There’s something about fresh herbs that make every meal better! When summer comes around and the fresh herbs are plentiful, I love incorporating them into all of my favorite recipes.
This fresh basil balsamic vinaigrette is the perfect summer salad dressing. With the bold flavors of garlic and basil and the tangy yet sweet flavor of balsamic vinegar, this dressing will make any salad better.
With just a few simple ingredients and less than five minutes, you will have your new favorite salad dressing!
Ingredients
Balsamic vinegar: The better quality vinegar is going to taste best! Make sure you buy balsamic vinegar and not balsamic reduction.
Oil: I recommend a good quality extra-virgin olive oil for this dressing because it has a rich flavor and loads of health benefits! If you prefer a different oil, avocado oil or canola oil are great options as well.
Garlic: We are using fresh garlic to give this dressing a bold flavor. Feel free to substitute garlic powder in a pinch.
Basil: Fresh basil leaves bring that bright, summery flavor to this dressing. It’s also a great way to use up leftover basil from your pesto or Caprese salad!
Red pepper flakes: I always like to add a little kick to my dressings. If you are sensitive to spice, reduce the amount or omit it altogether.
Dijon mustard: We are adding just a bit of mustard as an emulsifier so the dressing doesn’t separate too quickly. You can also add a little bit of honey to achieve the same goal.
How to Store Balsamic Vinaigrette
Store leftovers in the fridge in a mason jar or airtight container for 1-2 weeks. While homemade vinaigrette can sometimes be stored at room temperature, it’s best to keep this dressing in the refrigerator because of the fresh garlic and fresh basil.
Depending on which oil you use, you may find that the oil solidifies in the fridge. Simply remove it from the refrigerator and allow it to liquefy at room temperature for 10-15 minutes before use. Give the dressing a good shake before pouring it on your salad.
Uses for Basil Balsamic Vinaigrette
This bold, flavorful dressing is a good addition to your favorite salads and a wide variety of other dishes. Don’t be afraid to get creative with how you use it! Here are my favorite ways to incorporate the vinaigrette into my meals:
Marinade: This dressing makes a great marinade for chicken breast, steak, or shrimp.
Green salad: Balsamic vinaigrette makes any salad with leafy greens taste far more delicious! I like it with a spinach salad or simple salad greens.
Caprese salad: Balsamic vinegar is a classic addition to Caprese salad and I personally think it is essential. This dressing is an extra-flavorful way to get that acid in the salad.
Sandwiches: Drizzle this dressing over your favorite grilled sandwiches or subs for a tangy flavor addition.
Frequently Asked Questions
How do I make a creamy balsamic dressing?
You can easily make this recipe a creamy dressing by adding a couple of teaspoons of mayo before blending the vinaigrette.
Can I use dried basil?
You certainly can, though the flavor will be quite different from the fresh basil. Add 1-2 teaspoons of fresh basil instead of fresh before blending.
More Simple Vinaigrettes
Are you looking to bring your salad game to the next level? Making your own salad dressings is a great way to make your salads more delicious and healthier! After you enjoy this tasty basil balsamic vinaigrette, try our Zesty Golden Italian Dressing or Italian Red Wine Vinaigrette!
Print
Best Basil Balsamic Vinaigrette | 5-Minute Salad Dressing
Ingredients
½ cup oil of choice
⅓ cup balsamic vinegar
1 clove garlic
10 fresh basil leaves
½ teaspoon Dijon mustard
½ teaspoon red pepper flakes
Kosher salt and black pepper to taste
Instructions
- Combine all ingredients in a high-speed blender. Blend on high for a few seconds, until the garlic and basil are pulverized and the dressing is well combined.
- Store in a glass jar in the refrigerator for about a week.
Notes
- You can use an immersion blender directly in a wide-mouth mason jar instead of a stand blender if you’d like.
- I recommend olive oil for this salad dressing, but canola or avocado will also work.
- Some oils may solidify in the refrigerator. Simply remove the dressing from the fridge 10-15 minutes before you enjoy it to liquefy the oil.
