Green Salad with Balsamic Vinaigrette

This green salad with easy balsamic vinaigrette is a vibrant and refreshing complement to any meal. With its crisp spring mix, juicy cherry tomatoes, tangy feta, and briny Kalamata olives, it brings brightness and balance to your table. The homemade vinaigrette ties it all together with a perfect blend of tang and smoothness, making it a simple yet elegant choice for picnics, potlucks, or holiday dinners.

I first made this salad for a family gathering, and it quickly became a requested side because it feels light but satisfying, and the flavors really pop without fuss.

Ingredients

• Five ounces spring mix: choose vibrant, fresh leaves for the best texture and taste
• Half a cucumber, sliced and quartered: look for firm cucumbers without soft spots
• Half a cup cherry tomatoes, halved: ripe and shiny tomatoes add natural sweetness
• Half a medium red onion, thinly sliced: opt for firm onions with deep color for mild zip
• Quarter cup pitted Kalamata olives: these add a salty, fruity bite, drain well to avoid extra moisture
• Quarter cup crumbled feta cheese: creamy and tangy, pick a quality block feta for authentic flavor
• Quarter cup extra-virgin olive oil: good quality oil gives a smooth finish and richness
• One and a half tablespoons balsamic vinegar: rich and slightly sweet balsamic balances the dressing
• One tablespoon Dijon mustard: adds a tangy kick and helps emulsify the dressing
• Pinch garlic powder: gentle garlic flavor without overpowering
• Pinch salt: enhances all the flavors perfectly

Instructions

Prepare the Salad Ingredients:

Wash and thoroughly dry the mixed leafy greens or substitute with Romaine if you prefer a heartier crunch. Slice and quarter the cucumber into bite-sized pieces. Halve the cherry tomatoes for easy eating. Thinly slice the red onion so its sharpness spreads evenly throughout the salad. Drain the Kalamata olives to reduce excess moisture. Crumble the feta cheese evenly and set all ingredients aside ready to assemble.

Whisk the Balsamic Vinaigrette:

In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, and a pinch of salt. Whisk vigorously until the vinaigrette emulsifies into a smooth, glossy dressing. You can also shake these ingredients in a lidded jar for a quick and thorough mix.

Assemble the Salad:

Place the leafy greens into a large serving bowl. Scatter the cucumber, cherry tomatoes, red onion, and Kalamata olives evenly over the top. Sprinkle the crumbled feta cheese last to keep it from getting overwhelmed.

Dress and Serve:

Pour the desired amount of vinaigrette over the salad immediately before serving. Toss gently to coat all the ingredients without bruising the delicate greens. Serve right away for the freshest, crispiest texture.

This salad is special because of the balance between the tangy vinaigrette and salty feta and olives. One of my fondest memories is bringing this dish to a spring picnic where it quickly vanished because everyone loved the bright, fresh flavors so much.

Storage tips

Store leftover salad components separately in airtight containers in the refrigerator. Keep the dressing tightly sealed to prevent spoilage and assemble and dress the salad just before serving to keep greens crisp and avoid sogginess.

Ingredient substitutions

Swap Romaine lettuce for mixed greens to add crunch and hold up well against the dressing. Use goat cheese instead of feta for a creamier, earthier note, or use capers in place of Kalamata olives to introduce a citrusy briny pop.

Serving suggestions

Pair this salad with grilled chicken or fish for a light, well-rounded meal. It also shines as a fresh side at barbecues and holiday feasts; add toasted nuts or seeds to elevate texture and nutrition.

Bright, easy, and quick to make, this green salad with balsamic vinaigrette is a reliable side that complements many meals. Make the dressing fresh and serve immediately for the best texture.

Common Questions About Recipes

→ What can I use instead of Kalamata olives?

Capers offer a briny, lemony flavor that brightens the salad while adding a unique tang similar to olives.

→ How do I prevent the greens from wilting?

Dry the mixed greens thoroughly using a salad spinner and dress just before serving to keep them crisp and fresh.

→ Can I substitute feta cheese with another type?

Goat cheese works well as a substitute, providing a tangy creaminess and earthier flavor that complements the vinaigrette.

→ How do I make the balsamic vinaigrette emulsify properly?

Whisk the oil, vinegar, mustard, and seasoning vigorously until smooth and glossy, or shake them in a sealed jar for best emulsion.

→ What’s the best way to slice the red onion?

Slice thinly and optionally soak in cold water for 10 minutes to mellow the sharpness and distribute flavor evenly.