Quick Balsamic Vinegar Salad (Printable)

Crisp greens and ripe tomatoes come alive with a rich balsamic reduction and olive oil drizzle.

# 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 - 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 bowl, mix the salad greens, cherry tomatoes, red onion, cucumber, and toasted walnuts if using.
03 - Whisk together olive oil, Dijon mustard if used, salt, and pepper in a small bowl. Gradually add the cooled balsamic reduction while whisking until smooth.
04 - Pour the dressing over the salad and toss gently to evenly coat all ingredients.
05 - Serve immediately, optionally garnished with additional cracked black pepper.

# Expert Hints:

01 -
  • Ready in 15 minutes but tastes like you spent way more effort than you actually did.
  • The balsamic reduction is addictive—once you make it, you'll find yourself drizzling it on everything from roasted vegetables to fresh mozzarella.
  • It's flexible enough for a quick weeknight dinner and elegant enough to serve guests without feeling like a shortcut.
02 -
  • Don't skip the cooling step after reducing the vinegar, or it will wilt your delicate greens the moment it hits the bowl.
  • Toss the salad right before serving—dressed greens get soggy fast, which sounds obvious until you're left with a wilted mess because you prepped it too early.
03 -
  • The best balsamic reductions happen when you stay patient and don't crank the heat too high—medium is your friend, and it takes longer but tastes infinitely better.
  • If your reduction thickens too much and hardens when it cools, just reheat it gently and it'll loosen back up, forgiving and adaptable like the best recipes are.
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