Jamie Oliver Balsamic Salad Dressing

There’s something about balsamic dressing that just feels a bit grown up, isn’t there? Maybe it’s the deep, inky colour or the fact that it turns even the most basic bag of leaves into something that looks like it belongs in a fancy bistro. But don’t be fooled — this isn’t posh food. This is two-minute magic you can make with your eyes half-shut and one hand still scrolling your phone.

I started making my own balsamic dressing out of sheer stinginess. I couldn’t justify £3.99 on a tiny bottle from the shop when I had vinegar and olive oil already knocking about in the cupboard. And you know what? Homemade tastes better. You can control the tang, the salt, even sneak in a bit of honey if you’re feeling sweet.

Now it’s my go-to for lazy weekday salads, roasted veg, grilled chicken, even dipping bread. And once you’ve got the “1 part vinegar to 3 parts oil” rule in your head, you’ll never need to buy the bottled stuff again.

Why You’ll Love It

• It’s fast — like under 2 minutes fast.
• Just 3 ingredients (or 4 if you fancy it sweet).
• Way cheaper than bottled dressing — and no weird thickeners.
• Lasts up to 3 weeks, so make a big batch and forget about it.
• Tastes amazing on everything — greens, tomatoes, steak, roasted squash.
• You can tweak it endlessly — more vinegar for bite, more oil for smoothness.

Ingredients

Big Batch (makes about 1 cup):

• ¼ cup balsamic vinegar (not syrupy or caramelised)
• ¾ cup extra virgin olive oil (or less if you want more tang)
• Salt and freshly cracked black pepper, to taste
• Optional: A teaspoon of honey or pinch of sugar

Small Batch (for 3–4 side salads):

• 1 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste
• Optional: Touch of honey or sugar

How to Make It

Grab a jar, no fuss:

Toss the vinegar, oil, salt, and pepper into a clean jam jar. If you want a bit of sweetness, add honey or sugar here too. Nothing fancy.

Shake like mad:

Lid on tight, then shake it hard for about 20 seconds. The goal’s to emulsify it — that’s just a posh way of saying “mix the oil and vinegar so they don’t separate immediately.”

Taste and adjust:

Dip a leaf or a bit of bread in and give it a go. Too sharp? Add a bit more oil or honey. Too flat? A pinch more salt or a splash more vinegar. Balance is key.

Drizzle and go:

Pour over your salad just before serving and toss gently. Don’t overdress — you want a light gloss, not a bath.

Common Mistakes and How to Dodge Them

Why does it taste too oily?
You’ve probably stuck rigidly to the 3:1 ratio, but everyone’s palate’s different. Try 2:1 next time or just add more vinegar.

It separates so fast!
That’s normal — no weird stabilisers here. Just shake again before each use. Or whisk it in a bowl if you’re feeling proper.

Too sharp?
A touch of honey does wonders. It mellows the acidity without making it sweet.

Too bland?
Salt! Always taste and season at the end — it brings everything to life.

Storage and Reheating

Fridge or Counter?
If it’s cool where you are, the counter is fine for up to 3 weeks. If your kitchen’s roasting or you’re in the tropics, keep it in the fridge. Just remember it’ll solidify a bit — let it sit at room temp or run the jar under warm water before using.

Freezer:
Nah. Don’t. Oil and vinegar go weird when frozen.

Reheating:
Not needed. This one’s served cool and lively.

Frequently Asked Questions

Can I use flavoured balsamic?
Sure, but keep it subtle — fig, raspberry, or pomegranate can be lovely, just taste before adding extras.

What if I don’t have a jar?
Use a bowl and whisk it with a fork. Old-school but effective.

What’s it best with?
Rocket (arugula) salads, cherry tomatoes, Parmesan shavings, roast veg, even warm grains like quinoa or farro.

Can I make it creamy?
Absolutely — add a spoon of Dijon mustard or a dollop of Greek yoghurt for a thicker, silkier vibe.

Nutrition Facts (Per Tablespoon):

• Calories: ~95
• Fat: 9.5g
• Carbs: 1g
• Protein: 0g
• Sodium: ~90mg
• Sugar: ~0.5g