Easy Balsamic Vinaigrette Recipe
Eating a fresh salad every day is one of my habits, and I love dressing it with this easy balsamic vinaigrette recipe. I’m currently enjoying fresh, spicy arugula from my kitchen garden! (By the way, if you want raised-bed kitchen garden inspiration, you should check out Nicole Burke, founder of Gardenary – I’ve learned my best gardening secrets from her and now I’m addicted to having all these fresh herbs, greens, and more right outside my kitchen!)
(Here’s how I keep my salad chopped and ready-to-go in the fridge WITHOUT having it get wet and soggy and plain yucky: HOW TO STORE LETTUCE FOR OVER A WEEK.)
This balsamic vinaigrette recipe has been my go-to salad dressing for years now! It’s so fresh and full of delicious spices…..and I don’t have to wonder what extra ingredients are in it, because there are none! Just simple, good-for-you ingredients that make a delicious salad dressing when they’re all mixed together.
{ PRINTABLE RECIPE BELOW }
What in balsamic vinaigrette dressing made of?
This balsamic vinaigrette recipe has just a few basic ingredients in it.
- Olive oil
- Balsamic vinegar
- Red wine vinegar
- Oregano
- Salt & Pepper
- Dry mustard
The ingredient that makes the BIGGEST impact on flavor is the olive oil. You definitely don’t want to get the cheap stuff – try some good-quality olive oil and I assure you, you will notice a difference!
I’ve lived in Greece for 9 years now, and we literally have THE.BEST. olive oil here. Our grocery stores are small, but you will for sure find an entire aisle devoted to olive oil in every grocery store – it’s very important. 😉
When I’m back in the States now, I taste the clear, yellow olive oil and can’t imagine thinking that it’s “good” olive oil, ha!
You really do want to find extra-virgin olive oil, like this tin that comes from Crete, – it will look more green instead of yellow, and almost a bit neon-looking, when it’s good olive oil. And boyyyy does it taste good! You’ll get addicted to dipping bread into it just so you can taste it!
Of course there is balsamic vinegar in this Balsamic Vinaigrette Recipe 😉, but I add a little red wine vinegar as well to make a more balanced flavor.
Greek oregano (dried) is something I use almost daily in my cooking, so I put that in this dressing as well. The flavor is just so nice and aromatic, and it takes a salad up a notch when you add herbs!
(You don’t have to make this with Greek oregano, though – your regular dried organic oregano will taste great. 👍🏼)
Dry mustard (ground mustard, mustard powder….) will add a nice sharp, pungent taste when it’s mixed in with the other ingredients. (Did you know dry mustard on its own has no flavor?! Once it’s moistened, the oils in it come out and create an aromatic, strong flavor.)
Then we add a little salt and pepper to bring out the flavor of the spices so that your salad tastes incredibly delicious! 😀
Once you taste this on your salad, you won’t want to go back to store-bought!
I also use this as marinade (add some fresh garlic and it’s the perfect chicken marinade!)….and it’s good on tomatoes with feta…so many things you can do with it!
This Balsamic Vinaigrette is also a key ingredient in my Pesto Pasta Salad dressing – you can check out that recipe HERE.
Enjoy! And tell us when you try this!
Balsamic Vinaigrette Recipe
Healthy salad dressing loaded with delicious spices!
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 1/2 cups extra-virgin olive oil
- 1 t. dried oregano (or more, depending on your preference)
- 1/2 t. salt
- 1/4 t. black pepper
- 1/4 t. dry mustard
Instructions
- Combine ingredients in a mason jar or other glass jar with lid and shake well.
- Enjoy over salad!
Notes
It is not necessary to store this vinaigrette in the fridge. If you add fresh minced garlic or any type of fruit juice, I recommend storing it in the fridge. Just remember to take it out about 20 minutes before you need to use it since the olive oil will solidify in the fridge.
A vinaigrette is any dressing with a vinegar base. Add oil and spices to complete it.
Balsamic vinaigrette is a vinaigrette with a balsamic vinegar base. Plain balsamic vinegar can be put on salad (just a touch!) if you also add a little oil and honey – this is one of my favorite ways to eat spicy arugula!
Healthline says: “Balsamic vinegar is a safe food additive that contains no fat and very little natural sugar. It’s been proven effective to lower cholesterol and stabilize blood pressure. Some research suggests it can also work as an appetite suppressant, and it contains strains of probiotic bacteria.”
Balsamic vinegar is more smooth and mellow than it is tart and acidic. Balsamic is made from the juice of grapes right after they’re harvested, then reduced into more of a syrup, and aged in wooden barrels. It’s a very complex flavor that includes a little smokiness from the barrel it’s aged in.
If you are mixing ingredients that, when separate, do not need to be refrigerated, then when those same ingredients are combined, they do not need to be refrigerated.
If, however, you add fresh minced garlic or fruit juice or anything else that can go bad at room temperature, you should store the vinaigrette in the fridge. Remember to take it out about 20 minutes before you need to use it since the olive oil will solidify in the fridge.
*** This post was originally posted on August 3, 2021 ***
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It’s straightforward and concise, making it super easy for anyone to whip up a delicious dressing. Thanks for sharing this tasty recipe!
Thank you for providing a simple yet delicious recipe that will surely enhance my meals.
How do you recommend storing the balsamic vinaigrette dressing?
I store it in a glass jar in the refrigerator….but I have to remember to get it out a few minutes before I need it. It’s ok to leave it on the counter, though, if you have somewhere to put it! 🙂