Dessert

Rainbow Salad With Balsamic Dressing Recipe

ByMatteo Rossi December 9, 2025December 9, 2025

Introduction

This vibrant Rainbow Salad with Balsamic Dressing is a fresh and colorful mix perfect for a quick lunch or a light dinner. Packed with crunchy vegetables, creamy mozzarella, and a tangy dressing, it’s both healthy and satisfying.

A white bowl filled with a colorful salad showing about four layers: the base layer has bright green arugula and darker red-purple radicchio leaves; on top are slices of orange shredded carrot, yellow corn kernels, and halved cherry tomatoes in bright red; scattered black olives and pieces of light brown walnuts add texture, and several white round mozzarella balls sit evenly spaced across the salad. A woman's hand holds a small gold spoon pouring thick balsamic dressing in a rich dark brown color over the top. The bowl sits on a white marbled surface with a wooden pepper grinder blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup arugula
1 cup radicchio, thinly sliced
1 cup cherry tomatoes, halved
1 cup bocconcini (mini mozzarella balls)
½ cup shredded carrots
½ cup red pepper, diced
½ cup yellow pepper, diced
Corn kernels (fresh or thawed if frozen), amount to preference
¼ cup black olives, pitted
¼ cup nuts (such as almonds, walnuts, or pecans), toasted
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Instructions

Step 1: In a small mixing bowl, whisk together the olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste.
Step 2: Wash and thoroughly dry the arugula and radicchio.
Step 3: Cut the cherry tomatoes in half. Dice the red and yellow peppers.
Step 4: Toast the nuts in a dry pan over medium heat for 2–3 minutes until fragrant, if desired.
Step 5: In a large salad bowl, combine the arugula, radicchio, cherry tomatoes, bocconcini, shredded carrots, diced red and yellow peppers, corn kernels, black olives, and toasted nuts.
Step 6: Drizzle the dressing over the salad ingredients and gently toss until evenly coated.
Step 7: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!

Tips & Variations

For more protein, add grilled chicken or chickpeas.
Swap bocconcini with feta or goat cheese for a different flavor.
Use lemon juice instead of balsamic vinegar for a lighter dressing.
To keep the salad crisp, toss dressing just before serving.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate jar. When ready to eat, toss everything together fresh to maintain texture and flavor. This salad is best enjoyed immediately and does not reheat well.

How to Serve

A close-up view of a colorful salad in a white bowl placed on a white marbled surface includes three layers: the bottom layer is mixed green leaves with different shapes and shades, the middle layer has bright red cherry tomato halves, black olives, yellow corn kernels, thin orange carrot strips, and pieces of walnuts, while the top layer features smooth white balls of mozzarella cheese drizzled with a dark balsamic glaze, all mixed evenly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the vegetables and toast the nuts ahead of time, but keep the dressing separate and combine everything right before serving to prevent sogginess.