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Home Recipe Index Condiments

Parmesan Balsamic Vinaigrette

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 3/7/22Updated: 9/14/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This Parmesan Balsamic Vinaigrette is my default homemade dressing and has been for years. It’s a deeply flavorful yet versatile salad dressing that our entire family loves.

Parmesan Balsamic Vinaigrette in a glass bottle with a block of Parmesan nearby and a spinach salad in the background

 
Table of Contents
  • Why to Make Your Own Salad Dressing?
  • Ingredients Needed
  • How to Store Parmesan Balsamic
  • How to Serve This Parmesan Salad Dressing
  • More Homemade Salad Dressings You’ll Love
  • Recipe: Parmesan Balsamic Vinaigrette

Why to Make Your Own Salad Dressing?

Have you ever picked up and read the back of the salad dressing bottles in the grocery story? Let me tell you. It’s just weird. Would you ever want to dump soybean oil, potassium sorbate (?) or calcium disodium EDTA (?), for example, on your carefully prepared greens? Me neither.

Plus, homemade salad dressing is almost always tastier and cheaper! Believe me, it’s worth the 1-2 minutes it will take to put together this Parmesan Balsamic Vinaigrette!

Ingredients Needed

This salad dressing requires all pantry staples (woo hoo!) Here’s what you’ll need:

  • olive oil
  • balsamic vinegar (or red wine vinegar is delicious, too!)
  • salt and pepper
  • sugar (you could sub in some honey instead)
  • grated Parmesan cheese (grate your own or buy store-bought)

How to Store Parmesan Balsamic

This vinaigrette lasts for at least 2 weeks in the fridge. You can also freeze it for 3-6 months easily, if you store it in an airtight container. Just be sure to thaw and shake it well before serving.

How to Serve This Parmesan Salad Dressing

My go-to salad to serve this Parmesan Dressing on is a bed of crisp, chopped Romaine lettuce with quartered artichoke hearts, black olives, homemade croutons, and cherry tomatoes. Or try it over a bed of baby spinach with sliced almonds and dried cranberries for a super simple side salad.

Parmesan Balsamic Vinaigrette being poured over a spinach salad

More Homemade Salad Dressings You’ll Love

  • Honey Dijon Dressing
  • Southwest Ranch
  • Cilantro Lime Dressing
  • Lemon Vinaigrette
  • Honey Balsamic Dressing
  • Apple Cider Vinaigrette

You are going to LOVE this Parmesan dressing. Whip up a batch and store it in the fridge to use for weeks to come!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 1 review

Parmesan Balsamic Vinaigrette

This deeply flavorful, yet versatile, vinaigrette is sure to be one that your entire family will love. Make a batch and it will stay fresh in the fridge for several weeks!

Yield: 12 servings (2 tablespoons per serving) 1x
Prep: 5 minutesTotal: 5 minutes
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Ingredients

  • 2/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar (or to taste)
  • 2/3 cup grated Parmesan cheese (freshly grated or store-bought)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Put first 5 ingredients in a container with a lid and shake.
  2. Add grated Parmesan cheese and shake again.
  3. Store in fridge for 2-3 weeks or in an airtight container in the freezer for 3-6 months. Shake well before using.

Notes/Tips

How to Serve: My go-to salad to serve this Parmesan Dressing on is a bed of crisp, chopped Romaine lettuce with quartered artichoke hearts, black olives, homemade croutons, and cherry tomatoes. Or try it over a bed of baby spinach with sliced almonds and dried cranberries for a super simple side salad.

© Author: Rachel Tiemeyer
Cuisine: American Method: No Cook

Did you make this?

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Parmesan Balsamic Vinaigrette over a spinach salad.
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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. MaddieMaddie says

    Posted on 2/27/23 at 2:27 pm

    Love this recipe! So good and so easy.

    ★★★★★

    Reply
  2. AvatarAnonymous says

    Posted on 12/11/09 at 2:12 pm

    Thank You Rachel!

    Reply

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