Green Salad With Easy Balsamic Vinaigrette

Prep Time	Cook Time	Total Time
15 min	0 min	15 min

Introduction

This fresh green salad with easy balsamic vinaigrette is light, flavorful, and ready in just a few minutes.

It’s perfect as a simple weeknight side dish, a quick lunch, or a colorful starter for guests.

Creamy feta, briny kalamata olives, and crisp veggies are tossed in a tangy Dijon-balsamic dressing that tastes restaurant-quality.

Prep mode (keeps screen active)

Prep the vegetables

Rinse the mixed leafy greens under cool water, then spin or pat them dry so the salad stays crisp.
Slice and quarter the cucumber, halve the cherry tomatoes, and thinly slice and halve the red onion.
Set all the prepped vegetables aside in separate piles so they are easy to layer later.
Mix the balsamic vinaigrette

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt.
Taste and adjust the salt or vinegar to your liking, since balsamic brands can vary in sweetness and intensity.
If the vinaigrette seems too sharp, whisk in a tiny splash of olive oil to round out the flavor.

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Assemble the salad base

Add the dried greens to a large salad bowl, keeping the pieces loose and fluffy instead of packed.
Scatter the cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta evenly over the top.
Dress and serve

Drizzle a little vinaigrette around the edges of the bowl, then gently toss the salad from the bottom up.
Add more vinaigrette as needed, tossing lightly, until everything is coated but not weighed down.
Serve right away so the greens stay crisp and the vegetables taste bright and fresh.

Romaine lettuce for mixed leafy greens: Use chopped Romaine lettuce instead of spring mix for extra crunch and a sturdier texture that holds the vinaigrette nicely.
Goat cheese for feta: Swap crumbled goat cheese for feta if you like a creamier, slightly tangier bite that melts into the greens.
Strawberries for cherry tomatoes: Use sliced fresh strawberries instead of cherry tomatoes for a sweet, juicy twist that pairs beautifully with balsamic vinaigrette.

Dry the greens very well: Any excess water on the greens will dilute the vinaigrette and make the salad taste flat and soggy.
Balance the acidity: If your balsamic tastes sharp, whisk in a tiny pinch of sugar or honey to soften the acidity.
Make the dressing ahead: You can mix the vinaigrette days in advance and keep it chilled, then bring it to room temperature before tossing.
Layer for pretty presentation: For guests, layer the vegetables and cheese over the greens, then drizzle some vinaigrette and toss at the table.
Soften strong onion flavor: If raw red onion tastes strong, soak the slices in cold water for ten minutes, then drain and pat dry.

How can I prevent the salad from getting soggy?: Dry the greens thoroughly and toss with dressing right before serving. Leftover dressed salad will always soften, so dress only what you need.
Can I make this salad ahead of time?: You can prep the vegetables and greens up to a day ahead and store them separately in airtight containers. Wait to add feta, olives, and dressing until just before serving, so everything stays bright and crisp.
What if I do not like raw onion?: You can simply leave the red onion out; the salad will still taste flavorful from the olives, feta, and dressing. For a gentler flavor, soak the sliced onion in cold water, then drain and pat dry before adding.
How can I turn this into a full meal?: Add a protein like grilled chicken, salmon, shrimp, or chickpeas, and serve with crusty bread on the side. You can also double the greens and vinaigrette if you need larger, entree-size portions.