Salads with balsamic vinegar

Salads with balsamic vinegar

Gourmets know well that from the same set of products you can make completely different snacks. Sauce plays a significant role in these metamorphoses. Balsamic vinegar helps to give an unusual taste to familiar dishes. This product is made from grape juice and aged in oak barrels for several years, some of the most expensive varieties have been waiting for their time for more than a decade and can compare in value with elite alcohol. Previously, balsamic vinegar was considered a medicine, today it is used in cooking. Especially often it is used in Italian cuisine. Salads with balsamic vinegar are not like any other, even a few drops of this ingredient added to the dressing, can give a snack a noble note.

Cooking Features

Balsamic vinegar is in harmony with a variety of products: meat, poultry, seafood, cheese and vegetables. From it prepare dressings based on olive oil, sour cream, yogurt. Salads with it are made from a variety of ingredients and do not have a single cooking technology. Knowing a few moments will make the snack especially tasty and healthy, no matter what recipe it is made.

  • Balsamic vinegar is not as sour as wine or apple, but you can't call it bland. Adding it to the salad, follow the measure, otherwise, instead of improving the taste of the snack, you spoil it.
  • The use of balsamic vinegar is typical of Mediterranean cuisine. The appetizers that you will prepare with this product should be in keeping with its spirit. Mediterranean cuisine is characterized by a love for fresh vegetables and greens, seafood, lean meat, fruits, cheese, wine and olive oil. Dishes from these products are light, aromatic and healthy.
  • Salad with balsamic vinegar must be not just fresh, but freshly cooked. Do not make a snack long before serving it to the table.
  • Vegetables and other products for salad with balsamic vinegar are recommended to be cut into large pieces, then the snack will be much tastier.

Do not be afraid to experiment, adding spicy herbs and spices to your taste in a balsamic vinegar salad, make your own adjustments to your favorite recipe - culinary creativity is welcome in this case.

Italiano Salad with Ham and Balsamic Vinegar


  • ham - 0, 25 kg;
  • hard cheese - 150 g;
  • cherry tomatoes - 0, 2 kg;
  • pitted olives - 100 g;
  • balsamic vinegar - 10 ml;
  • olive oil - 30 ml;
  • fresh basil, salt, pepper - to taste.

Method of preparation:

  • Wash tomatoes, dry with a napkin. Cut each into 2-4 pieces.
  • Cut ham into large strips.
  • Cut the raspberries in half.
  • Finely chop the basil.
  • Combine the ingredients, salt and pepper them, put in a salad bowl.
  • Mix oil with vinegar, pour vegetables and ham over it.
  • On a fine grater, chop the cheese, sprinkle it with a snack before serving.

Despite the fact that the composition of the salad is not complex, the appetizer prepared according to this recipe turns out to be delicious and is able to decorate a festive table.

Sicily Salad with Smoked Sausage and Balsamic Vinegar


  • smoked sausages - 0, 2 kg;
  • Bulgarian pepper - 0, 5 kg;
  • tomatoes - 0, 3 kg;
  • olives - 100 g;
  • basil, parsley - 50 g;
  • balsamic vinegar - 20 ml;
  • olive oil - 40 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Cut thin smoked sausages into small pieces. If these products are large, cut them into cubes.
  • Pepper wash, cutting off the “tails” and removing the seeds. Cut the flesh into squares or quarter rings. It will look good in the salad pieces of pepper of different colors.
  • Chop greens with a knife.
  • Cut tomatoes into large cubes. Use a sharp knife to not squeeze the juice out of the tomatoes.
  • Put the ingredients in a bowl.
  • Mix vinegar with oil, salt and pepper.
  • Pour over the salad dressing, stir gently.

It remains to shift the appetizer to the salad bowl and serve it to the table. At the bottom of the vase does not hurt to lay salad leaves. The salad has a slightly unusual savory taste for Italian appetizers due to the use of smoked sausages and balsamic vinegar, which are harmoniously combined with each other and fresh vegetables.

Salad of baked vegetables and chicken breast with balsamic vinegar


  • chicken breast fillet - 150 g;
  • potatoes - 0, 3 kg;
  • cherry tomatoes - 0, 2 kg;
  • sweet pepper - 0, 2 kg;
  • leaf lettuce - 100 g;
  • balsamic vinegar - 5 ml;
  • olive oil - 50 ml;
  • Dijon mustard - 20 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Peel the potatoes, cut into cubes about 1, 5 cm.
  • Cut the pepper into 4 pieces, removing the seeds along with the stem. Cut large quarters of rings.
  • Cut the tomatoes in half.
  • Mix mustard with a spoonful of butter, coat the breast. Wrap in foil.
  • Mix the potatoes with the remaining sauce.
  • Arrange the potatoes on a pan covered with foil, and place the chicken breast next to it.
  • Bake for 30 minutes in a preheated 200 degree oven.
  • Replace the baking sheet with the form in which you put the tomatoes and pepper, sprinkled with oil. Bake for 15 minutes.
  • Chicken breast cut into cubes, mix with vegetables.
  • Pick some lettuce leaves, leaving a few to decorate a snack. Add to the rest of the ingredients. Stir.
  • Put some lettuce leaves on a dish, put a snack on them.
  • Pour sauce made from the remaining oil and balsamic vinegar. Sprinkle with herbs.

This salad can be served both cold and warm. Baked tomatoes in its composition can be replaced by dried. The taste of the snack will turn out different, but no less pleasant.

Salad with shrimps and balsamic vinegar


  • shrimps - 0, 4 kg;
  • mozzarella - 0, 2 kg;
  • cherry tomatoes - 0, 2 kg;
  • Iceberg lettuce - 50 g;
  • balsamic vinegar - 20 ml;
  • olive oil - 50 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Boil water, add salt and dip the shrimp in it. Boil 5 minutes.
  • Remove the shrimp with a skimmer, cool, peel. If they are large, then cut each into several pieces. Small shrimp is advisable to leave whole.
  • Cut mozzarella into large cubes.
  • Cut the tomatoes into 2 halves.
  • Set aside three leaves of lettuce, cut the rest.
  • In a bowl, mix lettuce, shrimp and tomatoes. Salted and pepper.
  • Put lettuce leaves on a dish, put a snack on them.
  • Mix vinegar with oil. Pour the salad in half the sauce.
  • Spread the mozzarella pieces on top, pour the remaining sauce.

This salad can serve as a sample of Mediterranean cuisine. The delicate taste of mozzarella and shrimp in it is harmoniously complemented by the sweet-sour taste of tomatoes and balsamic dressing. Appetizer is light and refined, it is not a shame to offer it to guests.

Fruit salad with balsamic vinegar


  • bananas - 0, 2 kg;
  • strawberries - 0, 2 kg;
  • arugula - 70 g;
  • allspice - to taste;
  • honey - 5 ml (can be replaced with sugar);
  • olive oil - 20 ml;
  • balsamic vinegar - 5 ml.

Method of preparation:

  • Gently wash the berries. Pat dry with a napkin. Remove the leaves. Cut the berries into large pieces, dividing each into 2-4 pieces, depending on size.
  • Peel the bananas, cut into cubes or slices.
  • Arugula wash, dry, tear hands.
  • Melt the honey, mix it with balsamic vinegar and olive oil.
  • Combine the ingredients and season with the resulting sauce.
  • Spread on the bowls.
  • Grind peppers with a special mill, sprinkle them on the salad.

Dessert prepared according to this recipe, due to the use of balsamic vinegar, has an unusual fascinating taste. It is worth trying for those who like to discover new taste sensations.

Balsamic vinegar and appetizers made from seafood or chicken breast with avocado add unique flavor. It is enough to add half a teaspoon of the product to a familiar dressing, and the familiar dish will be transformed before your eyes.

How to decorate a salad

As part of the appetizers, seasoned with balsamic vinegar, there is always a lot of greens and vegetables, so it turns out bright and optimistic without additional decor. However, you can make such a salad even more beautiful, if you know some features of the design of this kind of dishes.

  • Salads with balsamic vinegar are often served in deep salad bowls. They look especially appetizing in transparent glass containers, through the walls of which multicolored pieces of vegetables are clearly visible.
  • If you put salad leaves on a salad bowl or on a dish before you lay out a snack, it will look more aesthetic.
  • For decorating salads with balsamic vinegar, balsamic cream sauce is often used, which is applied to thin patterns on top of vegetables or on the edge of a plate. Preparing such a sauce by boiling vinegar by two thirds. Patterns will be convenient to apply with a wooden stick or through a thin hole in the package.

Halves of olives, cherry tomatoes, quail eggs can be spread out around the perimeter of the dish or on top of the salad.

Salads with balsamic vinegar have a unique taste. These dishes are healthy and light, they can be included in the diet of people on a diet. The preparation of such snacks does not require much time and effort, so that they can be included in the daily menu. On the holiday table, they too will look decent.

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