Iceberg Lettuce Salad with Tomato, Egg and Creamy Dressing
A classic American composed salad featuring crisp iceberg lettuce, ripe tomatoes, and hard-boiled eggs bound together with a smooth, tangy mayonnaise-vinegar dressing. Quick to assemble and satisfying as a light lunch or dinner side.
- Prep
- 15 min
- Cook
- —
- Total
- 15 min
- Makes
- 4 servings (about 2 cups per person)
Steps
Before you start
- Boil eggs ahead of time and chill them (can be done up to 2 days before)
- Wash and dry the lettuce thoroughly so it stays crisp
- Have all ingredients prepped and chilled before assembling
Make the dressing
- In a small bowl, whisk together the mayonnaise, white vinegar, and cold water until smooth and pourable.
- The mixture should have a creamy consistency that coats a spoon.
- Season lightly with a pinch of salt and pepper; taste and adjust to your preference.
- Set aside.
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Ready when: Dressing is smooth and pourable
Tip: Don't skip the water—it lightens the mayonnaise so it coats the salad evenly without being too heavy.
Prepare the lettuce
- Remove and discard the outer leaves and core from the iceberg lettuce.
- Wash the head thoroughly under cool running water and dry it well with a clean kitchen towel or by spinning in a salad spinner.
- Cut or tear into 1-inch (2.5 cm) pieces and place in a large bowl.
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Ready when: Lettuce is clean and thoroughly dry
Tip: Wet lettuce will make the salad soggy and dilute the dressing. Drying it completely is essential.
Cut the tomatoes and eggs
- Core the tomatoes and cut them into wedges or ½-inch (1.25 cm) chunks, depending on your preference for size.
- Peel the hard-boiled eggs and cut them into quarters or eighths.
- Add both to the bowl with the lettuce.
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Ready when: Tomatoes and eggs are cut and added to the bowl
Tip: Cut the eggs just before serving to keep the yolk bright yellow. If cut too early, a gray-green ring may form around the yolk.
Dress and serve
- Pour the creamy dressing over the salad and toss gently but thoroughly with two large spoons or a pair of tongs, making sure every piece of lettuce is coated.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Divide among serving plates and serve immediately while the lettuce is still crisp.
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Ready when: All ingredients are evenly coated and well combined
Tip: Toss gently to avoid bruising the delicate lettuce leaves. Assemble and serve right away—iceberg lettuce loses its crispness if dressed too long in advance.
Good to know
Tips
- For the best results, serve this salad ice cold. Chill plates or the serving bowl for 10 minutes before assembling.
- If you like more acidity, add an extra ½ tablespoon of vinegar to the dressing and adjust salt accordingly.
- Hard-boil eggs by placing them in cold water, bringing to a boil, then removing from heat and letting sit 10–12 minutes before cooling in ice water.
- To elevate this simple salad, add crispy bacon, croutons, or a sprinkle of fresh herbs like chives or parsley.
Make ahead
You can hard-boil the eggs up to 2 days in advance and refrigerate them in their shells. Wash and dry the lettuce 1 hour ahead. Do not dress the salad until just before serving.
Storage & reheating
Leftovers (if any) can be stored separately: lettuce in an airtight container for 1–2 days, hard-boiled eggs for up to 5 days, and dressing for up to 1 week, all in the refrigerator. Do not store the assembled salad, as it becomes soggy.
Substitutions
- white wine vinegar or distilled white vinegar → Apple cider vinegar or red wine vinegar. Use the same amount for a slightly more robust, fruity flavor.
- mayonnaise → Greek yogurt or sour cream mixed with mayo in equal parts. Creates a tangier, lighter dressing. Use the same total amount.
- iceberg lettuce → Romaine lettuce or butter lettuce. Iceberg is classic, but other crisp lettuces work well if you prefer more flavor or tenderness.
- ripe medium tomatoes → Cherry tomatoes (halved) or cucumber chunks. Adjust quantities to maintain roughly equal volume of fresh vegetables.
