Quick Balsamic Vinegar Salad (Printable)

Crisp mixed greens combined with tangy balsamic reduction and olive oil for a fresh, flavorful dish.

# What 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

# How To Make It:

01 - In a small saucepan over medium heat, simmer the balsamic vinegar 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 walnuts if using.
03 - In a small bowl, whisk together olive oil, Dijon mustard if used, sea salt, and black pepper. Gradually add the cooled balsamic reduction, whisking until smooth.
04 - Pour the dressing over the salad and gently toss to ensure even coating of all ingredients.
05 - Serve immediately, optionally garnished with extra cracked black pepper.

# Expert Advice:

01 -
  • The balsamic reduction is sweet and tangy at once, like nothing from a regular vinaigrette bottle.
  • It comes together in fifteen minutes, which means weeknight dinner or last-minute entertaining actually feels doable.
  • Every vegetable stays crisp and bright instead of wilting into submission.
02 -
  • Don't let the balsamic reduce past the point where it coats a spoon—a minute too long and it becomes syrupy candy that's cloyingly sweet.
  • Dress the salad right before you eat it; the greens will start to soften if it sits wet for more than a few minutes, but the flavors actually improve as they meld.
03 -
  • Taste your balsamic reduction before it cools—you want it to smell sweet but still a little sharp, not caramelized and candy-like.
  • If you have a good olive oil you love, this is the salad to use it in; its flavor really matters here in a way it might not in other dishes.
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