I’m cheap, cheap, cheap and I refuse to buy salad dressing at the store if it’s something that I can easily make on my own. I found this recipe courtesy of Cook’s Illustrated (have you noticed my infatuation with them yet? ) and LOVE it. It’s simple to make, makes plenty, and tastes better than any dressing I have ever had out of a  jar.

There aren’t a lot of fun photos involved in making salad dressing. Just combine the ingredients in your food processor or a jar with a very leak-proof lid. I like to use the food processor because I think the resulting dressing is better combined and a bit thicker.

Use this within a week. After that, the flavors stop being as, well, flavorful.

balsamic vinaigrette

3/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
1/2 – 1 clove of garlic, minced if not using a food processor
2 tsp dijon mustard
1 1/2 tsp minced fresh oregano leaves, or 1/2 tsp dried
1/2 tsp salt
1/4 tsp pepper

In a food processor, blend together ingredients until well mixed. Store in a leak proof container for up to one week.