Balsamic Vinaigrette

Some of you may feel that a simple balsamic vinaigrette doesn’t merit an actual recipe, given that the typical proportion for anything drizzled over salad greens is the very easy-to-remember three parts oil to one part vinegar. So we consider this less a recipe than a reminder that everything in cooking is not always so regimented. This approach amps up the amount of vinegar to epic proportions—and to great effect. It’s not necessarily a go-to for everyday salads—although it certainly could be. Instead try it when you want to lend a little balsamic vinaigrette-minded oomph to a stacked sandwich or a robust salad, especially one containing radicchio or another sturdy, bitter chicory. And if you find yourself rethinking your classic vinaigrette-making technique, well, so be it.–Renee Schettler Rossi

LC One Lump or Two? Note

As you’re clearly aware, sugar isn’t essential to all vinaigrettes. Yet sometimes just a wee pinch serves not to noticeably sweeten a certain thing, but rather soften the edge of something that could otherwise be a little overly acerbic. Like this vinaigrette.

Balsamic Vinaigrette Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Makes 3/4 cup


  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper


  • 1. To make the balsamic vinaigrette, whisk the vinegar, olive oil, sugar, and garlic together in a small bowl. Season to taste with kosher salt and pepper.
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