Balsamic Vinaigrette

On its own, balsamic vinegar can lack the acidic pop to make a good vinaigrette. I usually add a little red-wine vinegar to help balance the dressing. This dressing is incredibly versatile. Try using it as a marinade for chicken. 


Makes 1 1/4 cup
Preparation time: 10 minutes

  • ¼ cup balsamic vinegar
  • 2 tbs. red-wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. dried basil or 2 tsp. minced fresh basil
  • 1 tsp. dried parsley flakes
  • 2 tsp. minced fresh parsley
  • 1/2 tsp. sugar (optional)
  • 3/4 cup extra-virgin olive oil
  • 1/2 tsp. sea salt or kosher salt, or to taste
  • Freshly ground pepper, to taste

In a small mixing bowl, combine the balsamic vinegar, red wine vinegar, mustard, basil, parsley, and sugar (if using). Whisk to combine. Slowly add the olive oil, whisking constantly to thoroughly blend. Season with salt and pepper and serve. Or better yet, if you have time to let it rest before serving, the flavors will intensify. I like to give my vinaigrette about an hour to rest to fuse the flavors.

If you have any unused dressing, cover it and store it in the refrigerator for up to three days. After that, the flavor begins to wane. Note: The mustard creates an emulsion, meaning the liquid stays blended instead of separating immediately, but you may need to stir the dressing again just before serving.

For more salad-dressing recipes, check out “Healthy Salad Dressings (Slideshow)“.

Photography by Rina Jordan

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