Super Simple Balsamic Vinaigrette Dressing
It’s amazing how easy this dressing was to make. Just a few simple ingredients mixed together in a jar and you have the perfect topping for your salad, as a marinade, or drizzled over vegetables. Short on time but you still want something to jazz up your vegetables? Make this dressing. Need to wow a crowd with something simple and delicious? Make this dressing.
Everyone should have a dressing recipe that they can whip up in no time. This can be yours. Yes, yours. Just eight everyday ingredients are all that is needed to make this balsamic vinaigrette. I added an extra, non-traditional ingredient that I think you’ll like-cumin. I love cumin. If I can add it into something, I will, especially if it is something that isn’t normally added. I thought the bright, lemony flavor of cumin would be perfect for this dressing. Turns out, it is!
What is Balsamic Vinegar?
Balsamic vinegar, the main ingredient in this dressing, originates from Italy, specifically from the Reggio Emilia and Modena regions. It is made from grape must and has an intense tangy, yet slightly sweet, flavor. Some balsamic vinegar can be quite expensive, though what you will find at the supermarket will be inexpensive. There is actually a lot that goes into the making of balsamic vinegar, more than what can be written in here. It is pretty interesting. Please head to this page about balsamic vinegar to learn more, if interested.
Ingredients
- Balsamic Vinegar the main ingredient, and where most of the flavor comes from. Buy the best you can afford.
- Olive Oil lightens up the flavor and provides richness.
- Dijon Mustard adds a little different kind of tanginess.
- Honey helps to add a bit of sweetness. I’m lucky that my parents’ have bees and I get free honey now. Win!
- Garlic for that bit of garlicky goodness.
- Cumin adds a hint of fresh, lemony flavor.
- Salt and Pepper balances everything out.
How to Make Balsamic Vinaigrette
This recipe couldn’t be more simpler. Essentially, you are just measuring everything into a mason jar, or something like it, putting a lid on it and shaking it up until everything has been emulsified, or incorporated together.
Step One: Measure all of the ingredients into a 12 ounce sized mason jar.
Step Two: Add the lid and shake, shake, shake the jar until everything is incoprorated.
Step Three: Enjoy on my Spinach and Strawberry Salad, mixed vegetables, or even my One Pan Salmon with Broccoli.
Recipe Notes
Store in an airtight container (the jar you made it in will work) for up to three days in the refrigerator. Even though vinegar and olive oil are shelf stable, once you add things like garlic and mustard, there is the potential for harmful bacteria to grow in your dressing.
You will notice that the olive oil will solidify once in the refrigerator. This is ok, the dressing is still good. Just take out of the refrigerator about 30 minutes before you want to use it, give it a shake and it will be ready to go.
Other Recipes to Try
Salmon One Pan Meal with Sweet Potatoes and Asparagus
Homemade Green Goddess Dressing
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