Quick Balsamic Vinegar Salad (Printable Version)

Crisp greens and cherry tomatoes lightly coated with a tangy balsamic and olive oil dressing.

# What You 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 medium 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, stirring occasionally, until it reduces by half and thickens slightly, about 6 to 8 minutes. Remove from heat and let cool for 2 minutes.
02 - In a large bowl, mix together salad greens, cherry tomatoes, sliced red onion, cucumber, and toasted walnuts if using.
03 - Whisk 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 emulsified.
04 - Pour the dressing over the salad mixture and toss gently to ensure even coating of all ingredients.
05 - Transfer salad to serving bowls and garnish with additional cracked black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes flat, perfect for when you're hungry now but don't want to compromise on real food.
  • The balsamic reduction is secretly addictive—it coats each leaf with sweet and tangy complexity that makes plain greens feel luxurious.
  • It works as a light lunch, a dinner side, or even the base for something heartier when you add protein.
02 -
  • The balsamic must actually reduce—if you skip this step and just mix straight vinegar into oil, it'll taste harsh and separate instead of becoming glossy and cohesive.
  • Don't dress the salad more than 10 minutes before serving or the greens will wilt and weep liquid; this is a last-minute assembly situation for best texture.
03 -
  • Make extra balsamic reduction when you have a quiet moment—it stores easily and suddenly you have that restaurant-quality dressing ready for whatever salad inspiration strikes.
  • Taste the greens before you dress them and adjust seasoning afterward; raw greens are more forgiving of salt than dressed ones.
Go Back