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This classic green salad with homemade balsamic dressing is a vibrant and refreshing dish perfect for any occasion. It combines crisp leafy greens with fresh vegetables and tangy toppings for a satisfying bite. The easy-to-make balsamic vinaigrette ties everything together with its bright and balanced flavor, making it an excellent side or light main course any day of the week.
I first shared this salad at a summer picnic, and since then it has become my go-to when I want something delicious and healthy that everyone enjoys. The homemade vinaigrette always sparks compliments.
Ingredients
- Five ounces of spring mix: provides a mix of tender, flavorful greens, fresh and crisp for texture
- Half a cucumber: sliced and quartered, adds a cool crunch, choose firm, glossy cucumbers
- Half a cup of cherry tomatoes: halved, bursts of juicy sweetness, ripe but firm tomatoes are best
- Half a medium red onion: thinly sliced, adds sharpness for bite, look for firm onions without spots
- Quarter cup pitted Kalamata olives: salty briny punch, select olives that are plump and well oiled
- Quarter cup crumbled feta cheese: creamy tang to complement, opt for authentic Greek feta if possible
- Quarter cup extra virgin olive oil: rich base for the dressing, choose a fruity, high quality olive oil
- One and a half tablespoons balsamic vinegar: sweet and tangy, aged varieties add complexity
- One tablespoon Dijon mustard: emulsifies the dressing and adds depth
- Pinch of garlic powder: gentle hint of savoriness
- Pinch of salt: balances and enhances flavors
Instructions
- Prepare the Salad Ingredients:
- Wash all leafy greens thoroughly and dry them completely using a salad spinner or clean kitchen towels to keep the salad crisp and prevent sogginess. Slice the cucumber into quarters for bite sized pieces and halve the cherry tomatoes. Thinly slice the red onion and drain the Kalamata olives if packed in brine. Crumble the feta cheese just before assembling and set all items aside on a clean platter or bowl.
- Whisk the Balsamic Vinaigrette:
- In a small bowl or jar add the extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder and a pinch of salt. Whisk vigorously or shake with the lid on until the mixture emulsifies into a smooth, slightly thick dressing that coats the back of a spoon.
- Assemble the Salad:
- Place the dry leafy greens in a large serving bowl to form the base. Scatter the quartered cucumber pieces, halved cherry tomatoes, sliced red onions and Kalamata olives evenly on top. Sprinkle the crumbled feta cheese over the salad to add a creamy finishing layer.
- Dress and Serve:
- Pour your desired amount of the freshly whisked balsamic vinaigrette over the salad just before serving. Toss gently but thoroughly to distribute the dressing without bruising the delicate greens and serve immediately to enjoy the crisp texture and vibrant flavors.
My favorite ingredient here is the Kalamata olives, their briny complexity always makes this salad special. I remember one family gathering when my Aunt declared this salad the star of the table because of those perfectly balanced olives against creamy feta and tangy vinaigrette.
Storage Tips
Store any leftover salad components separately in airtight containers in the refrigerator to keep textures fresh. The dressing can be kept in a sealed jar for up to a week. Avoid dressing the salad until right before eating to prevent greens from wilting.
Ingredient Substitutions
Use Romaine lettuce instead of spring mix for a crunchier, heartier salad that holds up well to dressing. Goat cheese can replace feta to introduce a creamier, tangier note. Capers can substitute Kalamata olives for a bright, citrusy brine that adds freshness.
Serving Suggestions
This salad is excellent as a light lunch or as a side alongside grilled chicken or fish. For a Mediterranean feast, pair it with warm pita bread and hummus. Adding toasted pine nuts or walnuts will add texture and richness if desired.
Serve this salad immediately for the best crispness and flavor. Adjust toppings to taste and enjoy.
Common Questions About Recipes
- → What greens work best for this salad?
Spring mix offers tender leaves and variety, but romaine can be used for a heartier, crunchier texture.
- → How do I make the balsamic vinaigrette emulsify properly?
Whisk olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt vigorously until smooth and glossy or shake in a sealed jar for full emulsification.
- → Can I substitute the feta cheese?
Yes, goat cheese adds a tangy, creamier flavor that complements the greens and dressing beautifully.
- → What can replace Kalamata olives if unavailable?
Capers provide a similar briny, tangy bite with a fresh lemony note as a great alternative.
- → How can I keep the salad crisp when serving later?
Dry greens thoroughly using a salad spinner, keep ingredients chilled, and add the dressing immediately before serving.
- → Is it better to slice red onions thinly?
Yes, thin slices distribute the sharp flavor evenly and soaking them in cold water can mellow the intensity.