A staple in our fridge is always a homemade dressing and this easy balsamic vinaigrette is a house favorite. I’m itching for our first garden greens harvest which will be immediately drizzled with this creamy dressing. Recipe bonus points – if you’re having company and you tell them you made a ‘vinaigrette’, I’m pretty sure they’ll think you’re real fancy. Something about the big long word. And you made it yourself, not from a bottle!
Guys, this easy balsamic vinaigrette is probably THE simplest recipe I could ever post on here. Yup, two ingredients (plus two freebies, BFFS s&p). One recipe’s worth will make about a full eight ounces and should last in the fridge a few weeks for all your dressing needs.
In all of ten minutes, probably even less, you’ve got yourself a delicious salad dressing. Plus, you can add in all the herb goodies you’d like to spice it up a little – my favorites include dried summer savory or basil.
A whisk or a immersion blender are helpful to emulsify this vinaigrette (emulsify = combine oil and vinegar into one), but not needed. If it does separate in the fridge, you can always give it a good shake to recombine. When I’m in a rush, I just put it in a mason jar, secure the lid, and shake it up.
Ready to dress up your salads with this creamy balsamic vinaigrette?
- 1/4 cup balsamic vinegar (or any vinegar will do)
- 3/4 cup olive oil
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- Optional: 1/4 teaspoon dried basil, summer savory or other herbs
- Combine all ingredients in a 8 ounce mason jar, secure lid, and shake! Alternatively, you could emulsify in a small bowl with an immersion blender or whisk to combine oil and vinegar. Store in refridgerator.