Name: House Salad Recipe: The Only Side Dish You’ll Ever Need
Prep time: 15 min
Ingredients: 6 cups chopped romaine lettuce; 1 cup halved cherry tomatoes; 1 medium cucumber, sliced; 1/2 small red onion, thinly sliced; 1 cup croutons; 1/2 cup grated Parmesan cheese; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 tsp honey; 1 clove garlic, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper

Just when you thought salad was boring, this house salad recipe swoops in to save dinner. Jam-packed with crisp veggies, creamy dressing, and a surprise crunch factor, it’s the kind of side dish that steals the spotlight. Perfect for weeknights, potlucks, or when you need to pretend you’re eating healthy while actually devouring a bowl of deliciousness.

Why This Recipe Works

Texture party: The combo of crunchy cucumbers, crispy lettuce, and toasted croutons keeps every bite interesting.
Dressing drama: A tangy-sweet homemade dressing clings to every leaf without drowning them (we’re not making soup here).
Customizable AF: Swap ingredients based on what’s lurking in your fridge—no salad police will bust down your door.
Speed demon: Ready in 15 minutes flat, because who has time to julienne carrots for hours?
Leftover-friendly: Unlike sad, wilted salads, this one holds up surprisingly well for next-day lunches (if it lasts that long).

Ingredients

6 cups chopped romaine lettuce (about 1 large head, washed and spun dry)
1 cup cherry tomatoes, halved (or quartered if they’re the size of golf balls)
1 medium cucumber, sliced into half-moons (peel if you’re fancy)
1/2 small red onion, thinly sliced (soak in ice water for 10 minutes if you hate raw onion breath)
1 cup croutons (homemade or store-bought—we won’t judge)
1/2 cup grated Parmesan cheese (the powdery stuff in a can is weirdly delicious here)

For the dressing:

1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp honey (or maple syrup for vegans)
1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch)
1/2 tsp kosher salt
1/4 tsp black pepper

Equipment Needed

Large salad bowl (big enough for dramatic tossing)
Small whisk or jar with lid (for dressing emulsification sorcery)
Cutting board + sharp knife (unless you enjoy hacking at tomatoes like a medieval knight)
Salad spinner (or clean kitchen towel for patting leaves dry)

Instructions

Step 1: Prep the Veggies Like a Pro

Start by chopping the romaine into bite-sized pieces—nothing worse than salad leaves that dangle from your mouth like a sad green mustache. Halve the cherry tomatoes, aiming for uniform sizes so no one gets a tomato explosion in their lap. For the cucumber, slice it into half-moons about 1/4-inch thick; any thinner and they’ll wilt, any thicker and you’re basically eating a cucumber salad. Pro tip: If raw onions make you weep (literally), soak the sliced red onions in ice water for 10 minutes to mellow their bite.

Step 2: Whip Up the Dressing

In a small bowl or mason jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously or shake the jar like it’s a maraca until the dressing emulsifies—you’ll know it’s ready when it clings to the back of a spoon instead of separating like oil and water at a middle school dance. Taste and adjust: Need more tang? Add vinegar. Too sharp? Drizzle in more honey.

Step 3: Assemble the Salad Base

Add the chopped romaine to your largest bowl (trust me, you’ll need the space). Scatter the tomatoes, cucumbers, and drained red onions over the top like you’re decorating a very healthy cake. Hold off on the croutons and cheese for now—they’re the divas of this show and need a grand entrance later. Pro tip: If prepping ahead, layer the veggies but keep the dressing separate until serving to avoid sogginess.

Step 4: Toss with Precision (Not Like a Salad Volcano)

Drizzle 3/4 of the dressing over the salad and toss gently with tongs or clean hands—no aggressive mixing unless you enjoy wearing lettuce. Add more dressing gradually until every leaf is lightly coated but not swimming. Taste a piece of lettuce; it should sing with flavor but not make your eyes water from acidity. Reserve extra dressing for the table because someone will ask for it.

Step 5: Add the Final Crunchy Flourish

Right before serving, sprinkle the croutons and Parmesan cheese over the top like edible confetti. Toss once more—just enough to distribute the goodies without crushing them into dust. Pro tip: For warm croutons, toast them in a dry skillet for 2 minutes before adding. Serve immediately to preserve maximum crunch integrity.

Tips and Tricks

Lettuce longevity: Store unwashed romaine heads in the fridge wrapped in a paper towel inside a produce bag—they’ll stay crisp for days.
Dressing math: The ideal ratio for vinaigrette is 3 parts oil to 1 part acid, but adjust based on your palate. Love tang? Go 2:1.
Crouton hack: Stale bread makes the best croutons. Cube it, toss with olive oil, salt, and garlic powder, then bake at 375°F for 10-12 minutes.
Cheese alternatives: Swap Parmesan for feta, blue cheese, or even shredded cheddar if you’re feeling rebellious.
Herb boost: Toss in fresh basil, dill, or chives for a flavor upgrade that’ll make people think you’re a gourmet chef.

Recipe Variations

Protein power: Add grilled chicken, shrimp, or chickpeas to turn this into a main dish.
Mediterranean twist: Swap in kalamata olives, feta, and pepperoncini for a Greek vibe.
Keto-friendly: Skip the croutons and add avocado, bacon, and pumpkin seeds.
Winter edition: Use kale instead of romaine, add roasted butternut squash, and a maple-mustard dressing.
Asian-inspired: Replace the dressing with sesame oil, rice vinegar, and garnish with mandarin oranges and crispy wonton strips.

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: Absolutely! Prep all the veggies and dressing separately, then combine within 30 minutes of serving. If you must assemble earlier, leave out the croutons and add them last-minute to prevent sogginess. Store dressed salad for up to 24 hours, but expect slightly softer lettuce.

Q: What’s the best substitute for red wine vinegar?
A: White wine vinegar or apple cider vinegar work well, though the latter will taste fruitier. In a pinch, lemon juice mixed with a teaspoon of water can save the day—just add a pinch of sugar to balance the acidity.

Q: Why does my dressing separate after tossing?
A: Emulsification is key! Make sure to whisk/shake the dressing thoroughly before adding, and toss the salad just before serving. If it separates, it’s still safe to eat—just give it another quick mix.

Summary

This house salad recipe is the ultimate crowd-pleaser: crisp, customizable, and ready in 15 minutes. With a killer homemade dressing and endless variations, it’s the side dish that might just outshine your main course.