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Best Classic House Salad

Best Classic House Salad

The Best Classic House Salad is a versatile and simple recipe that’s perfect for any occasion, offering a fresh and flavorful starter or a light meal that’s incredibly easy to whip up. This guide will help you create a crowd-pleasing salad that’s both delicious and budget-friendly.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head crisp iceberg lettuce washed, dried, and chopped into bite-sized pieces
  • 1 large ripe tomato seeded and diced
  • 1/2 English cucumber English cucumber peeled, seeded (if desired), and sliced or diced
  • 1/4 small red onion thinly sliced
  • 1/4 cup shredded carrots
  • 1/4 cup croutons homemade or store-bought
  • 2 tablespoons chopped fresh parsley optional, for garnish
Dressing (Classic Vinaigrette)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Salad Spinner
  • Large Salad Bowl
  • Small Bowl
  • Jar with a tight-fitting lid

Method
 

  1. Start by washing your head of iceberg lettuce thoroughly under cool running water. Gently pat it dry with paper towels or use a salad spinner to remove excess moisture. Once dry, chop the lettuce into bite-sized pieces and place it in a large salad bowl.
    1 head crisp iceberg lettuce
  2. Wash and dice your ripe tomato, removing the seeds for a less watery salad. Peel and slice or dice your English cucumber. Thinly slice the red onion. Add the diced tomato, cucumber, and sliced red onion to the bowl with the lettuce.
    1 large ripe tomato, 1/2 English cucumber English cucumber, 1/4 small red onion
  3. Sprinkle the shredded carrots and croutons over the mixture in the salad bowl. If you’re using fresh parsley, chop it finely and set it aside for garnishing.
    1/4 cup shredded carrots, 1/4 cup croutons, 2 tablespoons chopped fresh parsley
  4. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano.
    1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic, 1/2 teaspoon dried oregano
  5. Whisk the dressing ingredients vigorously until well combined and slightly emulsified. If using a jar, simply screw on the lid and shake it well.
  6. Season the dressing generously with salt and freshly ground black pepper to taste. You can add more vinegar or oil to adjust the tanginess or richness to your preference.
    Salt, Freshly ground black pepper
  7. Just before serving, drizzle the prepared dressing over the salad ingredients in the bowl.
  8. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed.
  9. Garnish the salad with chopped fresh parsley, if desired. Serve immediately as a refreshing side dish or a light main course.
    2 tablespoons chopped fresh parsley

Notes

The Best Classic House Salad is best enjoyed fresh. However, if you have leftovers, store the undressed salad components (lettuce, chopped vegetables, carrots) in an airtight container in the refrigerator for up to 2 days. Keep the dressing and croutons stored separately in their own sealed containers. Freezing is not recommended.