Quick Balsamic Vinegar Salad (Print Version)

A vibrant mix of greens and veggies dressed with reduced balsamic and olive oil for bright flavors.

# What to Use:

→ 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 Prepare:

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 - Whisk together olive oil, Dijon mustard if used, sea salt, and black pepper in a small bowl. Gradually add the balsamic reduction while whisking until smooth.
04 - Drizzle dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, optionally garnished with extra cracked black pepper.

# Expert Advice:

01 -
  • Ready in 15 minutes but tastes like you spent real time on it.
  • The balsamic reduction is ridiculously easy and transforms basic greens into something you'd actually crave.
  • It works for quick lunches, side dishes, or even a light dinner when you're tired but hungry.
02 -
  • Don't skip the reduction step or use the vinegar straight—the heat transforms it from sharp and one-dimensional into something rich and complex.
  • The balsamic will thicken more as it cools, so if it seems too thin while still hot, that's normal; stop cooking before it becomes syrupy.
03 -
  • Toast your own walnuts if you have time—they taste completely different from pre-toasted ones and make the salad feel more thoughtful.
  • Use a really good balsamic vinegar if you can afford it; since it's such a starring ingredient, the quality matters more than it would in a vinaigrette where oil dilutes it.
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