This basil balsamic vinaigrette is a classic homemade salad dressing made with fresh basil leaves, honey, and balsamic vinegar. It is very simple to make and goes great on pretty much any salad.
For this recipe I keep the dressing a bit on the sweet side because balsamic vinegar is very good when sweetened. Think, balsamic reduction. If you prefer a more sour vinaigrette though, feel free to reduce the honey and even add a squirt or two of lemon.
Basil is a perfect compliment to balsamic as well. Basil's herby freshness plays well with the sweet grape flavor of balsamic. Some other good options would be thyme, tarragon, or rosemary.
I use this dressing with my beet greens salad recipe here. It is a simple salad using beet greens, cherries, and pecans.
Key Ingredients
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Garlic
- Honey
- Basil
- Dijon Mustard
- Black Pepper
Instructions
Variations
The honey and dijon mustard in this recipe do help to make a thicker consitency to this dressing. A classic variation though is to make the dressing in a food processor or with an immersion blender, which will make the dressing more emulsified and creamy.
Top Tip
It is easy to gawk at the prices of some higher quality balsamic vinegars, but if you have the ability to try one I highly recommend it. A good quality balsamic really does change the flavor and you will use a lot less of it.
See my guide on creating great vinaigrettes from scratch here.
Salad Recipes
Looking for a salad to try this with? Try one of these.
Basil Balsamic Vinaigrette
Nutrition
Ingredients
- ½ cup basil, (minced)
- 1 clove garlic, (minced)
- 2 tablespoon honey
- 1 teaspoon dijon mustard
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
Instructions
- Add basil, garlic, honey, olive oil, balsamic, salt, and pepper to a jar. Cap the jar and give a good shake until well combined. Serve immediately or store in the refrigerator for up to a week.
Video
Notes
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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