An Italian Grandma’s Balsamic Vinaigrette Recipe: Your New Go-To Salad Dressing Recipe by Ann Marie Patitucci


An Italian Grandma’s Balsamic Vinaigrette Recipe: Your New Go-To Salad Dressing Recipe

Originating in Modena, Italy, balsamic vinegar is a dark, concentrated, strongly flavored vinegar. The first reference to balsamic vinegar was in 1046 – back then it was used as a disinfectant! Today, balsamic vinegar is utilized in cooking and used by professional and home cooks around the world, on salads and more.

I love balsamic vinegar and balsamic vinaigrette is my favorite salad dressing. Of course homemade is the best. This balsamic vinaigrette recipe is my mom’s. Use this delicious dressing either chilled or at room temperature. Serve over salad with store-bought or homemade croutons.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Servings: Makes about 1/2 cup

Ingredients

  • 6 tablespoons balsamic vinegar
  • 1/4 cup lemon juice 
  • 1 teaspoon raw honey
  • 2 teaspoons Dijon mustard
  • 6 tablespoons extra virgin oil
  • crushed red pepper flakes (optional)

Here’s how to make it:

  1. In a bowl, whisk together balsamic vinegar, lemon juice and honey. 
  2. Slowly add oil while whisking.
  3. Stir in mustard. Mix well. Add crushed red pepper flakes, if using.

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Honey $3 & Up
Dijon Mustard $2 & Up
Olive Oil $4 & Up

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Elisa Schmitz
Balsamic is my favorite vinaigrette! Thank you for sharing your mom's yummy recipe.
Mary Dufur
I am an Old Italian Nana that lives on a tiny Island in the Caribbean. After Massachusetts & NYC.
Crazy cook always struggling for what I need!
Salad is always on the dinner table.
Don’t need fancy stuff! Grow my own basil & oregano & parsley!
Tiny splash of olive oil & over the top splash of balsamic & Locatelli Romano!
No one has ever complained!
Serena Brixey Bussell
My Italian mother in law would make a salad of chicory and curly endive and sometimes the oil cured olives. She dressed it just like you and we ate it at the end of the meal .
Ann Marie Patitucci
I'm from NY, too (upstate)! :)
Rosseyes
I hope it be as good as you Nana and my future and to follow some of the wonderful tastes and smells of delicious vinaigrettes
Roxy Naydan
I've made this dressing and it's truly delicious.

I've also substituted maple syrup for the honey and like that version even more. Adding a splash of organic cider vinegar instead of the lemon also gives the dressing a wonderful tang. I adjust recipes all the time making them uniquely mine.

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