I am a huge fan of salads. They are easy, crunchy, and paired with a good dressing, delicious. Making your own dressing isn’t as hard as you think, especially a Balsamic Vinaigrette. This recipe was taught to me by a Lebanese family friend way back in high school and I’ve been making it for years. I can’t believe I haven’t shared it sooner. Then again, maybe it’s a good thing because my photography has gotten so much better in the past year! I use the recipe for more than just salads though. I use it as a marinade for chicken and as a vegetable dip (instead of something like ranch).
Balsamic Vinaigrette Recipe
I have two different ways to make it. In bulk, for like a party, or if you want to eat it every day on your salad for a week, or for an individual serving. This recipe is shelf stable up to 5 days, which is really nice. For this recipe you will need a high-quality extra virgin olive oil (like this one), balsamic vinegar, dijon mustard, garlic powder, onion powder, dried Italian herb blend, and sea salt. I really do love how simple this recipe is.
For just one serving you will need 2 tablespoons extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp dijon mustard (or to taste), 1/2 tsp dried Italian herbs, 1/8 tsp garlic powder, 1/8 tsp onion powder, and one pinch sea salt. Mix it all together then pour over your salad.
For around a weeks worth (depending on how much dressing you like) you will need 1/3 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 1 tablespoon dijon mustard (or to taste), 2 tsp dried Italian herbs, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/8 teaspoon sea salt. Mix all the ingredients together, store in an airtight container on the counter for up to 5 days. Use as desired during that time.