PANTRY BASIC: BALSAMIC VINAIGRETTE
If I make a salad and I’m not feeling creative, I’ll just dress it with balsamic vinaigrette—it’s good on everything, and it’s super easy to make. Sometimes I like to add herbs like chopped basil, but this basic recipe is a really solid one as is. MAKES 1½ CUPS
PREP TIME: 5 minutes
COOK TIME: None
1 cup (240 ml) extra-virgin olive oil
½ cup balsamic vinegar
1 garlic clove, minced
1 tablespoon (15 ml) Dijon mustard
Pinch salt
Pinch freshly ground black pepper
- In a mason jar or other container with a tightly fitting lid, shake or mix well to combine the olive oil, vinegar, garlic, Dijon mustard, salt, and pepper.
- Store refrigerated, and take it out 20 minutes before using, since the dressing will need time to come to room temperature.
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This balsamic vinaigrette is the salad dressing I make on repeat — four ingredients, one jar, and thirty seconds of shaking. Good olive oil and real balsamic vinegar do the work, with a little Dijon mustard and garlic for body and bite. It emulsifies into a glossy, pourable dressing that clings to every leaf.
Pro Tips
- Use the best extra-virgin olive oil you have — with so few ingredients, the oil is the flavor of the dressing.
- Dijon mustard is the emulsifier here: it's what keeps the oil and vinegar from splitting after shaking.
- Taste after mixing and adjust the oil-to-vinegar ratio to your liking — a splash more vinegar for sharpness, more oil for richness.
- If the dressing solidifies in the fridge (a sign of good olive oil), let it sit at room temperature for 15 minutes and shake again.
Frequently Asked Questions
How long does balsamic vinaigrette last?
Kept in a sealed jar in the fridge, it stays good for 2 weeks. Shake well before every use since it naturally separates.
Can I use a different vinegar?
Red wine vinegar or apple cider vinegar both work, but you'll lose the mellow sweetness that makes balsamic special. Add a tiny drizzle of honey if you want it back.
Is balsamic vinegar Paleo?
Traditional balsamic is simply grape must and is generally accepted on Paleo. Check labels on supermarket blends for added caramel color or sugar.
What else can I use this vinaigrette on besides salad?
It doubles as a quick marinade for chicken or steak, and it's excellent drizzled over roasted vegetables or grilled portobellos.
Recipe Card
Ingredients
Method
- In a mason jar or other container with a tightly fitting lid, shake or mix well to combine the olive oil, vinegar, garlic, Dijon mustard, salt, and pepper.
