In this deconstructed oil and vinegar dressing, shallots are infused with balsamic vinegar to add a tangy pungency when served whole atop crisp cucumber slices. Tomatoes provide acidity and baby spinach makes a hearty base for this refreshing salad. This recipe comes to us from Lindsay from Cook. Vegan. Lover.
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- 1/4 Cup balsamic vinegar
- 1 shallot, sliced
- 1 Cup baby spinach
- 1 large cucumber, sliced
- 1 large tomato, sliced
- 1 Tablespoon extra-virgin olive oil
- Salt and pepper, to taste
Heat the balsamic vinegar and sliced shallot in a small saucepan over high heat. Bring the balsamic vinegar to a boil, reduce the heat to medium-low and cook until the vinegar is reduced by half, about 5-7 minutes. Set aside to cool slightly.
Spread the spinach out in equal portions on 2 plates. Alternate laying cucumber and tomato slices onto both beds of spinach.
Place a balsamic-infused shallot slice on top of each piece of cucumber and tomato. Drizzle both salads with the oil and reduced balsamic vinegar. Season with salt and pepper, to taste, and enjoy.