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Square photo of a house salad

House Salad

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 4-6 1x
  • Salads, Side Dish
  • American
  • Vegan

Servings 4-6 1x

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Enjoy this house salad every day of the week. It’s light, made with 10 nutritious ingredients, and ready in just 10 minutes. A healthy lunch!


For the house salad:

  • 6 cup romaine lettuce (300 g), chopped
  • 1 and ½ cups croutons (60 g)
  • 1 and ½ cups cherry tomatoes (225 g), halved
  • 1 cup vegan shredded cheese (100 g)
  • ½ cucumber, thinly sliced
  • ¼ red onion, sliced

For the vinaigrette:

  • 6 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • ¼ tsp salt
  • ⅛ tsp ground black pepper


  1. Add all the salad ingredients to a large bowl. Set aside.
  2. To make the vinaigrette, add all the vinaigrette ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined.
  3. Pour the vinaigrette over the salad and mix until well combined.
  4. Serve your house salad immediately.
  5. Best when fresh, keep the leftovers in an airtight container in the fridge for 1-2 days (dressing separate from the salad).


  • Feel free to use any type of oil, vinegar, or salt you want.
  • Incorporate any vegetables you have on hand, this salad always works!
  • You could even add nuts like almonds or walnuts.
  • Use gluten-free croutons if needed. Feel free to make our easy chickpea croutons recipe. 
  • I used store-bought vegan shredded cheese, but if you can’t find it or prefer a homemade version, our vegan Parmesan cheese is exactly what you’re looking for!
  • To add some vegetable protein to your house salad, I suggest you serve it with some fried tofu or baked tofu.


  • Serving Size: 1/6 of the recipe
  • Calories: 223
  • Sugar: 1.7 g
  • Sodium: 331 mg
  • Fat: 18.4 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 14 g
  • Fiber: 1.2 g
  • Protein: 1.8 g