Tangy and vibrant, this Balsamic Basil Vinaigrette is a nuanced dressing perfect for summer salads and marinating tofu and meats.
When it comes to summer produce, I am definitely playing favorites. I adore fresh basil, crave juicy tomatoes and can't get enough of just-picked strawberries, though it's been a bit since I last had those. As a result, in summertime I use these ingredients as often and in as many ways as possible.
When something is that special and only available in its prime once a year, this is what you should do. Right?
All of this is to say that I discovered recently that I have multiple basil vinaigrette recipes. There's the Basil Vinaigrette that I make as often as I can every summer, for instance, which has a basil-forward flavor and uses apple cider vinegar as its acid element. But there's others too, and they all have their merits.
This recipe for Balsamic Basil Vinaigrette is another great one. It's the first basil vinaigrette recipe I ever developed. This recipe has a bolder (but balanced) flavor that brings together the robust balsamic vinegar with the vibrant basil. I love it on salads with loads of veggies and grilled chicken best. But it also makes an amazing marinade for meats.
As I was working on this post (this recipe has been in the archives for awhile), I adjusted it a bit. The end result is more basil forward, while still keeping that rich balsamic flavor front and center. The results are divine.
Making this is quick, easy and involves only a handful of simple ingredients that you probably already have on hand. I use my mini food prep for recipes like this, but you could also make it in a blender. If you don't have that, do it by hand. You'll want to chop the basil to a fine, almost paste-like consistency. Then whisk it well — until your arm is ready to fall apart — to get it to emulsify. The end result will be completely, totally worth it.
So good. So flavorful. So perfect for all your summer salads and marinating. Let me know when you try it in the comments!
Balsamic Basil Vinaigrette
Tangy and vibrant, this Balsamic Basil Vinaigrette is a nuanced dressing perfect for summer salads and marinating tofu and meats.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ cup packed fresh basil leaves
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Combine all ingredients in the bowl of a mini food processor or blender. Process until the basil is uniformly finely chopped.
- Transfer to an airtight container and seal.
- Chill for at least 30 minutes before using. This will allow the flavors to deepen.
