🎉 Introduction
A Classic House Salad is one of those simple recipes that never goes out of style. It’s fresh, colorful, and full of flavor — a perfect side for any meal or a light, healthy dish on its own.
This version combines crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and a zesty homemade vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and a hint of maple syrup for balance.
Whether you’re serving it next to pasta, grilled chicken, or soup, this house salad brings brightness and texture to your table. It’s quick to prepare, endlessly customizable, and guaranteed to become your go-to salad all year long.
🧰 Equipment Needed
- Large salad bowl
- Small mixing bowl or jar (for dressing)
- Whisk or fork
- Measuring cups and spoons
- Salad tongs or serving utensils
- Cutting board and knife
🛒 Ingredients
🥬 Main Salad
- 4 cups romaine lettuce (1 head), chopped
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced or diced
- 1 tsp garlic powder
- 1 tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp kosher salt
- Parmesan cheese (optional, for garnish)
🍋 Dressing
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
👩🍳 Directions
Step 1 – Prepare the Vegetables
Wash and dry all the vegetables. Chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber. Add everything to a large salad bowl.
Step 2 – Make the Dressing
In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, and maple syrup. Whisk or shake until fully blended and creamy.
Step 3 – Season the Salad
Sprinkle garlic powder, dried oregano, salt, and pepper over the chopped veggies.
Step 4 – Toss with Dressing
Pour the dressing over the salad and toss gently until everything is evenly coated.
Step 5 – Garnish and Serve
Top with freshly grated Parmesan cheese if desired, and serve immediately.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Total Time: 10 minutes
🧊 Storage & Reheating
- Refrigerator: Store undressed salad in an airtight container for up to 2 days.
- Dressing: Keep in a jar for up to 1 week; shake before using.
- Reheating: Not applicable — serve cold and fresh.
🥄 Variations
- Greek-Inspired: Add feta cheese, red onion, and olives.
- Protein Boost: Add grilled chicken, chickpeas, or boiled eggs.
- Sweet & Crunchy: Toss in apple slices or toasted pecans.
- Creamy Version: Replace Dijon dressing with a Greek yogurt ranch dressing.
- Summer Twist: Add corn, avocado, and lime juice for a bright flavor.
- Dairy-Free: Skip cheese or use vegan Parmesan.
- Italian Style: Add artichoke hearts and roasted bell peppers.
❓ 10 FAQs
1. What is a “house salad”?
It’s a restaurant-style mixed salad made with simple, fresh vegetables and a light vinaigrette dressing.
2. Can I use iceberg lettuce instead of romaine?
Yes — iceberg adds extra crunch but has a milder flavor.
3. Can I make it ahead?
Yes — prep veggies and dressing separately; toss just before serving.
4. What’s the best vinegar substitute?
Use apple cider vinegar or white wine vinegar if you prefer.
5. Is this vegan?
Yes — just skip the Parmesan or use a plant-based version.
6. Can I add croutons?
Definitely! Homemade or store-bought croutons add texture.
7. How do I make it spicy?
Add a pinch of chili flakes or black pepper.
8. What proteins go well with this salad?
Grilled chicken, salmon, shrimp, or tofu are excellent choices.
9. How long does the dressing last?
Up to 7 days refrigerated in a sealed jar.
10. Can I use fresh herbs?
Yes — replace dried oregano with 1 tbsp chopped fresh oregano or basil.
🏁 Conclusion
This Classic House Salad is proof that simplicity never goes out of style. With crisp greens, juicy vegetables, and a tangy-sweet vinaigrette, it’s refreshing, healthy, and quick to prepare.
It works with nearly any meal — from pasta and grilled meats to holiday spreads and summer picnics. Every bite is balanced, light, and full of fresh flavor.
It’s more than just a salad — it’s the kind of dish that makes your whole meal shine.
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Equipment
Method
- Wash and dry all the vegetables. Chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber. Add everything to a large salad bowl.
- In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, and maple syrup. Whisk or shake until fully blended and creamy.
- Sprinkle garlic powder, dried oregano, salt, and pepper over the chopped veggies.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Top with freshly grated Parmesan cheese if desired, and serve immediately.
Notes
It’s a restaurant-style mixed salad made with simple, fresh vegetables and a light vinaigrette dressing. 2. Can I use iceberg lettuce instead of romaine?
Yes — iceberg adds extra crunch but has a milder flavor. 3. Can I make it ahead?
Yes — prep veggies and dressing separately; toss just before serving. 4. What’s the best vinegar substitute?
Use apple cider vinegar or white wine vinegar if you prefer. 5. Is this vegan?
Yes — just skip the Parmesan or use a plant-based version. 6. Can I add croutons?
Definitely! Homemade or store-bought croutons add texture. 7. How do I make it spicy?
Add a pinch of chili flakes or black pepper. 8. What proteins go well with this salad?
Grilled chicken, salmon, shrimp, or tofu are excellent choices. 9. How long does the dressing last?
Up to 7 days refrigerated in a sealed jar. 10. Can I use fresh herbs?
Yes — replace dried oregano with 1 tbsp chopped fresh oregano or basil. 🏁 Conclusion This Classic House Salad is proof that simplicity never goes out of style. With crisp greens, juicy vegetables, and a tangy-sweet vinaigrette, it’s refreshing, healthy, and quick to prepare. It works with nearly any meal — from pasta and grilled meats to holiday spreads and summer picnics. Every bite is balanced, light, and full of fresh flavor. It’s more than just a salad — it’s the kind of dish that makes your whole meal shine.
