Simple salad with balsamic vinaigrette

Ingredients

• 90 g (3 cups)mixed greens
• 1 mediumcucumber, thinly sliced
• 150 g (1 cup)cherry tomatoes, halved
• 60 ml (¼ cup)light balsamic vinaigrette

Instructions

1. 1

   Combine the vegetables

   Put the mixed greens, thinly sliced cucumber and halved cherry tomatoes in a large bowl. Toss to combine, drizzle over the light balsamic vinaigrette and toss again so the vegetables are evenly coated.

What is a simple salad with balsamic vinaigrette?

This is a straightforward fresh side salad rather than a dish tied to one specific regional tradition. Its combination of leafy greens, cucumber and tomatoes makes a crisp base, while balsamic vinaigrette adds a tangy-sweet finish.

The version here works because the vegetables need no cooking and the prepared dressing keeps the method brief. It is a practical choice when you want a fresh side without a lengthy prep.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 1g protein, 6g carbs, 1g fat.

The greens, cucumber and tomatoes provide most of the carbohydrates, while the vinaigrette contributes much of the fat. The listed nutrition is 40 kcal, 1 g protein, 6 g carbohydrates and 1 g fat per serving; serve the salad alongside a protein-rich main and a suitable source of energy for a more complete plate.

Choosing the vegetables

Mixed greens: use leaves that look fresh and dry them well after washing, if needed. Excess water can dilute the dressing and make the salad less crisp.

Cucumber and tomatoes: slicing the cucumber thinly and halving the tomatoes helps distribute them through the leaves. Choose firm tomatoes so they hold their shape when tossed.

Tossing without bruising the leaves

Add the vegetables to a large bowl with enough room to lift and turn them gently. Tossing the greens with the other vegetables before adding the dressing helps spread them through the salad.

Pour over the vinaigrette and toss again just until coated. A light touch helps keep the leaves intact.

Getting the texture right

Dry leaves: if the greens are wet, spin or pat them dry before assembling. This helps the dressing cling instead of pooling at the bottom.

Even coating: drizzle the dressing over the bowl rather than in one spot, then toss and check the leaves. Add only the listed amount for a lightly dressed salad.

Timing and serving

This salad takes about five minutes to assemble, with no cooking required. For the crispest texture, dress it shortly before serving.

Serve it alongside a main dish as a fresh counterpoint. The mild vegetables and balsamic dressing pair easily with a range of meals.

Recipe notes & tips

• Dry washed greens thoroughly before adding them to the bowl.
• Slice the cucumber thinly so it mixes evenly with the leaves.
• Halve the cherry tomatoes for easy distribution through the salad.
• Use a large bowl to make tossing easier.
• Dress the salad just before serving to preserve its crisp texture.

Variations

• Add red onion: slice it thinly and toss it through for a sharper flavour.
• Add fresh herbs: mix in chopped parsley or basil just before serving.
• Add avocado: dice it and fold it in gently at the end.
• Use another dressing: swap in a favourite vinaigrette in a similar amount.
• Add crunch: scatter toasted seeds over the salad just before serving.

Common mistakes to avoid

• Wet leaves: dry them well first so the dressing does not become watery.
• Dressing too early: toss the salad shortly before eating to keep the leaves crisp.
• Rough tossing: turn the ingredients gently to avoid bruising the greens.
• Uneven dressing: drizzle it across the bowl, then toss to coat the vegetables.
• Overripe tomatoes: choose firm tomatoes so they keep their shape in the salad.

How to store

Store undressed vegetables in an airtight container in the fridge and add the vinaigrette just before serving. Once dressed, the salad is best eaten straight away, as the leaves soften over time.

Frequently asked questions