often includes a variety of components such as lettuce, tomatoes, hard-boiled eggs, tuna, anchovies, sweet peppers, among other vegetables, meats, or cheeses. A savory dressing or vinaigrette is drizzled on top, trickling down to season every layer. It's not only the aesthetics that make this salad special but also the thoughtful combination of flavors and textures that complement each other.
Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine French
Servings 4 people
Calories 256 kcal


  • 1 bowl 


  • Potatoes – 1 kg or 5 medium potatoes
  • eggs – 5
  • mayonnaise – 200 grams of yogurt – 400 g big package
  • cheese – 100 grams.


  • Boil the potatoes and then peel them as cool. Boil eggs and peel them. Mix the mayonnaise with yoghurt and season to taste them. In suitable deep bowl grate layer of potatoes, cover with mayonnaise sauce, grate cheese on top put eggs and finish with sauce.
  • Alternate until finished products as complete with sauce, grated cheese and boiled eggs. You can arrange this salad in layers using a ring cake. The salad is extremely light despite the products it contains. Enjoy your meal!
  • Another option for French salad in layers


Keyword vegetables

French salad in layers necessary ingredients

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Cucumbers – 1. tomatoes – 2. egg – 1 pc. boiled potatoes – 3. cooked cheese – ’50 crumbled, olives – for decoration, parsley, salt, pepper, colorful salt, carrots – to decorate, oil, vinegar.

Method of preparation on French salad in layers

Potato and egg wash and boil in salted water. Peel the potatoes and grated sprinkled with colorful little salt. The egg is peeled, chopped a little yolk for decoration, the rest is cut into small pieces.

Wash and peel vegetables. Cut the tomatoes into small pieces without seeds and lightly sprinkle with a little salt, cucumber cut into thin crescents.

In a bowl or pot lined with transparencies, the edges are suspended freely pour chopped tomatoes and pressed with the back of spoon.

Top ranks crumbled cheese, followed by cucumbers, finely chopped egg and ends with grated potatoes. Pressed well, all fold inward and leave in refrigerator for 20-30 minutes.

Then remove and invert pan, the foil is removed. On top is decorated with leaves yolk, olives, carrot flowers and leaves of fresh parsley. Gulf with oil and vinegar and serve.

Tasty and spectacular! This salad tolerate many improvisations, you can include other products.

Serving suggestions

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  • Table-Side Tossing: You might choose to toss the salad gently right at the dining table before serving. This allows the vinaigrette or dressing to coat each ingredient more thoroughly and enables the flavors to meld beautifully just before consumption. It’s a theatrical and social way to start the meal, and it gives diners the sense of freshness as the salad is mixed.
  • Neat Portions: Alternatively, if you wish to preserve the visual impact of the distinct layers, serve the salad in neat individual portions. Using a wide serving spoon or spatula, carefully lift out sections of the layered salad to ensure that each plate receives an even distribution of the ingredients. This method maintains the aesthetic differentiation of the layers and gives each guest an equal tasting experience of the dish’s variety.

Top 5 FAQs about French salad in layers

Seven Layer Salad-Traditional Recipe

  1. What are the typical ingredients in a French layered salad?
    • A French layered salad often includes ingredients like lettuce, tomatoes, hard-boiled eggs, tuna, anchovies, sweet peppers, and a variety of other vegetables, meats, or cheeses. The ingredients can vary based on seasonality and personal preference.
  2. How is the salad dressed, and when do you add the dressing?
    • The salad is typically dressed with a vinaigrette or a flavorful dressing that is drizzled over the top so it can trickle down through the layers, seasoning every component. The dressing is usually added just before serving if tossed at the table, or it can be added just before layering if serving in neat portions.
  3. Should I toss the salad or serve it in layers?
    • You have two options: you can gently toss the salad table-side right before serving to allow the dressing to coat each ingredient effectively, or you can serve it in neat portions to maintain the visual presentation of the layers. Each method offers a different experience but ensures even flavor distribution.
  4. How do I prevent the salad from getting soggy?
    • To prevent sogginess, select ingredients that hold up well when layered and add the dressing just before serving. Ingredients should be chosen for their taste and also their ability to maintain structure in the salad.
  5. Can I make a French layered salad ahead of time?
    • Yes, you can assemble the salad layers ahead of time, but it’s best to add the dressing shortly before serving. If needed, you can prepare the dressing in advance and drizzle it over the salad right before serving to ensure the freshness and crispness of the ingredients.

The French salad in layers, or “salade composée,” is not just a culinary creation but an edible art form characterized by its vibrant layers and the harmonious blend of flavors and textures. The versatility of ingredients, from fresh vegetables to proteins like tuna and hard-boiled eggs, allows for a personalized touch that can reflect seasonal availability and the creator’s taste. A well-crafted vinaigrette dressing completes the dish, designed to cascade through the layers and season every bite.

This salad offers a flexible serving technique, inviting either a table-side toss to mingle flavors right before consumption or neat portions that showcase its colorful strata. It strikes a balance between functionality and beauty, ensuring that toppings are also practical, keeping the structural integrity to avoid sogginess. Whether made for casual or formal occasions, the French layered salad stands as a testament to creativity in the kitchen and the delight of a shared meal. It pairs wonderfully with sides like crusty bread and a fitting wine, rounding out an experience that’s as delightful to the eyes as it is to the palate.

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