Save The first time I made balsamic reduction, I almost burned it. I was distracted by a phone call and suddenly the kitchen filled with this sharp, acidic smell that made my eyes water. Now I know to stay right there, watching those bubbles get smaller and thicker, waiting for that moment when the vinegar transforms into something sweet and syrupy. It is amazing how fifteen minutes and simple ingredients can turn into something that feels elegant enough for dinner guests but easy enough for a Tuesday night.
I brought this to a friend's backyard barbecue last summer, and people kept asking me for the recipe. The best part was watching skeptics who claimed to hate salads go back for second helpings. There is something about that tangy sweet glaze clinging to crisp vegetables that makes this feel indulgent rather than virtuous.
Ingredients
- 6 cups mixed salad greens: I love the peppery bite of arugula mixed with mild spinach and crunchy romaine, but use whatever looks fresh at the market
- 1 cup cherry tomatoes: They add these little bursts of sweetness and juice that balance the sharp balsamic perfectly
- 1/2 small red onion: Thin slices give you just enough bite without overwhelming everything else
- 1/2 English cucumber: The extra crunch and cool freshness keeps every bite interesting
- 1/4 cup toasted walnuts: Totally optional but I love the nutty richness they add against the tangy dressing
- 1/2 cup balsamic vinegar: This reduces down into something syrupy and concentrated, so do not skip this step
- 2 tablespoons extra-virgin olive oil: Use the good stuff here since the flavor really comes through
- 1 teaspoon Dijon mustard: Helps the dressing come together and adds this subtle depth
- 1/2 teaspoon sea salt: Enhances all the flavors without making it taste salty
- 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to complement the sweet reduction
Instructions
- Reduce the balsamic vinegar:
- pour the vinegar into a small saucepan and let it simmer over medium heat, stirring now and then, until it has reduced by half and coats the back of a spoon, about six to eight minutes. Set it aside to cool for a couple of minutes so it does not wilt the greens when you dress the salad.
- Prep the vegetables:
- toss the mixed greens, cherry tomatoes, red onion, cucumber, and walnuts if you are using them into a large salad bowl. I like arranging them in layers rather than mixing them yet, so nothing gets crushed at the bottom.
- Make the dressing:
- whisk together the olive oil, Dijon mustard, salt, and pepper in a small bowl, then slowly drizzle in the cooled balsamic reduction while whisking constantly. Keep whisking until it emulsifies into this smooth, glossy dressing that clings to a spoon.
- Bring it together:
- pour the dressing over the salad and toss gently with your hands or salad servers, lifting from the bottom to coat everything evenly without bruising the greens.
- Finish and serve:
- plate the salad right away while the vegetables are still crisp and the dressing is still glossy, adding an extra crack of black pepper on top if you like that bite.
Save This has become my go to when I need to contribute something to a gathering but want to keep it simple. There is something satisfying about watching people enjoy something so fresh and vibrant, knowing it took almost no effort but still feels thoughtful.
Make It Your Own
I have experimented with so many variations of this salad over the years. Sometimes I add fresh strawberries or sliced pears when they are in season, and the sweetness plays so nicely against the tangy balsamic. Other times I throw in crumbled goat cheese or shaved Parmesan if I want something more decadent.
The Protein Factor
On nights when I need this to be a full meal rather than a side, I will top it with grilled chicken, roasted chickpeas, or even a soft boiled egg. The dressing is bold enough to stand up to heartier additions without getting lost.
Perfect Pairings
This salad works alongside almost anything, but I especially love it with roasted vegetables, grilled fish, or a simple pasta. The bright acidity cuts through rich dishes and cleanses your palate between bites.
- Make extra balsamic reduction and keep it in the fridge for drizzling over roasted vegetables or even ice cream
- Toast the walnuts in a dry pan for three minutes first if you want to deepen their flavor
- Massage a tiny bit of olive oil into kale or tougher greens if you swap those in
Save Salad does not have to be boring or an afterthought. This one proves that simple ingredients treated with a little care can become something you actually crave.
Questions & Answers
- → How do you make the balsamic reduction?
Simmer balsamic vinegar over medium heat for 6–8 minutes, stirring occasionally, until it reduces by half and thickens slightly. Then, let it cool before using.
- → Can I prepare the dressing in advance?
Yes, the balsamic reduction can be made ahead and stored refrigerated for up to one week, making quick assembly possible anytime.
- → What greens work best in this salad?
A mix of arugula, spinach, romaine, and radicchio provides a balance of crispness and slight bitterness, enhancing the dressing’s tangy flavor.
- → Are walnuts necessary for this salad?
Walnuts add optional crunch and texture but can be omitted or replaced with other nuts or seeds according to preference.
- → How can I add protein to this dish?
Top the salad with grilled chicken, chickpeas, or other preferred protein sources to increase its heartiness and nutritional value.