This is the salad I make most often at home: spring mix, cucumber, cherry tomatoes, red onion, kalamata olives, and feta, tossed in a quick balsamic vinaigrette. It’s ready in 10 minutes and pairs well with just about anything.
This post was originally published on April 14, 2023 and updated on June 16, 2026 with updated cooking tips, new variations and recipe details.
We’ve always called it our “house salad,” like a restaurant would. It just makes it more fun, don’t you think?
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Growing up, every meal was served with a salad on the side. It’s a habit I’ve kept, and once you have a combination you actually like, it takes barely any time to pull together on a weeknight.
What Goes in a House Salad
The honest answer is: whatever your house likes. There’s no fixed rule, and it varies by restaurant, region, and family.
My version uses spring mix with Mediterranean-leaning add-ins: cucumber, cherry tomatoes, red onion, kalamata olives, and feta. The balsamic vinaigrette is what ties it together.
If you’re after the more classic romaine-and-croutons version, there’s a variation for that below.
Ingredients You’ll Need
The trick with any house salad is balance. Aim for something sweet, something salty, something with a little bite.
- Spring mix. A 5 oz clamshell is the easiest base. Already washed, already mixed.
- Cherry tomatoes. Halved. Sweetness and a little burst of juice.
- Cucumber. Sliced into half moons. Crunch without heaviness.
- Red onion. Thinly sliced. A little goes a long way here, so don’t overdo it.
- Kalamata olives. Tangy and salty. Skip them if olives aren’t your thing; the salad works without them.
- Feta. Crumbled. Adds a creamy, salty contrast to the fresh vegetables.
- Balsamic vinaigrette. See the section below for the quick homemade version.
How to Make It
Make the dressing first. Combine all the salad ingredients in a large bowl, drizzle with dressing, toss to coat, and serve immediately.
When making this salad, there are two things worth paying attention to: dry your greens thoroughly, and dress the salad right before serving.
Balsamic Vinaigrette
This takes about two minutes and keeps in the fridge for up to a week. I make a batch most Sundays.
Whisk together 1 tablespoon balsamic vinegar, ¼ teaspoon Dijon mustard, ¼ teaspoon honey, and a pinch of salt and pepper. Then drizzle in 2 tablespoons of olive oil in a thin, steady stream while whisking continuously, until the dressing thickens slightly and comes together, about 30 seconds.
White balsamic vinaigrette and apple cider vinaigrette also work really well here if you want to change it up.
Variations
- Classic Romaine House Salad: Swap the spring mix for chopped romaine, skip the olives and feta, and add croutons (store-bought is completely fine) with shaved parmesan or cheddar. Use the balsamic vinaigrette or a store-bought Italian dressing. This is the more traditional restaurant-style version.
- Different greens: Arugula adds a peppery bite; baby spinach is milder and slightly softer. Both work as a base.
- Swap the vegetables: Bell peppers and shredded carrots are easy additions. In the summer, fresh corn off the cob in place of the tomatoes is worth trying!
- Add nuts: Toasted walnuts, pecans, or almonds for crunch and a bit more substance.
- Different cheese: Goat cheese, shaved parmesan, or crumbled blue cheese all work in place of feta.
What to Serve With a House Salad
This salad works alongside almost any main. A few that pair particularly well:
- Creamy chicken and chorizo pasta
- One pot chicken and rice
- Grilled or baked salmon
- A bowl of soup on a colder night
Lou’s Expert Tips
Make-Ahead Tips
- The vinaigrette keeps for up to a week in the fridge, so make a batch ahead.
- The vegetables (tomatoes and red onion) can be prepped and stored separately for up to 2 days. Avoid prepping the cucumber in advance as it will dry out.
- Assemble and dress right before serving. Dressed greens don’t hold.
Salad Tips
- Dry your greens. Wet lettuce can’t hold the dressing and the salad will turn watery. A salad spinner is the fastest way; a clean kitchen towel works too.
- Dress just before serving. Toss right before you eat. Pre-dressed salad gets soggy quickly.
- Don’t over-dress. Start with less than you think you need and add more if necessary. Every leaf should be lightly coated, not soaked.
House Salad
Ingredients
- 1 package spring mix about 5 oz
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced into half moons
- ⅓ cup thinly sliced red onions
- ⅓ cup kalamata olives
- ⅓ cup crumbled feta
For the balsamic dressing:
- 1 tablespoon balsamic vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey
- pinch salt and pepper
- 2 tablespoon olive oil
Instructions
- In a small bowl or jar, whisk together vinegar, Dijon mustard, honey, salt and pepper.
- Next, while continuously whisking, pour in olive oil in a light, steady stream. Continue to whisk until the olive oil is incorporated into vinegar and the dressing has thickened about 30 seconds.
- Toss all of the salad ingredients together, drizzle with dressing, and toss again. Serve immediately.
Notes
- For a quick and effortless dressing, you can’t go wrong with a drizzle of oil and vinegar. Just toss your salad in some high-quality olive oil and your preferred vinegar (such as balsamic, white wine vinegar, or red wine vinegar).
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