Balsamic Vinegar Dressing is possibly the simplest of all salad dressings, a classic that everyone should know off by heart! Made with 1 part balsamic vinegar to 3 parts olive oil, plus salt and pepper. A fantastic standby because Balsamic Vinegar Dressing lasts for 3 to 4 weeks. So make a BIG BATCH!

 Vinegar Dressing – A classic everyone should know: 1 part vinegar, 3 parts oil. Keep for 3 weeks+. recipetineats.com

Making a Balsamic Vinegar Dressing is as simple as remembering this:

1 part vinegar to 3 parts olive oil.

That’s all you need to know. My job is done.

Signing off!

Balsamic Vinegar Dressing – A classic everyone should know: 1 part vinegar, 3 parts oil. Keep for 3 weeks+. recipetineats.com

Just kidding!!! 😉

I have one more little thing to share. The better the quality of the balsamic vinegar and olive oil, the better the dressing. There is nothing wrong with making this using your run-of-the-mill balsamic vinegar and olive oil. It is just that it gets better the better the quality. So when you go to posh restaurants and you gasp because they have the audacity to charge $18 for a tiny side salad made with just leafy greens and Balsamic Salad Dressing, it’s because they’ve used top of the line ingredients.

Not just for the dressing. There are leafy greens. Then there are leafy greens. And if you are lucky enough to grow your own, I envy you.

I made this very classic leafy green salad with the David Jones Young & Tender Baby Leaves, a drizzle of my Balsamic Dressing and shavings of parmesan. Simply beautiful. The operative word there being “beautiful”.

Balsamic Vinegar Dressing

A classic dressing that everyone should know! The “formula” is 1 part vinegar to 3 parts oil. Some people who like sharper dressing will use less oil. The better the quality of the vinegar and oil, the better the dressing!
Ingredients
BIG BATCH TO KEEP
▢1/4 cup balsamic vinegar (ordinary, not caramelised or syrupy)
▢3/4 cup extra virgin olive oil (or less if you like sharper dressing)
▢Salt and pepper to taste
SINGLE BATCH (SERVES 3 – 4 AS A SIDE)
▢1 tbsp balsamic vinegar
▢3 tbsp extra virgin olive oil (or less if you like sharper dressing)
▢Salt and pepper to taste
OPTIONAL EXTRA
▢Honey or sugar , to taste
Instructions

Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.
Recipe Notes:
A classic salad for Balsamic Vinegar Dressing is rocket (arugula) or other leafy greens with shavings of parmesan. That’s the sort of salad you will often find on the menu of posh restaurants.