Balsamic Basil Vinaigrette Recipe for Fresh Salads

Few kitchen creations can transform a meal as effortlessly as a homemade vinaigrette. With its harmonious balance of sharp, sweet, and herbal notes, balsamic basil vinaigrette is a true flavor enhancer that elevates everything from the simplest green salad to hearty grain bowls and roasted vegetables.

Unlike store-bought dressings, making your own ensures every ingredient is fresh, vibrant, and tailored to your taste. This recipe is a celebration of the Mediterranean’s finest flavors: fragrant basil, rich balsamic vinegar, and fruity olive oil.

If you’re seeking a vegan, gluten-free, and endlessly versatile dressing, this balsamic basil vinaigrette is a must-try. It’s easy to prepare, customizable, and guaranteed to impress at dinner parties or quick weeknight meals.

Whether drizzled over a vegan spinach salad or spooned atop grilled veggies, you’ll find yourself returning to this recipe again and again.

Why You’ll Love This Recipe

• Fresh and Flavorful: The combination of sweet balsamic vinegar and aromatic basil creates a dressing that’s both bright and complex.
• Quick & Easy: Whip this up in under 10 minutes with simple pantry ingredients and fresh basil leaves.
• Healthy & Clean: No preservatives, stabilizers, or mystery ingredients—just wholesome, plant-based goodness.
• Versatile: Delicious as a salad dressing, marinade, or drizzle for roasted vegetables and grain bowls.
• Customizable: Adjust the acidity, sweetness, or add extras like garlic and mustard to suit your palate.
• Perfect for Meal Prep: Stores beautifully in the fridge for up to a week, making it ideal for planning healthy meals ahead.
• Diet-Friendly: Vegan, gluten-free, and naturally dairy-free—suitable for almost any diet.

Ingredients

Equipment

• Blender or food processor – for the smoothest, most luscious texture
• Measuring cups and spoons
• Chef’s knife – to mince garlic and chop basil, if not using a blender
• Cutting board
• Glass jar or airtight container – for storing your finished vinaigrette
• Rubber spatula – to scrape every last bit from the blender

Instructions

1. Wash and prep the basil: Rinse the fresh basil leaves under cool water, then gently pat dry with a clean kitchen towel or paper towels. Remove any tough stems.
2. Add ingredients to blender: In your blender or food processor, combine balsamic vinegar, basil leaves, olive oil, Dijon mustard, maple syrup, garlic, sea salt, and black pepper.
3. Blend until smooth: Blend on high for 30-45 seconds, or until the vinaigrette is thick, creamy, and the basil is fully incorporated. Scrape down the sides with a spatula as needed.
4. Taste and adjust: Taste your vinaigrette. Add more salt, pepper, or sweetener if desired. If you prefer a thinner dressing, blend in a tablespoon of water.
5. Transfer to container: Pour the vinaigrette into a glass jar or airtight container. Seal tightly.
6. Chill and store: For the best flavor, let your vinaigrette chill in the fridge for at least 30 minutes to allow the flavors to meld. Shake or stir before each use, as natural separation may occur.
7. Enjoy! Drizzle liberally over salads, veggies, or use as a marinade.

Tips & Variations

• Make it creamy: For a creamier texture, blend in 1-2 tablespoons of soaked cashews or a spoonful of vegan yogurt.
• Herb swap: Replace basil with fresh parsley, cilantro, or mint for a unique twist.
• Garlic-free: Omit garlic if you’re sensitive, or use roasted garlic for a milder flavor.
• Add zest: A teaspoon of lemon zest or a splash of fresh lemon juice brightens the dressing.
• Sweetener options: Use date syrup, coconut nectar, or a pinch of brown sugar if you prefer.
• Oil-free version: Swap half or all of the oil for aquafaba (chickpea brine) for a light, fat-free dressing.
• Storage tip: The vinaigrette keeps for up to a week in the fridge. Always use a clean spoon and store in a glass container for maximum freshness.
• Pairing ideas: Try it with vegetarian recipes without tofu or as a finishing drizzle for Afghan vegetarian pulao.

“Homemade vinaigrette is a game-changer for salads and vegetables—once you try this, you’ll never go back to store-bought!”

Nutrition Facts

Nutrition values are estimates and may vary depending on ingredient brands and exact measurements.

Serving Suggestions

• Classic Salad: Toss with leafy greens, cherry tomatoes, cucumbers, and red onions for a quick, crowd-pleasing salad.
• Grain Bowls: Drizzle over quinoa or farro bowls loaded with roasted vegetables and beans.
• Roasted Veggies: Spoon over roasted carrots, sweet potatoes, or Brussels sprouts for a sweet-savory finish.
• Marinade: Use as a marinade for tofu, tempeh, or portobello mushrooms before grilling or roasting.
• Sandwich Spread: Mix with vegan mayo or hummus for a tangy sandwich sauce.
• Pasta Salad: Stir into cold pasta salads with sun-dried tomatoes, olives, and arugula.
• Dip: Serve as a dip for raw veggies, breadsticks, or pita wedges.
• Side Dishes: Brighten up vegan fried rice by drizzling a little over the top before serving.

Conclusion

Homemade balsamic basil vinaigrette is more than just a salad dressing—it’s a vibrant, versatile sauce that breathes new life into everyday meals. With its lively combination of fresh herbs, tangy vinegar, and silky olive oil, this recipe is both deceptively simple and deeply satisfying.

In just minutes, you can create a dressing that’s worlds apart from anything store-bought, packed with real ingredients and bursting with flavor.

Whether you’re looking for a delicious way to dress up your greens, a zesty marinade, or a sauce to drizzle over grain bowls and roasted veggies, this vinaigrette will quickly become a staple in your kitchen.

Try pairing it with dishes from our Australian Vegetarian Christmas Recipes for Festive Feasts or explore other plant-based options on our site. Your taste buds—and your dinner guests—will thank you!

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