This sweet basil vinaigrette is inspired from one of my favorite salads I order at a local Italian restaurant. Fresh basil and balsamic, you can’t go wrong.
For those who’ve ate at Papa Vino’s Italian Kitchen you know this salad and more specifically the sweet basil vinaigrette.
Oh my lord is it good! I can’t imagine anyone who wouldn’t love this salad… unless you don’t like blue cheese or olives, and if that’s the case how very, very sad ;)! It’s because of this salad that I love blue cheese and the salad dressing is simply fantastic!
On a side note, it’s pretty fitting to post this recipe today. This morning I received a text from my best friend telling me the news that my beloved Colasanti’s market had a fire, damaging half of the building. Immediately I thought about how many memories I had there because it’s so much more than a place to shop. It’s the place I would take my girls when they were little to feed the peacocks and watch the geese. Earlier this spring I rescued one of them that got a little to close to the road out front. The parrots inside that will chat you up, Pat particularly liked these guys. Luckily they were rescued from the fire.
I stop in at least once if not twice a week for their top quality produce and to purchase some for of meat from Snook’s Butcher Shop.
If you’ve been following me for a while and I’ve referenced the market that I purchase the BEST bacon ever, it’s from Colasanti’s/Snook’s. I was just there this past Thursday to grab the bacon for this salad and zucchini and summer squash for another recipe post. Like only three days ago it was alive and well.
If you live in the area and have ever stepped into it, you know what I mean. It’s a special place. A place where you could just get lost walking around discovering all their nooks and crannies of excellence. It’s hard to call it luck, so I guess by chance it was the green house side so I’m told the market and butcher shop is still open for business. But I’m sad to think of what damage has been done and all the loss.
But I digress.
If you haven’t noticed, making salad dressings and homemade vinaigrettes are my thang. The simpler the better and this sweet basil vinaigrette is one of my long time favorites.
To Make This Sweet Basil Vinaigrette You Will Need:
- 1 medium clove fresh garlic
- fresh basil leaves (medium in size)
- balsamic vinegar
- lemon juice
- dijon mustard
- kosher salt
- red pepper flakes
- olive oil
First, pulse the garlic and the basil until chopped. Then add in the 2 tablespoons of each honey, lemon juice and balsamic vinegar. Lastly measure and add in 1 and 1/2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes.
Pulse to combine.
Then secure the lid and turn on your food processor while slowly pouring in 6 tablespoons of olive oil.
This dressing should be creamy.
And serve with your favorite salad. We LOVE it on a bacon blue cheese salad. Besides bacon and blue cheese, it also has toasted pine nuts and olives and yes, this sweet basil vinaigrette. Seriously your tastebuds will love it! I specifically love it with slices of grilled chicken breast on top.
Enjoy! And if you give this Sweet Basil Vinaigrette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Sweet Basil Vinaigrette
- 1 medium clove garlic
- 8 basil leaves, medium in size
- 2 tablespoons honey
- 2 tablespoon balsamic vinegar
- 2 tablespoon lemon juice
- 1½ teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 6 tablespoons olive oil
- In your mini food processor or blender; add the garlic and basil leaves and pulse until chopped.
- Then add in the honey, balsamic, lemon juice, salt and pepper flakes and pulse to combined.
- With the lid secured and processor on, slowly pour in the olive oil.
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I made this for dinner ..it was yummy ..i think i put a bit to much garlic in (3 cloves) but it was still good.
awesome Jul!! I'm so glad!!
This dressing is now a staple in my house… SO GOOD! Thank you Simply Scratch!
I love that I can come to your blog, search on ingredients I have on hand, and find this two year old recipe. I made this for dinner tonight and added some red onion to it. OMG, it was delicious!
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