Classic House Salad with Homemade Dressing

Name: Classic House Salad with Homemade Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups mixed greens (lettuce, spinach, arugula); 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced; 1/4 red onion, thinly sliced; 1/4 cup croutons; 2 tbsp grated Parmesan cheese; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; Salt and pepper to taste

Author: Tessa

Published: June 30, 2025

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You know those meals where you just need something fresh, crisp, and downright satisfying without any fuss? That’s exactly why I’m obsessed with The Best Classic House Salad—it’s my go-to when I want a burst of flavor without spending hours in the kitchen. Honestly, I make this salad at least twice a week, whether it’s tossed together last-minute for lunch or served alongside Sunday supper.

Growing up, my mom always had a big bowl of salad chilling in the fridge—ready to rescue any meal that needed a little extra crunch. Her version wasn’t fancy, just greens, tomatoes, cucumber, and her famous tangy dressing. But wow, did it hit the spot! That’s the beauty of a classic house salad: simple ingredients, endless possibilities.

What makes this salad special? It’s crisp, refreshing, and totally adaptable. Throw in whatever veggies you’ve got, swap cheeses, or add protein—it never disappoints. Plus, that homemade dressing? Just olive oil, vinegar, mustard, and seasoning, but trust me, it’s magic.

The Best Classic House Salad - detail 2

Why You’ll Love The Best Classic House Salad

This salad isn’t just a side dish—it’s a lifesaver! Here’s why I’m completely hooked:

Ready in minutes: Seriously, 10 minutes tops. Perfect for those “I need something NOW” moments.
Fresh as can be: Crisp greens, juicy tomatoes, and that cool cucumber crunch? Yes please!
Your salad, your rules: Swap veggies, change cheeses, toss in nuts—it’s endlessly adaptable.
Crowd-pleaser magic: Picky eaters? No problem. Everyone goes back for seconds.

I’ve served this at everything from casual weeknight dinners to fancy gatherings, and it never fails. That tangy dressing ties everything together beautifully—simple, but oh-so-good. Once you try it, you’ll understand why it’s my forever favorite.

Ingredients for The Best Classic House Salad

Here’s the beauty of this salad—you likely have most of these ingredients already! But freshness is key, so grab the crispest greens and brightest veggies you can find.

4 cups packed mixed greens: I use a combo of romaine, spinach, and arugula—the peppery bite is *chef’s kiss*.
1 cup cherry tomatoes, halved: Sweet little bursts of flavor! Grape tomatoes work too.
½ cucumber, thinly sliced: English cucumbers are my favorite—no peeling needed.
¼ red onion, thinly sliced: Soak slices in ice water for 5 minutes if you want milder flavor.
¼ cup croutons: Homemade or store-bought—both are great for crunch.
2 tbsp grated Parmesan: Freshly grated melts into the salad beautifully.

For the dressing:

3 tbsp olive oil: A good extra-virgin makes all the difference.
1 tbsp red wine vinegar: Lemon juice works in a pinch.
1 tsp Dijon mustard: My secret for tangy depth!
Salt and pepper: Season to taste—don’t skip this!

Ingredient Notes & Substitutions

No stress if you’re missing something—this salad is *made* for improvising!

Greens swap: Only have iceberg? Go for it! Butter lettuce or kale (massaged first) are great too.
Cheese alternatives: Feta adds saltiness, goat cheese brings creaminess, or skip cheese entirely.
Crouton hack: Gluten-free? Use toasted nuts or seeds instead.
Veggie variations: Bell peppers, shredded carrots, or radishes add gorgeous color.
Dressing tweaks: Swap red wine vinegar for balsamic or apple cider vinegar—just adjust sweetness if needed.

The key is using what you love and what’s fresh. This salad forgives (and rewards) creativity!

The Best Classic House Salad - detail 1

How to Make The Best Classic House Salad

Okay, let’s get to the fun part—making this beauty! I promise it’s easier than you think. The secret? Keep everything crisp and don’t drown it in dressing (we’ve all made that mistake). Here’s how I do it:

Dry those greens! After washing, I spin them in a salad spinner or pat dry with a towel. Wet greens = sad, soggy salad. No thanks!
Chop with love: Halve those tomatoes (or quarter if they’re big), slice the cucumber thin, and make those red onion slices whisper-thin. Pretty bites matter!
Whisk magic: In a small bowl, I whisk the olive oil, vinegar, mustard, salt, and pepper until it looks creamy. Taste it! Need more tang? Add vinegar. Too sharp? A drizzle of honey helps.
Combine gently: Toss greens and veggies in a big bowl—I use my hands to fluff them up. Then drizzle dressing a little at a time while tossing. You can always add more!
Finish strong: Top with croutons and Parmesan right before serving so they stay crunchy. That first bite should have a little of everything!

Timing tip: If prepping ahead, keep dressing separate and toss everything at the last minute. Greens stay perky, veggies stay crisp, and you stay happy!

Tips for The Best Classic House Salad

Want to take your salad from good to “can’t-stop-eating-it” good? Here are my tried-and-true tricks:

Chill your bowl: Pop it in the freezer for 5 minutes before assembling—ice-cold greens stay crisp longer!
Dress with restraint: Always add dressing gradually. You can add more, but you can’t take it back (we’ve all been there).
Season as you go: A tiny pinch of salt on the tomatoes and cucumbers before tossing brings out their natural sweetness.
Crouton timing: Add them right before serving so they stay gloriously crunchy.
Taste the dressing solo: Dip a lettuce leaf in it before tossing—adjust seasoning if needed!

Little details make all the difference. Once you try these, you’ll never go back to soggy salads again!

Variations of The Best Classic House Salad

One of my favorite things about this salad is how easily you can make it your own. Feeling fancy? Add grilled chicken or shrimp for a protein-packed meal. Craving creaminess? Toss in some avocado slices—they’re like little green pillows of happiness. If you’re a nut lover, toasted almonds or walnuts add the perfect crunch.

Want a Mediterranean twist? Swap Parmesan for feta and add Kalamata olives. Or, for a burst of sweetness, throw in some dried cranberries or fresh apple slices. The possibilities are endless! Honestly, I’ve never met a version of this salad I didn’t like. It’s like a blank canvas for your fridge leftovers—just grab what you’ve got and go!

Serving Suggestions for The Best Classic House Salad

This salad is the ultimate sidekick! I love pairing it with a cozy bowl of soup (tomato basil is my go-to) or serving it alongside pasta dishes for a fresh contrast. On lighter days, it’s perfect on its own—just add grilled chicken or a hunk of crusty bread to make it a meal. Seriously, it works with everything!

Storing The Best Classic House Salad

Here’s my golden rule: always store dressing separately if you’re not eating right away. Tossed salad turns into a sad, soggy mess in the fridge—trust me, I’ve learned the hard way! Keep greens and veggies in an airtight container, and they’ll stay crisp for about a day. Dressing? Just give it a quick whisk before pouring.

Nutritional Information for The Best Classic House Salad

Each serving of this fresh, crunchy delight comes in at about 150 calories, with 12g of healthy fats from that luscious olive oil. You’re getting 3g of protein and 2g of fiber to keep you satisfied—plus all those gorgeous veggie vitamins! (Note: Nutrition varies based on ingredients and portion size.) It’s light but filling, which is why I can never stop at just one bowl!

Common Questions About The Best Classic House Salad

I get asked about this salad all the time—here are the questions that pop up most often in my kitchen (and my honest answers)!

Can I make this salad ahead?
Absolutely! Just keep the dressing separate until you’re ready to serve. I prep all the veggies and greens up to a day in advance—store them in an airtight container with a paper towel to absorb extra moisture. The dressing stays fresh in a jar for about 3 days.

What are the best greens to use?
My personal favorite combo is romaine for crunch, spinach for tenderness, and arugula for that peppery kick. But honestly? Use whatever looks freshest at the market! Even plain iceberg makes a great base if that’s what you’ve got.

How can I make this salad more filling?
Oh, I’ve got you! Toss in grilled chicken, chickpeas, or hard-boiled eggs for protein. Avocado adds creaminess, while quinoa or farro gives it hearty staying power. My husband loves it topped with leftover steak—total game changer!

Why does my salad get soggy so fast?
Two words: overdressing and wet greens. Always dry your greens thoroughly (salad spinner for the win!) and add dressing gradually—just enough to coat. If packing for lunch, keep dressing in a separate small container.

Got your own twist on this classic? Share your genius ideas in the comments—I’m always looking for new ways to fall in love with this salad all over again!