Vintage Vinegar Salad
A crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette made with aged balsamic and red wine vinegar, inspired by vintage auction lots. This mediterranean-inspired salads (mediterranean) ready in about 15 minutes pairs mixed salad greens, cherry tomatoes, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups mixed salad greens
- 1 cup cherry tomatoes
- 1/4 cup red onion
- 1/4 cup feta cheese
- 2 tbsp aged balsamic vinegar
- 1 tbsp red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey
- pinch salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together aged balsamic vinegar, red wine vinegar, Dijon mustard, honey, and a pinch of salt until fully combined.
- Step 2: Gradually whisk in extra-virgin olive oil until the dressing is emulsified and smooth.
- Step 3: In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced red onion. Drizzle with 2/3 of the vinaigrette and toss gently until evenly coated.
- Step 4: Divide salad among plates, top with crumbled feta cheese, drizzle with remaining vinaigrette, and season with freshly ground black pepper.
Frequently asked questions
How long does Vintage Vinegar Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vintage Vinegar Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.
Can I substitute ingredients in Vintage Vinegar Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vintage Vinegar Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vintage Vinegar Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
