This Balsamic Vinaigrette Dressing is a Classic. Let’s not mess this up. Think of this as your Goldilocks Vinigrette— we don’t want this Classic to end up a little too oily, a little too sweet or a little too tart for our tastes. This dressing should have the perfect balance of tang and sweetness, vinegar, and oil. ‘Just Right!’This is, without a doubt, my most used salad dressing recipe. Mostly because it’s extremely easy to prepare and so wonderfully tasty (and can go on nearly everything).This recipe has a higher ratio of vinegar to oil. The typical ratio is 1 part vinegar to 3 parts oil. So for example if using 1 cup vinegar, that’s 3 cups of oil. No way!! So, I’ve cut the oil down drastically because I desire more flavor in my dressings and I like it more tangy. Therefore using a bit less than 2 parts vinegar to 1 part oil! This saves on calories, fat and if you’re trying to transition to oil-free recipes. Why make your own salad dressing when it’s just so convenient to grab a bottle from the market? Because if you are a label reader like I am you might notice some strange ingredients on the back of a salad dressing bottle. Things like preservatives and funky oils. Unpleasant, a bit weird and probably not too good for me or anyone else. Making your own is miles better than any store-bought salad dressing and as easy as whisking together a few ingredients. AND it’s delicious! There are only a few ingredients in this recipe for balsamic vinaigrette. As a bonus, you probably have most, if not all, of them at home in your pantry right now!Extra virgin olive oil—The base of your balsamic vinaigretteBalsamic vinegar—Dijon mustard—Adds a tang with a hint of spiceHoney—Adds a hint of sweetness to balance the dressingSalt, black pepper, and a clove of garlic—Seasonings to round out the flavor of the dressingThere are only a few ingredients in this recipe for balsamic vinaigrette. As a bonus, you probably have most, if not all, of them at home in your pantry right now!
1clovegarlic, minced or 1/2 -1 teaspoon garlic powder
sea salt to taste
a few turns of cracked black pepper
1/2 tspbasil or thyme fresh or dried basil, optional
Place all ingredients in a container with a secure lid and shake vigorously. Or blend in a bowl by hand with a sturdy whisk, you could also use a blender if you prefer. Mixing the ingredients with a blender gives the vinaigrette a slightly thicker consistency.Taste your Balsamic dressing and adjust the flavors if needed. Remember, this is a basic guide, decrease or increase or omit any ingredients to your preference! Just have a good time being creative! Enjoy, your sweet little bowl of yum!
When making a large quantity, I use a food processor. When make this recipe or doubling it, I place in a mason jar and give it a vigorous shake Feel free to experiment with both methods to figure out what you prefer
Store the dressing in the refrigerator where it should keep for a few weeks. Of course, you’ll find yourself reaching for it so often that it’s bound to be gone long before then.The oil and vinegar may separate during storage. Just give the jar a nice shake to get everything combined again before using.If your dressing solidified in the fridge, don’t worry. Olive oil gets a little denser when it’s exposed to cold temperatures. All you need to do is allow it to come to room temperature, give it a few more shakes, and it’ll be back to its original smoothness.
This Balsamic Vinaigrette dressing is so versatile. I serve it on salads, on roasted vegetables, and drizzled on chicken in a wrap. It’s a wonderful addition to whatever dish I’ve used it on. The sourness of the balsamic is such a great complement to salads with apples, oranges, grapes, peaches, pears, and berries. It absolutely sings on Fuji apples, sliced or wedges of tomatoes, chicken salad, and strawberry spinach salads and as a lovely addition drizzled over pear and walnut salad or cucumber tomato salad.Whatever you pair with this velvety Balsamic Vinaigrette — Enjoy it!