Simple Green Salad with Shallot Vinaigrette and Homemade Croutons. This is one of those easy salads that you'll find yourself making again and again. It's light, crisp, and refreshing with just the right balance of tangy Dijon, red wine vinegar, and a shallot for flavour.
Because it's so simple, it pairs beautifully with richer main dishes without stealing the spotlight. And the best part? Tossing in homemade croutons from a baguette adds the perfect crunch and makes it feel a little extra special.
Why We Love This Recipe
- Crisp and refreshing - The tender greens and tangy shallot vinaigrette keep it light and vibrant.
- Homemade croutons - Adds a satisfying crunch and makes the salad feel elevated.
- Simple pantry dressing - No bottled vinaigrette needed, easy to whip up in minutes.
- Quick to make - From prep to plate in just 20 minutes, perfect for busy weeknights.
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Ingredients
For the Salad
- Mixed tender greens (mesclun, butter lettuce, oak leaf, frisée, or a spring mix)
Dijon Shallot Vinaigrette
- Small shallot
- Dijon mustard
- Red wine vinegar (or sherry vinegar)
- Extra virgin olive oil
- Sea salt
- Black pepper
📌Tip: This recipe makes about ½ cup of vinaigrette, so you may have leftovers. Store in a sealed jar in the refrigerator for up to 4 days, then shake well before use.
For the Homemade Croutons, optional
- half a demi-baguette
- Olive oil
- Sea salt
- Black pepper
- Optional: Garlic powder or dried Italian herbs
See the recipe card below for exact quantities.
Instructions
Make the Croutons, optional
Preheat oven to 375°F (190°C).
Toss baguette cubes with olive oil, salt, pepper, and optional garlic powder or herbs.
Spread evenly on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Let cool slightly.
Make the Vinaigrette
Add the ingredients into a small jar, place the lid on and give it a good shake to emulsify.
Assemble the Salad
- Just before serving, in a large bowl, toss the salad greens with vinaigrette so they are lightly coated.
- Add croutons and toss again gently. Serve immediately.
Tips & Substitutions
- Make-ahead croutons: Bake and cool completely, then store in an airtight container for up to 3 days. Re-crisp in a 350°F oven for 5 minutes if needed.
- Gluten-free option: Use your favourite gluten-free bread instead of a baguette.
- Extra flavour: Sprinkle freshly grated Parmesan on croutons before baking or directly onto the salad.
- Vinegar swap: Try balsamic, apple cider, or champagne vinegar for a different twist.
Serving Suggestions
- Serve with chicken, quesadillas, salmon, and the list goes on.
- Make it a light meal by adding sliced avocado, boiled eggs, or seared shrimp.
- Pair with a hearty soup and crusty bread for a cozy lunch.
If you enjoyed this simple salad recipe, try these:
- Greek Village Salad (Horiatiki Salata)
- Cucumber and Radish Salad with Red Wine Vinaigrette
- Korean Green Salad
- Winter Citrus & Baby Green Salad
Equipment Used: Prepared on the new Hestan Double Burner Griddle. Its wide cooking surface easily fits four pressed chicken breasts at once, while the stainless steel delivers even heat for perfect browning every time. Easy to use, easy to clean, and made to impress. All opinions in this post are always my own.
📖 Recipe
Simple Green Salad with Shallot Vinaigrette
Ingredients
For the Salad
- 6 cups mixed tender greens mesclun, butter lettuce, oak leaf, frisée, or a spring mix
Dijon Shallot Vinaigrette
- 1 small shallot very finely minced
- 2 tsps Dijon mustard
- 2 tbsps red wine vinegar or sherry vinegar
- 5 tbsps extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
📌Tip: This recipe makes about ½ cup of vinaigrette so you may have leftovers. Store in a sealed jar in the refrigerator for up to 4 days, then shake well before using.
For the Homemade Croutons, optional
- ½ demi-baguette (approximately 2 cups) cut into 1-inch cubes
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
- Optional: ½ teaspoon garlic powder or dried Italian herbs
Instructions
Make the Croutons, optional
- Preheat oven to 375°F (190°C).
- Toss baguette cubes with olive oil, salt, pepper, and optional garlic powder or herbs.
- Spread evenly on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Let cool slightly.
Make the Vinaigrette
- Add the ingredients into a small jar, place the lid on and give it a good shake to emulsify.
Assemble the Salad
- Just before serving, in a large bowl, toss the salad greens with vinaigrette so they are lightly coated.
- Add croutons and toss again gently. Serve immediately.
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