There’s something so refreshing about a crisp house salad that’s both simple and full of flavor.
This classic version combines fresh vegetables, crunchy croutons, and a tangy vinaigrette that ties everything together.
It’s quick to prepare, versatile, and perfect as a side or a light meal.
Why You’ll Love This Recipe
This salad is packed with fresh, colorful veggies that add crunch and brightness.
The homemade vinaigrette is tangy, slightly sweet, and easy to shake together in minutes.
It pairs beautifully with just about any main dish, from pasta to grilled meats.
You can customize it with your favorite toppings or keep it simple for everyday meals.
What You’ll Need (Ingredient Highlights)
Romaine lettuce creates a crisp, hearty base that holds up well to dressing.
Cherry tomatoes add juicy sweetness and a pop of color.
Cucumber and carrots bring fresh crunch for balance.
Red onion adds a bit of sharpness and contrast.
Croutons give a satisfying crunch, and parmesan cheese makes it extra savory.
The vinaigrette combines olive oil, red wine vinegar, Dijon mustard, and herbs for a balanced flavor.
Pro Tips Before You Start
Chill your veggies before assembling for extra crispness.
Make the vinaigrette ahead of time; it stores well in the fridge.
Cut the vegetables into bite-size pieces for the best texture and flavor in every forkful.
Taste and adjust seasoning in the vinaigrette before tossing.
How to Make The Best Classic House Salad
Step 1 – Prepare the vinaigrette
Add olive oil, red wine vinegar, Dijon mustard, maple syrup, oregano, garlic powder, salt, and pepper to a jar.
Shake well until blended.
Step 2 – Chop the vegetables
Cut romaine lettuce, tomatoes, cucumber, carrots, and red onion into bite-size pieces.
Step 3 – Assemble the salad
Place all the vegetables and croutons in a large bowl.
Step 4 – Dress and serve
Pour the vinaigrette over the salad and toss to combine.
Add parmesan cheese on top, if desired.
What to Serve Them With
Pair with pasta or pizza for a balanced meal.
Serve alongside grilled chicken, steak, or fish.
Enjoy with soup or a sandwich for a light lunch.
Variations / Substitutions
Use mixed greens or spinach instead of romaine.
Swap parmesan for feta, goat cheese, or leave it dairy-free.
Add chickpeas, grilled chicken, or avocado to make it a meal.
Try balsamic vinegar in place of red wine vinegar for a deeper flavor.
Storage & Leftovers
Store leftover salad (without dressing) in the fridge for up to 2 days.
Keep vinaigrette in a sealed jar in the fridge for up to 1 week.
Toss only the portion you’ll eat immediately to prevent sogginess.
FAQs
Can I make this salad ahead of time?
Yes, prep the veggies and vinaigrette separately, then toss before serving.
What’s the best lettuce for a house salad?
Romaine works best, but iceberg or mixed greens are good alternatives.
Can I use store-bought dressing?
Yes, but homemade vinaigrette gives fresher flavor and fewer additives.
Is this recipe gluten-free?
Yes, if you use gluten-free croutons.
Can I make this vegan?
Skip the parmesan cheese or use a plant-based alternative.
How long does the vinaigrette last?
It will stay fresh in the fridge for up to 1 week. Shake before using.
Can I add protein to make it a meal?
Yes, grilled chicken, shrimp, or chickpeas are great options.
How do I keep the salad from getting soggy?
Add the dressing only right before serving.
Can I add more vegetables?
Absolutely, bell peppers, radishes, or avocado are great additions.
What’s the best way to serve it at a party?
Keep the dressing on the side so guests can add it themselves.
Final Thoughts
This classic house salad is crisp, colorful, and endlessly adaptable.
Whether you serve it as a side or bulk it up for a main dish, it’s a go-to recipe you’ll make again and again.
