• Megan Jess

Basil Vinaigrette

Homemade Salad dressing is simple and delicious without all the preservatives! Here is a tried and true dressing that I use for my Italian salads, pasta salads, and cucumber and tomato salad. In this recipe, I use fresh garlic and basil which makes the shelf life of this recipe only a week. If you used dried ingredients I would add another week to the dressing's shelf life. The warm weather is approaching here on Long Island, and my fresh herb garden has started! In the spring I start the herbs on my windowsill! I love having fresh herbs easily available! In the summer I end up with an abundance of extra herbs I freeze them to use all winter long!

What will you need?

1/4 cup of water

1/2 cup of extra virgin olive oil

1/3 cup of vinegar (I used white)

7 springs of basil chopped up

3 cloves of garlic diced

1/4 of tsp of onion salt

1/2 tsp of lemon juice

1/4 of tsp of red pepper flakes

1 tsp of Italian seasoning

Mason Jar or an Airtight Jar

Add basil, garlic, and olive oil to the jar.

First, I like to allow the fresh garlic and basil to infuse with olive oil. Let sit at your counter for 15 minutes.

Once the olive oil has had time to infuse, add the remainder of your ingredients.

Once all the ingredients are combined, shake well!

Refrigerate and use within the week.

While in the fridge it may separate or start to become a solid, remove from the fridge a few minutes before use and shake.

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