Easy Balsamic Dressing Recipe (3 Ingredients, 1 Minute)

Plenty of well-known Italian ingredients have a name that reflects their place of origin—think San Marzano tomatoes, Parmigiano Reggiano, or Chianti. In Italy (and much of Europe), a product can only be that product when it’s from the right place. For example, Parmigiano Reggiano made anywhere other than Parma won’t have quite the same flavor. The cows won’t be grazing on the same grass or drinking the same water, resulting in subtle changes to the flavor of the cheese. It will be parmesan, but it won’t be Parmigiano Reggiano. 

I have to admit: I scoffed at the idea that ingredients could be that much better when made in a specific place. I live in Wisconsin, where at least two cheesemakers produce an aged Parmesan that’s nearly as good as Parmigiano Reggiano when grated atop soup or eaten with a slice of fresh pear. 

Then, I went to Italy in the fall and spent time in Modena, a city near Milan. There, I learned about Balsamic Vinegar of Modena, and I discovered that it’s vastly different from its balsamic vinegar counterparts made in the United States. 

What Makes Real Balsamic Different

The real-deal Balsamic Vinegar of Modena I tasted had a flavor, mouthfeel, and consistency unlike any balsamic I’d ever had before. Here’s why: In the US, “balsamic” can be any product that manufacturers label and put on the shelf. In Italy, Balsamic Vinegar of Modena is a product with rules about how it’s made and what it’s made with. It has to be at least 98% cooked and/or concentrated grape must and wine vinegar, and nothing else. Before it’s sold, the vinegar needs to be tasted by members of a consortium to determine whether it meets standards to be called “Balsamic Vinegar of Modena.” 

You’ll know the difference the second you sniff the good stuff. To me, Balsamic Vinegar of Modena has aromas of cherry jam, plum, and honey. Its flavor has a round, velvety quality, while non-official products taste harsher and more astringent. This difference is particularly important when making a dressing because the flavor of the balsamic is most of what you’ll taste! Ever since coming back from Modena, I’ve been using higher-quality balsamic in this one-minute salad dressing, where its flavor really shines. 

How to Make My 1-Minute Balsamic Dressing

To make about 1/3 cup dressing (enough for 2 to 3 servings), you’ll need:

Prep Time: 1 minute

• 1/4 cup extra-virgin olive oil
• 2 tablespoons high-quality balsamic vinegar
• 1 teaspoon Dijon mustard or mayonnaise (or 1/2 teaspoon each)
• Salt and freshly ground black pepper, to taste

In a jar with a tight-fitting lid, combine the oil, vinegar, mustard or mayonnaise, a pinch of salt, and a few grinds of pepper. Seal the jar tightly and shake until creamy and emulsified, about 30 seconds. Taste the dressing and season with more salt and pepper as desired. Drizzle over a salad or other vegetables and serve. 

Leftover dressing can be stored in the sealed jar in the refrigerator for up to 1 week. Let warm briefly at room temperature and shake well before serving to re-emulsify.

What Type of Balsamic to Use

Look for a Protected Geographical Indication (PGI) logo on labels to make sure the bottle you grab is Balsamic Vinegar of Modena. (It’s a small blue-and-yellow seal.) For the best depth of flavor, choose a balsamic that’s labeled “Invecchiato,” which means the vinegar has been aged in wooden barrels for more than three years. Here are a few I like:

Tips for Making This 3-Ingredient Dressing

• Go for the good stuff: Seek out aged traditional balsamic for even better flavor—the longer it’s been aged, the more delicious it will taste!
• Scale it up: This recipe makes a small amount of dressing, enough for two or three salads, but you can easily scale it up if you’d like to make more. Just use a 2:1 ratio of oil to balsamic.
• Don’t skip the emulsifier: The Dijon mustard or mayo act as emulsifiers in this dressing, ensuring it stays well-combined and creamy, not separated or oily. Use one or the other (or a combination of both!) to give your dressing the best texture.
• Balance the flavors: This versatile dressing is delicious on any simple green salad or grain bowl can dream up, but if you’re serving it on bitter greens like endive or arugula, you may want to make it a little sweeter, so increase the amount of balsamic to 3 tablespoons.

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