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
An easy balsamic vinaigrette recipe with honey and fresh basil.
- 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
- 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.