Quick Balsamic Vinegar Salad (Printable)

Crisp mixed greens tossed with balsamic reduction and olive oil for a bright, refreshing flavor.

# 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

# Directions:

01 - In a small saucepan set to medium heat, simmer the balsamic vinegar for 6 to 8 minutes, stirring occasionally, until the volume reduces by half and the liquid slightly thickens. Remove from heat and allow to cool for 2 minutes.
02 - In a large salad bowl, combine mixed salad greens, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and toasted walnuts if using.
03 - In a small bowl, whisk together the extra-virgin olive oil, Dijon mustard if using, sea salt, and freshly ground black pepper. Gradually add the cooled balsamic reduction while whisking until smooth.
04 - Pour the dressing over the salad ingredients and gently toss to ensure an even coating throughout.
05 - Serve immediately, optionally garnished with additional cracked black pepper.

# Expert Tips:

01 -
  • The balsamic reduction tastes like you spent hours in the kitchen when it actually takes less time than boiling water.
  • It works for literally any greens you have lying around, making it your weeknight rescue mission.
  • Everything comes together in the time it takes to set the table.
02 -
  • The balsamic must actually reduce—just heating it won't give you that concentrated sweetness and thickness that makes this salad special.
  • Don't dress the salad too far in advance or the greens will wilt; this is a dish that needs to go from bowl to plate within minutes.
03 -
  • Use a whisk for the dressing instead of just stirring; it's the difference between something that emulsifies and something that separates.
  • If your balsamic reduction hardens as it cools, just gently warm it again for a few seconds—it'll loosen right back up.
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