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A dressing made with balsamic vinegar and extra virgin olive oil can enhance even the simplest salad, adding a pleasant combination of tangy, sweet, and fruity notes. To achieve a balanced result, however, it's not enough to simply pour the two ingredients directly onto the vegetables: it's important to choose the right proportions, dissolve the salt properly, and distribute the dressing evenly.

The report of one part balsamic vinegar and three parts oil This is a great starting point. However, it's not a hard and fast rule, as the intensity, acidity, and sweetness vary significantly depending on the balsamic vinegar used. The type of salad and other ingredients may also require some minor adjustments.

The ratio between balsamic vinegar and oil

To prepare a balanced vinaigrette you can use:

• a spoonful of balsamic vinegar;
• three tablespoons of extra virgin olive oil;
• a pinch of salt;
• pepper, if desired.

This amount is generally enough to dress a salad bowl intended for two or three people, but it depends on the volume of vegetables and other ingredients present.

A salad made mostly of light greens requires little dressing. Potatoes, legumes, grains, tomatoes, or grilled vegetables, on the other hand, require more.

It's always best to start with a moderate amount. Adding more seasoning is easy, but removing the excess is virtually impossible.

Not all balsamic vinegars are the same

Balsamic vinegar can have very different characteristics. Some products are fluid, lively, and markedly acidic; others are thicker, sweeter, and more concentrated.

With a very intense and sweet balsamic vinegar, a smaller amount than the 1:3 ratio may be sufficient. A lighter and more acidic product may require more oil to achieve a good balance.

The best solution is to taste the dressing before pouring it over the salad. The flavor should be strong, as it will be toned down by the vegetables, but it shouldn't be overpowering, overly sweet, or dominated by the oil.

Balsamic vinegar should not be confused with balsamic glazes. The latter are generally thicker and sweeter and may contain concentrated must, sugars, or thickeners. If using a glaze, the proportions should be reduced and adapted to the product.

Which extra virgin olive oil to choose

Extra virgin olive oil is the main ingredient in dressings and has a profound effect on the final result. A delicate oil is ideal for leafy salads, sweet vegetables, and dishes with fresh cheeses.

A more intense, bitter, or spicy oil can enhance radicchio, arugula, legumes, tomatoes, onions, and grilled vegetables. However, if it's too dominant, it risks overpowering both the balsamic vinegar and the main ingredients.

The oil should be stored away from light and heat, preferably in its dark bottle. Before using, it's a good idea to check for rancid odors or altered flavors.

The correct order of ingredients

To make a smooth dressing, it's best to first add the balsamic vinegar and salt to the bowl. Salt dissolves in the watery part of the vinegar, but it has difficulty dissolving in the oil.

After stirring until the crystals dissolve, you can gradually add the extra virgin olive oil, continuing to mix with a fork or a small whisk. Pepper and other seasonings can be added at the end.

If you pour oil and vinegar separately on the salad, the salt may be unevenly distributed. Some leaves will be very salty, while others will be almost devoid of seasoning.

How to create the emulsion

Oil and vinegar don't mix steadily because they have different characteristics. However, stirring them vigorously produces a temporary emulsion, in which the oil separates into tiny droplets dispersed in the aqueous solution.

The simplest method is to mix the ingredients with a fork until they become slightly thick. For a more uniform result, you can use a small whisk.

Another practical solution is to pour everything into a clean jar, close it tightly, and shake for a few seconds. It's a good idea to wait a moment before opening, especially if the container is very full.

The emulsion naturally tends to separate as it rests. This doesn't mean the dressing is spoiled: simply stir or shake it again before use.

How to make it more stable

For a creamier, more stable sauce, you can add a small amount of mustard. Half a teaspoon is enough to help the oil and vinegar bind together without overly altering the flavor.

Honey or jam can also add texture, but they should be used sparingly because balsamic vinegar already has a natural sweetness. Too much would make the dressing cloying.

Chopped herbs, garlic, shallots, pepper, citrus zest, or a few drops of lemon juice can be used to personalize the salad. The herbs should complement the salad ingredients, not overwhelm them.

Prepare the salad correctly

Before adding the dressing, the vegetables must be washed and dried thoroughly. Any water left on the leaves dilutes the vinaigrette and prevents the oil from adhering properly.

A salad spinner allows you to quickly remove moisture. Alternatively, you can pat the leaves dry with a clean cloth or paper towel, avoiding crushing them.

The salad bowl also needs to be large enough. If it's too small, it's difficult to stir, and some leaves may over-dress while others remain dry.

When to add the seasoning

Leaf salad should be dressed just before serving. Salt and vinegar gradually draw water from the vegetables, making them lose their crispness.

Raw tomatoes, cucumbers, and zucchini release liquid easily and should be dressed shortly beforehand. More compact preparations, such as potato, farro, chickpea, or bean salads, can benefit from a brief rest, during which they better absorb the flavors.

Pour the dressing along the edges of the bowl and distribute it with gentle, upward movements. This way, the vegetables are coated without being crushed.

Save the leftover dressing

A vinaigrette made only with oil, vinegar, salt, and pepper can be stored for a short time in a clean, tightly closed jar. It should be shaken before use because the two liquids will have separated.

If you've added fresh garlic, herbs, mustard, or other perishable ingredients, the container should be refrigerated and used promptly. The oil may thicken when refrigerated; simply leave the jar at room temperature for a few minutes and shake again.

In conclusion

To dress a salad with balsamic vinegar and extra virgin olive oil, you can start with a ratio of one part vinegar to three parts oil. However, the amount should be adjusted based on the intensity of the balsamic vinegar, the flavor of the oil, and the ingredients used.

Dissolve the salt in the vinegar first, then gradually add the oil and create a brief emulsion to evenly distribute the dressing. The vegetables should be thoroughly dried and seasoned only shortly before serving to maintain their freshness, texture, and flavor.