June 4, 2012

Garlic-Basil Balsamic Vinaigrette

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Hello again, basil... I missed you all winter! I love this simple, flavorful dressing so much that sometimes I'll make a salad just so I can have this dressing. I've always been such a fan of balsamic! This recipe yields about one cup but you can certainly increase or decrease as needed.

3/4 cup olive oil
1/4 cup balsamic vinegar
2-3 cloves garlic
6 basil leaves
Salt/pepper to taste

Mince garlic and chiffonade basil.
In a small bowl, combine balsamic vinegar, garlic, basil, and salt/pepper.
Slowly pour in olive oil, whisking to combine.
Add additional salt/pepper to taste if needed.

Note: you can cover and store in the refrigerator for about 5-7 days. The olive oil may solidify in the fridge, but setting it out at room temperature before using will return it to normal.

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  1. YUM! Garlic and basil are my two favorite ingredients. This looks great!

  2. This is sooo good! I love your presentation too.

  3. I love balsamic vinaigrette and the basil addition seems like a fabulous idea!

  4. Oh, this looks just lovely! You can't go wrong with either balsamic vinegar or basil.

    Btw, I love your blog and I've nominated you for an award! Check it out here: http://theinventivevegetarian.blogspot.com/2012/06/rice-mango-and-black-eyed-peas-salad.html

  5. I love homemade dressings. It sounds really good, can't wait to try it on a salad.

  6. thanks for dressing, can't wait try !!!

    1. I've gotta get my hands on some fresh basil to make this again! :) Hope you love it!


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