Quick Balsamic Vinegar Salad (Printable)

Vibrant salad with mixed greens, cherry tomatoes, and a tangy balsamic dressing in under 15 minutes.

# 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 allow to cool for 2 minutes.
02 - In a large bowl, mix the salad greens, cherry tomatoes, red onion, cucumber, and toasted walnuts if using.
03 - Whisk extra-virgin 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 ensure even coating of all ingredients.
05 - Serve immediately, optionally garnished with cracked black pepper for added flavor.

# Expert Advice:

01 -
  • The balsamic reduction creates a glossy, restaurant-quality dressing in under ten minutes flat.
  • It's naturally vegan and gluten-free without tasting like you're missing anything.
  • Prep time is genuinely short, making it perfect for weeknight dinners or last-minute lunches.
02 -
  • Reducing balsamic too long turns it into vinegar candy that hardens as it cools, so watch for that moment when it coats a spoon and stop there.
  • Dress the salad just before serving if you're making it for guests, but you can assemble the greens hours ahead and keep everything separate in your fridge.
03 -
  • Taste the dressing before it hits the salad—this is your only chance to adjust salt and acid without affecting individual bites.
  • Room-temperature greens dress better than cold ones, so pull your salad from the fridge five minutes before serving if you've got the time.
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