Quick Balsamic Vinegar Salad (Print View)

Fresh mixed greens combined with cherry tomatoes and cucumber, drizzled in tangy balsamic reduction.

# 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 the 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, mix the salad greens, cherry tomatoes, red onion, cucumber, and walnuts if using.
03 - Whisk together the 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 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve the salad immediately, garnished with additional cracked black pepper if desired.

# Expert Advice:

01 -
  • The balsamic reduction transforms ordinary greens into something that tastes like you spent hours in the kitchen, when you really just spent eight minutes.
  • It's the kind of salad that makes you look forward to eating vegetables, especially when you dress it right at the last second.
  • Everything about it is flexible—swap greens, add what you have on hand, and it still works beautifully.
02 -
  • Don't walk away from the reducing vinegar—I learned this when mine turned into black syrup and tasted like burnt caramel instead of sweet complexity.
  • The temperature contrast matters: warm dressing on cool greens makes the whole thing taste more vibrant and alive than if everything is the same temperature.
03 -
  • Pat your greens completely dry before assembling the salad; even a little water will dilute the dressing and make the whole thing taste thin and sad.
  • Taste as you build—start with less dressing and add more if needed, because you can always add but you can't take back.
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