Dinner

Classic House Salad – Quick and Easy Recipe

ByRafael Mansero November 12, 2025November 12, 2025

Introduction

This Classic House Salad is a fresh and vibrant mix of crisp vegetables tossed in a tangy homemade vinaigrette. It’s quick, easy, and perfect as a light meal or a side dish to complement any dinner.

A clear glass bowl holds a fresh salad with several layers, starting with a base of leafy green lettuce. On top, there are sliced dark green cucumbers and bright orange shredded carrots scattered evenly. Halved red cherry tomatoes are placed across the salad, adding pops of bright red color. Small brown croutons and tiny bits of red onion are mixed throughout, with a light sprinkling of white grated cheese dusting the top. Two wooden salad spoons rest inside the bowl at angles, partially submerged in the salad. The bowl sits on a white marbled surface, with a glass jar of salad dressing and a small wooden bowl of grated cheese nearby. A few stray carrot shreds and a white cloth with blue stripes are slightly visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 cups chopped romaine lettuce (1 head)
1 cup sliced cherry tomatoes
1/2 cup chopped cucumber
1/2 cup shredded or matchstick carrots
1/3 cup diced or sliced red onion
1 cup croutons (gluten-free optional)
Grated parmesan cheese (optional for topping)
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Step 1: Combine the vinaigrette ingredients—red wine vinegar, olive oil, Dijon mustard, maple syrup, dried oregano, garlic powder, kosher salt, and black pepper—in a mason jar with a lid. Shake well to emulsify, or whisk together in a bowl until fully combined.
Step 2: In a large bowl, mix the chopped romaine lettuce, cherry tomatoes, cucumber, carrots, red onion, and croutons.
Step 3: Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. Sprinkle with grated parmesan cheese if desired before serving.

Tips & Variations

For extra crunch, add toasted nuts like walnuts or almonds.
Substitute maple syrup with honey or agave nectar for a different sweetness.
Add fresh herbs such as basil or parsley to brighten the flavor.
Use other greens like spinach or arugula for a variation on the base.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. Consume the salad within 1-2 days for best freshness, as the greens may wilt over time. The vinaigrette will keep for up to one week refrigerated. When ready to serve, toss the salad again with fresh dressing.

How to Serve

A clear glass bowl filled with a fresh mixed salad showing about five layers: at the bottom, different types of green lettuce leaves; on top, sliced dark green cucumber pieces and halved bright red cherry tomatoes; orange shredded carrots sprinkled over the salad; small pieces of golden brown croutons scattered in the mix; and a light dusting of grated cheese on the top. Two wooden salad spoons rest inside the bowl, stirring the salad, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be prepared up to a week in advance and stored in the refrigerator. Shake or whisk it again before using as the ingredients may separate.