Prep Time
10 Mins
Yield
Makes about 1/2 cup

Make this vinaigrette up to two days ahead. Save any leftover vinaigrette for up to three days to use on a crisp garden salad.

 

How to Make It

Whisk together balsamic vinegar, parsley, basil, thyme, salt, and pepper. Gradually whisk in olive oil, whisking until vinaigrette is smooth.

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