Olive oil and balsamic vinegar vinaigrette is a classic salad dressing that has been around for centuries. The combination of the fruity, flavourful olive oil and the tangy, sweet balsamic vinegar creates a perfect balance that can enhance the flavour of any salad. It also makes a delicious dipping oil for fresh, crusty bread.
Origins and History
This classic dressing originates from the Mediterranean region, where olive oil has been used for thousands of years. Balsamic vinegar, on the other hand, was first produced in Italy in the 11th century. Balsamic vinegar is made by cooking down the grape must and aging it in wooden barrels. The resulting vinegar is prized for its complex flavour, and is used in a wide variety of dishes.
Over time, people began to mix the two ingredients together to create a salad dressing that would add flavour and depth to their salads. Today, this classic vinaigrette has become a staple in many kitchens around the world and is used in all kinds of dishes.
Balsamic vinegar of Modena is widely considered the tastiest.
What to serve olive oil and balsamic vinegar vinaigrette with
This classic dressing is perfect for salads. Try serving it with the salad for these pork mince and wild rice stuffed roasted Romano peppers. You can also use it to marinate vegetables or meat. It is particularly well-suited for grilled vegetables. The smoky flavour of the grill pairs well with the sweet and tangy dressing. It also works well as a fabulous dip for crusty bread, or as a topping for pasta dishes.
Better ingredients make for a better dressing
When making an olive oil and balsamic vinegar vinaigrette, it is important to use high-quality ingredients. The quality of the olive oil and balsamic vinegar can really impact the flavour of the dressing. Extra virgin olive oil, made from the first cold pressing of the olives, is the best choice. Similarly, aged balsamic vinegar is preferable to younger vinegar as it has a more complex, deep flavour profile.
In summary, olive oil and balsamic vinegar vinaigrette is a versatile and flavoursome dressing that has stood the test of time. Its origins can be traced back to the Mediterranean region and it has become a staple in many kitchens around the world. When making this dressing, it is important to use high-quality ingredients, particularly extra virgin olive oil and aged balsamic vinegar.
In a matter of seconds, you can rustle-up a super-tasty dressing for your salad, or to dip hunks of crusty bread into!
Olive oil and balsamic vinaigrette
- 2 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar
- 0.25 tsp dried mixed herbs
- sea salt small pinch
- add all the ingredients in to a ramekin or small bowl, and mix with a teaspoon so that the balsamic vinegar forms small droplets and ‘mixes’ with the olive oil
- drizzle on to your salad, or dip fresh, crusty bread in it