Name: Classic Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: 1/4 cup extra virgin olive oil; 1/4 cup balsamic vinegar (other vinegars can be substituted); 3/4 teaspoon kosher salt; 3/4 teaspoon granulated sugar or honey; 3/4 teaspoon garlic salt; 1/2 teaspoon cracked black pepper

Classic Balsamic Vinaigrette

This dressing is one of my most requested recipes. It’s a classic and never disappoints. I grew up in a family that used bottled dressings for salads. So it was a revelation to me when my friend Suzy showed me how easy it is to make homemade dressing. I’ve never looked back!

The base of the dressing is a mixture of olive oil and balsamic vinegar. I do equal parts which makes the dressing more vinegary. Adjust to your own preference.

The rest of the dressing is the seasoning…salt, garlic salt, pepper and sugar/honey. Each of these should be adjusted to your personal preference as well.

Often times my dressing is made on the fly. I drizzle olive oil and balsamic vinegar on the salad, add a few shakes of garlic salt, some freshly ground pepper, a few pinches of kosher salt and a sprinkling of sugar. Mix the salad and it’s done.

A great way to store salad dressing is in Mason Jars (pictured above).

For my friends who are frustrated with my “drizzle this” and “sprinkle that” instructions, I’ve provided measurements in the recipe below…but remember the measurements are only a guideline!

Print Recipe

5 from 1 vote

Classic Balsamic Vinaigrette

Prep Time5

Total Time5

Course: Salad

Cuisine: American, Italian

Keyword: balsamic vinegar, gluten free, olive oil, salad dressing

Author: GFchow @ gfchow.com

Ingredients

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar other vinegars can be substituted
3/4 teaspoon kosher salt
3/4 teaspoon granulated sugar or honey
3/4 teaspoon garlic salt
1/2 teaspoon cracked black pepper

Instructions

Add ingredients to a jar or bowl and shake/mix thoroughly.
Adjust seasoning according to taste.
Shake or whisk well before each use.

Notes

This recipe is usually enough for three big salads but it can easily be adjusted for smaller or larger amounts.

Refrigerate dressing in an airtight container.

Once refrigerated, the olive oil in the dressing may thicken depending on the temperature of your refrigerator. If this happens, take dressing out of the refrigerator 30-45 minutes before using to let the oil get to room temperature. Always shake (or mix) before using.

Seasoning should be adjusted to taste preference…more sugar/honey for sweeter taste buds and/or less salt and garlic salt for those watching their salt intake.

Other vinegars can be substituted such as white balsamic or red wine vinegar. Use whatever vinegar you like best or change it up each time you make it.

Dressing recipe is courtesy of my childhood friend Suzy Greenblatt Baldwin.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.