Quick Balsamic Vinegar Salad (Printable Version)

Crisp mixed greens and cherry tomatoes coated with a tangy balsamic vinaigrette and olive oil.

# The Ingredients 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

# Step-by-Step Instructions:

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 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and toasted walnuts if using.
03 - Whisk together extra-virgin olive oil, Dijon mustard if using, sea salt, and black pepper in a small bowl. Gradually whisk in the cooled balsamic reduction until smooth.
04 - Pour dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Serve immediately, optionally garnished with extra cracked black pepper.

# Additional Tips::

01 -
  • The balsamic reduction transforms a simple salad into something restaurant-worthy in under 15 minutes.
  • It's endlessly flexible—add cheese, protein, nuts, or keep it pure depending on your mood.
  • You'll finally understand why people get excited about vinaigrette.
02 -
  • The balsamic reduction is the entire point—don't skip the simmering step, or you'll just have vinaigrette, not art.
  • If your reduction gets too thick, add a teaspoon of water and whisk it back to glossy perfection.
03 -
  • Toast your own walnuts in a dry pan for 3 minutes if they're not already toasted—it's a five-minute detail that elevates everything.
  • If you're feeding people who love cheese, shave Parmesan over the top just before serving so it doesn't absorb too much dressing.
Return to Recipe