Save There's something almost meditative about watching balsamic vinegar bubble down in a pan, the kitchen filling with this sweet-tart perfume that makes you pause whatever else you're doing. I discovered this salad by accident one afternoon when I had exactly four types of greens in my crisper drawer and was tired of bland dressings, so I grabbed a bottle of balsamic and decided to reduce it down. The result was this glossy, concentrated magic that clung to every leaf and turned a simple weeknight dinner into something I actually wanted to eat.
I made this for my sister when she announced she'd gone vegan, and I was genuinely nervous about impressing her with something that didn't feel like a compromise. She took one bite, closed her eyes for that second that tells you something hit right, and asked if I'd always been able to cook like this. The walnuts crunch, the greens are tender, and that dressing just disappears into everything—she's requested it three times since.
Ingredients
- Mixed salad greens (6 cups): The combination matters more than perfection—arugula brings peppery bite, spinach adds earthiness, romaine gives structure, and radicchio contributes a subtle bitterness that balances the sweet dressing.
- Cherry tomatoes (1 cup, halved): Their burst of sweetness and acidity are essential for cutting through the rich balsamic, so don't skip them or swap for regular tomatoes.
- Red onion (1/2 small, thinly sliced): The thin slicing matters because it lets the onion soften slightly while tossing, adding sharpness without overwhelming.
- English cucumber (1/2, sliced): The seedlessness means every slice is crisp and refreshing, providing textural relief from the softer greens.
- Toasted walnuts (1/4 cup, optional): If you use them, make sure they're actually toasted—the difference between raw and toasted here is the difference between forgettable and memorable.
- Balsamic vinegar (1/2 cup): The reduction transforms this from a dressing into an experience, so don't use the cheap stuff.
- Extra-virgin olive oil (2 tablespoons): Its fruitiness rounds out the balsamic's intensity and gives the dressing body.
- Dijon mustard (1 teaspoon, optional): This is your secret weapon for depth—it binds the dressing and adds complexity that makes people ask what your secret is.
- Sea salt (1/2 teaspoon): Coarse salt lets you feel it dissolving, so you know your seasoning is balanced.
- Freshly ground black pepper (1/4 teaspoon): Grind it fresh; pre-ground tastes tired by comparison.
Instructions
- Reduce the balsamic into liquid gold:
- Pour the balsamic into a small saucepan and let it simmer over medium heat for 6 to 8 minutes, stirring every minute or so to ensure it reduces evenly. You'll notice the smell becoming more concentrated and jammy, and the bubbles will get smaller and slower—that's when you know you're close.
- Let it rest and cool slightly:
- Remove from heat and give it 2 minutes to come down from its boil, which helps it thicken even more and makes it easier to whisk into the dressing.
- Assemble your greens:
- In your largest salad bowl, combine all your greens, tomatoes, onion, cucumber, and walnuts, making sure nothing is crushed or bruised as you toss together.
- Build the dressing:
- In a separate small bowl, whisk the olive oil, mustard, salt, and pepper until combined, then slowly drizzle in your cooled balsamic reduction while whisking constantly so everything emulsifies into a smooth, glossy coating.
- Toss and serve immediately:
- Pour the dressing over your salad and toss gently but thoroughly, making sure every leaf gets coated, then serve right away before the greens start to wilt.
Save My roommate in college made something similar when we were broke and stressed before midterms, and somehow eating something that tasted this intentional and beautiful made us feel like we had our lives together when we definitely didn't. It became our quiet ritual when everything felt chaotic—five minutes of chopping, three minutes of cooking, and suddenly the world felt manageable again.
Why This Dressing Changes Everything
A standard vinaigrette is fine for everyday eating, but reducing balsamic vinegar does something almost alchemical—it concentrates the sweet and sour notes into a syrup that clings to greens differently than a thin dressing ever could. The reduction cooks down to about a quarter of its original volume, and somewhere in that process it stops being just vinegar and becomes something richer, almost like a glaze. When you whisk it with olive oil, you get this coating that feels luxurious and intentional, which is ridiculous for a salad that took fifteen minutes total.
Playing with What You Have
The genius of this recipe is that it doesn't actually care what greens you use as long as you have some combination of them. I've made it with just spinach when that's all the store had, with expensive microgreens when I was feeling fancy, and with sad leftover romaine that needed rescuing. The balsamic reduction is what makes it work, so even when the supporting cast changes, the main event stays solid.
Storage and Stretching It
The balsamic reduction keeps in a glass jar in your fridge for up to a week, which means you can make it on a Sunday and have a foolproof dressing ready whenever hunger strikes during the week. The beauty of that is you can throw together a salad in genuinely five minutes flat if the greens are already washed, since all the work is already done.
- Add grilled chicken, chickpeas, or crumbled feta to turn this into a main course without changing a thing.
- Make extra balsamic reduction and drizzle it over roasted vegetables, fresh mozzarella, or even vanilla ice cream if you're feeling adventurous.
- Toast the walnuts yourself from raw if you have time—the difference is worth the five minutes.
Save This salad has become my answer when someone asks what I'm making for dinner and I have no plan, because it's fast, honest, and makes you feel like you know what you're doing. It's proof that simple ingredients treated with a little intention become something worth remembering.
Recipe FAQs
- → 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 adding to the salad.
- → Can the walnuts be omitted?
Yes, walnuts are optional and can be left out or substituted with other nuts or seeds for different textures.
- → What greens work best in this salad?
A mix of arugula, spinach, romaine, and radicchio provides a balanced blend of flavors and textures.
- → Is Dijon mustard necessary for the dressing?
Dijon mustard adds depth but is optional; the dressing will remain flavorful without it.
- → How can I add protein to this dish?
Top the salad with grilled chicken, chickpeas, or crumbled cheese to enhance protein content.