Looking for the perfect starter or side dish? This restaurant-style House Salad is a fresh, simple option that pairs perfectly with any meal!
Are you a French fries or house salad type of person when you go to a restaurant? You know—the classic sidekick that comes with pretty much any burger or sandwich on the menu. It’s usually a freebie, but still, the choice says a lot. So… which one do you go for?
For me, whether I pick fries or a house salad totally depends on my mood. Did I have a wild night? (LOL) Then it’s fries all the way. But if my body’s crying out for something green and fresh? Yep, I’m grabbing that house salad without hesitation.
This house salad recipe is as classic as it gets when it comes to restaurant-style house salads. Trust me—I’ve worked in plenty of restaurants! Sure, sometimes you can jazz it up with cheddar cheese, croutons, or other extras, but if you’re after simple, straight-up deliciousness made with fresh, crisp veggies, this baby is your go-to.
It’s got all the essentials—crunchy lettuce, juicy cherry tomatoes, cool cucumbers, and a little zing from red onion. It goes great with pretty much any salad dressing and makes the perfect refreshing side when you’re not in the mood for something heavy. Whether you’re serving it up with pasta, grilled chicken, or a big ol’ sandwich, it always hits the spot. It’s simple, reliable, and exactly what a good house salad should be—fresh, unfussy, and downright delicious.
INGREDIENTS YOU’LL NEED TO MAKE THE PERFECT HOUSE SALAD
A classic house salad is the ultimate side dish that adds freshness and crunch to any meal. It’s the kind of salad you’d expect to find at your favourite restaurant, full of vibrant, crisp vegetables that complement a variety of entrees. This easy garden salad recipe is all about simplicity—no frills, just fresh ingredients tossed together to create the perfect light side. Plus, it’s customizable depending on what you have in your kitchen! Here are the basics in a little bit more detail:
- Mixed Greens: A combination of leafy greens forms the base of your salad. Iceberg lettuce offers a crisp, refreshing crunch, while romaine brings a bit of sturdiness and mild flavour. Spinach adds a slightly earthy taste and a pop of green colour to balance out the lighter textures. Arugula adds a peppery bite. Use your favourite or a mixture of each!
- Cherry Tomatoes: These bite-sized, sweet, and juicy tomatoes are perfect for adding a burst of flavour and colour. Halved for easy eating, they add a slight sweetness to balance the freshness of the greens and crunch of the cucumber.
- Cucumber: Thinly sliced cucumber adds a cool, crisp texture and light flavour, making it a refreshing addition to the salad. It’s not overpowering but provides a nice contrast to the other veggies, giving the salad a refreshing bite.
- Red Onion: Adds a touch of sharpness and slight sweetness. Its mild heat enhances the overall flavour profile of the salad without overpowering the other ingredients.
- Your Favourite Dressing: The dressing is the finishing touch that ties everything together. Whether you go for classic ranch, creamy balsamic, or a tangy vinaigrette, it’s the key to making the salad come to life. Drizzle lightly to avoid overpowering the freshness of the veggies.
- Salt and Pepper: A pinch of salt and a dash of freshly ground black pepper are essential for seasoning the salad. Salt helps to bring out the natural flavours of the vegetables, while pepper adds a subtle kick of spice, rounding out the taste and making every bite more flavourful.
HOW TO MAKE A RESTAURANT-STYLE HOUSE SALAD (KEY TIPS)
You can find full instructions for how to make this simple garden salad in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh ingredients. The freshness of your veggies is crucial to making this salad shine. Make sure your salad greens, tomatoes, cucumber, and onions are crisp and fresh for the best flavour and texture.
- Wash and dry your greens well. Thoroughly rinse your salad greens and dry them using a salad spinner or a clean kitchen towel. Wet greens can make the salad soggy and prevent the dressing from sticking properly.
- Slice evenly. For a more uniform look and even flavour distribution, try to slice the cucumber and onion as evenly as possible. This makes each bite consistent and pleasant.
- Season lightly. When adding salt and pepper, start with a little and taste-test as you go. It’s easier to add more later than to fix an overly salted salad!
- Don’t overdress. Drizzle your dressing sparingly to start, and toss the salad gently. You can always add more dressing if needed, but you don’t want the salad to get soggy or overly oily.
- Customize the toppings. Feel free to add extra toppings like toasted nuts, seeds, or sliced avocado to take the salad to the next level. Just be mindful not to overwhelm the simple, fresh flavours.
FREQUENTLY ASKED QUESTIONS
A classic house salad typically includes a combination of fresh, crisp salad greens like iceberg lettuce, romaine, spinach, or arugula. It’s usually topped with basic, easy-to-find vegetables such as sliced cucumbers, juicy cherry tomatoes, and thinly sliced red onions, offering a good balance of crunch and flavour. Often, there’s a simple vinaigrette or creamy dressing to bring everything together, but variations may include other additions like shredded carrots, bell peppers, or even a sprinkle of cheese or croutons, depending on the restaurant or personal preferences.
The terms “garden salad” and “house salad” are often used interchangeably, but there can be subtle differences depending on the context. A garden salad typically refers to a simple mix of fresh, raw vegetables like lettuce, cucumbers, tomatoes, and onions, and sometimes includes additional veggies like carrots or bell peppers. It’s usually a more basic, customizable salad that focuses on a variety of fresh produce.
On the other hand, a house salad is often a restaurant-specific version, with its ingredients varying slightly depending on the establishment. It might feature the same vegetables as a garden salad but could include unique touches like a particular dressing, shredded cheese, or croutons. Essentially, a house salad tends to be the “signature” version of a garden salad, often reflecting the restaurant’s specific style or preferences.
Yes, a house salad can definitely be a healthy choice, especially when it’s made with fresh, whole ingredients. It typically features a mix of nutrient-rich vegetables which are low in calories but high in vitamins, minerals, and fiber. The salad provides a good amount of hydration and antioxidants from the vegetables, and when dressed with a light vinaigrette or a simple homemade dressing, it can be a wholesome, low-calorie option. However, the healthiness of a house salad can be influenced by the dressing and any added toppings. Opting for a light dressing and skipping heavy toppings can help keep the salad on the healthier side.
To keep your salad fresh longer, the key is keeping moisture at bay. First, make sure to wash and dry your greens well—using a salad spinner or patting them dry with a paper towel works great. Store the salad in an airtight container to keep it crisp, and if you’re prepping ahead, keep the dressing separate until you’re ready to eat. If you’re storing just the greens, popping them into a container with a paper towel helps absorb any excess moisture, which can keep things fresh for a few extra days.
Keep in mind, though, that once a salad is dressed, it should be eaten immediately for the best texture and flavour!
MORE TASTY SALAD IDEAS
THE SIMPLEST ICEBERG SALAD RECIPE
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LOVE THIS RECIPE? PIN IT FOR LATER!
HOUSE SALAD
Ingredients
- 4 cups Mixed Salad Greens (such as iceberg, romaine, arugula, and spinach) washed and thoroughly dried
- 1 cup Cherry Tomatoes halved
- ½ Red Onion thinly sliced
- 1 Cucumber thinly sliced
- Salt and Pepper to taste
- Your Favourite Dressing (see notes for suggestions)
Instructions
- In a large bowl, add the salad greens, cherry tomatoes, cucumber, and red onion.
- Drizzle with your favourite dressing. Toss gently to combine everything. Season to taste with salt and pepper. Serve immediately.
Video
Notes
Nutrition
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