Creamy Balsamic Basil Vinaigrette
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I love a good balsamic vinaigrette. This Creamy Balsamic Basil Vinaigrette is fresh, tangy, and full of flavor. All you need are a few simple ingredients, and you can make this healthy homemade salad dressing in under 5 minutes. It’s perfect for drizzling over salads, roasted vegetables, grilled chicken or even pasta salads. It comes together in minutes with just a few pantry staples – no store-bought bottle needed!
I love making my own salad dressings. I rarely purchase store-bought dressing anymore because it’s so easy to whip them up in my kitchen. I can make just what I need and nothing goes to waste. Plus there’s less funky additives or junk in homemade salad dressings which is always a good thing! Alright, let’s take a look at why this Balsamic Basil Vinaigrette is so darn good!
Why This Balsamic Basil Vinaigrette Is the Best
- It’s quick and easy – ready in under 5 minutes!
- Healthy – made with simple, wholesome ingredients.
- Versatile – it works as a salad dressing, marinade, or a drizzle for grilled vegetables.
- Tastes fresh – because it’s homemade, the flavor is truly amazing. It’s sweet and tangy with a good hint of minty basil.
Ingredients You’ll Need
- 1/2 cup olive oil – I like to use a mild olive oil. I love the Atlas brand.
- 1/4 cup balsamic vinegar – I suggest using a good balsamic vinegar. I like Colavita as a brand – they have a few to choose from. Some are aged longer which will give you a thicker consistency and more balanced flavor.
- 1 tablespoon honey – honey helps balance the acidity. It’s very important!
- 1 teaspoon dijon mustard – a little dijon helps emulsify and add a nice bitter tang.
- 1 small garlic clove – garlic add flavor.
- 1/2 cup fresh basil leaves – fresh basil is what makes this vinaigrette.
- 1/2 teaspoon salt – salt helps bring out the flavor.
- 1/4 teaspoon black pepper – a little black pepper adds flavor and some complexity.
How To Make Creamy Balsamic Basil Vinaigrette
There are two ways you can make this vinaigrette. One way is to shake it in a jar or whisk it in a bowl. This is easier and the flavor will be the same. The other way is to use a blender or food processor. I prefer this way because it makes it creamy!
Tips for the Best Homemade Vinaigrette
- Use fresh basil for the brightest taste. Dried basil won’t have the same impact.
- Shake well before serving if stored in the fridge. The olive oil will solidify slightly.
- Use quality ingredients. An aged balsamic vinegar will give extra depth.
How to Store & Serve Your Dressing
Store in an airtight container – mason jars are perfect for this. It will last up to 5 days in the refrigerator. Let it come to room temperature for 10 minutes before using then shake well before serving.
Ways to use Balsamic Basil Vinaigrette
- Drizzle over caprese salad. Here is a recipe for Caprese Salad Skewers, Caprese Chicken Salad, and Panzanella Toscana Salad. All would be delicious with this vinaigrette!
- Toss with lettuce, berries, walnuts and feta for a sweet-savory salad.
- Use as a marinade for chicken or drizzle over grilled or roasted vegetables.
- Add to cold pasta salads for a burst of flavor.
More Easy Salad Dressings to Try
My Final Thoughts
Try making this fresh homemade salad dressing at home! It’s so easy to make, tastes amazing and uses simple, fresh ingredients. To impress friends and family, create a simple salad and dress it with this easy balsamic basil vinaigrette. Even better, marinate chicken with it and serve over the salad! Your days of buying store-bought vinaigrette’s are over!
Creamy Balsamic Basil Vinaigrette
Fresh, tangy and made in minutes - this balsamic basil vinaigrette is the perfect homemade dressing for salads, veggies, chicken and more!
Ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 small garlic clove
- 1/2 cup fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make the vinaigrette, place all the ingredients except for the olive oil in a blender or food processor. With the blender on, slowly drizzle the olive oil in until the vinaigrette is emulsified. Should not take long. Use over salads or marinade for chicken. Store in an airtight container (like a mason jar) for up to 5 days.
Notes
To serve, let vinaigrette sit at room temperature for 10 minutes. Shake well before serving.
