Simple Salad with Balsamic Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 to 8 servings
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2 bags ready to use mesclun greens

Pinch salt

Freshly ground black pepper

Balsamic Vinaigrette, recipe follows

1 pint grape tomatoes

1 yellow bell pepper, seeded, halved and thinly sliced

Balsamic Vinaigrette:

1 shallot, peeled and roughly chopped

1 tablespoon chopped fresh basil leaves

1/4 cup balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup olive oil


  1. Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.

Balsamic Vinaigrette:

Yield: 1 1/2 cups
  1. Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.