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.
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I love adding some chili flakes to it – to kick it up a notch! delish! and easy peasy!
So glad Butters is ok! You absolutely did the correct thing rushing him to the emergency vet. We are so blessed to have 24-hour emergency vets; one is just 4 miles from our home. Good job! (Oh, and don’t kick yourself for Butters swallowing the peach pit. Afterall, dogs will be dogs. Irresponsible humans should not leave things like peach pits, and pork/chicken bones that are sharp and will splinter, on the ground.)
So glad Butters is ok, what a scare! I so need to start making my own vinaigrette – you can’t beat only 5 minutes!
Made this for Family it was the bomb
This is perfect! My husband takes salad for lunch everyday and I dress the salad each day. I don’t know why I never thought to make a big batch of it. It will save me a bunch of time. Thanks for the great idea! Pinned 🙂
Fantastic recipe, definitely one of my favorite dressings! You’ve been Pinned 🙂
Happy Blogging!
Happy Valley Chow
I’m totally making this soon!
it is yummy thanks
Yes to this recipe, and agreed re: dried v. fresh herbs and fresh garlic is a must! Dehydrated minced garlic from the spice section is good to have as a staple, but fresh is much better in a vinaigrette (in my opinion). As someone above mentioned, a small amount of a good Dijon produces an emulsion effect. I use as little as 1/2 teaspoon, more as needed.
You mentioned leaving this at room temperature. Can you comment regarding refrigeration?
Also, great public service in mentioning the potential risks of peach pits. Children like to chew on just about anything….keep these away from children! Both a choking and toxicity hazard!
You can definitely refrigerate this as well. It’s really based on personal preference.
Wow I totally love the pour shot! Great! Your balsamic vinaigrette recipe is the same one I make for my salads. Love it!
Balsamic is my favorite dressing too. It really goes with any lettuce and salad toppings!
You’re totally right! The homemade version always tastes better. Trying this tonight 🙂
The balsamic/olive oil combo is a staple in our household. I’ve never thought to add sugar, though. Maybe I’ll try coconut sugar. Thanks for the inspiration. Your photos are beautiful as always, and glad Butters is better!
Or try a little honey. That’s how I make mine. Chungah, I’m so happy your Butters was ok after the peach pit incident! I love how us pet parents (or gran parents like me) are about our babies!
I have tons of fresh herbs, can I use fresh instead of dried? I love the simplicity of your blog!
I recommend using dried over fresh as they are a little bit more potent and stronger in flavor.
Put fresh herbs in salad. Not dressing.
So glad Butters is OK; I didn’t know that peach pits contain cyanide! The dressing looks divine and I can’t wait to try it out. Just wanted to confirm, tho, did you use fresh garlic?
Yes, fresh garlic is used here.
Sounds good, though I always add some dijon mustard to my vinaigrettes to get a nice emulsion.
Always love to see what you have going when I see you in my inbox! Was just trying to figure out the other day how to make a homemade version of Marzetti’s Apple Balsamic Viniagrette that they market for Wendy’s. Love your site – your happiness always comes through in your little stories! Thanks for sharing your happiness. 🙂
I have fresh basil, oregano and parsley, could I use these instead of dried??? Will this change the flavor for the better??
I recommend using dried over fresh as they are a little bit more potent and stronger in flavor.
Sounds good I’m going to try this….thanks
Oh my goodness! That is scary – I am SO glad that Butters is ok!!
And this dressing looks awesome! Gorgeous photos as always.
I love balsamic vinaigrette and had no idea how easy it was to make! Pinned 😀