Do you have a go-to salad dressing? I do. Whether I’m at home or eating out I almost always prefer balsamic vinaigrettes. I’ve had some great ones and some pretty terrible ones. I think the fact that I make my own at home also puts a damper on the restaurant versions because I know how good it can be at home!
This is a recipe I’ve been using for years. It’s one of the very first things I started making at home. Have you ever read the ingredients on a bottle of salad dressing? For a lot of them it’s kind of disturbing!! But I won’t get up on my soap box about unpronounceable ingredients today 😉
So this particular vinaigrette is super easy to make and tastes even better the next day when the flavors have had a chance to mesh. The hardest part about this dressing is mincing garlic and the second hardest part is finding a bottle for it! Seriously. I would not recommend a large mouth jar unless you plan to spoon it onto your salad, which is a valid option.
I bought a old dressing container from a thrift store that has to be from the 80’s or 90’s. It’s genuine Tupperware and has a small hole at the top with a cover that’s attached to the screw top lid….I don’t think I’m describing it well. It’s vintage, let’s just put it that way. Anyway! I’ve seen some great glass dressing mixing container thingy’s at Target that have measurements on them and everything. They also have a small pour spout that looks easy to use and clean. The only thing that has stopped me from getting it in the past was the price. Yep, I’m kind of cheap sometimes. Although it is on my radar as I’m slowly ridding our kitchen of plastics in favor of glass and stainless steel. That’s a post for another day.
On to the recipe!
- 1/4 cup Balsamic Vinegar
- 3/4 cup good Extra Virgin Olive Oil
- 2-3 fat cloves garlic, minced (about 1 tbsp, more if you like!)
- 3/4 – 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1/4 tsp dried oregano
- I like to use a glass pyrex measuring cup that has measurements on the cup itself so I only dirty up one dish.
- Measure vinegar first, add olive oil on top. Set aside.
- Mince garlic and add to your chosen container for the dressing.
- Add salt, pepper, oregano to the container as well, then pour the oil & vinegar on top.
- Screw on lid tight and shake vigorously.
- If you’d rather use an open topped jar or small carafe for serving, whisk vigorously instead.
If you plan to use this for a dinner party or lunch get together I highly recommend you make it the night before and let it sit in the fridge overnight. The flavors will have more of a chance to blend together and the dressing will be so much more tasty. About 30 minutes before you’re ready to use it, set it on the counter so the oil will soften up. Shake it a few times while it sits.
This is great for salads, veggies, as a garnish for hummus, and I’ve even used it as a dip for homemade pizza! I’m working on a GF pasta salad recipe using this dressing, so maybe you’ll see that this summer. No promises though 😉
As you can see in the pic above I’ve reused a glass salad dressing container. It works pretty well and I would definitely recommend reusing/re-purposing glass pretty much all the time. Hope you enjoy this recipe as much as we do!
Happy Eating ♥