Basil Balsamic Vinaigrette
This Basil Balsamic Vinaigrette is actually an old recipe that I posted years ago. Because it’s so delicious and the pictures are so terrible, I thought an update was warranted. Now maybe someone will actually make it! 🙂
BASIL BALSAMIC VINAIGRETTE INGREDIENTS
This vinaigrette uses minimal ingredients. I recommend using a good quality balsamic vinegar and olive oil. I am partial to this 18-year aged balsamic and this olive oil. The other ingredients are honey, a little garlic, olive oil, dijon mustard and fresh basil.
MAKING AND STORE BASIL BALSAMIC VINAIGRETTE
This is such an easy recipe. Everything is thrown into the blender and it takes mere minutes to prepare. Make sure the honey is at room temperature or else it will clump up in the dressing. Add the basil right at the end and only pulse until the basil is broken up and minced. If you you pulse too long the dressing takes on a sort of unpleasant green color.
SUMMER SALAD IDEAS
I love using this vinaigrette on a classic caprese salad and it’s delicious over bitter greens with fresh summer stone fruit, cucumbers and mozzarella cheese. Another favorite is butter lettuce, berries, sharp Parmesan. This Basil Balsamic Vinaigrette goes beautifully with all these salad suggestions.
It also makes a great marinade for chicken. I just leave the basil leaves whole so I can pick them out before I grill the chicken.
OTHER RECIPES YOU MIGHT ENJOY
Creamy Miso Dressing
Strawberry Caprese Salad
Lemon Parmesan Vinaigrette
Grilled Romaine with Green Goddess Dressing
recipe by Mountain Mama Cooks (by way of my mama)/photos by Deborah DeKoff
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Basil Balsamic Vinaigrette
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Pin RecipeDescription
An easy balsamic vinaigrette recipe with honey and fresh basil.
Ingredients
- 1 teaspoon dijon mustard
- 1 small clove of garlic, peeled and minced
- 2 tablespoons honey, room temperature
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/3 cup chopped fresh basil leaves
- 1/2 teaspoon kosher salt
Instructions
- Put dijon mustard, garlic, honey, and balsamic vinegar in the blender. Blend until well combined. Add olive oil, basil, and salt. Pulse to combine. Store dressing in a glass jar in the fridge. Will last up to 1 week.
3 Comments
This recipe was quick and easy, and the flavor is quite good. I was disappointed, however, that the color is the brown of the balsamic vinegar rather than the beautiful color in your photos. How did you get that color?
I think it depends on the kind of balsamic you use. I also don’t blend the basil fully, rather I pulse to leave some green flecks like you seen in the photos.
This is my go to dressing and my husband really likes it too! He is a french and blue cheese dressing kind of guy!