Basil Balsamic Vinaigrette is a simple balsamic dressing that you can make in just a few minutes. When you make your own salad dressings, you know exactly what is in it and do not need to worry about additives or preservatives that are often found in bottled dressings. This just might turn out to be your new favorite salad dressing.
This dressing is made with simple ingredients that you might already have in your pantry and refrigerator. It is a great way to add some big flavor to you favorite salads. It would be a good addition to a Caprese salad or a simple combination of salad greens and cherry tomatoes. This dressing would also make a flavorful marinade for boneless chicken breast.
If you would like to make some other homemade vinaigrette dressings, check out the dressing recipes for Strawberry Blue Cheese Salad, Orange Beet Salad ,Feta Peach Arugula Salad and Apple Walnut Salad with Cheddar Croutons.
If you liked how easy it was to make Basil Balsamic Vinaigrette,you might also like Salsa Ranch Dressing.
SOME THINGS TO KNOW FAQ’S
You should try to use a good quality balsamic vinegar for this Basil Balsamic Vinaigrette. Check out Types of Balsamic Vinegar to see the different options. You could also use a white balsamic vinegar. If you are not a fan of balsamic vinegar, simply use red wine vinegar or white wine vinegar. They will both work out well in the recipe.
Fresh basil gives this dressing a wonderful taste. If you do not have fresh basil, you can substitute 1 teaspoon of dried basil leaves in the recipe.You could also substitute some other fresh herbs that you have on hand. Fresh oregano, chives or cilantro would be good additions.
The best olive oil for salads is the extra virgin olive oil. It is the olive oil with most flavor. It is also the most expensive. You can also use virgin olive oil or canola oil.
You can substitute the maple syrup with a little bit of honey if you prefer that. Use 1 teaspoon of honey.
HOW TO STORE BASIL BALSAMIC VINAIGRETTE:
You can store any leftover dressing in an airtight container in the refrigerator for 3-5 days. It will be best if you bring it back to room temperature before serving.
Simple vinaigrettes can separate and break down when they are frozen. I do not recommend that you try it.
This homemade vinaigrette is a bold dressing. Make the recipE , taste it and if you prefer a milder dressing, simply add more oil as indicated in the instructions.
You can place the dressing ingredients into a small mason jar. Place the lid on and shake it to blend it together. You can also use it to store leftovers.
Basil Balsamic VinaigrettePrint This
- ½ cup extra-virgin olive oil (for a lighter flavored dressing add an additional ¼ cup oil)
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- ½ kosher salt or sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh basil leaves, chopped fine
There are several ways that you can put this dressing together. First, make sure that your ingredients are at room temperature.
Pour the olive oil and balsamic vinegar into a small mason jar, glass jar or sealed glass container. Add the garlic, dijon mustard, maple syrup, salt, pepper and chopped basil. Place the lid on the jar and shake it to combine. If you make the dressing ahead of time make sure that you shake the jar again as the ingredients will separate while sitting.
Option # 2
Pour the olive oil and balsamic vinegar into a small bowl. Add the garlic, dijon mustard, maple syrup, salt, pepper and chopped basil. Whisk the ingredients to combine.
Option # 3
Pour the olive oil and balsamic vinegar into the bowl of a mini food processor. Add the garlic, dijon mustard, maple syrup, salt, pepper and chopped basil. Pulse the ingredients to combine.
Option # 4
Pour the olive oil and balsamic vinegar into a large bowl. Add the garlic, dijon mustard, maple syrup, salt, pepper and chopped basil. Use a hand held immersion blender to combine.