1 small pint cherry tomatoes, halved
1 cup green olives, halved
1 small cucumber, cut into bite sized pieces
4 cups arugula or salad greens
1½ cups balsamic vinegar
2-3 tablespoons extra-virgin olive oil
½ cup basil, roughly chopped
Start by making the balsamic glaze. In a small sauce pan, over medium-high heat bring balsamic vinegar to a boil. Reduce heat and gently boil, uncovered, until the sauces reduces and thickens. It will reduce to about half. Let cool while prepping the salad.
While the balsamic reduces, make the salad. On a large serving plate, evenly lay out the arugula or salad greens. Add the olive oil and with your hands, or mixing spoons, mix arugula until all the leaves are coated with oil. Add more oil if needed. Evenly distributed the tomatoes, olives and cucumbers. Drizzle the cooled balsamic over entire salad and top with basil.
Optional: For an added twist, grate fresh Parmesan cheese over salad before serving.