Pin it There's something about the smell of balsamic vinegar bubbling down on the stove that stops me mid-afternoon. One Tuesday, I'd bought a bottle on impulse at the market, and instead of saving it for something fancy, I found myself tossing together whatever greens were in my fridge and making this simple salad. That acidity, that syrupy richness—it transformed what could have been just another bowl into something I actually wanted to sit down for.
I made this for my partner on a random Wednesday when we were both tired and hungry but had nothing in the house except vegetables. He ate three bowls and asked me to make it again the next day. That's when I knew the balsamic reduction was doing something special—it took a 7-minute salad and made it feel intentional.
Ingredients
- Mixed salad greens: Use whatever you have on hand—arugula and spinach are my go-to because they stand up to the vinegar, but softer lettuces work too if you dress them gently.
- Cherry tomatoes: Halve them so they catch the dressing and release their juice a little.
- Red onion: Slice it thin enough that it doesn't overpower, thick enough that you still taste it.
- English cucumber: These are less watery than regular ones, so your salad won't get soggy.
- Toasted walnuts: The toasting is worth the extra step—it brings out a nuttiness that makes the whole thing taste more intentional.
- Balsamic vinegar: This is the star, so use something you'd actually drink if someone handed it to you in a tiny glass.
- Extra-virgin olive oil: Quality matters here because there's nowhere to hide.
- Dijon mustard: Just a teaspoon adds a whisper of depth without making itself known.
- Sea salt and black pepper: Finish with freshly ground pepper—the pre-ground stuff tastes like dust.
Instructions
- Reduce the balsamic:
- Pour the vinegar into a small saucepan and turn the heat to medium. You'll watch it bubble and darken, and after 6 to 8 minutes it'll be half its original volume and thick enough to coat the back of a spoon. Let it cool for a couple of minutes so it doesn't wilt your greens.
- Assemble the salad base:
- Toss your greens, tomatoes, onion, cucumber, and walnuts into a large bowl. Don't be precious about it—just make sure everything's there and roughly mixed.
- Build the dressing:
- In a small bowl, whisk the olive oil with the mustard, salt, and pepper, then slowly drizzle in that glossy balsamic reduction while whisking. It'll come together into something that catches the light.
- Coat and serve:
- Pour the dressing over the salad and toss gently so every leaf gets a coat without bruising. Taste as you go—you might want more salt or pepper, and that's perfectly fine.
Pin it One of my favorite discoveries was realizing that balsamic reduction keeps for a week in the fridge. Now I make it at the beginning of the week and eat this salad four different ways depending on what else I've cooked or what I'm in the mood for.
The Magic of Reduction
There's real chemistry happening when balsamic vinegar simmers—the heat burns off the sharp alcohol notes and concentrates all the sweet, complex flavors underneath. It's the same reason good things take time, and this particular good thing takes about eight minutes. The first time you see it coat the back of a spoon, you'll understand why this dressing changes everything.
Simple Variations That Work
Crumbled feta transforms this into something creamy and a little more substantial. Grilled chicken turns it into a lunch that actually keeps you full. Even chickpeas, roasted until they're crispy, add a protein that makes you feel like you've eaten something real. The base is so clean that it welcomes additions without getting confused.
Making It Your Own
The best thing about this salad is how forgiving it is—you can swap greens, add whatever vegetables need using up, and it all works. I've made it with shaved carrots, sliced radishes, even leftover roasted beets, and the balsamic dressing ties everything together. The technique is the recipe here, not the ingredients.
- Toast your walnuts in a dry skillet for just a few minutes to wake them up, and they'll taste twice as good.
- If you're making this ahead for lunch, keep the dressing separate and dress it right before eating.
- The balsamic reduction is your secret weapon—make extra and use it on roasted vegetables, strawberries, or even vanilla ice cream.
Pin it This is the kind of recipe that becomes a habit because it asks so little and gives so much. Some nights, it's exactly what you need.
Common Questions
- → How is the balsamic reduction prepared?
Simmer balsamic vinegar over medium heat for 6–8 minutes until reduced by half and slightly thickened, then let it cool before use.
- → Can walnuts be omitted or substituted?
Yes, toasted walnuts are optional and can be omitted or replaced with other nuts or seeds for different textures.
- → What greens work best for this salad?
A mix of arugula, spinach, romaine, and radicchio provides a balanced flavor and texture blend ideal for this salad.
- → Is the dressing suitable for vegan diets?
Absolutely, the dressing uses olive oil, balsamic vinegar, Dijon mustard, salt, and pepper, all vegan-friendly ingredients.
- → Can this salad be prepared in advance?
The balsamic reduction can be made ahead and stored refrigerated for up to a week, but toss the salad just before serving for freshness.