How-To Salad Dressing: Balsamic Vinaigrette

// Written by Francisca Gomez //

It is finally spring, and this means that you have no excuses not to eat your salad, especially once you have read through the many salad dressing ideas that we will be posting to Kitchen Tips. Get creative, enjoy the many vegetables and fruits that spring supplies us with, and try out some dressings that will make you enjoy eating salads! The Balsamic Vinaigrette recipe below is excellent for dressing up your basic greens, tomato, and shredded carrot salad.

Level Easy
Serves This vinaigrette lasted 5 weeks (I used it twice a day).
Prep Time 5 Minutes


As this is your vinaigrette, you should feel free to experiment. You can leave out some ingredients and add new ones that you think will work well. Now is a good time to go through your spice cabinet. Regarding quantities, everything but a roughly equivalent ratio of vinegar to oil is up to you. Feel free to increase/decrease the balsamic vinegar if you love it/aren’t a fan. Start out with pinches of everything, and taste as you go.

Regarding the olive oil, I would recommend that you invest in a higher quality olive oil than what you would use for cooking – the point is that you’ll be able to taste the oil in your salad, so you want it to be good.


1/4 cup balsamic vinegar
3/4 cup olive oil

1 clove of garlic, chopped in half
1 slice of lemon or lime (and juice, if you’d like)
Black pepper
Rosemary, thyme, mint, or other fresh herbs
Bay leaf, basil powder, or other dry herbs
Chili powder


Add all the ingredients to a glass bottle or jar and shake. Shake well before pouring over salad. Store in a room-temperature cabinet.


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