Sometimes you just want super simple, clean and tasty. You don’t need a lot of ingredients to achieve this - simplicity and combining flavors are crucial. Meet THE go-to salad recipe that is so easy to make, but still has a unique, delicious flavor profile. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing. It goes with just about everything - pasta, sandwiches, scrambled eggs, grilled meats, holiday meals, and could even be the base for many veggie/salad “bowls.”
INGREDIENTS
- A couple large handfuls of arugula (about 1 ½ packed cups), or similar greens
- Drizzle of extra-virgin olive oil
- Lighter drizzle of thick balsamic vinegar or balsamic glaze*
- Optional: Light sprinkle of finely grated aged cheese, such as Parmesan or even sharp cheddar or crumbled feta
- Small pinch of flaky sea salt, kosher salt or fine salt
- Freshly ground black pepper or pinch of red pepper flakes
INSTRUCTIONS
- Add a couple handfuls of arugula to a bowl or small plate. Drizzle lightly with olive oil, followed by a lighter drizzle of balsamic vinegar (the ratio is really up to you—balsamic is sweeter than most other vinegars, so you might enjoy equal parts vinegar and oil).
- Sprinkle with cheese, if desired. Sprinkle with a small pinch of flaky sea salt, crushing it between your fingers as you sprinkle, or other salt (use a little more salt if not using cheese, which is salty).
- Finish the salad with a couple twists of freshly ground black pepper or a small pinch of red pepper flakes. Repeat for additional salads, if needed. Enjoy promptly, as the salad will wilt over time.
*How to Make Homemade Balsamic Glaze
- Bring 1 cup (or more) runny balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by approx. half, about 10 to 15 minutes.
- Allow the reduction to cool, then transfer to an air-tight glass jar and store in the pantry.
More Uses for Thick Balsamic Vinegar or Balsamic Glaze
Look out, you may become a little obsessed (guilty!). This type of balsamic is so versatile and flavorful. Add a drizzle of balsamic to any of the following dishes:
- Caprese salad
- Cucumber, tomato and avocado type salad
- Pizza, especially veggie pizza
- Roasted Brussels sprouts or any roasted veggies
- Plain greek or vanilla yogurt with fresh berries, cherries or stone fruit
- Pork chops, burgers, seafood, and other meats
NOTES:
The key to this salad’s success is using thick balsamic vinegar, not regular runny balsamic. You can purchase balsamic “glaze” in many stores, though I recommend making your own at some point for added freshness.