Quick Balsamic Vinegar Salad (Printable Version)

Vibrant greens with cherry tomatoes and walnuts in a tangy balsamic reduction and olive oil dressing.

# 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

# How To Make It:

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

# Expert Advice:

01 -
  • That balsamic reduction tastes restaurant-quality but takes barely ten minutes from start to finish.
  • It's genuinely vegan, gluten-free, and vegetarian without sacrificing any flavor or feeling like a compromise.
  • The whole thing comes together in one bowl, which means less cleanup and more time to actually enjoy eating.
02 -
  • Don't skip the cooling step after reducing the balsamic—hot liquid will wilt your greens into submission before you even get them to the table.
  • The dressing quantity is purposeful and measured; resist the urge to double it, or you'll have a soggy puddle instead of a salad.
03 -
  • If your balsamic reduction doesn't thicken enough, it's because the heat was too high and it reduced too quickly; low and slow is the only way to get that syrupy consistency.
  • Taste the salad before serving and adjust the salt—the reduction concentrates flavors, so you often need less salt than you'd think.
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