Balsamic Vinaigrette Salad Recipe – Easy Parmesan & Tomato Delight

Last Updated on 2 months by Neha Deshmukh

Balsamic Vinaigrette Salad Recipe – Easy Parmesan & Tomato Delight

Introduction

Oh, this salad! It’s honestly one of those recipes I find myself making all the time. It’s just so fresh, flavorful, and comes together in minutes. I first whipped this up when I was craving something light and bright, and it’s been a staple ever since. It’s perfect as a side, a light lunch, or even a base for adding grilled chicken or fish. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Balsamic Vinaigrette Salad is a winner for so many reasons. It’s quick – ready in just 15 minutes! It’s incredibly easy, even for beginner cooks. And the flavor? A beautiful balance of tangy balsamic, sweet honey, and savory Parmesan. Plus, it’s endlessly adaptable to whatever you have on hand.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 0.5 cup cucumber, sliced
• 0.25 cup red onion, thinly sliced
• 0.25 cup Parmesan cheese, shaved
• 0.5 cup croutons
• 0.25 cup olive oil (about 60ml)
• 2 tbsp balsamic vinegar (about 30ml)
• 1 tbsp honey (about 15ml)
• 1 tsp Dijon mustard (about 5ml)
• 1 garlic clove, minced
• 0.5 tsp salt (about 2.5g)
• 0.25 tsp black pepper (about 1.25g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties & Their Impact on Flavor

Extra virgin olive oil is my go-to for this vinaigrette. It has a lovely fruity flavor that really shines. But you could also use a lighter olive oil if you prefer a more subtle taste.

Balsamic Vinegar: Traditional vs. Modern

Traditional balsamic vinegar from Modena, Italy, is aged for years and has a complex, sweet flavor. It’s amazing, but can be pricey! A good quality store-bought balsamic vinegar works beautifully too.

The Role of Honey in Balancing Acidity

The honey is key to balancing the tanginess of the balsamic vinegar. You want just enough to take the edge off without making it too sweet.

Dijon Mustard: A Key Emulsifier

Don’t skip the Dijon mustard! It helps the oil and vinegar come together and stay emulsified, creating a lovely creamy texture.

Parmesan Cheese: Grana Padano as an Alternative

I love using freshly shaved Parmesan for this salad. But Grana Padano is a fantastic substitute if you can’t find Parmesan, or just prefer its slightly nuttier flavor.

Step-By-Step Instructions

Alright, let’s make some salad!

1. First, let’s make the vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk until everything is nicely combined and slightly emulsified.
2. Now, in a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shaved Parmesan cheese.
3. Add those crunchy croutons! They add such a lovely texture.
4. Drizzle the balsamic vinaigrette over the salad. Gently toss everything together until all the ingredients are evenly coated. Don’t overdress it – you want the leaves lightly coated, not swimming in dressing.
5. Serve immediately and enjoy! It’s wonderful on its own, or alongside your favorite grilled protein.

Expert Tips

A few little secrets to take your salad game to the next level:

Achieving the Perfect Vinaigrette Emulsion

Whisk vigorously! A good emulsion is key to a creamy vinaigrette. If it’s not coming together, add a tiny bit more mustard.

Selecting the Freshest Greens

Look for greens that are crisp and vibrant, with no signs of wilting or browning.

Preventing Salad from Becoming Soggy

Dress the salad right before serving. Nobody likes a soggy salad!

Enhancing Parmesan Flavor

Use a vegetable peeler to shave the Parmesan cheese yourself. It releases more flavor than pre-shredded Parmesan.

Variations

Want to switch things up? Here are a few ideas:

Vegan Balsamic Salad (Dairy-Free Option)

Simply omit the Parmesan cheese! You can add a sprinkle of nutritional yeast for a cheesy flavor if you like.

Gluten-Free Crouton Alternatives

Use gluten-free croutons, or substitute with toasted pumpkin seeds or sunflower seeds for a satisfying crunch.

Spice Level Adjustment (Adding Red Pepper Flakes)

Add a pinch of red pepper flakes to the vinaigrette for a little kick. My friend, Priya, loves this!

Summer Salad with Seasonal Fruits

Add sliced strawberries, blueberries, or peaches for a summery twist.

Festival Adaptation: Italian Feast Side Dish

Serve alongside grilled sausages, roasted vegetables, and crusty bread for a true Italian feast.

Serving Suggestions

This salad is incredibly versatile. It’s fantastic with:

• Grilled chicken or fish
• Roasted vegetables
• A hearty soup
• As a light lunch on its own

Storage Instructions

This salad is best enjoyed immediately. However, you can store the vinaigrette in an airtight container in the refrigerator for up to 3 days. Don’t dress the salad until you’re ready to serve it.

FAQs

Got questions? I’ve got answers!

What is the best way to wash and dry salad greens?

Wash the greens in a large bowl of cold water, then use a salad spinner to remove excess water. Pat dry with paper towels if needed.

Can I make the balsamic vinaigrette ahead of time?

Yes! The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good whisk before using.

What kind of olive oil is best for a balsamic vinaigrette?

Extra virgin olive oil is ideal for its flavor, but a lighter olive oil will also work.

Can I substitute maple syrup for honey in the vinaigrette?

Absolutely! Maple syrup is a great substitute for honey. Use the same amount.

How can I prevent the red onion from being too overpowering?

Soak the sliced red onion in cold water for 10-15 minutes before adding it to the salad. This will mellow out its flavor.

Is it possible to make this salad without Parmesan cheese?

Yes, definitely! It will still be delicious. You can add some toasted nuts or seeds for extra flavor and texture.