You know, sometimes we get so caught up in making fancy, complicated dinners that we forget the power of a truly perfect, simple side dish. Getting the basics right is my favorite way to build confidence in the kitchen, and honestly, nothing hits the spot like a truly crisp, perfectly dressed salad. Forget those soggy, boring bowls of lettuce! This Classic House Salad Recipe is my go-to, the one I whip up when I need something fresh in under ten minutes. It’s foolproof. Trust me, once you nail this simple toss, you won’t reach for those heavy bottled dressings ever again. It’s fresh, bright, and it proves that easy can always be delicious.
Why This Classic House Salad Recipe Stands Out
This isn’t just any tossed salad; this is the blueprint! You want speed, you want flavor, and you want something that screams ‘fresh,’ right? This recipe delivers on all fronts, which is why I keep coming back to it, even when I’m making something huge for dinner.
- It takes less than ten minutes from fridge to table—seriously!
- It proves you don’t need tons of ingredients to feel like you are eating something special.
- It’s wonderfully versatile; it matches everything from pasta bakes to grilled steak.
Quick Prep Time for Your Classic House Salad Recipe
The total time listed is ten minutes. Ten! Since there is zero cooking involved, this is my absolute favorite thing to toss together when I realize I forgot a side dish. When I’m rushing on a Tuesday night, being able to say, “Oh, salad?” without dreading chopping for an hour is a huge win.
Building Flavor in the Vinaigrette for Your Classic House Salad Recipe
Honestly, the dressing is where the magic happens here. Sure, you can grab a bottle of vinaigrette, but why would you? We are only using oil, vinegar, and a tiny bit of Dijon mustard. That basic 2:1 oil-to-vinegar ratio seems simple, but when mixed well, it coats everything just right without weighing down those delicate mixed greens.
Gathering Ingredients for the Classic House Salad Recipe
Okay, pulling this classic house salad recipe together is so easy because the ingredient list is short and sweet! We want maximum freshness here. The key is getting those vegetables ready so they mix perfectly later. I always remind folks to pick up whatever mixed greens look the least sad at the grocery store—that’s always my first trick! If you ever need to know how to substitute things like buttermilk, check out my guide on buttermilk swaps, though thankfully we don’t need it here!
Salad Base Ingredients for Your Classic House Salad Recipe
For the actual salad bowl, this list is what you need. Don’t skip washing these, even if they say they’re pre-washed. I like to keep my cucumbers cold before I slice them, it just adds to the crunch factor!
- 4 cups mixed greens
- 1/2 cup sliced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup sliced red onion
Simple Vinaigrette Dressing Ingredients for the Classic House Salad Recipe
This dressing is where we build the flavor foundation. I always go a little heavy on the olive oil since it’s the base, and don’t skimp on that Dijon mustard—it helps everything stay together! If you happen to have a fantastic, peppery olive oil, use it here because you can really taste the quality in a simple vinaigrette.
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions for Your Classic House Salad Recipe
Honestly, following these steps exactly is why my classic house salad recipe always looks so professional, even though it takes barely any time at all. When you’re not cooking, your technique with the cold ingredients matters even more! If you’ve ever struggled with baking, sometimes learning these basic mixing techniques can help you later on—take it from someone who learned the hard way! You can see some great tips on that in my baking advice guide.
Preparing the Greens and Vegetables for the Classic House Salad Recipe
First things first, we assemble the bowl! Get a big bowl—you need room to toss without everything flying out. Combine all your mixed greens, the cucumber slices, the little halved cherry tomatoes, and that beautiful sliced red onion right on in there. Make absolutely sure those greens are dry! If they are wet, the dressing just slides right off and pools at the bottom. Nobody wants a watery bottom layer, right?
Making the Perfect Vinaigrette for the Classic House Salad Recipe
Next up is the bright star: the dressing! Grab a smaller bowl—that’s important for the whisking action. Pour in your olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Now, you need to whisk this vigorously. I mean, really get some elbow grease into it! You want to see that oil and vinegar start to look a little cloudy and unified. That means you’re starting to emulsify it, which gives it a better texture coating the vegetables.
Assembling and Tossing the Classic House Salad Recipe
Once that vinaigrette looks good, just pour it right over the veggies in your big bowl. Then, grab some salad servers and toss everything gently. Don’t crush the lettuce! We are aiming for a light, barely-there coating on everything. And here’s the absolute final rule for your classic house salad recipe: serve it immediately! This dressing doesn’t like to sit; it tends to wilt things quickly, so eat it right away while those greens are crisp!
Tips for Success with Your Classic House Salad Recipe
Getting this classic house salad recipe right isn’t just about throwing things in a bowl; it’s about those little extras that turn a side dish into something people actually talk about. I’ve certainly learned a few things over the years watching my mom make this same salad!
The Secret to Crisp Greens in Your Classic House Salad Recipe
This is non-negotiable, folks: your greens must be bone-dry. I mean it! If you use that salad spinner, run it twice. If you don’t have one, or if you’re just packing up groceries and need to wash them fast, I actually lay my greens out on a clean kitchen towel and gently pat them dry. But here’s my secret weapon: if I have a free five minutes, I stick the washed, dry greens back in the fridge in a bowl covered with a paper towel for ten minutes. Chilled lettuce is just so much crunchier when you dress it!
Adjusting the Vinaigrette Ratio for Your Classic House Salad Recipe
That recipe measurement of 2 parts oil to 1 part vinegar is a great baseline, but you know what? Sometimes those tomatoes are super tart, or maybe your red wine vinegar is extra punchy that day. Before you ever pour that dressing onto your main bowl, take a small spoon and taste it! If it makes your eyes squint a little, add a tiny bit more oil. If it tastes flat, add just a drop more vinegar or a tiny pinch of salt. You are the boss of your own classic house salad recipe, so make that dressing taste perfect for *you* before you commit!
Variations on the Classic House Salad Recipe
This classic house salad recipe is amazing in its simplicity, but you know me—I always have to tinker a little bit! It’s the perfect canvas because basically anything you throw in there works beautifully with that light vinaigrette. If you’re looking to bulk this up for a lunch instead of just a side dish, or want to bring a bit more color to the table, I’ve got a couple of easy ideas that keep that fresh vibe going strong. You can even see how I use similar fresh flavors when making my herb tomato salad!
Adding Protein and Crunch to Your Classic House Salad Recipe
If you need this salad to be a real meal, you just have to add some substance! Grilled chicken, sliced thinly, is always a winner. For vegetarian protein, don’t shy away from canned chickpeas—just rinse them really well so they don’t carry any weird can flavor. For crunch, I love using toasted pecans or slivered almonds. Toasting nuts for just five minutes in a dry pan makes a world of difference!
Swapping Vegetables in the Classic House Salad Recipe
Feeling like you need more color, or maybe stocking up on what’s in season? Swap out half the cucumber for some thinly sliced bell peppers—red or yellow look gorgeous. Shaved radishes are fantastic because they add a little peppery bite that the red onion hints at. And hey, if you have some carrots, shredding them finely and adding them in gives you that extra sweetness we miss sometimes!
Serving Suggestions for the Classic House Salad Recipe
Since this classic house salad recipe is so light and bright, it really shines when paired with something a little heavier on the plate. It just cleanses the palate perfectly! It’s the ultimate balancing act for a rich meal. Try serving it alongside a creamy dish, like my recipe for incredible Caesar dressing served on some Caesar greens later in the week! It’s also fantastic next to lasagna or a hearty pot roast. The acidity of the vinaigrette cuts right through any richness, keeping everything feeling balanced and not too heavy.
Storage and Reheating for the Classic House Salad Recipe
You absolutely cannot save this salad once it’s been tossed in that lovely vinaigrette. Once you pour the dressing on, the magic is over, and the greens start wilting immediately. If you’re making a big batch of this classic house salad recipe, you need to keep your components separate!
Store your mixed greens, cucumbers, tomatoes, and onions all together in one airtight container in the crisper drawer. Keep that homemade vinaigrette in a separate tiny jar with a tight lid in the fridge. When you are ready to eat, give the dressing a quick smash with a fork or whisk to re-emulsify, and only then do you pour it over the amount you are consuming right then. That way, you guarantee crispness every single time!
Frequently Asked Questions About the Classic House Salad Recipe
I get so many questions about getting the little things perfect with this classic house salad recipe! It’s simple, but details really matter when you’re aiming for that restaurant-quality texture. If you’ve ever wondered how to make something incredibly basic taste truly amazing, stick around! I even have a favorite copycat recipe you might want to check out sometime, it’s surprisingly easy!
Can I make the vinaigrette ahead of time for my Classic House Salad Recipe?
Oh yes, this is a huge time saver! You can absolutely mix up a double batch of that vinaigrette and keep it in the fridge in a sealed jar for up to a week. The only little thing you have to remember is that the oil tends to firm up a bit, and the mustard might settle to the bottom. So, before you use it, let it sit on the counter for about ten minutes to warm up slightly, and then shake it like crazy or whisk it really well to bring it back together. It tastes just as bright!
What is the best lettuce to use for a Classic House Salad Recipe?
The recipe calls for mixed greens, and I love that because it gives you instant variety in texture and shape. But if you only have one type of lettuce, don’t panic! Romaine hearts work wonderfully because they are sturdy and crisp, giving a great crunch. Butter lettuce is okay, but it’s much softer, so dress it *right* before you eat it. If you are aiming for that familiar ‘house’ feel, aim for something sturdy that won’t instantly wilt under the vinegar.
How can I make this Classic House Salad Recipe vegan?
Good news! This recipe for the classic house salad is already vegetarian, and chances are it is already vegan too. The only thing you might ever need to double-check, just in case you are super strict, is the Dijon mustard. Some manufacturers might use trace amounts of animal products in the processing, but generally, Dijon is totally fine for vegans. So, yes, if your mustard checks out, you’re good to go!
Nutritional Estimates for This Classic House Salad Recipe
So, I pulled together the nutrition stats for you, just in case you were counting your macros or needed to know what you were eating! This classic house salad recipe keeps things really light, which is fantastic when you are pairing it with a richer main course. We’re talking under 100 calories per serving, which is crazy good for something so fresh.
Here’s a rough breakdown based on the measurements in the recipe for one serving (it makes four servings total). Just remember, these are estimates! I mean, the exact calories depend on how big your cherry tomatoes are, right? So definitely take this as a guideline rather than a hard truth.
- Serving Size: 1 serving
- Calories: 95
- Fat: 7g
- Carbohydrates: 6g
- Protein: 1g
- Sugar: 2g
See? Light as a feather! It’s mostly healthy fats from that olive oil, which is what we want! Remember to treat these numbers as sweet estimations. If you use more onion or a different kind of oil, the final tally for your classic house salad recipe will shift slightly, but you’re still in the healthy ballpark!
Print
Classic House Salad
- Total Time: 10 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, fresh salad recipe with a light vinaigrette dressing.
Ingredients
- 4 cups mixed greens
- 1/2 cup sliced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup sliced red onion
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine mixed greens, cucumber, tomatoes, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients.
- Toss gently until all vegetables are lightly coated.
- Serve immediately.
Notes
- You can add croutons or shredded carrots for extra texture.
- Adjust vinegar and oil ratio to your taste preference.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Keywords: house salad, mixed greens, cucumber, tomato, red onion, vinaigrette, simple salad