Our meals almost always involve some type of veggie or salad but especially after the rush of sugary sweet holidays ending recently with Easter, a big refreshing salad is what I’m craving. This is my basic balsamic vinaigrette that I use on all sorts of salads and that has become a staple ingredient in our refrigerator. If you’re like me, you’ll even pour a little extra on your plate for dipping your bread. The sharp tang of the balsamic vinegar {sometimes I use a mix of different types of vinegars}, the hint of citrusy lemon and the spicy kick of the minced raw garlic give this dressing lots of flavor.
I love how simple the basic ingredients are and that I can whisk them together and have a vinaigrette in no time. It is light and can be altered depending on the ingredients you have on hand and the type of salad fixings that you want to use. I usually go really light on the oil, sometimes omitting it altogether, but you can adjust the amount of oil to suit your taste.
*Salads pictured: Apple-Pear Nut Salad, Roasted Beet & Blue Cheese Salad, and Roasted Red Pepper & Manchego Salad. 
Balsamic Vinaigrette
- Total Time: 5 minutes
- Yield: 4 servings 1x
Description
This basic balsamic vinaigrette is easy to make and adds a sharp, tangy flavor to any salad, with hints of citrus and garlic.
Ingredients
- 6 tbsp (89mL) balsamic vinegar
- A squirt of lemon juice, to taste
- 2 tbsp (27g) olive oil
- 2 tbsp (23g) powdered parmesan cheese
- 3 garlic cloves, minced
- 1 tsp (5mL) Worcestershire sauce
- Salt, to taste
Instructions
- In a bowl, mix together the balsamic vinegar, lemon juice, minced garlic, Worcestershire sauce, and salt.
- Gradually whisk in the powdered parmesan cheese until well combined.
- Slowly add the olive oil while continuing to whisk until the vinaigrette is emulsified.
- Taste and adjust seasoning if necessary.
- Refrigerate any leftover vinaigrette in a sealed container.
Notes
- This vinaigrette can be adjusted to taste by varying the amount of oil or trying different types of vinegar.
- It pairs well with a variety of salads, such as Apple-Pear Nut Salad or Roasted Beet & Blue Cheese Salad.
- For a lighter version, reduce or omit the olive oil.
- Store in the refrigerator and use within a week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 2
- Sodium: 150
- Fat: 7
- Carbohydrates: 3
- Fiber: 0
- Protein: 1
- Cholesterol: 2
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Frequently Asked Questions
Can I reduce or skip the olive oil?
Yes — the article says the author usually goes very light on the oil and sometimes omits it altogether, adjusting the amount to personal taste. The base recipe uses 2 tbsp (27 g), but the notes confirm you can reduce or leave out the oil for a lighter version.
What does the Worcestershire sauce add to a vinaigrette?
The 1 tsp of Worcestershire sauce adds a savory, umami depth that rounds out the sharp tang of 6 tbsp of balsamic vinegar and the citrusy hit of lemon juice. It is a less common vinaigrette ingredient, but here it works alongside powdered parmesan and raw minced garlic to give the dressing layers of flavor beyond straight acid-and-oil.
How long does this vinaigrette keep?
The notes say to store it in the refrigerator in a sealed container and use it within a week. The article mentions it has become a staple ingredient in the author’s refrigerator, which lines up with that shelf life.
