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