Save There's something about the smell of balsamic vinegar reducing on the stove that makes you realize you're about to eat something special. I discovered this salad one weeknight when I had almost nothing in the fridge except greens and a half-empty bottle of balsamic that had been lurking in the back. The moment that glossy reduction hit the greens, I knew I'd stumbled onto something simple but genuinely delicious. It became my go-to when I wanted something that felt elegant without the fuss.
My friend Sarah came over on a rainy afternoon, and I threw this together while we talked. She took one bite and asked why I'd never made it before, which made me laugh because it literally uses five ingredients. That's the magic of it, really—it doesn't pretend to be complicated, but it doesn't taste like it either.
Ingredients
- Mixed salad greens (6 cups): Arugula, spinach, romaine, or radicchio all work beautifully; the peppery ones pair especially well with the sweet-tangy dressing.
- Cherry tomatoes (1 cup, halved): They burst slightly when you bite them and catch the dressing perfectly, so don't skip halving them.
- Red onion (1/2 small, thinly sliced): The thin slices soften just enough in the dressing to lose their sharp bite while keeping their snap.
- English cucumber (1/2, sliced): English cucumbers have fewer seeds and a thinner skin, so you don't need to peel them—one less step.
- Toasted walnuts (1/4 cup, optional): Toasting them brings out a nutty richness that makes the whole salad feel more substantial, even if you're keeping it light.
- Balsamic vinegar (1/2 cup): Use one you actually like drinking, because reducing it concentrates every flavor note—cheap vinegar gets worse when cooked.
- Extra-virgin olive oil (2 tablespoons): This is worth the good stuff; it's one of only a few ingredients carrying the whole flavor.
- Dijon mustard (1 teaspoon, optional): A tiny bit adds complexity and helps emulsify the dressing, but it's truly optional if you prefer pure simplicity.
- Sea salt (1/2 teaspoon) and freshly ground black pepper (1/4 teaspoon): Fresh pepper makes a noticeable difference here since there aren't many other flavors competing with it.
Instructions
- Start the magic: Reduce the balsamic
- Pour the balsamic vinegar into a small saucepan and set it over medium heat. You'll notice it immediately starts to smell deeper and more concentrated—that's exactly what you want. Stir occasionally as it simmers for 6 to 8 minutes, watching it darken and thicken until it's glossy and reduced by about half. When you dip a spoon in, it should coat lightly and run slowly back into the pan.
- Build your salad foundation
- While the vinegar is doing its thing, toss your mixed greens, halved tomatoes, thin red onion slices, and cucumber into a large bowl. If you're using walnuts, add them now so they're distributed throughout rather than settling at the bottom.
- Whisk the dressing together
- In a small bowl, combine the olive oil, Dijon mustard if you're using it, salt, and pepper. Once the balsamic has cooled for a minute or two, drizzle it slowly into the oil while whisking steadily—the mixture will emulsify and become smooth and cohesive.
- Bring it all together
- Pour the dressing over your salad and toss gently but thoroughly, making sure every leaf gets touched by that glossy reduction. The salad should glisten but not be swimming in dressing.
- Serve and finish
- Plate immediately and add a crack of fresh black pepper on top if you like. This is a salad that's best eaten right away while the greens are still crisp and the dressing is still warm.
Save I made this for my family one Sunday and my dad, who usually just eats whatever's on his plate without comment, asked if I could make it again next week. It felt ridiculous to be proud of a salad, but there it was.
The Power of Reduction
Reducing balsamic vinegar is a small technique that pays big dividends. When you cook it down, the water evaporates and leaves behind concentrated sweetness, acidity, and depth. It's the difference between a salad that tastes like vinegar and oil, and one that tastes intentional. I started doing this with other vinegars too—red wine, apple cider—and it changed how I think about dressings entirely.
Why This Works as a Side Dish
This salad is one of my secret weapons when I'm making something heavier for dinner. It's fresh and tangy enough to cut through rich food without needing to be complicated. I've served it alongside roasted chicken, pasta, even grilled fish, and it always feels like a complement rather than an obligation.
Small Tweaks That Make It Your Own
The beauty of this salad is that it stays delicious while being flexible. You can add crumbled feta or shaved Parmesan for richness, top it with grilled chicken or chickpeas if you want protein, or swap greens depending on what looks good at the market. The balsamic reduction can be made a few days ahead and stored in the fridge, which means you can have this ready in less than five minutes on a busy night.
- If you make the reduction ahead, let it come to room temperature before pouring it over the greens so it doesn't wilt them.
- Slice everything right before serving to keep the salad as crisp and fresh as possible.
- Taste as you go with the dressing—you might prefer it slightly sweeter or more acidic than the recipe suggests, and that's your call to make.
Save This salad reminds me that sometimes the simplest recipes are the ones you return to again and again. It's proof that you don't need complicated technique or a long ingredient list to make something worth eating.
Recipe FAQs
- → How do I make the balsamic reduction?
Simmer balsamic vinegar over medium heat for 6–8 minutes until it reduces by half and thickens slightly. Let it cool before use.
- → Can I make the dressing ahead of time?
Yes, the balsamic reduction can be prepared in advance and stored in the refrigerator for up to one week for convenience.
- → What salad greens work best for this dish?
A mix of arugula, spinach, romaine, and radicchio provides a balanced combination of textures and flavors.
- → Are toasted walnuts necessary?
Toasted walnuts add a crunchy, nutty element but can be omitted or replaced based on preference or allergies.
- → How can I add protein to this dish?
Incorporate grilled chicken, chickpeas, or cheese like feta or Parmesan to boost protein and enrich the flavor.