Every home cook needs a reliable “house salad” in their repertoire—a dish that is quick enough for a weeknight but elegant enough for a dinner party. This Green Salad with Easy Balsamic Vinaigrette is exactly that. By combining a mix of crisp, fresh greens with a few high-quality toppings and a 5-minute homemade dressing, you create a side dish that elevates any main course. Forget the store-bought bottles; this vinaigrette is brighter, healthier, and perfectly balanced, proving that the simplest recipes are often the best.
Why This Recipe Works
- Better-Than-Store-Bought: Homemade dressing allows you to control the quality of the oil and the level of sweetness, avoiding the preservatives found in bottled versions.
- The “Golden Ratio”: We use the classic 3-to-1 oil-to-vinegar ratio to ensure a dressing that is tangy but not overpowering.
- Versatile Canvas: This salad base is designed to work with whatever you have in your crisper drawer, from cucumbers and radishes to toasted nuts and seeds.
- Emulsification Secret: Using a touch of Dijon mustard acts as a natural emulsifier, keeping your dressing creamy and well-blended rather than separating on the plate.
Recipe Details
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 4 Servings
- Difficulty: Very Easy
Ingredients
- For the Salad:
- 6 cups Mixed Greens (Spring mix, Arugula, or Romaine)
- 1 medium Cucumber, sliced
- 1/2 cup Cherry Tomatoes, halved
- 1/4 cup Thinly Sliced Red Onion
- 1/4 cup Toasted Sunflower Seeds or Walnuts (optional)
- For the Easy Balsamic Vinaigrette:
- 1/2 cup Extra Virgin Olive Oil
- 3 Tbsp Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Maple Syrup or Honey
- 1 clove Garlic, minced (or 1/2 tsp garlic powder)
- Salt and Black Pepper to taste
Instructions
- Whisk the Dressing: In a small bowl or a mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until the mixture is thick and emulsified.
- Prep the Greens: Wash and thoroughly dry your mixed greens. Pro Tip: A salad spinner is your best friend here—dressing won’t stick to wet leaves!
- Assemble: In a large salad bowl, combine the greens, cucumbers, tomatoes, and red onions.
- Toss: Drizzle about half of the dressing over the salad. Use salad tongs to gently toss until every leaf is lightly coated. Add more dressing only if needed.
- Finish: Sprinkle with seeds or nuts for added crunch and serve immediately.
Conclusion
This Green Salad with Easy Balsamic Vinaigrette is a masterclass in simplicity. It provides that essential hit of freshness and acidity that cuts through richer dishes like pasta, steak, or roasted chicken. Once you see how easy it is to whip up a gourmet vinaigrette in a mason jar, you’ll never go back to the salad dressing aisle again. It’s light, vibrant, and a true staple for healthy, everyday eating.
(FAQ)
Q: How long does the dressing last?
A: This vinaigrette will stay fresh in an airtight jar in the refrigerator for up to 2 weeks. The olive oil may solidify when cold; simply let it sit at room temperature for 10 minutes and shake well before using.
Q: My dressing is too tart. How do I fix it?
A: If the vinegar is overwhelming, add another tablespoon of olive oil or an extra teaspoon of maple syrup/honey to mellow out the acidity.
Q: Can I add cheese?
A: Absolutely! Crumbled feta, goat cheese, or shaved parmesan are all excellent additions that pair beautifully with balsamic vinegar.
