Save There's something about the smell of balsamic vinegar reducing on the stove that stops me mid-afternoon. A friend dropped by unexpectedly one day, and I threw together whatever greens I had while a small pot of vinegar bubbled away, transforming itself into something glossy and concentrated. The whole thing came together in minutes, but it tasted like I'd been planning it for days. That's when I realized the magic wasn't in complexity—it was in letting one simple ingredient do the heavy lifting.
I made this salad for a small gathering on a warm evening, and someone asked for the recipe before they'd even finished eating. I remember standing in my kitchen, realizing I'd never actually written it down—I just threw it together by feel. That moment taught me something: the best recipes are the ones you make so often that they become instinct, and this one has definitely earned that status in my house.
Ingredients
- Mixed salad greens: Use whatever combinations speak to you—I love the slight bitterness of radicchio and arugula mixed with milder spinach, but you're the boss of your own bowl.
- Cherry tomatoes: Halving them releases their juice and lets them coat in the dressing more evenly than leaving them whole.
- Red onion: Thin slices stay crisp and add a gentle sharpness that balances the sweet vinegar.
- English cucumber: Seedless and watery in the best way, these slice cleanly without needing any prep beyond running your knife through them.
- Toasted walnuts: They bring a nutty crunch that's completely optional but honestly changes the whole texture game if you include them.
- Balsamic vinegar: This is your star player—use something decent, not the cheapest bottle you find, because that reduction will taste exactly like what you put in.
- Extra-virgin olive oil: The good stuff matters here since it's not being cooked or hidden in anything else.
- Dijon mustard: A small amount acts like a bridge between the sharp vinegar and the sweet reduction, but it's truly optional.
- Sea salt and black pepper: Fresh cracked pepper makes an obvious difference; don't skip this detail.
Instructions
- Reduce the balsamic:
- Pour your vinegar into a small saucepan and turn the heat to medium. You'll watch it go from dark liquid to something that coats the back of a spoon, which takes about 6 to 8 minutes. The kitchen will smell like sweet, concentrated vinegar—this is the moment you know it's working.
- Build your salad base:
- While the vinegar does its thing, toss your greens, tomatoes, red onion, cucumber, and walnuts together in a large bowl. Don't dress it yet—the greens will wilt if you do.
- Whisk the dressing:
- In a small bowl, whisk together the olive oil, mustard if you're using it, salt, and pepper until they look friendly with each other. Once the balsamic has cooled for a couple of minutes, whisk it in until the whole thing turns glossy.
- Bring it together:
- Pour the dressing over your salad and toss gently—you're coating everything, not bruising the greens. Taste it and adjust the salt or pepper if your instinct tells you to.
- Serve right away:
- This salad is best the moment it's tossed, while the greens are still crisp and the dressing is still warm enough to brighten everything.
Save This salad became my default when I realized I could make something restaurant-quality in the time it takes to wash dishes. There's something satisfying about knowing that seven ingredients and less than 15 minutes can turn an ordinary evening into something memorable.
Making It Your Own
The base is simple enough that you can experiment without ruining anything. Add crumbled feta or shaved Parmesan if you want richness, or top it with grilled chicken, chickpeas, or whatever protein you're hungry for. I've made this with roasted beets instead of tomatoes on days when I had them, and with sunflower seeds instead of walnuts when the walnuts ran out. The dressing is patient and forgiving—it works with whatever you add.
The Balsamic Reduction Secret
Once you master this reduction, you'll find yourself making extra batches just to have on hand. It keeps in the fridge for up to a week and transforms everything it touches—roasted vegetables, fresh mozzarella, even vanilla ice cream if you're feeling adventurous. The reduction concentrates the vinegar's natural sweetness while taming its sharpness, which is why you can use so much of it without the salad turning into a pucker-faced experience.
Timing and Preparation
The beauty of this recipe is that nothing about it requires advance planning. Start the vinegar the moment you get home, use those minutes to chop your vegetables, and by the time everything's ready, your dressing is too. If you're feeding a crowd, the reduction can be made an hour or two ahead, which actually gives you an advantage—you'll have one less thing to manage while people are arriving.
- Prep all your vegetables before you start cooking so you're not chopping while the vinegar bubbles away.
- Taste the dressing before you pour it on the salad so you can adjust the seasoning to your preference.
- Serve immediately after tossing to keep the greens as crisp as possible.
Save This salad has become one of those recipes I make without thinking, which is exactly when you know something's become part of your kitchen life. It's proof that the simplest meals are often the ones people remember longest.
Recipe FAQ
- → How is the balsamic reduction prepared?
Simmer balsamic vinegar over medium heat for 6–8 minutes until reduced by half and slightly thickened, then cool before use.
- → Can the dressing be stored ahead of time?
Yes, the balsamic reduction can be made in advance and refrigerated for up to one week.
- → What can be added for extra protein?
Grilled chicken or chickpeas can be added to increase protein content.
- → Are walnuts necessary in the salad?
Walnuts are optional but provide a pleasing crunch and subtle nutty flavor.
- → What cheeses pair well with this salad?
Crumbled feta or shaved Parmesan complement the tangy dressing and add richness.