Berry Salad with Balsamic Glaze

Summer is the perfect time to fit all of your fruits and vegetables into one outstanding meal, like with this berry and arugula salad with balsamic glaze.

Sometimes the simplest of meals are the best. This is one of my absolute favorite salads and has just a few ingredients. Having the best quality ingredients is the key.

Where do I find Balsamic Glaze?

You can find balsamic glaze sold on the shelves of grocery stores alongside other condiments. As always, homemade is best!

Balsamic glaze has a tangy and fruity tone to it that heightens many types of dishes to a whole new level. Everyone should have this sauce on hand! It can liven up an array of dishes including meats, vegetables, salads, fruits, flatbreads and much more!

Vinegar vs. Glaze

People ask me if they can use balsamic vinegar and balsamic glaze interchangeably. The two are very different from each other. Vinegar is acidic and thin, like water and glaze is sweet and thick, like syrup.

How to make Balsamic Glaze

Balsamic glaze is simply, taking balsamic vinegar and cooking it down or (reducing it), to create a more condensed version of itself. When you create a reduction such as this, it creates a sweeter, syrup like texture.

Grades of Balsamic Vinegar

There are many different grades of balsamic vinegar, similar to the different grades of olive oil available. A balsamic vinegar out of the region of Modena or Reggio Emilia, Italy consistently show as top recommendations. They are labeled with “DOP”.

Because of the cost, most people don’t just go out and buy authentic balsamic vinegar, it is a luxury. Authentic balsamic is already thicker and sweeter than what most of us will have in our pantry.

For now, buy what you can afford, which for me will include similar labels only with “IGP” instead of “DOP”. If you can’t find an “IGP” label at your local grocery store, check your local health food stores or online.

Balsamic Glaze Cooking Times

This recipe only requires one or two ingredients depending on your taste…could it get any easier?

The cooking time of balsamic glaze will vary depending on the quality of vinegar you are using. If using an “IGP” label, it will take 10- 15 minutes, depending on how thick you prefer it.

Even if you are using the real inexpensive kind, it should take less than 30 minutes to cook down.

If you like things on the sweeter side, just add 1-2 tablespoons of honey to create your own heavenly balsamic. The higher quality of vinegar that you use, the less you will need to sweeten it up.

Preparing Berry Salad with Balsamic Glaze

The salad takes almost no effort at all after you have made the balsamic reduction. Rinse the arugula and berries, then toss on a plate and top with sliced almonds, bleu cheese crumbles, and a drizzle of balsamic glaze.

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Looking for more great recipes? Check out cabbage with roasted red pepper sauce and chicken curry salad.