Quick Balsamic Vinegar Salad (Printable Version)

Crisp mixed greens lightly coated with a rich, tangy balsamic and 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 let cool for 2 minutes.
02 - Place mixed greens, halved cherry tomatoes, sliced red onion, sliced cucumber, and toasted walnuts (if using) in a large salad bowl.
03 - Whisk extra-virgin olive oil, Dijon mustard (if using), sea salt, and black pepper together in a small bowl. Gradually whisk in the cooled balsamic reduction until emulsified.
04 - Drizzle the dressing over the salad and toss gently to ensure even coating of all ingredients.
05 - Serve immediately, optionally garnished with additional freshly ground black pepper.

# Expert Tips:

01 -
  • It's ready in 15 minutes but tastes like you spent way longer in the kitchen.
  • The balsamic reduction adds a sophisticated, glossy depth that regular vinegar can never achieve.
  • Works for weeknight dinners and fancy enough to serve when people come over.
02 -
  • The balsamic must cool before meeting the greens, or you'll end up with a hot, wilted mess that tastes fine but looks defeated.
  • Don't dress the salad more than a few minutes before eating—even sturdy greens surrender to vinegar if given too much time.
03 -
  • Toast your own walnuts if possible, even in a dry skillet for three minutes—the difference between store-bought and freshly toasted is astonishing.
  • Keep your salad bowl and greens slightly cool by rinsing and spinning them in advance, so the dressing doesn't wilt everything on contact.
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