There’s nothing that elevates a simple salad quite like a fantastic dressing, and once you realize how incredibly easy it is to make your own, you’ll never go back to the bottled stuff! This Basic Balsamic Vinaigrette is a staple in my kitchen. It’s tangy, perfectly balanced, and comes together in minutes with ingredients you probably already have. It’s the perfect way to dress up fresh greens, roasted vegetables, or even use as a marinade.
Ingredients
• 1/2 cup / 120 ml extra virgin olive oil
• 1/4 cup / 60 ml balsamic vinegar
• 1 tbsp / 15 ml Dijon mustard
• 1/2 tsp / 0.5 g dried basil
• 1/2 tsp / 0.5 g dried parsley
• 1/4 tsp / 1.5 g salt
• 1/8 tsp / 0.3 g black pepper
Instructions
1. In a small bowl or glass jar, combine the balsamic vinegar, Dijon mustard, salt, pepper, dried basil, and dried parsley.
2. Whisk the together until they are fully combined.
3. While continuously whisking, slowly drizzle in the olive oil. Continue to whisk vigorously until the vinaigrette is emulsified and slightly thickened.
4. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.
Nutritional Information
• Yields: 1 cup
• Cost: $0.76
• Serving Size: 1 tablespoon
• Calories: 63
• Fat: 7g
• Carbohydrates: 0g
• Protein: 0g
• Fiber: 0g
• Sugar: 1g
• Sodium: 50mg
Pro Tips
• For the easiest mixing and storage, combine all in a glass jar with a tight-fitting lid and shake vigorously for 30 seconds.
• For a touch of sweetness to balance the acidity, whisk in 1/2 teaspoon of maple syrup or agave nectar.
• The quality of your olive oil and balsamic vinegar will significantly impact the final flavor, so use the best you can.
• Let the vinaigrette sit at room temperature for at least 20 minutes before serving to allow the flavors to meld together.
FAQ
Q: Is this balsamic vinaigrette recipe vegan
A: Yes, this recipe is 100% vegan as written. All ingredients are plant-based. If you choose to add a sweetener as suggested in the pro tips, use maple syrup or agave nectar to ensure the dressing remains fully vegan.
Q: What vegetarian meals can I use this dressing on besides salad
A: This vinaigrette is incredibly versatile for vegetarian dishes. Use it as a marinade for tofu or tempeh, drizzle it over roasted vegetables like Brussels sprouts and carrots, or toss it with a hearty grain bowl featuring quinoa, chickpeas, and fresh herbs.
Q: How long does this homemade vegetarian dressing last in the fridge
A: When stored in an airtight container like a glass jar, this vinaigrette will stay fresh in the refrigerator for up to two weeks. The oil and vinegar may separate, so be sure to shake it vigorously before each use to re-emulsify.
Q: Can I use fresh herbs instead of dried
A: Absolutely. To substitute fresh herbs for dried, a general rule is to use three times the amount. For this recipe, you would use about 1.5 teaspoons each of finely chopped fresh basil and fresh parsley. Fresh herbs will give the dressing a brighter, more vibrant flavor.
