Balsamic Vinaigrette is my “go-to” dressing when I have a salad, but I also love to use it as a dipping sauce with some crusty French bread. Mix it with some great extra virgin olive oil, freshly grated black pepper, and a little parmesan cheese and there is nothing better! Not all balsamic vinaigrette dressings are created equally. It’s important to use quality ingredients. It definitely makes a difference.
The great news about this recipe is you can make it in less than 5 minutes and it is so much better than anything store bought. This dressing is also fantastic on most salads. I love using it on a salad with arugula, strawberries, goat cheese, and candies nuts (pecans or walnuts). But it is really delicious on any kind of salad!
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Balsamic Vinaigrette
Course: CondimentsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 1/2 cups 1 1/2 balsamic vinegar
1 cup 1 olive oil
2 tbsp 2 pressed garlic
2 tbsp 2 dried parsley flakes
1 tbsp 1 sugar, or more, to taste
1 tbsp 1 dried basil
2 tsp 2 dried oregano
Directions
- In a large bowl, whisk together balsamic vinegar, olive oil, garlic, parsley, sugar, basil and oregano.
- Store at room temperature for up to 2 weeks.
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