Equipment
* optional
Ingredients
Herb-Infused Vinaigrette
- 45 ml balsamic vinegar
- 15 ml red wine vinegar
- 90 ml extra virgin olive oil
- 10 g fresh basil, roughly chopped
- 5 g fresh oregano, roughly chopped
- 1 garlic, crushed
- 5 g dijon mustard
- 3 g salt
- 1 g black pepper, freshly ground
Salad Base
- 200 g mixed spring greens, washed and dried
- 150 g cherry tomatoes, halved
- 100 g cucumber, sliced
- 50 g red onion, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 248 kcal
- Protein
- 2 g
- Carbohydrates
- 8 g
- Fat
- 23 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 316 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 178 mg
- Calcium
- 42 mg
- Iron
- 1.0 mg
- Magnesium
- 13 mg
- Phosphorus
- 26 mg
- Zinc
- 0.2 mg
- Vitamin A
- 9 mcg
- Vitamin C
- 8 mg
- Vitamin E
- 3.3 mg
- Vitamin K
- 29 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 6 mcg
- Water
- 51 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the balsamic vinegar, red wine vinegar, fresh basil, fresh oregano, and crushed garlic in a glass jar. Seal tightly and let sit at room temperature for 24 hours to infuse the volatile oils into the liquid.
Strain the infused vinegar mixture through a fine mesh sieve into a mixing bowl, discarding the solid herbs and garlic. Whisk in the Dijon mustard, salt, and black pepper until dissolved.
Whisk the vinegar and mustard mixture vigorously while slowly drizzling in the extra virgin olive oil. Continue until a thick, uniform emulsion forms.
Wash the mixed spring greens thoroughly and dry them completely using a salad spinner or clean kitchen towels. Residual water on the leaves will repel the oil-based dressing and dilute the final flavor.
Place the dried greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion into a large salad bowl. Drizzle with the infused vinaigrette and gently toss by hand or with salad tongs until every component is lightly and evenly coated. Serve immediately.
Chef's Notes
- Using a combination of balsamic and red wine vinegar adds complexity; the red wine vinegar provides a sharp, acidic bite that balances the syrupy sweetness of the balsamic.
- Mustard acts as a natural emulsifier in vinaigrettes. Its mucilage coats tiny droplets of oil, preventing them from coalescing and separating from the vinegar.
- For the crispest greens, wash them in ice-cold water before spinning them dry. This shocks the cell walls and maximizes their crunchy texture.
- Always dress the salad in a bowl larger than you think you need. A spacious bowl allows you to toss the greens gently without bruising them or spilling ingredients.
Storage
Refrigerator: 1 week — Store the strained dressing in an airtight container for up to 1 week. The dressed salad does not keep.
Troubleshooting
Vinaigrette separates into oil and vinegar layers
Cause: The olive oil was added too quickly or there was insufficient mustard to stabilize the emulsion
Fix: Place a teaspoon of mustard or a drop of water in a clean bowl, then slowly whisk the broken dressing into it to re-emulsify
Prevention: Drizzle the oil in a very slow, steady stream while maintaining constant, vigorous whisking
Greens become wilted and soggy very quickly
Cause: The salad was dressed too far in advance or the greens were still wet from washing
Fix: Cannot be fixed once leaves are thoroughly wilted
Prevention: Ensure greens are completely dry before assembling and only apply the dressing immediately before serving
Cultural Context
In Italian culinary traditions, salads are typically served after the main course to cleanse the palate and aid digestion. The use of high-quality balsamic vinegar alongside fresh, raw spring vegetables reflects the Italian philosophy of letting simple, seasonal ingredients speak for themselves without heavy manipulation.
