Homemade Balsamic Vinaigrette
Why get store-bought dressing when you can make this in just 5 minutes right at home? It doesn’t get easier (or cheaper) than that!
As we walked Butters during our usual night walks, he swallowed what seemed to be a peach pit right off the ground. It was around 10PM and we were 99.9% sure he had swallowed it, and because peach pits contain cyanide, we didn’t want to take any chances so we immediately rushed him to the 24-hr pet hospital in literally 12 minutes. It was a very eventful, anxiety-ridden night as we sat in the hospital waiting room but I am happy to report back that the pit has been recovered and Butters is back to his normal self.
So after staying up all night, I had absolutely no energy to cook up anything at the house. But when I saw a bottle of balsamic vinegar and some greens in the fridge, I decided to finally stock up on homemade balsamic vinaigrette – my all-time favorite dressing. It’s super easy to whip up in just 5 minutes, and requires ingredients that you already have on hand. Plus, you know the homemade version always tastes better!
Best of all, this pint of dressing will keep for at least 2 weeks, making it perfect for those busy weeknights when you don’t have a single minute to spare for dinnertime. All you have to do is toss up some mixed greens, throw in your favorite veggies and call it dinner!
Homemade Balsamic Vinaigrette
Ingredients
- 1 ½ cups balsamic vinegar
- 1 cup olive oil
- 2 tablespoons pressed garlic
- 2 tablespoons dried parsley flakes
- 1 tablespoon sugar, or more, to taste
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
Instructions
- In a large bowl, whisk together balsamic vinegar, olive oil, garlic, parsley, sugar, basil and oregano.
- Store at room temperature for up to 2 weeks.
Did you make this recipe?
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I subbed the sugar with maple syrup and added a pinch of salt and this was DELICIOUS
Finally a Balsamic Vinaigrette dressing with not ssooo much oil… I LOVE the ratio of More Balsamic!! I did add dijon mustard to it, but it was the best I’ve made!! Thank You!!
Delicious. I halved the recipe and substituted garlic powder. Way better than store bought.
I thought this was a great dressing that is easily adaptive to your taste buds. I added 2 tablespoons of Dijon, a large minced shallot and an extra tablespoon of sugar for my liking. Thanks for the recipe!
Looks great, however you should never store a salad dressing made with garlic and olive oil at room temperature. There is a danger of botulism poisoning. Please read about this and tell people to store in the refrigerator.
I currently have parsley, basil and oregano all fresh in my garden. Will the dressing last as long using fresh herbs instead of dried? And what is the general rule of thumb for converting dry herb amounts to fresh? Thanks!
Sarah, I cannot speak for the shelf life but the general rule of thumb for fresh to dry herbs is a ratio of 3:1. Hope that helps!
This looks yummy! I will try tonight 🙂 I’m so glad Butters is ok!!!! (what a cute name:) So scary when things like that happen to our babies!!
I just found this recipe today – in 2017! lol! But I made it and it was delicious! No need to buy it anymore! Thanks for sharing.
Regarding no sugar… I use two packets of Splenda and course ground dry garlic (when I have to) and it’s still amazing. Agave and honey would both work too.
I also add a pinch of dry Italian seasoning as it has funky ingredients like: savoy, marjoram, red pepper flakes, etc.
This is truly a great dressing as is, or very tweakable as per your own preferences.
Thanks!
I’m not supposed to have sugar so can I substitute agave syrup for the sugar and how much.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Is it supposed to be kept at room temp, or can it be refrigerated?
Thanks!
Rita, here is a great forum discussing how to store salad dressings. Hope that helps!
Thanks for the recipe! I love it! Will be my go-to vinaigrette for salads from now on. By the way, the vinaigrette jug is beautiful. May I ask where you bought it, please?
Thank you, Julie! I believe I purchased this from TJ Maxx.
How do you suppose it would taste to use roasted garlic infused olive oil in place of the fresh garlic?
That sounds like a great substitution!
I’m confused. It says the yield is 2 cups but it calls for 1.5 cups of balsamic and 1 c olive oil plus the other ingredients. That’s more than two cups. Am I missing something. Most recipes I see call for less balsamic to olive oil.
Amy, the recipe should yield about 2 1/2 cups.
Just made this tonight to go with my special tossed basil salad and I must say it is so much better than any store bought dressing I’ve ever tasted..thank you.
I wonder how good this would taste if I replaced the sugar with a fruit juice, like Pomegranate or Raspberry?
That sounds like a great idea but without further recipe testing, I cannot say with certainty how this will turn out. Please use your best judgment.
Thank you for this delicious and easy to prepare dressing. I’m snowed in today in NJ so I’m making a padrino wrap. Chicken cutlet, fresh mozzarella, roasted peppers in a wrap drizzled with this awesome dressing. Yum! Definitely a keeper recipe. Thanks again!
Thanks for sharing this recipe, at first I was a little cynical since it’s so simple and easy to make and having tried this dressing a few times in the restaurant I found it too good to be true!
But finally decided to make it on my own and I was quite happy with the outcome. Now I have this made every two weeks to be eaten with my quinoa salad! 😀
i allways make similar dressings at home as a mediterranien, i was interested when i saw the topic “Homemade Balsamic Vinaigrette”. i thought it is how to make the balsamic vinnegar not the dressing. i make apple vinnegar at home but not balsamic. it should be “Homemade Balsamic Vinaigrette Dressing”
Bahadir, the title is fitting to the recipe as vinaigrette is defined as salad dressing of oil, wine vinegar, and seasoning. It would be redundant and repetitive to title this “Homemade Balsamic Vinaigrette Dressing”.
Halved the ingredients (what was I thinking?) and served this on our simple salad of romaine, baby spinach and green apple. Amazing! Served the salad with “Easy Beef Broccoli” and, for dessert, ” Somoa donots”. What an amazing meal! yummy!