Classic Mixed Green Salad With Balsamic Vinaigrette

There are certain dishes that, for me, instantly conjure up memories of family gatherings. This simple mixed green salad with balsamic vinaigrette is one of them. I remember summer barbecues at my grandmother’s house, the scent of charcoal filling the air, and a huge bowl of vibrant greens always taking center stage. The crisp lettuce, the sweet tomatoes, the tangy dressing – it was always the perfect counterpoint to the richness of the grilled meats. It was a salad that never felt like an obligation, but rather a welcome addition to a celebratory meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Gluten-Free, Vegetarian

Ingredients

Balsamic Vinaigrette

• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon light brown sugar
• 1 garlic clove, crushed through a press
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup extra virgin olive oil

Salad

• 1 small red onion, thinly sliced
• 1 large head romaine lettuce, rinsed, dried and torn into bite-sized pieces
• 1 large ripe beefsteak tomato, cut into eighths
• 1 seedless cucumber, unpeeled, thinly sliced
• Salt and pepper to taste

Equipment Needed

• Medium bowl
• Small bowl
• Large bowl
• Whisk
• Garlic press

Instructions

1. First, prepare the balsamic vinaigrette. In a medium bowl, whisk together the balsamic vinegar, red wine vinegar, Dijon mustard, light brown sugar, crushed garlic, salt, and pepper. Ensure the sugar and salt dissolve completely before proceeding.
2. Gradually whisk in the extra virgin olive oil until the vinaigrette is smooth and emulsified. This means the oil and vinegar are fully combined, creating a stable, creamy texture. Set aside.
3. Next, prepare the red onion. In a small bowl, cover the thinly sliced red onion with iced water. Let stand for 10 minutes. This step is crucial, as soaking the onion in cold water mellows its sharp, pungent flavor, making it more palatable in the salad.
4. After 10 minutes, drain the red onion thoroughly. Pat it dry with paper towels to remove any excess water.
5. Now, assemble the salad. In a large bowl, combine the torn romaine lettuce, drained red onions, tomato wedges, and cucumber slices.
6. Drizzle the balsamic vinaigrette over the salad, adding it a little at a time. Gently toss the salad to ensure all the vegetables are evenly coated with the dressing. Be careful not to overdress the salad, as this can make it soggy.
7. Season the salad with additional salt and pepper to taste. Remember, the vinaigrette already contains salt and pepper, so taste the salad before adding more.
8. Serve immediately on chilled salad plates. Chilling the plates helps keep the salad cool and crisp, especially during warm weather.

Expert Tips & Tricks

• Make-Ahead Dressing: The balsamic vinaigrette can be made several days in advance and stored in an airtight container in the refrigerator. Just be sure to whisk it again before using, as the oil and vinegar may separate.
• Elevate Your Greens: Experiment with different types of lettuce, such as butter lettuce, spinach, or mixed greens, to add variety to your salad. Arugula can add a peppery bite.
• Customize Your Veggies: Feel free to add other vegetables to your salad, such as bell peppers, carrots, or radishes. Roasted vegetables like beets or butternut squash can also be delicious additions, especially in the fall.
• Add Some Crunch: Toasted nuts or seeds, such as walnuts, pecans, or sunflower seeds, can add a delightful crunch and nutty flavor to your salad.
• Cheese, Please!: Crumble some feta cheese, goat cheese, or blue cheese over your salad for a tangy and creamy element.
• Herb Infusion: Infuse your balsamic vinaigrette with fresh herbs like basil, thyme, or rosemary for an extra layer of flavor. Simply add the herbs to the vinaigrette and let it sit for a few hours before using.
• Sweeten it Up: If you prefer a sweeter vinaigrette, you can add a little more light brown sugar or a touch of honey.
• Don’t Overdress: Remember that a little dressing goes a long way. Start with a small amount and add more as needed. You can always add more, but you can’t take it away!
• For Extra Flavor: Instead of plain water, soak the red onions in a mixture of ice water and a splash of vinegar. This will further mellow their bite.

Serving & Storage Suggestions

Serve this classic mixed green salad immediately after dressing it to prevent the lettuce from wilting. It’s best served chilled. This salad is a wonderful accompaniment to grilled meats, fish, or poultry. It also makes a light and refreshing lunch option.

Leftover dressed salad is not ideal as the lettuce will become soggy. However, you can store undressed salad ingredients separately in airtight containers in the refrigerator for up to 2 days. The balsamic vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. Before serving, toss the salad ingredients with the vinaigrette.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	427.2 kcal	N/A
Calories from Fat	371 g	87%
Total Fat	41.3 g	63%
Saturated Fat	5.7 g	28%
Cholesterol	0 mg	0%
Sodium	353.7 mg	14%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	4.7 g	18%
Sugars	7.4 g	29%
Protein	3.3 g	6%

Variations & Substitutions

• Vegan Option: This recipe is naturally vegetarian. To make it vegan, ensure that the Dijon mustard you use is vegan-friendly (some may contain honey).
• Different Vinegars: Experiment with other types of vinegar, such as apple cider vinegar or white wine vinegar, in the vinaigrette.
• Sweetener Alternatives: Instead of light brown sugar, you can use honey, maple syrup, or agave nectar in the vinaigrette.
• Oil Variations: Try using different types of olive oil, such as a robust extra virgin olive oil or a milder olive oil. You can also use other oils, such as avocado oil or grapeseed oil.
• Herb Variations: Add fresh herbs, such as basil, parsley, or chives, to the salad for added flavor.
• Add Protein: Boost the protein content of your salad by adding grilled chicken, fish, or tofu. You can also add cooked beans or lentils.

FAQs (Frequently Asked Questions)

Q: Why do you soak the red onion in ice water?
A: Soaking the red onion in ice water helps to mellow its sharp, pungent flavor, making it more palatable in the salad. It removes some of the compounds that cause the strong taste.

Q: Can I make the balsamic vinaigrette ahead of time?
A: Yes, you can make the balsamic vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to 1 week. Be sure to whisk it again before using, as the oil and vinegar may separate.

Q: How can I prevent the lettuce from wilting after dressing the salad?
A: Dress the salad just before serving to prevent the lettuce from wilting. Overdressing the salad can also make it soggy.

Q: What are some good additions to this salad?
A: Some good additions to this salad include toasted nuts, seeds, cheese, and grilled chicken or fish.

Q: Can I use dried herbs instead of fresh herbs in the vinaigrette?
A: While fresh herbs are preferred for their flavor, you can use dried herbs in a pinch. Use about 1/3 the amount of dried herbs as you would fresh herbs.

Final Thoughts

This classic mixed green salad with balsamic vinaigrette is a testament to the beauty of simplicity. With just a few fresh ingredients and a perfectly balanced dressing, you can create a dish that is both satisfying and refreshing. I encourage you to try this recipe and make it your own by experimenting with different variations and additions. Share your culinary creations with friends and family, and don’t hesitate to leave feedback and let me know what you think! This salad pairs perfectly with grilled salmon and a crisp glass of Sauvignon Blanc for a complete and delightful meal. Bon appétit!