Quick Balsamic Vinegar Salad (Printable Version)

Crisp greens with a flavorful balsamic and olive oil dressing, quick to prepare and refreshing.

# What You 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 Steps:

01 - Simmer balsamic vinegar in a small saucepan over medium heat for 6 to 8 minutes until reduced by half and slightly thickened. Remove from heat and let cool for 2 minutes.
02 - In a large bowl, toss together mixed greens, cherry tomatoes, red onion, cucumber, and toasted walnuts if using.
03 - Whisk olive oil, Dijon mustard (if using), sea salt, and black pepper in a small bowl. Gradually add the balsamic reduction while whisking 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 -
  • Ready in 15 minutes, yet it tastes like you spent way more time than you actually did.
  • The balsamic reduction is so good you'll find yourself drizzling it on other things—roasted vegetables, fresh mozzarella, whatever's in reach.
  • It's flexible enough to eat alone or dress up with whatever protein you have around.
02 -
  • Watch the balsamic closely—going from perfect to burnt happens faster than you'd think, so stay nearby while it reduces.
  • Letting the reduction cool slightly before whisking it into the oil keeps the dressing from separating or becoming weirdly sticky.
03 -
  • If your balsamic is very thin, simmer it a minute or two longer than 8 minutes—you're looking for something that clings to a spoon.
  • Keep a small bowl of water nearby when you're slicing the red onion and it'll stay crisper longer and taste less harsh.
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