Italian Balsamic Vinaigrette Dressing Recipe (BEST)! This delicious balsamic vinaigrette dressing will make your salads shine, and takes only 5 minutes to prepare!
Staple Vinaigrette Dressing Recipe
This is one of those recipes that you make time and time again. It is a simple classic dressing recipe that goes well with everything.
Why this recipe works
Serve it with any salad and use it in a variety of pasta salads. The best part about this recipe is you just shake-shake-shake it in a glass jar.
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Ingredients
You only need a few pantry staples to make this easy Italian Balsamic Dressing Recipe.
- Extra-virgin olive oil
- Balsamic vinegar (preferably "di Modena")
- Dijon mustard (this will make the dressing thicker you can leave it out if desired)
- Fresh garlic
- Salt
- Fresh ground pepper
- Optional Italian seasoning or dried herbs
Instructions
How to make the easiest Italian Balsamic Vinaigrette Dressing.
- Place all the ingredients in a glass mason jar and seal tightly.
- Shake vigorously. The dijon mustard will help emulsify the vinaigrette and create a thick luxurious quality.
- You may also use a whisk and put the ingredients in a bowl to emulsify the ingredients.
- Then, let it sit for anywhere from 1 to 2 hours to let the flavors come together. Don't refrigerate it during this time!
That’s it. Can you believe it is that easy?
Vinaigrette Basics
The standard ratio for vinaigrettes is three parts oil to one part vinegar. It’s a flexible ratio, so customize to your taste!
Balsamic vinaigrette will take you far in life. It is easy to make and versatile. The balsamic vinegar adds just the right touch of sweetness when tossed with salad greens.
Best Homemade Vinaigrette
Homemade vinaigrette is so much better than store-bought - and EASY! You will know exactly what goes in the dressing and won't find weird stabilizers or preservatives.
I usually make about a cup of dressing at a time and keep it in the refigerator.
Make sure to leave the bottle on the counter for about 5-10 minutes before using and give it a good shake before using. It is just as easy as pulling out a store-bought bottle!
Olive Oil and Vinegar Brands
I recommend using high quality ingredients. You will really taste the flavor difference and it is worth it! These are brands you can find at most grocery stores in America:
Olive Oil and Balsamic Vinegar- DeLallo (personal favorite), Colavita, Bertolli, California Olive Ranch, HemisFares , and Spectrum
Difference between Balsamic Vinegar of Modena and Balsamic Vinegar?
Yes! Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia.
True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes.
The resulting thick syrup, called mosto cotto in Italian, is ages for a minimum of 12 years in a battery of several barrels of successively smaller sizes. The casks are made of different woods like chestnut, cherry, oak, mulberry, ash and juniper.
True balsamic vinegar is rich, glossy, deep brown in color, and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
Don't worry you can use any balsamic vinegar you can find. If there is more acidity in it simply add a little sweetener.
Variations
If you’re feeling fancy, you can add other ingredients the mix, like a dollop of grainy mustard, some minced shallots, or a tablespoon of fresh chopped herbs (basil, tarragon, thyme, or rosemary), or Italian seasoning. If you’d like a little more sweetness, whisk in some brown sugar or honey.
Serving Suggestions
Balsamic vinaigrette dressing is delicious drizzled on cold salads, fresh green salads or veggies, and on warm salads, or serve it on Prosciutto Melon Arugula Salad.
Use as a glaze after cooking or roasting vegetables. It adds a depth and tanginess to hearty roasted veggies. Try it on: carrots, Brussels sprouts, broccoli, cauliflower, and zucchini.
More delicious salads and dressing to enjoy: Italian Fennel, Citrus, Pomegranate and Salad, Italian Salad Pears, Walnuts, and Gorgonzola, Prosciutto Melon Arugula Salad Citrus Vinaigrette, King Crab Salad Recipe (Simple and Easy), and SIMPLE Creamy Tarragon and Chive Potato Salad.
Storage and FAQ's
Vinegar based homemade dressings last for three to four weeks at a minimum if they consist of oil, vinegar and spices. If they also contain fresh ingredients, then the time is shortened according to that ingredient.
The best way to store homemade salad dressing is in a container with a lid with as much air removed as possible and stored in the refrigerator. Here are a few container options I love: glass mason jar , dressing mixer bottle, dressing shaker, and old fashioned glass.
From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena
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Italian Balsamic Garlic Dressing
- Prep Time: 5 min
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: 12 servings 1x
- Category: Savory
- Method: Italian
- Cuisine: Italian
Description
Classic Italian balsamic vinaigrette recipe! It doesn't get more Italian than quality olive oil and balsamic vinegar. This is one of those recipes that you make time and time again because it is simply a classic. Serve it with any salad and use it in a variety of pasta salads. Best part, you just shake-shake-shake it in a glass jar. You barely need a recipe, although, the ration of acidity to oil really make a difference...
Ingredients
- ¾ cup extra-virgin olive oil (good quality such as Colavita- find at most grocery stores)
- ¼ cup balsamic vinegar (preferably "di Modena")
- 2 teaspoons dijon mustard (this will make the dressing thicker you can leave it out if desired)
- Salt
- 2 cloves fresh garlic, smashed so juices come out but still whole
- Fresh-ground pepper
- Optional: ½ teaspoon Italian seasoning
Instructions
- Combine the olive oil, garlic, mustard, and balsamic in a sealed glass jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously.
- Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
- Then, let it sit for anywhere from 1 to 2 hours to let the flavors come together. Don't refrigerate it during this time!
- Refrigerate after using. The oil and vinegar will separate and harden when chilled. Leave out a few minutes and shake to recombine before using.
Keywords: dressing, vinaigrette, olive oil, balsamic, garlic, salad dressing, pasta salad dressing,
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