My Basil Balsamic Vinaigrette will have you skipping store-bought for good. Fresh Genovese basil, EVOO, Dijon, and honey come together in a smooth, emulsified dressing that's bright, balanced, and perfect for salads or marinades.
Save This Recipe!
We'll email this post to you, so you can come back to it later!
Having a few go-to recipes on hand makes healthy eating effortless. My white balsamic dressing is perfect for light greens, while this Maple Dijon Vinaigrette is my top choice for hearty kale and arugula. This Basil Balsamic Vinaigrette sits right in the middle-bold enough for a marinade but delicate enough for a summer salad.
This dressing is incredibly versatile beyond a standard bowl of mixed greens. Try drizzling it over a Tomato Peach Burrata Salad, Sous Vide Beets, or my Copycat Sweetgreen Harvest Bowl for a bright, chef-quality finish.
Why You'll Love This Recipe
- Extra Virgin Olive Oil. Its' fruity, peppery, and slightly bitter in a good way adding so much flavor.
- Fresh Basil is always growing in my garden and is delicious infused in this balsamic dressing.
- Versatile. Not only is balsamic vinaigrette a universal salad dressing but a great marinade for chicken, and steak.
Jump to:
Ingredients + Substitutions
- Balsamic Vinegar - You can make this recipe with balsamic or white balsamic vinegar.
- Extra Virgin Olive Oil (EVOO) - It's fruity, peppery, and slightly bitter in a good way adding so much flavor.
- Garlic - Use fresh garlic.
- Dijon Mustard + Honey - These two ingredients not only add flavor but help emulsify the vinaigrette.
- Thyme + Basil - Earthy thyme and fresh Genovese basil make this dressing bright, sweet, and perfect for summer.
See the recipe card for quantities.
How To Make Balsamic Basil Vinaigrette
Step 1: Add the balsamic vinegar, honey, Dijon mustard, fresh Genovese basil, and thyme to the bowl of a food processor or high-powered blender. Pulse several times until the herbs are chopped and everything is combined.
Step 2: Stream in the EVOO
With the motor running, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This process is creates creamy emulsion that doesn't separate.
Step 3: Season and Adjust
Taste the dressing and add a pinch of salt and pepper if desired. If the vinaigrette is too thick, you can pulse in a teaspoon of water to reach your preferred consistency.
Step 4: Store and Serve
Transfer the dressing to a glass mason jar. You can serve it immediately over a summer Caprese salad, or store it in the refrigerator for up to two weeks.
Chef Tips
- Balancing Acidity: Depending on your taste you might need to add more or less honey. Balsamic vinegar may be acidic and the honey helps round and balance it out.
- My dressing is to thin: If you emulsify in more extra virgin olive oil it will thicken your dressing.
- My vinaigrette is to thick: Try adding in a tablespoon of cold water to fix the consistency.
Serving Suggestions
- A great go-to vinaigrette for salads like my Apple Cranberry Salad.
- Lightly toss with grilled vegetables for a summer vegetable platter.
- Use as a marinade for steak and chicken.
Recipe FAQ's
The standard ratio of all dressings is one part vinegar to three parts oil. When you know this ratio, you can make any dressing you want!
Yes, but it won't have the same flavor. Fresh basil gives this dressing a fresh and zesty flavor. Keep in mind that dried herbs are stronger than fresh herbs, so I would only use ½ teaspoon.
Store your dressing in a glass mason jar in the refrigerator for 2 weeks.
Congrats, you're using a good quality extra virgin olive oil! Take the jar out of the fridge for 15-20 minutes before serving and give it a good shake.
No, you can use an immersion blender or a high-speed blender to emulsify your vinaigrette.
More Salad Dressing Recipes
📖 Recipe
Basil Balsamic Vinaigrette
Equipment
Ingredients
- ½ cup balsamic vinegar
- 1 tablespoon clover honey
- 2 teaspoon dijon mustard
- 1 garlic clove sliced
- 1 teaspoon fresh thyme destemmed, chopped
- ¼ teaspoon fresh basil chopped
- ⅔ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a wide-mouthed jar, combine balsamic vinegar, dijon, garlic, thyme, basil, salt, and pepper.
- Blend with a handheld immersion blender. Pour in olive oil. Slowly move the blender up and down until thick and creamy.
- Store in a mason jar or an airtight container. Keep refrigerated.
Notes
- Store your dressing in a glass mason jar in the refrigerator for 2 weeks.
- If balsamic dressing solidifies in the refrigerator let it sit out at room temperature for 15-20 minutes and give it a good shake.
- If your dressing is to thick add a tablespoon of water and if to thin emulsify in more extra virgin olive oil.
- Balsamic vinegars can be acidic so adjust the amount of honey accordingly.
Nutrition
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
Cinda Raupe-Hultner says
This recipe is wonderful and so easy to make. It makes any salad restaurant quality.
mikecleavenger says
I love how tasty this recipe is without adding sugar. I love putting this dressing on any mixed green salad. Fresh basil and thyme add a nice sweet and savory flavor to this classic dressing.