A quick and easy Balsamic Basil Vinaigrette recipe that’s tangy, herby, and perfect for taking your salads to the next level.
If you love homemade salad dressing recipes, check out our Peach Vinaigrette, Citrus Salad Dressing, and Southwest Salad Dressing, too!
What do I like best about this recipe? It's super simple to make! You just throw all of the ingredients in a blender and give it a whirl! It's also a great way to use up that gorgeous fresh basil that you have growing. If you're like me, you're always trying to come up with fun ways to use your basil, and this recipe is perfect!
This vinaigrette is a slight variation on the one used in our Salad with Peaches & Blackberries recipe. It would also be amazing on the Fall Green Salad or the Clementine Salad Recipe.
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Ingredient Notes
- Extra Virgin Olive Oil (we always use the very best we can afford in our salad dressing recipes)
- Balsamic Vinegar - the original recipe used white balsamic vinegar. If you have some feel free to use it here. We find the white balsalmic a bit difficult to find these days so we used the traditional version.
- Lemon juice - of course fresh is best and we always have them on hand. This citrus juicer stays at the front of our utensil drawers because we use it all them time. In a pinch you can use bottled juice. A half lemon produces about two tablespoons - perfect for this recipe.
- Fresh basil - here in coastal Georgia, we can keep basil growing in the herb garden pretty much all year. If you aren't that lucky you get it in the produce area of your grocer. The little potted plants will give you basil for a while and it's super fresh.
- Salt
See recipe card for full ingredient list and quantities.
How to Make Basil Balsamic Vinaigrette
Y'all, this salad dressing could not be easier. You literally throw all of the ingredients in a blender and blend until smooth.
Of course, you'll start with just a little prep like juicing the lemon and making sure your basil leaves are clean and pulled off the stems, but all of that will take less than 5 minutes.
Pam's Tips
- Use the best quality, freshest ingredients possible.
- Make it ahead of time at least an hour or two if you can. This gives the ingredients time to blend together and get all cozy.
- Double or halve the recipe if you need less or more.
Variations
This vinaigrette recipe is primed for variety. Some ideas follow, but you should feel free to experiment on your own.
- Try adding a tablespoon or two of yogurt for a creamy version
- Add 1-2 teaspoons of honey for a bit of sweetness
- A shake of red pepper flakes will add a spicy kick
- Add some mustard for a bit of tangy flavor
- Garlic is always a welcome addition
We always recommend extra virgin olive oil. It's the basis for any vinaigrette. If you have someone with an allergy to olives, you can substitute any type of vegetable oil.
The standard serving size for salad dressing is 2 Tablespoons. If the salad is a larger, entree' style you will need more.
You can. A light balsamic vinegar is excellent, and apple cider vinegar would also be a good substitute for traditional balsamic vinegar.
Storage Information
Leave your dressing at room temperature if you're going to be serving it within 3-4 hours. If it will be longer than that you'll need to refrigerate it tightly covered. Just remember to remove it from the fridge 30 minutes to an hour before serving. It will need a good shake to re-blend.
For longer storage you can keep it in the refrigerate (tightly sealed) for up to 5-7 days.
Serving Suggestions
Naturally, any salad is the perfect base. It's particularly good on those with fruit like this Melon & Proscuitto Salad or the Salad with Oranges, Goat Cheese and Asparagus.
In addition to salads, think about cooked veggies like Baked Parmesan Tomatoes. The bold flavor of this dressing also holds up well to Smoked Vegetables.
Related recipes
If you love basil, you probably love any "herb" heavy dish so you'll want to check these out:
- Easy Marinated Tomatoes
- Strawberry Basil Gin Cocktail
- Marinated Mozzarella Pearls
- Crustless Tomato Pie
- Crustless Squash Pie
- Gouda Potatoes Au Gratin
📖 Recipe
Balsamic Basil Vinaigrette Recipe
Equipment
- 1 blender
Ingredients
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 Tablespoons lemon juice about ½ lemon, juiced
- ¼ cup basil leaves loosely packed, about 10-12 leaves
- 1 teaspoon salt
Instructions
- Blend all ingredients in blender until smooth.
- Allow to sit 1-3 hours before serving. Whisk if needed before serving to blend.
Notes
- Use the best quality extra virgin olive oil possible.
- Use freshly squeezed lemon juice if possible.
- Remove basil leaves from stems.
Kerri says
So delicious!