This classic house salad is super fresh and colorful! With crisp greens, juicy tomatoes, crunchy cucumbers, and your choice of dressing, it’s simple yet tasty.
What makes it great is how easy it is to customize! I love tossing in some cheese or nuts for extra flavor when I prepare it for my meals. Perfect for lunch or dinner! 🌱🥗
Key Ingredients & Substitutions
Salad Greens: Using a mix like romaine, iceberg, and spinach gives a great balance of textures. If you’re looking for something different, arugula or kale can add a peppery kick!
Cherry Tomatoes: These add sweetness and color. If they’re not in season, you can use regular tomatoes, just dice them small. I often choose grape tomatoes for their crunch too!
Cucumber: The crunchiness is key! If you’re out of cucumbers, substitute with celery for a similar crunch. Remove the skin if you prefer less bitterness.
Onion: A red onion brings sharpness. You can swap it with green onions or shallots for a milder flavor.
Dressing: Olive oil is my go-to. If you’re looking for a lighter option, try avocado oil or sunflower oil. Fresh lemon juice works great too if you want a zestier flavor.
How Do I Make Sure the Salad Is Well Mixed?
Tossing the salad correctly can make a big difference in flavor! Here’s a simple way to do it:
- Start with the greens and heavier ingredients on the bottom. Add lighter toppings like cheese and nuts last, so they don’t get crushed.
- When tossing, use two large salad spoons or your hands to lift the bottom ingredients to the top gently.
- A gentle hand is key to keeping everything intact while making sure the dressing coats everything evenly.
- If you make it ahead, toss just before serving to keep everything crisp!
Enjoy making your house salad fun and personal by tweaking the ingredients to your taste! 🌿🥗
The Best Classic House Salad Recipe
Ingredients You’ll Need:
For The Salad:
- 4 cups mixed salad greens (such as romaine, iceberg, and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup sliced black olives (optional)
- 1/4 cup crumbled feta or shredded cheddar (optional)
- 1/4 cup toasted nuts or seeds (such as sunflower seeds or walnuts) (optional)
For The Dressing:
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon sugar or honey
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This classic house salad takes about 15 minutes to prepare. It’s quick to toss together, and once you’ve mixed the dressing, you can serve it right away or let it chill in the fridge for a bit!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, and if you’d like, the sliced black olives. You’ll want a nice colorful mix!
2. Make the Dressing:
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, sugar (or honey), salt, and freshly ground black pepper. Mix until the dressing is well combined and smooth.
3. Combine and Toss Ingredients:
Pour the dressing over the salad in the bowl. Toss gently with two large spoons or your hands to coat all the ingredients thoroughly. Be careful not to squish the veggies!
4. Add Optional Toppings:
If you want to make your salad even more delicious, sprinkle crumbled cheese and toasted nuts or seeds on top. They add great flavor and texture!
5. Serve and Enjoy!
Serve the salad immediately as a refreshing starter or a side to your main dish. Enjoy every crunchy, vibrant bite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Greens?
Absolutely! Feel free to mix it up with your favorite greens. Arugula, baby spinach, or kale can add unique textures and flavors to your salad.
How Do I Store Leftover Salad?
To store any leftovers, keep the salad in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat, to prevent the greens from wilting.
What Can I Substitute for the Olive Oil in the Dressing?
If you don’t have olive oil, you can use avocado oil, canola oil, or grapeseed oil. Each will provide a slightly different flavor profile but will still work wonderfully!
Can I Make the Dressing Ahead of Time?
Yes! You can make the dressing in advance and store it in the fridge for up to a week. Just give it a good shake or whisk before using, as the ingredients may separate over time.
