Pin it I stood in my tiny apartment kitchen watching the balsamic vinegar bubble away in the saucepan, fascinated as it transformed into something thicker and sweeter. My roommate stuck her head in the door and asked what smelled so incredible. That was the moment I realized how a simple reduction could turn ordinary salad greens into something that felt restaurant-worthy and special.
Summer evenings were made for salads like this one. I started making it for dinner parties when friends would drop by unexpectedly, and somewhere along the way it became the thing people actually requested. Theres something satisfying about watching people go back for seconds of something so simple and fresh.
Ingredients
- 6 cups mixed salad greens: I love the combination of peppery arugula, tender spinach, crisp romaine, and slightly bitter radicchio because each bite brings something different
- 1 cup cherry tomatoes: When you cut them in half they release just enough juice to mingle with the dressing
- 1/2 small red onion: Thinly sliced gives you these beautiful purple rings and a sharp bite that cuts through the sweet vinegar
- 1/2 English cucumber: The extra crunch and coolness balances everything perfectly
- 1/4 cup toasted walnuts: Totally optional but I love the nutty richness they add to each forkful
- 1/2 cup balsamic vinegar: This becomes something magical when you reduce it down
- 2 tablespoons extra-virgin olive oil: Use the good stuff here because you can really taste it
- 1 teaspoon Dijon mustard: Helps the dressing come together and adds this subtle depth
- 1/2 teaspoon sea salt: Brings out all the natural flavors
- 1/4 teaspoon freshly ground black pepper: Just enough warmth to make things interesting
Instructions
- Create the balsamic reduction:
- Simmer the vinegar in a small saucepan over medium heat for 6 to 8 minutes until it reduces by half and coats the back of a spoon. Let it cool for a couple of minutes so it thickens up slightly.
- Prepare your salad base:
- Toss the greens tomatoes red onion cucumber and walnuts together in a large bowl. I love how colorful everything looks before you even add the dressing.
- Make the dressing:
- Whisk together the olive oil Dijon mustard salt and pepper in a small bowl. Drizzle in the cooled balsamic reduction and keep whisking until everything emulsifies into this beautiful glossy mixture.
- Bring it all together:
- Pour the dressing over the salad and toss gently with your hands or salad servers. Make sure every leaf gets coated but try not to bruise the greens.
- Finish and serve:
- Get this on the table right away while everything still has that perfect crunch. An extra crack of pepper on top never hurt anyone.
Pin it My mother tried this for the first time last month and immediately asked for the recipe. Shes been making salads her whole life but something about the combination of warm reduced vinegar and cold crisp greens won her over completely. Now she texts me photos every time she makes it for her friends.
Making It Your Own
Sometimes I add crumbled feta or shaved Parmesan if I want something more substantial. The saltiness from the cheese plays so nicely against the sweet vinegar. Other times I top it with grilled chicken or chickpeas when I need this to be a full meal rather than a side dish.
Perfect Pairings
This salad works beautifully alongside grilled fish roasted chicken or even as a starter before a pasta dinner. The bright acidity cuts through rich main dishes and cleanses your palate between bites. I once served it with homemade pizza and everyone agreed it was the perfect balance.
Timing Is Everything
The balsamic reduction can be made up to a week ahead and stored in the fridge. Just bring it to room temperature before using. The salad itself though needs to be dressed and served immediately because the greens will start to wilt after twenty minutes or so.
- Dry your greens thoroughly after washing them so the dressing sticks properly
- Toast the walnuts in a dry pan for just a few minutes until they smell fragrant
- If the reduction seems too thick whisk in a tiny splash of warm water
Pin it Sometimes the simplest recipes are the ones that become part of your weekly rotation. This salad has earned its place in mine and I hope it finds a home in yours too.
Recipe FAQs
- → How is the balsamic reduction prepared?
Simmer balsamic vinegar over medium heat for 6-8 minutes until reduced by half and slightly thickened. Cool before using.
- → Can I add protein to this dish?
Yes, grilled chicken or chickpeas can be added for extra protein and heartiness.
- → Are walnuts necessary in this salad?
Walnuts are optional but add a pleasant toasted crunch and nutty flavor.
- → What greens work best for this salad?
A mix like arugula, spinach, romaine, and radicchio provides a balanced texture and flavor.
- → How should I store leftover balsamic reduction?
Keep it refrigerated in a sealed container for up to one week for convenience.