A vinaigrette so good, you’ll want to drizzle it on everything—from crisp salads to roasted veggies and even as a pizza base. Made with pantry staples and either fresh or dried herbs, this recipe delivers flavor year-round.
| Fresh Herbs | Dried Herbs |
| Pros: Bright, aromatic, vibrant color; ideal for garden season or when herbs are in your fridge. | Pros: Always available; longer shelf life; perfect for batch-making. |
| Cons: Short shelf life; not always on hand. | Cons: Milder aroma; less vibrant in color; need time to infuse. |
| Best for: When you’re serving the vinaigrette immediately or within a few days and want a fresh, green flavor. | Best for: Pantry-ready vinaigrette that lasts on the counter or fridge for weeks. |
Herbed Balsamic Vinaigrette with Fresh Herbs
Perfect for when you have fresh herbs from the garden.
Ingredients
- 1 cup Balsamic Vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon salt and pepper each
- 2 cups Roasted Garlic Olive Oil
Instructions
- Add first 7 ingredients into blender, and mix. While mixer is running drizzle in olive oil.
Herbed Balsamic Vinaigrette with Dried Herbs
Great for when you want to leave on the counter for longer shelf life.
Ingredients
- 1 cup Balsamic Vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 pinch of red pepper flakes optional
- 1 teaspoon salt and pepper each
- 2 cups Roasted Garlic Olive Oil
Instructions
- Add Vinegar and dried herbs and spices into jar, mix in olive oil and shake vigorously.