Tangy, sweet, pungent balsamic vinaigrette. Dang, is it good.
I take a salad for lunch nearly every day and sometimes I also have it for dinner. Bananas, right?! Who wants to eat that much salad? I do. And it’s because I have a secret weapon: homemade dressing.
Word of caution: If you’re trying to get more vegetables into your diet, don’t try to eat a few spring greens with tomatoes and bottled dressing from a shelf. That’s no fun at all and I can pretty much guarantee you’re not going to love it like I love my salads.
I haven’t purchased shelf-stable dressing in pretty much my entire adulthood because I think it leaves a lot to be desired. And when a lot is left to be desired, who’s gonna eat their vegetables?! Not me. Everyone needs more veggies in their life. That’s for certain.
But if you make homemade dressing, your salad can be minimal because you’re eating fresh veggies, plus maybe some coconut bacon (drool) and healthy, incredible, perfect dressing that you’ve made from real ingredients in your kitchen.
So as you can probably tell, in my eyes, homemade dressing is the only way to go. Hands down, you just can’t beat the freshness. Plus, as with many recipes I use on the regular, I love that you can adjust the flavor to suit your family. I prefer vinegary flavor to oil, so I add a little more vinegar than is typically called for in a dressing recipe. But go ahead! Make this recipe your own. If you think it’s too bitter, try a little more oil. If it seems too oily but you don’t want more sour flavor, add a bit more sweetener to balance it out. Dressing is one of those things you can alter in 1,000 different ways to make it work for you.
Whenever I serve a homemade dressing, I always get compliments. People are blown away at how tasty a salad can be. If you’re still unsure, hit me up and I’ll cook for you!
This is my everyday homemade balsamic vinaigrette dressing recipe and I make it pretty much every week and stash it in the fridge. Once you see how easy and delicious it is to make homemade dressing, I bet you won’t go back to the store-bought version!
I love this balsamic vinaigrette on a salad with roasted red potatoes and shallots, and it’s also great on an arugula salad with chickpea “halloumi,” which is my favorite recipe from Lindsey S. Love’s cookbook, Chickpea Flour Does It All.
However you eat it, I hope it becomes a regular in your household like it has in mine!
How to Make Balsamic Vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar*
- 1.5 tsp. dijon or whole-grain mustard
- 1 tsp. maple syrup
- 1 clove garlic, minced
- Salt and pepper, to taste
- Add all ingredients into a dressing shaker, jar or bowl and shake or whisk until combined.
- This balsamic vinaigrette keeps in the refrigerator in a jar or dressing shaker for at least five days. If it separates, simply shake it again until combined and use as desired. If your olive oil gets a little thick from being refrigerated, simply let the dressing sit out on the counter for a few minutes until it warms up. Shake until combined and use as you please.