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Balsamic vinegar and olive oil salad dressing recipe

Balsamic vinegar and olive oil salad dressing recipe


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  • Recipes
  • Dish type
  • Salad
  • Salad dressing

Add balsamic vinegar to your dressing to give it a fresh and lively taste!

149 people made this

IngredientsServes: 6

  • 1 sprig fresh oregano
  • 1 sprig fresh thyme
  • 225ml olive oil
  • 4 tablespoons balsamic vinegar
  • salt and pepper to taste

MethodPrep:5min ›Ready in:5min

  1. In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.

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Reviews & ratingsAverage global rating:(61)

Reviews in English (48)

Absolutely gorgeous dressing so very simple and yet so delicious! Always have some at hand now!!!!!!! Thank you.-30 May 2013

by HEDGEHOGS

This dressing was very good. I added more of the balsamic vinager and less oil, since I prefer a more vinager taste than oil, and added a little more of the spices than called for, but I was quite happy with the results.-24 Nov 2002

by Joy

This is a very easy and tasty dressing, I use it over fresh spinach. Add a little extra garlic and a very small amount of brown sugar and it's perfect.-07 Oct 2005

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Oil and Vinegar Dressing

Light, yet tangy, a Balsamic Vinaigrette is a timeless salad dressing perfect for a range of salads.

Making a Balsamic Vinaigrette can be as simple as combining oil and vinegar - but this recipe contains a few extra ingredients that give it a bolder, much more interesting flavor!

Whilst this recipe is prepared with a traditional balsamic vinegar base, you can try using red or white wine vinegars instead. These add different levels of flavor to your dressing.

Red wine vinegar is punchy and works perfectly with vegetables like tomatoes, bell peppers, olives, feta cheese, and other Italian based salads.

White wine vinegar based vinaigrettes offer a more mellow flavor which are not as 'zingy'. A white wine vinaigrette pairs perfectly with spring greens, corn, cucumber, and zucchini.

As long as you are not adding any fresh ingredients to your vinaigrette, you can store it on the counter in a jar for a few weeks. You may need to shake the jar to mix everything back up as it may separate slightly.

If you are adding any optional additions to your vinaigrette such as: minced fresh herbs (parsley, thyme, rosemary, basil), dried herbs, minced garlic, minced shallots or mustard, you will need to store the finished product in the fridge. This will keep in the fridge for about a week.

When choosing a balsamic vinegar to use for your dressing, select a good quality vinegar which will list ‘grape must, tradizionale’. This means that the vinegar has been aged for at least twelve years, so that it will be beautifully thick and and sweet.

Extra virgin olive oil should be your go-to oil when making vinaigrettes choose one that is greenish in colour. Good extra virgin oil also has a deep earthy and grassy scent, so it’s a good idea to smell it before buying to ensure it is of good quality.

Try this tasty oil and vinegar dressing with your favorite salad additions, including cherry tomatoes, carrots, walnuts, red onion, cucumber and celery, topped with crumbled blue cheese.


Oil and Vinegar Salad Dressing

This recipe is a template since, when you get right down to it, oil and vinegar dressing is simply a particular ratio of oil to vinegar. This means you can take any kind of oil or vinegar you have available, plug them into the template, and have it come out right. The same goes for the seasonings—salt and pepper are essential—but beyond that, you can add a pinch of garlic powder, some fresh parsley, or whatever you have on hand. Just don't overdo it.

The ratio for vinaigrette is 3-to-1: three parts oil to one part vinegar. This formula will always work, but that doesn't mean it will be perfect 100 percent of the time. Not every vinegar is the same strength, for one thing. It's a rough guideline that allows for plenty of tweaking to suit your tastes.

Making the dressing is a matter of combining the oil and vinegar along with any seasonings and flavorings and physically mixing them up to form a temporary emulsion. An incredibly efficient way to do this is to combine the ingredients in a glass jar, screw the lid on tightly, and shake.


Menus & Tags

This was good. but like another user suggested, I used less olive oil and a little more balsamic. Good over spinach and strawberry salad.

Had this at a friend's house tonight with scallops and shrimp with a side of garlic naan. It was light and delicious but most of all, easy!

I reduced the oil by half and even beefed up the balsamic- I think this is a good one to play with to find that magic mojo. Also added a crushed garlic clove and some fresh rosemary. A good all-around dressing for the Mediterranean Diet- I'm sure I'll be tweaking it some to suit different salads and moods in the future.

Quick and easy. I made this on different occassions with fresh herbs and then dried. Both were very good. I would suggest an mild olive oil though.

I use this all the time for my salad dressing. Our favourite is .. Sliced tomato topped with finely chopped red (salad) onion with the balsamic dressing sprinkled on top refrigerate for 30min and serve. Its so simple but tastes devine.

This is a very easy and tasty dressing, I use it over fresh spinach. Add a little extra garlic and a very small amount of brown sugar and it's perfect.


This delightful balsamic vinaigrette dressing is not limited to just one basic salad. It can be used in various ways, from superfood salads to pasta to roasted veggies.

Salad

Balsamic vinaigrette is the perfect salad dressing.

Here are a few fun salad ideas to try with this homemade balsamic vinaigrette:

Romaine Salad with Balsamic Vinaigrette

Romaine salad with balsamic vinaigrette is a staple in my house. It provides a quick, healthy dose of greens and tastes delicious. Win-win for me!

Arugula Salad with Balsamic Vinaigrette, Cranberries, and Feta

An arugula salad topped with these delicious toppings just adds a new level to your salad game.

Arugula is packed with micronutrients, and 3 cups of it provide vitamin C, folate, calcium, and your daily value of vitamin k.

I even love to squeeze a bit of fresh lemon juice on this for a zesty kick.

Spinach Salad with Balsamic Vinaigrette, Feta, and Walnuts

When I don’t feel like having a romaine or arugula salad, I use spinach as the base for my balsamic vinaigrette salad. It provides an excellent source of micronutrients like potassium, calcium, vitamin C, and other rich vitamins and minerals.

Pasta Salad

If you want to switch it up, try making pasta salad topped with this homemade balsamic vinaigrette. You can use regular noodles or gluten-free for this meal.

Roasted Veggies with Balsamic Vinaigrette

Roasted veggies with balsamic vinaigrette are a super easy and delicious way to incorporate more nutrients into your next meal.

For spring/summer veggies, try roasting a variety of tomatoes, squash, bell peppers, asparagus, mushrooms, and onions.

For fall/winter veggies, use an assortment of vegetables like radishes, turnips, carrots, Brussels sprouts, and squashes.


Menus & Tags

Great recipe. I made this using the listed ingredients, but did not measure anything. Adjust the amounts to your own taste.

Do not understand the rave reviews. Made this perfectly, and it was absolutely vile. At least 5x as much oil as necessary. It just tasted like bitter olive oil. Disgusting.

I made this for my salad this afternoon. I will make this often it was so good. It is spicey.

Great recipe, easy and delicous

Awesome! I use it every time I have a salad. Thank you for sharing.

This dressing was a HUGE hit! Everyone wanted to know what brand it was! Trying to eat clean and this is so simple to make! I used Trader Joes balsamic vinegar and Harris Teeters brand Classic Dijon mustard.

This is absolutely the best balsamic vinaigrette recipe ever! Smooth, creamy, tasty, and tangy. It is so easy to make and a real treat to toss with greens, cranberries, pecans, pear slices and bleu cheese.

Made this and dressed a spinach, arugula, dried cherry, candied walnut salad. Yum. Next time I will add a little good honey. Honey mixes well with Dijon mustard.

I've made this recipe repeatedly for years. I make it at least once every other week, and those who have tasted it, are in awe that it's homemade. I've never found a recipe for Balsamic Vinaigrette as good as this, as much as I've searched. Not only is it delicious, it's very quick to make and each ingredient is always readily accessible. I will continue making this same recipe for years to come.

Easy recipe. Made in a pinch when I had no other salad dressing and it only took 5 minutes. Definitely a keeper.

Simple and delicious!! I poured a little of this vinegrette over fresh "pearl" mozzerella balls, fresh basil and sungold cherry tomatoes from my garden to make a fun caprese side dish!!

Excellent! I though, this looks to simple, how good can it be? It is amazing! I adds a zippy flavor to every bite. I used white balsamic and french's mustard, since that is what I had on hand, added a second clove of garlic since we are garlic lovers. I dressed romaine, pear, zucchini, avocado salad and we devoured it all, I will make this again!

This recipe was simple to make and awesome tasting! Win..Win.

This is fabulous! I added a scant tablespoon of honey, but otherwise made the recipe as written. Threw is over romaine, red leaf lettuce, cucumber, red pepper, croutons, cherry tomatoes and crumbled feta, and it was a huge hit at potluck I brought it to.

Amazingly easy and equally delicious.

Excellent. I used it on a salad of spinach, strawberries, and feta with pumkin, sesame, and nigelia seeds. It was delicious.

Use red wine vinegar because I was out of balsamic, and it turned out great! Added about a teaspoon of sugar (out of honey too, so need to make a serious run to the grocery store) to balance the bite of the vinegar. Thanks to this recipe I no longer need to buy salad dressing, so that's one item I will not have to pick up today :-)

I just submitted the rave below-- but forgot the 4 forks !!

I pulled this from website today--put on just baby greens and brought to holiday dinner for 14 tonight. Everyone raved! My friend's teen said she dislikes salad but tried this and could not get enough-- I just got two texts asking for recipe. Did not use pricey olive oil-- about about $11 for 12 oz, and just regular grey poupon. Did, however, use a nice balsamic I had-- think that makes a difference. Do not drench the lettuce-- very flavorful with a light hand.

This dressing is seriously delicious. You could almost just savor it alone by the spoonful!

The proportions here are perfect. I made with white balsamic and used a stick blender - came out wonderfully.

Love it . . . used a good quality balsamic and oil so cut the amount of oil to 1/4 cup. Definitely a keeper.


Use a Good Seasons Cruet if you have one. you can find it packaged with the mix. The measurements are on the Cruet. If not, combine all ingredients and mix well. Refrigerate for up to 4 weeks. Bring dressing up to room temperature and shake before serving.

The dressing is shown in cruet with a salad and Shrimp Scampi Cilantro.

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 123

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


The ingredients needed for this recipe

You'll only need a few ingredients to make this tasty salad (the exact measurements are listed in the recipe card below):

Fresh tomatoes: I use cherry tomatoes. It's a good idea to cut them in half so that they don't slide off people's forks.

Green onions: I use the green parts only. The white parts are a bit too sharp.

Olive oil: Extra-virgin olive oil is the most flavorful.

Balsamic vinegar: I like to use a 5-year aged vinegar when cooking, which is actually considered fairly young.

Dijon mustard: This mild and creamy mustard helps the dressing emulsify. I don't recommend using yellow mustard in this recipe.

Orange zest: I wouldn't skip it. It greatly enhances the flavor of the salad.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty.


Making an Olive Oil Salad Dressing

"Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day."

Food & Drug Administration's qualified health claim for olive oil.

Extra virgin olive oil (EVOO) has a higher natural phenol (a type of organic compound) content than other forms of olive oil. EVOO is the least processed of the various types of olive oil so it retains more phenols. Like monounsaturated fat, the phenols in EVOO also may contribute to desirable blood lipid levels (cholesterol and triglycerides).

What healthier way to enjoy olive oil than as part of a dressing served over a salad filled with nutritious fruits and vegetables? A benefit of making a simple oil and vinegar dressing is you control the amount of ingredients, such as salt and fat. And, you can make a fresh salad dressing from common kitchen ingredients in a couple of shakes or whisks.

Here's how to make a basic olive oil dressing using the general guidelines for a classic French vinaigrette:

A classic French vinaigrette is typically 3 to 4 parts oil (usually extra virgin olive oil) and 1 part acid (frequently red wine vinegar).

Seasonings include salt, pepper (freshly ground) and often Dijon mustard and/or garlic.

Start experimenting by beginning with 3 parts oil to 1 part vinegar or citrus juice. You may be able to use less oil and more acid ingredient if you use one of the following vinegars in your dressing:

  • rice vinegar
  • white wine vinegar
  • raspberry, blueberry or other fruit vinegar
  • champagne vinegar or
  • lemon, lime or orange juice

Note: While lime and lemon juice can stand alone in salad dressings, you'll get more flavor by combining orange juice with vinegar. Joy of Cooking (Simon & Schuster Inc., 1997) recommends distilled white vinegar is best used in pickling, not salad dressings.

For a better flavor, thoroughly mix the oil and vinegar. The standard procedure is to whisk the vinegar with the salt, pepper and any other seasonings. Then add the oil in a slow steam, whisking constantly, until dressing is translucent. Or, shake the ingredients together in a small jar with a tight-fitting lid. If not using dressing right away, whisk or shake again before using.

Plan to use about 1 tablespoon of oil/vinegar dressing per two cups of salad. Dress, don't drown, your salad to keep the calories lower. Salad dressing sticks better to dry lettuce and you will be able to save calories by using less dressing. Use a salad spinner or dry your lettuce between two layers of clean dish towels.

Basic Oil/Vinegar Salad Dressing

Directions (adjust amounts given in table according to personal taste)

  1. Whisk together vinegar and any additional seasonings or flavorings.
  2. Slowly add olive oil and whisk in. Or, shake all ingredients together in a small jar with a tight lid.

For safety and freshness, serve homemade dressings the same day you make them.


Ingredients
For 1 main dish (2-cup) or 2
side dish salads (1-cup each)
For 2 main dish (2-cups each) or
4 side dish salads (1-cup each)
Balsamic, red wine or white wine vinegar, lemon juice, lime juice or combination of vinegar/orange juice 1 teaspoon 2 teaspoons
Salt & freshly ground black pepper To taste
Extra virgin olive oil 1 tablespoon 2 tablespoons
Optional Seasonings
Minced sweet onion 1-1/2 teaspoons to 1 tablespoon 1 to 2 tablespoons
Dijon-type mustard 1/4 to scant 1/2 teaspoon 1/2 to 1 teaspoon
Garlic powder or clove of minced garlic Dash of garlic powder OR 1 very small clove of garlic, minced 1/8 teaspoon
powder OR 1 clove, minced
Sugar A pinch or to taste A pinch or 2 OR to taste
Chopped fresh herbs (e.g. oregano, thyme, tarragon, parsley) 1-1/2 or more teaspoons 1 or more tablespoons

Choosing, Storing and Using Extra Virgin Olive Oil

Light, heat and air are enemies of olive oil freshness. Look for containers made from dark glass tin or even clear glass placed in a box, or mostly covered by a label advises the UC Davis Olive Center.

Store olive oil in a cool, dark place, such as inside a cupboard in a cooler location away from the stove and oven. Refrigeration will cause olive oil to become cloudy and harden. Olive oil returns to its normal color and consistency when returned to room temperature. If you bought olive oil in bulk, you may wish to refrigerate a portion to prolong its quality until you're ready to use it.

To enjoy EVOO at its best, UC Davis Olive center recommends buying an amount that will be finished in about six weeks after being opened. If you limit exposure to light, heat and air, it will likely maintain a satisfactory quality beyond this. Properly stored, unopened EVOO may maintain its quality for two or more years.

EVOO, because of its more pronounced flavor compared to other forms of olive oil, is most often used to flavor salads and dressings as a base for marinades and is drizzled on foods, such as pasta, just before they are served. The flavor profile of EVOO varies from robust to more subtle and fruity. Match the flavor to the ingredients — red meat, for example, may support a more intense flavor. More delicate foods, such as white fish and veggies, may pair better with a milder EVOO.


How to make the best green salad

A few notes about building a lovely side salad:

  • Make your own vinaigrette. You can use the easy balsamic vinaigrette recipe below, or our basic salad dressing recipe. Our rule for making vinaigrette is: 1 part acid (vinegar or citrus juice) to 3 parts oil (olive or grapeseed). Add kosher salt, pepper, and then any add-ins you’d like: chopped shallots or minced garlic, a bit of Dijon mustard, herbs, etc, and whisk to combine. There are endless possibilities!
  • Use fresh greens, local if possible. Use any mix of greens you’d like. Our local farmer’s market has local greens year round, which we like to take advantage of when we can.
  • Add toppings with contrasts of flavor and texture. For most side salads, we make sure to add something crunchy like pecans, almonds, walnuts, sunflower seeds, or pepitas (pumpkin seeds). Amp up the flavor by toasting the nuts in a dry skillet for a few minutes until they are browned and fragrant. Adding flavorful cheese is a great counterpoint: we love feta, sharp cheddar, and goat cheese. Finally, you can add a sweet component using dried fruit (cranberries, cherries, apricots) or fresh fruit (apples, pears, strawberries). In the summer, top with herbs for extra flavor.

What are your favorite salad combinations? We’d love to hear.



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