5-Minute Balsamic and Fresh Basil Vinaigrette

All you need is about 5 minutes to make this delicious balsamic basil vinaigrette! It's the perfect summertime dressing to amp up your salad game: Spoon it over salad greens, grilled vegetables, sliced tomatoes, or to dress pasta salads. Use it as a basting sauce for chicken, pork, or seafood. It's a great marinade too! You'll see that it's such a great versatile condiment to keep in a Mason jar in the fridge to be able to add fresh basil flavor to so many dishes.

During the summer when I have a garden going, I'm always overrun with fresh basil. I can't keep up with it! This vinaigrette is a great way to use it up, and with simple ingredients, it couldn't be easier! Amp up caprese salad by spooning some of the vinaigrette over stacks of sliced tomatoes and fresh mozzarella cheese. Or, make one of my favorite no-recipe recipes: Tomato and Burrata Salad.

Tomato and Burrata Salad with Basil Balsamic Vinaigrette

I arrange sliced heirloom tomatoes and cherry tomatoes on a platter and place balls of burrata on top. (Two balls come in each container.) Then, I drizzle some of the basil balsamic vinaigrette on top and garnish with more fresh basil leaves. You can serve it just like that or with slices of grilled bread. It is so good, and is an impressive (secretly easy) dish to share with dinner guests too, I might add.

Looking for more summer recipes? I've got a lot! My Alabama White BBQ Sauce is another great condiment to keep on-hand. It'll jazz up grilled chicken or rotisserie chicken you buy from the store. Hello easy dinner idea!

Another salad that I absolutely adore during the summer is my Roasted Beet and Watermelon Salad. It's packed with juicy watermelon, earthy beets, and a delicious homemade vinaigrette. (I really enjoy making my own salad dressings if you couldn't tell!) This basil balsamic vinaigrette would be great on that salad too if you want to swap it out. Or, try it on my Harvest Grain Bowl. Anyway you use it, you really can't go wrong!

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• shallot
• fresh garlic cloves
• fresh basil
• extra-virgin olive oil
• white balsamic vinegar
• honey
• crushed red pepper flakes
• kosher salt and freshly ground black pepper to taste

Instructions

Now that we've got our ingredients, let's make this easy vinaigrette recipe!

1. First, with the food processor running, drop the shallot and garlic through the food chute and process until minced.

2. Then, add the basil, vinegar, honey, and crushed red pepper and process until minced. Add the oil in a slow steady stream until the vinaigrette is smooth. Season with salt and pepper to taste.

Substitutions

Here are some ways to change up this recipe in case you don't have everything on hand:

• White balsamic vinegar - Out of white balsamic vinegar? Use white wine vinegar, apple cider vinegar, or red wine vinegar instead. You can also use regular balsamic vinegar but note that the resulting color of the vinaigrette won't be as pretty.
• Honey - I find that a little bit of honey brings out the best flavor in this dressing. Feel free to use maple syrup or agave syrup instead of the honey if you'd like.
• Extra virgin olive oil - I love to use extra virgin olive oil because it has such a rich flavor, but regular olive oil or avocado oil are good options too. You can also cut the sometimes "spicy" flavor of the extra virgin olive oil with a little canola oil or vegetable oil.
• Shallot - Don't have a shallot? A red onion is a great substitute.

Variations

Want to try another variation? Here are some ideas:

• Spicy - increase the crushed red pepper flakes if you like your dressing to have more of a kick.
• Herb-a-licious - Is your garden overflowing with fresh herbs or do you have some in the fridge you'd like to use up? Decrease the amount of basil and replace it with fresh parsley and/or dill. Oregano is another herb that's delicious in this dressing.
• Lemon Basil Vinaigrette - Make this lemon-forward by using fresh lemon juice instead of white balsamic vinegar and grating the zest from those lemons. (Grate the lemons first for ease, and to save your knuckles from getting cut.)

Equipment

Here's what you'll need to make this recipe:

• chef's knife
• measuring spoons
• dry measuring cups
• liquid measuring cup
• food processor

Storage

Store leftovers in a glass jar with a tight fitting lid or an airtight container for up to 5 days. Note that the bright green color may darken (and even turn brown). It's still okay to eat. The basil will begin to oxidize over time.

This basil dressing doesn't freeze well.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Don't leave food sitting out at room temperature for extended periods.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

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