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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
