Quick Balsamic Vinegar Salad (Print Version)

Crisp mixed greens tossed in a tangy balsamic glaze and olive oil dressing, ready in minutes.

# 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 let cool for 2 minutes.
02 - Combine mixed greens, cherry tomatoes, red onion, cucumber, and toasted walnuts in a large salad bowl.
03 - Whisk together extra-virgin olive oil, Dijon mustard (if using), sea salt, and black pepper in a small bowl. Gradually add the cooled balsamic reduction and whisk until smooth.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Serve the salad immediately, optionally garnished with additional cracked black pepper.

# Expert Advice:

01 -
  • A salad that actually tastes exciting without making you spend half your evening cooking.
  • The balsamic reduction is a tiny moment of kitchen magic that elevates everything it touches.
  • It works whether you're feeding yourself or impressing people, and nobody needs to know how simple it really is.
02 -
  • Don't skip the reduction step—straight balsamic vinegar is too sharp and will make the salad taste aggressively sour instead of complex and deep.
  • If you're making this ahead, keep the dressing separate and dress the salad just before serving, otherwise your greens will wilt into something that tastes like regret.
  • The balsamic reduction can be made several days ahead and stored in a sealed jar in the fridge, so you can actually have this salad ready in under five minutes on nights when you're exhausted.
03 -
  • Make the balsamic reduction in batches and store it in a small glass jar—you'll find yourself reaching for it constantly, drizzling it over roasted vegetables, finished soups, or even vanilla ice cream.
  • Slice your red onion and let it sit in a tiny bowl of water with a pinch of salt for five minutes if you want it less sharp and more tender, which changes the whole eating experience in the best way.
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