In a mini food processor or blender, combine all the ingredients. Blend or process until well combined and emulsified.
Transfer the dressing to a sealed container and store for up to 2 weeks in the refrigerator.
Optional Additions: For a bit more flavor, add in any or all of the following:
¼ teaspoon of crushed red pepper flakes for a bit of heat
½ teaspoon of dried oregano for an herby punch of flavor
Using Balsamic Dressing as a Marinade:
For Marinating Protein: Use ½ cup of the Balsamic Vinaigrette to marinate up to 1 pound of chicken breasts, chicken thighs, flank steak, London broil, pork chops, pork tenderloin, or even extra-firm tofu. Simply place the protein of your choice in a shallow dish or storage bag, pour the marinade over the protein of your choice and toss to coat. Refrigerate for 3-12 hours and then cook as desired.
For Marinating Vegetables: Toss peppers, onions, summer squash, zucchini, and cherry tomatoes with enough balsamic dressing to evenly coat the vegetables. Refrigerate for 3-12 hours.