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Balsamic Vinaigrette


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Ready In : 10m


  • 2⁄3 cup extra-virgin olive oil
  • 1⁄4 cup balsamic vinegar
  • Salt
  • Fresh-ground pepper
  • Optional extras
  • Spoonful of mustard, crushed garlic, chopped fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar


Step 1

Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.

Step 2

This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad.

Step 3

Recipe Notes Making more or less vinaigrette: Stick to a rough ratio of 3 parts oil to 1 part vinegar, and scale up or down accordingly. Smaller amounts are easily whisked together in a small bowl and poured immediately over the salad.

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