Quick Balsamic Vinegar Salad (Print View)

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

# Components:

→ 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

# Directions:

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 olive oil, Dijon mustard if using, sea salt, and black pepper in a small bowl. Gradually whisk in the balsamic reduction until smooth.
04 - Drizzle the dressing over the salad and toss gently to evenly coat all ingredients.
05 - Serve immediately, optionally garnished with additional cracked black pepper.

# Expert Advice:

01 -
  • The balsamic reduction transforms from thin vinegar into silky, glossy magic that coats every leaf with concentrated flavor.
  • It comes together in 15 minutes, which means you can go from hungry to satisfied faster than you'd think possible.
  • It's naturally vegan and gluten-free, so you're never scrambling to accommodate different diets at the table.
02 -
  • Don't skip the cooling step after reducing balsamic—it needs to cool slightly or it'll wilt your greens when you toss it together.
  • The balsamic reduction can sit in a jar in your fridge for a week, which means you can make it ahead and have salad ready whenever you need it.
03 -
  • Make the balsamic reduction the night before and store it in a clean jar—it'll taste even more concentrated by the next day and you'll thank yourself when dinner time comes around.
  • Slice your vegetables a few hours ahead if you need to, but keep them separate from the greens until the very last moment so nothing gets soggy or oxidized.
Return