Quick Balsamic Vinegar Salad (Printable)

A fresh mix of greens, tomatoes, and a tangy balsamic reduction for a light, flavorful dish.

# 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

# Directions:

01 - Simmer balsamic vinegar 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 salad greens, cherry tomatoes, red onion, cucumber, and walnuts if using.
03 - Whisk together olive oil, Dijon mustard if used, salt, and pepper in a small bowl. Gradually whisk in the cooled balsamic reduction until emulsified.
04 - Drizzle dressing over salad and toss gently to coat all components evenly.
05 - Serve immediately, optionally garnished with additional cracked black pepper.

# Expert Advice:

01 -
  • The balsamic reduction is genuinely addictive, tangy and rich in a way that makes you want to scrape the bowl.
  • It comes together faster than you'd think, perfect for nights when you need something nourishing but don't want to spend hours cooking.
  • You can prep everything ahead and the dressing stays bright, so it works beautifully for meal prep or unexpected guests.
02 -
  • The balsamic reduction is non-negotiable; don't skip this step thinking the raw vinegar will work fine, because it won't—the sweetness and thickness you get from cooking it down is what transforms this salad from ordinary to memorable.
  • Don't dress the salad more than a few minutes before eating it, unless you want a puddle of liquid at the bottom of your bowl and sad, wilted greens.
03 -
  • Toast your own walnuts in a dry pan for three minutes if you have them raw; the difference in flavor and texture is worth the five extra minutes of effort.
  • Save a handful of greens and dressing on the side when serving, because inevitably someone will want more and it's nice to accommodate that without scrambling.
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