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caprese salad dressing

Homemade Caprese Salad Dressing

This vibrant homemade caprese salad dressing captures the essence of classic Italian caprese salad with fresh basil, tangy balsamic, and rich olive oil. Perfect for salads, marinades, and more!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 tablespoons
Course: Classic Vinaigrettes
Cuisine: Italian
Calories: 83
Ingredients Equipment Method Notes

Ingredients
  

Dressing Base
  • 1/2 cup extra-virgin olive oil high quality preferred
  • 3 tablespoons balsamic vinegar aged for better flavor
  • 1/4 cup fresh basil leaves finely chopped
  • 1 small garlic clove minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
Optional Add-ins
  • 1 tablespoon honey to balance acidity
  • 1 teaspoon Dijon mustard for emulsification
  • 1 tablespoon sun-dried tomatoes finely diced
  • 1 tablespoon Parmesan cheese finely grated

Equipment

  • Whisk
  • Mixing bowl
  • Measuring spoons and cups
  • Glass jar with lid (for storage)

Method
 

  1. In a medium bowl, combine the extra-virgin olive oil and balsamic vinegar. Whisk vigorously until the mixture begins to emulsify slightly.
  2. Add the finely chopped fresh basil and minced garlic to the oil-vinegar mixture. Whisk to incorporate.
  3. Season with sea salt and freshly ground black pepper, whisking to combine thoroughly.
  4. If using any optional ingredients (honey, Dijon mustard, sun-dried tomatoes, or Parmesan), add them now and whisk until fully incorporated.
  5. Taste the dressing and adjust seasonings if needed. For more acidity, add a touch more vinegar; for richness, a bit more olive oil.
  6. Let the dressing sit for at least 10 minutes before serving to allow flavors to meld.
  7. Before serving, whisk again or shake well if stored in a jar. Use immediately or refrigerate.

Notes

  • For the best flavor, allow this dressing to sit for at least 10 minutes before serving to let the garlic and basil infuse the oil.
  • If you prefer a smoother texture, blend all ingredients in a food processor or with an immersion blender.
  • This dressing will keep in the refrigerator for up to 3 days. The olive oil may solidify when chilled—simply bring to room temperature and shake well before using.
  • For the brightest color, add the chopped basil just before serving rather than during storage.