Green Salad With Easy Balsamic Vinaigrette 5 ★

15 min | easy | gluten-free, Mediterranean diet, vegetarian

Overhead view of a large oval serving bowl filled with spring-mix green salad topped with sliced cucumber, halved red and yellow cherry tomatoes, thin red onion rings, and crumbled feta, lightly dressed with balsamic vinaigrette on a white wooden table with a folded white napkin.

Published Oct 2, 2025

Prep Time	Cook Time	Total Time
15 min	0 min	15 min

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Introduction

This fresh green salad with easy balsamic vinaigrette is light, flavorful, and ready in just a few minutes.

It’s perfect as a simple weeknight side dish, a quick lunch, or a colorful starter for guests.

Creamy feta, briny kalamata olives, and crisp veggies are tossed in a tangy Dijon-balsamic dressing that tastes restaurant-quality.

Overhead view of a large oval bowl of spring-mix green salad with sliced cucumbers, halved cherry tomatoes, red onion rings, crumbled feta, and a light balsamic vinaigrette sheen on a white wooden table.

How to Make Green Salad With Easy Balsamic Vinaigrette

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Prep the vegetables

Rinse the mixed leafy greens under cool water, then spin or pat them dry so the salad stays crisp.
Slice and quarter the cucumber, halve the cherry tomatoes, and thinly slice and halve the red onion.
Set all the prepped vegetables aside in separate piles so they are easy to layer later.
Mix the balsamic vinaigrette

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt.
Taste and adjust the salt or vinegar to your liking, since balsamic brands can vary in sweetness and intensity.
If the vinaigrette seems too sharp, whisk in a tiny splash of olive oil to round out the flavor.

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Assemble the salad base

Add the dried greens to a large salad bowl, keeping the pieces loose and fluffy instead of packed.
Scatter the cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta evenly over the top.
Dress and serve

Drizzle a little vinaigrette around the edges of the bowl, then gently toss the salad from the bottom up.
Add more vinaigrette as needed, tossing lightly, until everything is coated but not weighed down.
Serve right away so the greens stay crisp and the vegetables taste bright and fresh.

Overhead view of a spring mix green salad on a white plate with sliced cucumbers, halved red and yellow cherry tomatoes, thin red onion rings, crumbled feta, and a balsamic vinaigrette drizzle.

Substitutions

Romaine lettuce for mixed leafy greens: Use chopped Romaine lettuce instead of spring mix for extra crunch and a sturdier texture that holds the vinaigrette nicely.
Goat cheese for feta: Swap crumbled goat cheese for feta if you like a creamier, slightly tangier bite that melts into the greens.
Strawberries for cherry tomatoes: Use sliced fresh strawberries instead of cherry tomatoes for a sweet, juicy twist that pairs beautifully with balsamic vinaigrette.

Tips

Dry the greens very well: Any excess water on the greens will dilute the vinaigrette and make the salad taste flat and soggy.
Balance the acidity: If your balsamic tastes sharp, whisk in a tiny pinch of sugar or honey to soften the acidity.
Make the dressing ahead: You can mix the vinaigrette days in advance and keep it chilled, then bring it to room temperature before tossing.
Layer for pretty presentation: For guests, layer the vegetables and cheese over the greens, then drizzle some vinaigrette and toss at the table.
Soften strong onion flavor: If raw red onion tastes strong, soak the slices in cold water for ten minutes, then drain and pat dry.

Nutrition Facts ^*

Energy	461	kcal
Protein	5	g
Total Fat	38	g
Carbohydrates	24	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I prevent the salad from getting soggy?: Dry the greens thoroughly and toss with dressing right before serving. Leftover dressed salad will always soften, so dress only what you need.
Can I make this salad ahead of time?: You can prep the vegetables and greens up to a day ahead and store them separately in airtight containers. Wait to add feta, olives, and dressing until just before serving, so everything stays bright and crisp.
What if I do not like raw onion?: You can simply leave the red onion out; the salad will still taste flavorful from the olives, feta, and dressing. For a gentler flavor, soak the sliced onion in cold water, then drain and pat dry before adding.
How can I turn this into a full meal?: Add a protein like grilled chicken, salmon, shrimp, or chickpeas, and serve with crusty bread on the side. You can also double the greens and vinaigrette if you need larger, entree-size portions.

Serving Suggestions

This simple green salad brings bright flavor and color to almost any dinner table or casual lunch spread.

Try adding toasted nuts or seeds for crunch, which contrasts nicely with the creamy feta and silky vinaigrette.

For a special touch, garnish with fresh herbs like basil or parsley to add fragrance and a pretty, fresh finish.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Marie, Fort Worth: Everyone went back for more because it tasted so good! — 5 ★

Eunice: So glad it was a hit, Marie!
nmba, Kansas City, MO: One word.... Amazing — 5 ★

Eunice: So glad you loved it!
Katherine, Santa Rosa, CA: very good; i had some feta and kalamata olives in the fridge so i tossed them in with the greens and tomatoes. Yummy! — 5 ★

Eunice: So glad it worked out, Katherine! Feta and Kalamata olives are perfect in this salad.
jkbe, Durham, NC: BEST SALAD EVER!! I didn’t have Dijon and I did not use red onion, or olives lol But whisked up the balsamic with a pinch of garlic powder - shook it in a jar to let the flavor mix all the way through. The last min I crumbled feta on top of everything and tossed super light. Then drizzle down and serve! Yummmmm.... — 5 ★

Eunice: Love those swaps, jkbe!

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