Quick Balsamic Vinegar Salad (Printable)

Crisp greens with cherry tomatoes and balsamic reduction for a refreshing, tangy flavor in minutes.

# Ingredient List:

→ 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 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 let cool for 2 minutes.
02 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and walnuts if using.
03 - In a small bowl, whisk together olive oil, Dijon mustard if using, sea salt, and black pepper. Drizzle in the balsamic reduction while whisking until smooth.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, garnished with extra cracked black pepper if desired.

# Expert Suggestions:

01 -
  • The balsamic reduction gives you restaurant-quality depth in under 15 minutes, no fancy techniques required.
  • It's naturally vegan and gluten-free, so it works for almost every table without apologies or substitutions.
  • You can prep everything ahead and dress it at the last second, making it perfect for busy nights or last-minute guests.
02 -
  • Don't walk away from the reducing vinegar—it can go from glossy to burnt in about two minutes, and burnt balsamic tastes bitter and flat.
  • Let the reduction cool to warm, not hot, or the heat will wilt your greens into sadness before the dressing has a chance to coat them properly.
03 -
  • Toast your own walnuts if you can; raw walnuts taste flat and slightly bitter compared to toasted ones, and the warmth brings out their sweetness and nuttiness.
  • Serve the salad immediately after dressing—waiting even five minutes will wilt the greens more than you probably want, losing that crisp texture that makes this dish sing.
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