Quick Balsamic Vinegar Salad (Printable)

Crisp mixed greens with a tangy balsamic glaze and smooth olive oil dressing.

# 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

# Method:

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 allow to cool for 2 minutes.
02 - In a large salad bowl, mix together the salad greens, cherry tomatoes, red onion, cucumber, and walnuts if using.
03 - Whisk together extra-virgin olive oil, Dijon mustard (if using), sea salt, and black pepper in a small bowl. Gradually incorporate the cooled balsamic reduction, whisking until smooth.
04 - Pour the dressing over the salad ingredients and toss gently to ensure thorough coating.
05 - Serve immediately, optionally garnished with additional cracked black pepper.

# Expert Advice:

01 -
  • The balsamic reduction is where the magic happens—it's rich and jammy but light enough that you don't feel weighed down.
  • Everything comes together in under 15 minutes, which means you can actually make dinner instead of just thinking about it.
  • It's vegan, gluten-free, and vegetarian all at once, so there's no complicated substitutions needed for anyone at your table.
02 -
  • Watch your balsamic like a hawk while it's reducing—the difference between perfect and burnt is honestly about a minute, and burnt balsamic tastes like regret and ash.
  • Don't dress the salad until you're ready to serve it, because wet greens in your fridge for even 10 minutes will turn into a sad, wilted mess.
03 -
  • Make the balsamic reduction in double batches and store it in a small jar in the fridge—you'll find yourself using it on roasted vegetables, grilled cheese, and even ice cream.
  • If you're serving this to vegetarians or vegans, skip the cheese additions unless someone specifically asks, and let the vinegar be the star.
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