Every salad needs a good dressing. Rich, balanced and full of flavour, this balsamic vinegar salad dressing recipe makes a special vinaigrette that is a universal favourite that you will return to again and again.
Balsamic vinegar salad dressing
Everyone needs a good ‘wardrobe’ of dressings. They can transform and lift a salad to something really special. This Italian style classic is one of the best.
See also
- A classic rocket salad is the perfect way to show off your balsamic dressing.
- Pesto salad dressing gives a vibrant burst of basil
- Fusion flavours are to the fore in this sweet chilli dressing
- Zesty and warming, honey and mustard dressing turns salad into comfort food.
If I am having a special meal or entertaining, I sometimes buy a bag of mixed leaves but these are expensive and go off so fast. So most of the time I buy whole romaine lettuce or little gem.
This can get a bit boring but does mean we get a large salad every day and only need to shop once a week. If you have a garden it is a different story, of course, and you can have a big tub of cut and come again.
But I live in the city, so I rotate my dressings rather than salad leaves to swap things around and keep them interesting,
If I am making a big salad I will sometimes make enough dressing for just that one meal, mixing it in the bottom of the bowl. More often, though, I make a bottle that will last my partner and me for about a week. It’s so easy. Whack the ingredients into a jar or bottle, shake and go.
This balsamic vinegar salad dressing recipe is one of our favourites. It is nicely balanced between sweetness and acidity and gives real depth of flavour. It’s robust enough to stand up to spicy leaves like rocket and works well with crispy lettuce too.
The key to really good balsamic vinaigrette dressing, of course, is good balsamic vinegar…
Balsamic vinegar – a quick 101
Not all balsamic vinegars are the same. Far from it. Real balsamic vinegar is made in and around Modena in Emilia-Romagna, and is subject to a Protected Geographical Indication. So if it isn’t from the Modena area, it isn’t balsamico.
Balsamic vinegar is made from white grape must, aged and fermented slowly and treated similarly to fine spirits like whisky. Eventually, it produces a thick, sweet condiment that, as the name suggests, was originally seen as health giving.
A really good aged balsamic is a thing of wonder. Just try a tiny drizzle over a chunk of parmesan cheese!
For this recipe you need a decent balsamic: aged, but not old, a bit more expensive but not unaffordable.
Choose something that tastes sweet and complex, that still has some bite, but is not overly sharp, that is slightly viscous and has some body. If you shake the bottle, it takes 5 seconds of so to run down the inside.
For a good dressing, I want the mid to upper end of the balsamics in a regular supermarket. It is going to cost more than regular vinegar but not so much you wince. After all, you only need a little at a time and you don’t need to worry that it will go off.
Don’t worry, however, if you only have a basic “table” balsamic, as this balsamic vinegar dressing recipe can be adjusted to compensate with just a touch of honey.
Why make balsamic vinegar dressing
- beautifully balanced
- wonderful depth of flavour
- works with almost any salad
- so easy to make
Balsamic vinaigrette ingredients
- Balsamic vinegar – should have a degree of sweetness and viscocity
- Olive oil – extra virgin with plenty of flavour
- Dijon mustard – to emulsify the dressing (it won’t taste of mustard)
- Ground black pepper and salt
- Runny honey (optional, not shown) – if you find your balsamic vinegar is on the thin or acid side
How to make balsamic dressing – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this balsamic vinegar salad dressing recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients together in a jar with a lid that screws on tight. Seal the jar and shake well.
Step Two – The dressing should be dark in colour and well emulsified. Check the flavour.
Step Three – When you are happy with your dressing, you can transfer it to a suitable bottle for serving or storage. I like to use a simple kitchen funnel to do this, avoiding mess and waste.
Serving suggestion
Enjoy your balsamic vinaigrette on all your favourite salads. It is great on simple green leaves or drizzled over fresh tomatoes.
Variations
- Add a little chilli flake for a touch of heat.
Storage
Fridge – Like most dressings (unless you use fresh herbs), this balsamic vinegar salad dressing will keep for well over a week in the fridge.
You just need to remember to let them come to room temperature for 30 minutes before you use them as the oil can solidify.
Hints and tips
- Choose a jar with a wide neck and a lid that screws on securely to shake the dressing. Use a funnel to transfer to a storage jar or bottle.
- Serve at room temperature. The olive oil will thicken and even start to solidify when chilled.
- If you buy a balsamic vinegar that proves disappointing, add up to a tablespoon of runny honey to compensate.
FAQs
White balsamic vinegar is developed in a sort of industrial pressure cooker to avoid it turning dark in the maturation process, and is milder in flavour. You want the original dark balsamic for this recipe, though.
There are many claims made for balsamic vinegar from lowering cholesterol to antimicrobial effects, though none of them seem to have been demonstrated absolutely (and antimicrobial vinegar in a dresesing is not a substitute for washing your salad vegetables properly!).
What you can be sure of is that a simple balsamic vinaigrette such as this recipe is better for you than most commercial salad dressings, which are often either very high in fats and sugar or filled with heavily processed chemical ingredients.
If stored correctly, it will keep safely for at least a week in the fridge.
More salad dressing recipes
- Lemon dressing – light, fresh, Mediterranean flavours
- Greek dressing – herby and zesty
- Italian dressing – robust and full of flavour
- Explore all my favourite salad dressing recipes
Balsamic Dressing
Ingredients
- 60 ml (0.25 cups) balsamic vinegar
- 120 ml (0.50 cups) olive oil
- 2 tsp Dijon mustard
- pepper and salt to taste
Optional
- 1 tbsp runny honey (if your vinegar lacks sweetness and body)
Instructions
- Put all the ingredients in a jar.
- Screw the lid on tight and shake well.
- Taste and adjust if necessary. When you are happy with the dressing, transfer to a suitable serving or storage bottle and keep in the fridge, bringing the dressing up to room temperature to serve.
Notes
Storage
Fridge – Like most dressings (unless you use fresh herbs), this balsamic vinegar salad dressing will keep for well over a week in the fridge. You just need to remember to let them come to room temperature for 30 minutes before you use them as the oil can solidify.Hints and tips
- Choose a jar with a wide neck and a lid that screws on securely to shake the dressing. Use a funnel to transfer to a storage jar or bottle.
- Serve at room temperature. The olive oil will thicken and even start to solidify when chilled.
- If you buy a balsamic vinegar that proves disappointing, add up to a tablespoon of runny honey to compensate.
Leave a Reply