Quick Balsamic Vinegar Salad (Printable Version)

Crisp greens and cherry tomatoes tossed in a rich balsamic and olive oil dressing, ready in minutes.

# 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

# Steps:

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 bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and toasted walnuts if using.
03 - Whisk together olive oil, Dijon mustard if using, sea salt, and black pepper in a small bowl. Gradually whisk in the cooled balsamic reduction 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 Insights:

01 -
  • The balsamic reduction tastes complex and sophisticated, but takes just eight minutes and three ingredients to pull off.
  • Everything comes together in fifteen minutes, so it's perfect when you need something fresh but don't have time to fuss.
  • It works as a complete meal on its own or pairs beautifully with grilled chicken, roasted vegetables, or just crusty bread.
02 -
  • The balsamic must cool for at least a minute or two before you whisk it into the oil, or the heat will cook off the delicate flavors—I learned this by rushing it once and ending up with something that tasted flat.
  • If your dressing breaks and looks oily and separated, whisk in a tiny splash of water and keep whisking; it'll come back together, and this is completely normal and fixable.
03 -
  • Toast your own walnuts if you can—they take five minutes in a dry skillet and taste exponentially better than raw ones, with a deeper, warmer flavor.
  • The temperature of the balsamic reduction actually matters; a warm glaze coats differently than a cold one, so pay attention to how it feels on your spoon.
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