This simplest and tastiest balsamic vinaigrette that will take your salads to the next level. Try some of the different variations as well for endless flavor options.
1/4 cup balsamic vinegar
1/2 Teaspoon sea salt
3/4 cup extra virgin olive oil
freshly chopped herbs
freshly grated parmesan
freshly ground black pepper
Flavored olive oils and or vinegars also make good variations
If you’re using a mason jar you won’t need measuring cups. Pour the vinegar to the 2 ounce mark on the side of a pint jar.
Then add the sea salt to the vinegar to help dissolve it.
Pour the olive oil over the top to reach the 1 cup mark on the side of the jar.
Place a lid securely over the top and shake the vinaigrette vigorously to emulsify it.
This dressing will keep for at least 1 week in the refrigerator. If you decide to use any add-ins, the dressing is best used right away.
I like to use the white plastic lids you can get for mason jars because the vinegar has a tendency to react with the metal lids causing an off flavor in the dressing nearest the lid.
A recipe is only as good as the sum of it’s parts, so try to use the best quality vinegar and olive oil you can find!
- Category: Sauce
- Method: Mixing
- Cuisine: American
Keywords: Balsamic Vinaigrette No Sugar, Healthy Balsamic Vinaigrette Recipe, Balsamic Vinaigrette Dressing