Quick Balsamic Vinegar Salad (Print Version)

Crisp mixed greens with cherry tomatoes and tangy balsamic dressing for a quick fresh dish.

# What You'll Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, romaine, radicchio)
02 - 1 cup cherry tomatoes, halved
03 - ½ small red onion, thinly sliced
04 - ½ English cucumber, sliced
05 - ¼ cup toasted walnuts (optional)

→ Dressing

06 - ½ cup balsamic vinegar
07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon Dijon mustard (optional)
09 - ½ teaspoon sea salt
10 - ¼ 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 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and toasted walnuts if using.
03 - Whisk together olive oil, Dijon mustard if using, salt, and pepper in a small bowl. Gradually add the balsamic reduction while whisking until smooth.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, garnished with additional cracked black pepper if desired.

# Expert Advice:

01 -
  • The balsamic reduction tastes fancy but takes barely 10 minutes from start to table.
  • It works for weeknight dinners and surprising enough to serve when people drop by unexpectedly.
  • The flavors feel complex without any fussy techniques or hard-to-find ingredients.
02 -
  • The balsamic must cool slightly before mixing with oil, or the temperature difference creates little beads instead of an emulsion.
  • Don't dress the salad too far ahead—the greens will wilt if they sit wet for more than a few minutes, but the dressing itself keeps beautifully in a jar for a week.
03 -
  • Toast your own walnuts in a dry pan for 3 minutes if you have time—the difference between pre-toasted and freshly toasted is the difference between nice and unforgettable.
  • Keep the dressing separate until the last moment, especially if you're making this ahead; the acid in the balsamic will start breaking down tender greens if they sit together.
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