This Italian Balsamic Vinaigrette is a simple homemade salad dressing that's ready to enjoy in just 5 minutes!
This is a sponsored post written by me on behalf of Italian Trade Commission / The Extraordinary Italian Taste. All opinions are 100% mine.
This Italian Balsamic Vinaigrette is a simple homemade salad dressing that’s ready to enjoy in just 5 minutes! The combination of Italian Extra Virgin olive oil, Italian Balsamic Vinegar, honey, garlic, and Dijon mustard, creates an authentic recipe that will soon become a staple in your kitchen.
Once you realize how fast, easy, and delicious this healthy Balsamic Vinaigrette recipe tastes, you will never go back to the store-bought version again! It’s fresh, rich, flavorful and has just the right amount of tang and sweetness.
HOW DO YOU MAKE BALSAMIC VINAIGRETTE DRESSING?
This is really just a 1-step, 5-minute recipe, but I want to highlight the simple ingredients that you’ll need: Traditional Balsamic Vinegar of Modena PDO, Extra Virgin olive oil imported from Italy (Olio Toscano PGI), minced or pressed garlic, honey, Dijon mustard, salt and pepper.
When using minimal ingredients, it’s important to choose the finest, highest quality options. That’s why I recommend using authentic, Italian-imported goods for the best result. There’s truly no substitute for Traditional Balsamic Vinegar of Modena PDO or Extra Virgin olive oil imported from Italy (Olio Toscano PGI)!
Check the label to be sure that you’re purchasing genuine products from Italy. Just because they look Italian, doesn’t mean that they are Italian!
True balsamic vinegar is incredibly complicated and painstaking to make, and there are 3 kinds of certified balsamic vinegars: Balsamic Vinegar from Modena PGI, Traditional Balsamic Vinegar from Modena PDO, and Traditional Balsamic Vinegar from Reggio-Emilia PDO. The Traditional Balsamic Vinegar of Modena PDO, which I use here, is produced using only cooked grapes that go through a slow acidification phase derived from natural fermentation. This way it progressively thickens and becomes concentrated — much different from the imitations that you readily find on the market.
But that’s not all! The balsamic vinegar is then aged using smaller and smaller barrels made from different types of wood, giving the balsamic vinegar layers of flavor without any aromatic substances. Cool, right?! No wonder it’s so good!
Similarly, a true extra virgin olive oil imported from Italy (Olio Toscano PGI) is a far cry from the cheaper imitations at your local grocery store. It’s recognizable by its medium-flow fluidity, by the olive, grass, fruit and vegetable aromas.
A good quality olive oil should have a bitter, spicy taste. The Olio Toscano PGI and the Traditional Balsamic Vinegar of Modena PDO truly create the thickest, richest, and most delicious Italian Balsamic Vinaigrette.
And it couldn’t be easier! Just whisk everything together and use immediately or refrigerate until you’re ready to enjoy.
I like a ratio of 3 parts olive oil to 1 part vinegar in this recipe. It yields the perfect thick consistency and the best taste!
For serving, I typically just keep the salad very simple with a bowl full of fresh mixed greens.
You can obviously use any lettuce or greens that you love, and add in as many “extras” as you like. Sweet, juicy red tomatoes, toasted nuts, or shaved Parmigiano-Reggiano PDO cheese are all great!
Drizzle and serve!
COOK’S TIPS:
- Make sure that you finely mince, press or grate your garlic. You don’t want any big chunks of garlic floating around in your dressing.
- Prep ahead! You can make a batch of this honey balsamic vinaigrette and keep it in your refrigerator for at least 1 week.
- Don’t forget to check the label to make sure that you’re purchasing genuine products from Italy. Trust me, the superior flavor, taste and texture is well worth the slight premium price of these imported goods. They will make the difference between a thin, flavorless, runny salad dressing and a thick, robust, rich balsamic vinaigrette!
It doesn’t have to be complicated or time-consuming to taste amazing — especially when you’re working with the finest Italian ingredients.
Discover more about the never ending journey through the unique and authentic Italian flavors!
Italian Balsamic Vinaigrette
This Italian Balsamic Vinaigrette is a simple homemade salad dressing that's ready to enjoy in just 5 minutes!
Ingredients
- ¼ cup Traditional Balsamic Vinegar of Modena PDO
- ¾ cup extra virgin olive oil imported from Italy (Olio Toscano PGI)
- 3 cloves garlic minced, pressed, or grated
- 2 Tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- For serving: mixed greens
Instructions
-
Whisk (or shake) together all ingredients until completely combined.
Recipe Notes
COOK'S TIPS:
- Make sure that you finely mince, press or grate your garlic. You don't want any big chunks of garlic floating around in your dressing.
- Prep ahead! You can make a batch of this honey balsamic vinaigrette and keep it in your refrigerator for at least 1 week.
Love that this includes dijon mustard! Can’t wait to make this the next time I hit the grocery store. Thanks so much for sharing!
Thanks so much, Billy! Enjoy!