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Balsamic Vinegar. You are my favorite of all the vinegars.
When I want to eat a salad quick for lunch, I just make single serving of vinaigrette. Sometimes I bother mixing it all together, sometimes I just pour the ingredients right on my salad.
Depends on how fancy I’m feeling.
Now, a normal vinaigrette ratio calls for 3 parts oil to 1 part acid. But I am a tangy girl, and I tend to do more like 2:1 or even (gasp) 1:1.
I also go heavy on the herbs.
For this recipe, if you can get your hands on some GOOD olive oil, like this one from the Fresh-Pressed Olive Oil Club, then USE IT!
Note on Fresh-Pressed Olive Oil, I got this oil bottle during and exclusive promotion I had access to due to being subscribed to The Prairie Homestead’s Newsletter. This sample bottle was only $1, (I think it’s normally like $45!!) and limited in quantity.
I don’t know how often this deal is available, but go join her newsletter if you want a chance to grab one too!
After trying real olive oil, you will be forever ruined! You can even smell the difference!
Did you know olive oil is supposed to have a grassy or fresh smell? That’s how you know it is fresh! If it smells like wet cardboard… its old. Rancid maybe.
Fresh olive oil also gives your throat a little tickle, I wasn’t expecting that.
Unfortunately mine was all out 🙁 so I used regular light olive oil from Walmart.
The balsamic still tasted good. But not fresh pressed good. 🙂
For the Balsamic, I use Organic Pompeian brand.
I like to use Himalayan salt in all my cooking, it smells and tastes much better in my opinion.
The parsley I used today was organic, which I grew in my garden.
It is SO easy to grow parsley, and it keeps coming back after you harvest it!
One more note about this recipe, I make it different every time. And I don’t usually even measure.
The key here is to mix the ingredients you think will taste good, then taste it. Then add more if you need to, then try it again.
I like to mix it in a tiny pitcher because it makes it easy to pour, and looks cute. I have some similar to these, they are also GREAT for homemade syrup and gravy!
If you want to make a bigger batch, just multiply the recipe. You can also add some black pepper and chives if you wish.
The final step is to enjoy!
Simple Single Serving Balsamic Vinaigrette
- 3 TBSP Olive Oil (Light or Extra Virgin)
- 2-3 TBSP Balsamic Vinegar
- 1/4 tsp Dried Basil
- 1/4 tsp Dried Parsley
- 1/8 tsp Himalayan Pink Salt
- Mix all ingredients in a small cup, bowl, or pitcher
- Stir briskly to mix oil and vinegar
- Taste the vinaigrette, and add additional oil or herbs if needed
- Re-stir or shake the vinaigrette before drizzling over salad