Balsamic Vinegar Dressing is possibly the simplest of all salad dressings, a classic that everyone should know off by heart! Made with 1 part balsamic vinegar to 3 parts olive oil, plus salt and pepper. A fantastic standby because Balsamic Vinegar Dressing lasts for 3 to 4 weeks. So make a BIG BATCH!
Making a Balsamic Vinegar Dressing is as simple as remembering this:
1 part vinegar to 3 parts olive oil.
That’s all you need to know. My job is done.
Signing off!
Just kidding!!! 😉
I have one more little thing to share. The better the quality of the balsamic vinegar and olive oil, the better the dressing. There is nothing wrong with making this using your run-of-the-mill balsamic vinegar and olive oil. It is just that it gets better the better the quality. So when you go to posh restaurants and you gasp because they have the audacity to charge $18 for a tiny side salad made with just leafy greens and Balsamic Salad Dressing, it’s because they’ve used top of the line ingredients.
Not just for the dressing. There are leafy greens. Then there are leafy greens. And if you are lucky enough to grow your own, I envy you.
For ordinary folk like me, when I want the best of the best leafy greens on demand, David Jones Food Hall is my no-fail place I head.
I made this very classic leafy green salad with the David Jones Young & Tender Baby Leaves, a drizzle of my Balsamic Dressing and shavings of parmesan. Simply beautiful. The operative word there being “beautiful”.
I scoffed this down for lunch 2 seconds after I snapped that photo! – Nagi x
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Balsamic Vinegar Dressing
Ingredients
Big Batch To Keep
- 1/4 cup balsamic vinegar (ordinary, not caramelised or syrupy)
- 3/4 cup extra virgin olive oil (or less if you like sharper dressing)
- Salt and pepper to taste
Single Batch (Serves 3 - 4 as a side)
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil (or less if you like sharper dressing)
- Salt and pepper to taste
Optional extra
- Honey or sugar , to taste
Instructions
- Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
- Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.
Recipe Notes:
Don’t miss all the other Ready To Use Dressings I shared! These all last for 2+ weeks, most for 3 weeks. Find them all here.
I love this dressing . So easy to make and so tasty. I also love your recipes for Mayo and Coleslaw dressing. Easy and just the rigt amount of tang. Can’t believe that Celery salt makes all the difference.
Made this and the honey just lifts the taste completely
I love this balsamic vinegar recipe!
Just curious as to which olive oil you use every day and for your dressings?
Thanks, Monica
I’m such a convert to your website. Thank you. Just curious as to what brand of olive oil you use for day to day and what brand you use to take it to the next level
Hi Nagi ,
Do you have any recipe that use crema con aceto balsamic modena I.G.P, in other words thick sweet balsamic vinegar? 😅😅
I only have this vinegar and I am not sure if I can use it for your marinate and salads.
Please advise.
Thank you
Simple and good recipe for any time. Don’t go over the 3:1 ratio!
I’m so glad you loved it Nick!
Love this site. I am the world’s worst cook. Thank a for making it simple.
It’s never too late to learn Patricia ❤️
I am not new to cooking but your salad dressings are new to me. Thank you for giving these easy recipes to folks like me. Love your website!
Lovely simple but yummy dressing! The 2:1 ratio works quite well. Thanks 😋
❤️
Are you saying if I open a bottle of extra virgin olive oil I have to use it within a couple of weeks or it’s not any good anymore?
Hello Edith! Nope, it lasts for ages and ages, it is just that for a good quality extra virgin, it starts to lose its flavour 🙂 Standard super market olive oil is fine, I’m talking about the good stuff people pay serious money for!
Hi! I have a question… You say 1 part vinegar and 3 parts oil in your introduction, but your recipe says otherwise (1 part vinegar and 2 parts oil). Which one is the good one! I’m curious!
Yikes, thanks for picking that up Marie-Michèle! 1 to 2 parts is what I use for sharper, 1 to 3 is creamier. 🙂 I also realised I forgot to do the single serving size batch recipe! N x
Where can I purchase those salad dressing bottles that your dressings are in. They look like the perfect size.
Sorry, forgot to say I use 2-oil to 1-balsamic.
Also I paid $5 for the bottles at Cost Plus.
I buy similar ones at Cost Plus World Market either in their store or online. Have different sizes and shapes. I just made the Balsamic dressing a few minutes ago. ? I make it 2 to 1.
Hi Shirley! Actually, I usually go for 2 to 1 for day to day purposes 🙂 Reduce fat consumption a bit when I can! N xx
Not sure where the rest of my message went! Here’s the bottles I used!
http://shop.davidjones.com.au/djs/ProductDisplay?catalogId=10051&productId=10434091&langId=-1&storeId=10051