Quick Balsamic Vinegar Salad (Printable)

Crisp mixed greens with cherry tomatoes and a tangy balsamic-olive oil dressing.

# What You'll Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, romaine, radicchio)
02 - 1 cup cherry tomatoes, halved
03 - 1/2 small red onion, thinly sliced
04 - 1/2 English cucumber, sliced
05 - 1/4 cup toasted walnuts (optional)

→ Dressing

06 - 1/2 cup balsamic vinegar
07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon Dijon mustard (optional)
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Simmer balsamic vinegar in a small saucepan over medium heat for 6 to 8 minutes, stirring occasionally until reduced by half and slightly thickened. Remove from heat and allow to cool for 2 minutes.
02 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and walnuts if using.
03 - Whisk together extra-virgin olive oil, Dijon mustard if using, sea salt, and black pepper in a small bowl. Gradually add the cooled balsamic reduction and whisk until smooth.
04 - Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
05 - Serve immediately, garnished with extra cracked black pepper if desired.

# Expert Suggestions:

01 -
  • The balsamic reduction creates this gorgeous glossy finish that makes even basic greens feel special
  • You can throw whatever vegetables you have in the fridge into this and it always works
02 -
  • The balsamic reduction continues thickening as it cools, so pull it off the heat when it looks slightly thinner than you want
  • Dress the salad right before serving or the greens will start to wilt and lose that satisfying crunch
03 -
  • Use the best balsamic vinegar you can afford since the reduction concentrates the flavor
  • Dry your greens thoroughly after washing them so the dressing actually sticks instead of sliding off
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