Basil Balsamic Dressing
This basil balsamic dressing is a quick, homemade vinaigrette that’s super fresh and ready in just minutes! With its tangy flavor (and a tiny bit of sweetness), it’s the perfect drizzle for salads, grain bowls, grilled veggies, and it also works great as a marinade!
Check out this post for endless combinations of delicious homemade salad dressings! I know you’ll love this easy citrus ginger dressing, too!
Recipe Ingredients: Basil Balsamic Dressing
Ingredient Notes & Substitutions
Balsamic vinegar: Use white balsamic vinegar for a lighter, slightly sweeter flavor, or swap in apple cider vinegar.
Honey: Just a bit of honey balances out the acidity of the vinegar. Maple syrup, agave nectar, or a pinch of sugar work, too.
Extra virgin olive oil: EVOO is my preference for a bold, rich taste, but avocado oil or grape seed oil will give a more neutral flavor.
Expert Tips
- Balance to taste: Everyone’s preference is different, so feel free to adjust! Add more sweetness with a bit more honey or maple syrup, or tone down acidity with a little extra olive oil. Make it your own!
- Storage: This dressing will stay fresh in the fridge in an airtight jar or container for 5-7 days. The oil may solidify slightly in the fridge, causing the dressing to separate a bit. This is normal! Just let it sit at room temperature for 5–10 minutes, then shake or whisk until smooth again.
Your Questions Answered
How to use this delicious dressing!
Salads: Toss this delicious vinaigrette with spinach, arugula, or mixed greens for a quick side.
Roasted veggie salad: This fresh dressing is soooo good drizzled over this roasted vegetable salad…and add grain for a complete meal!
Caprese salad: Drizzle over fresh mozzarella, tomatoes, and basil for extra flavor!
Marinade: Use as a quick marinade for chicken, salmon, or shrimp before grilling.
Pasta salads: Mix into cold pasta salads for a fresh, tangy kick.
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Thank you! ~ Casey
The Best Basil Balsamic Dressing
Ingredients
- 1 small garlic cloves, smashed
- 3 tbsp. balsamic vinegar regular dark (traditional) balsamic vinegar, or white balsamic vinegar both work
- 1 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. honey or maple syrup
- 1/2 cup extra virgin olive oil
- 1/2 tsp. coarse salt (sea salt, kosher salt)
- 1 cup fresh basil leaves, packed about 1 1/2 oz.
Instructions
- Blend: In a blender or small food processor, blend together the balsamic vinegar, red wine vinegar, Dijon, honey, oil, and salt until smooth.
- Add: Add the fresh basil leaves and give it a few quick pulses until blended. The quick pulses (vs.. heavy blending) will allow the basil leaves to stay green, fresh, and vibrant.
- Store: The best way to store this dressing is in a glass jar with a tight-fitting lid. It will keep well for 5-7 days. The oil may solidify slightly in the fridge, causing the dressing to separate a bit. This is normal! Just let it sit at room temperature for 5–10 minutes, then shake or whisk until smooth again.
Notes
Casey’s Tips
- Balance to taste: Everyone’s preference is different, so feel free to adjust! Add more sweetness with a bit more honey or maple syrup, or tone down acidity with a little extra olive oil. Make it your own!
- Storage: This dressing will stay fresh in the fridge in an airtight jar or container for 5-7 days. The oil may solidify slightly in the fridge, causing the dressing to separate a bit. This is normal! Just let it sit at room temperature for 5–10 minutes, then shake or whisk until smooth again.
You’ll want to drizzle this dressing on everything!!! It’s super quick and easy — hope you love it! XO ~ Casey
Hi! How much EVOO? The recipe doesn’t say.
1/2 cup — sorry, updated! xo