Green Salad With Easy Balsamic Vinaigrette
12 min
|
easy
|
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
No bland rabbit food here: crisp greens, juicy tomatoes, briny olives, and creamy feta get a garlicky Dijon-balsamic vinaigrette that actually clings instead of puddling.
It is a 5-minute, pantry-friendly side for weeknights, potlucks, or as a cool counter to anything on the grill, with bold flavor that cuts through rich mains.
Ingredients (2 servings)
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Ingredients for the Salad:
- 5 oz spring mix spring mix 5 oz
- ½ cucumber, sliced, quartered cucumber 0.5 ct
- ½ cup cherry tomatoes, halved cherry tomatoes 0.22 lb
- ½ medium red onion, thinly sliced red onion 0.5 ct medium
- ¼ cup pitted Kalamata olives pitted Kalamata olives 1.39 oz
- ¼ cup crumbled feta cheese crumbled feta cheese 0.83 oz
Ingredients for the Balsamic Vinaigrette:
- ¼ cup extra-virgin olive oil extra-virgin olive oil 2 fl oz
- 1½ Tbsp balsamic vinegar balsamic vinegar 0.75 fl oz
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- pinch garlic powder garlic powder 0.01 oz
- pinch salt salt
How to Make Green Salad With Easy Balsamic Vinaigrette
-
Wash and dry the greens
Rinse the mixed leafy greens in cold water, then spin them completely dry so the vinaigrette sticks instead of sliding off.
-
Prep the veggies and feta
Slice and quarter the cucumber, halve the cherry tomatoes, and thinly slice the red onion into half-moons so every forkful is balanced.
If your onion runs hot, soak slices in ice water for 5 minutes to mellow the bite, then pat dry.
Crack or pit olives if needed and crumble the feta into bite-size nuggets.
-
Whisk the balsamic vinaigrette
In a small bowl, whisk the Dijon, balsamic, garlic powder, and salt until smooth, then stream in the olive oil while whisking until glossy and emulsified.
Taste and adjust salt to your liking.
-
Assemble the salad
Add greens to a large bowl, scatter cucumber, tomatoes, red onion, and olives over top, then drizzle on just enough vinaigrette to lightly coat.
Toss gently with clean hands or tongs so you do not bruise the greens.
Fold in the feta last so it stays in soft crumbles.
-
Finish and serve
Plate immediately and add another light drizzle of vinaigrette if needed so the salad tastes seasoned, not soggy.
If you like a little kick, finish with freshly cracked black pepper.
Substitutions
- Mixed leafy greens -> Romaine hearts
- Romaine keeps the salad crisp for longer, giving you bigger crunch and a cleaner bite while still pairing beautifully with balsamic and feta.
- Feta cheese -> Tofu feta (vegan)
- Firm tofu marinated in lemon juice, a splash of vinegar, olive oil, salt, and dried oregano mimics the tang and salt of feta with a tender, creamy bite minus the dairy.
- Cherry tomatoes -> Quick-pickled red grapes
- Halve red grapes and toss with a splash of vinegar and a pinch of salt for 10 minutes to get a sweet-tart pop that plays ridiculously well with balsamic and salty olives.
Tips
- Dry greens like you mean it
- Water is the enemy of good dressing, so spin greens until bone-dry and lay them on a clean towel for a minute if needed for maximum cling.
- Emulsion that lasts
- Whisk the vinegar, Dijon, and seasonings first, then slowly stream in oil; the mustard is your binder and gives the vinaigrette body so it does not separate fast.
- Season in layers
- A tiny pinch of salt on the tomatoes and cucumbers before tossing makes their flavor pop without oversalting the whole bowl.
- Right bowl, right toss
- Use a big, wide bowl and toss with your hands for control so the delicate greens do not get crushed and every leaf gets a slick of dressing.
- Tame that onion
- If the red onion is intense, soak slices in ice water for 5 to 10 minutes or swap in a shallot for a gentler, sweeter vibe.
- Make-ahead without sog
- Keep greens dry and separate, store the dressing in a jar, and toss right before serving; dressed salad waits for no one.
Nutrition Facts *
| Energy | 504 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 38 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My vinaigrette split after a few minutes, how do I fix it?
- Whisk in a teaspoon of Dijon to the broken dressing and slowly add a bit more oil while whisking until it comes back together, or shake hard in a sealed jar for 20 seconds.
- The dressing tastes too sharp, what can I do?
- Whisk in a bit more olive oil to soften the acidity and, if you like, a tiny pinch of sugar or honey to round it out without making it sweet.
- How do I keep the salad from getting soggy?
- Dry the greens thoroughly, add dressing a little at a time, and toss right before serving; keep feta and juicy veg on top until the last toss.
- Can I make this salad ahead of time?
- Yes, prep all components and refrigerate them separately, then dress and toss just before serving so the greens stay crisp.
- My red onion is overpowering, any quick fix?
- Soak the slices in ice water for 5 to 10 minutes, pat dry, and use; the cold water pulls out harsh sulfur compounds and leaves a clean crunch.
- Can I jar-shake the dressing instead of whisking?
- Absolutely, add everything to a jar and shake hard for 20 to 30 seconds; it emulsifies fast and stores neatly.
Serving Suggestions
Clean, crunchy, and bold, this salad is a killer side to grilled chicken, steak, or salmon, and it also shines with a handful of toasted walnuts or pistachios for extra texture.
For a summer flex, toss in grilled peaches or nectarines and a few torn basil leaves, then finish with a pinch of flaky salt so every bite pops.
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