Balsamic Vinegar of Modena IGP

Balsamic vinegar for salad, the sweet-and-tangy Italian condiment that turns olive oil and greens into a dressed salad, works best when you choose the right category and use it in the right proportion. Milan Truffle's Balsamic Vinegar of Modena IGP, a Protected Geographical Indication vinegar from Italy, comes in a 250 mL (8.5 fl oz) bottle for vinaigrettes, Caprese, fruit salads, and dressed greens.

Can you put balsamic vinegar on salad?

Yes. You can drizzle balsamic vinegar straight over a salad with extra virgin olive oil and salt, or whisk it into a vinaigrette with a little Dijon mustard so the oil and vinegar stay blended.

How much balsamic vinegar do you use for a salad?

About 1 to 2 teaspoons per side salad. In a vinaigrette, the classic proportion is 1 part balsamic vinegar to 3 parts extra virgin olive oil: 2 tablespoons (30 mL) of balsamic dresses about 4 side salads.

Which salads go best with balsamic vinegar?

Balsamic vinegar pairs with arugula, spinach, mixed greens, tomatoes and mozzarella, strawberries, pears, apples, radicchio, walnuts, goat cheese, feta, and Parmigiano Reggiano.

Discover 7 reasons to choose our balsamic vinegar for salad.

1. Protected Balsamic Vinegar of Modena IGP

Our balsamic vinegar for salad carries the IGP (Indicazione Geografica Protetta) name, Protected Geographical Indication in English, a European designation that ties Balsamic Vinegar of Modena to a registered production specification and to the provinces of Modena and Reggio Emilia. To see what the designation covers, read our guide to Balsamic Vinegar of Modena IGP.

2. The Right Category for Salad Dressing

Balsamic Vinegar of Modena IGP, the everyday category of balsamic, is made from grape must and wine vinegar and is meant to be used generously in dressings and marinades. Traditional Balsamic Vinegar DOP, the long-aged category, is usually measured by the drop. For a vinaigrette you pour by the tablespoon, IGP is the category to buy.

3. Product of Italy

The back label declares Country of Origin: Italy. The origin of this bottle is printed on the label, not suggested by a name or an illustration.

4. Kosher Symbol on the Bottle

A kosher symbol, the printed mark of kosher certification, appears on the bottle, so this balsamic fits kosher kitchens and kosher salad menus.

5. Ready for the Classic 3:1 Vinaigrette

A vinaigrette, an emulsion of oil and vinegar, needs only 2 tablespoons (30 mL) of balsamic vinegar for about 4 side salads. Whisk it with 6 tablespoons (90 mL) of extra virgin olive oil and a teaspoon of Dijon mustard; the full method is in the 4 steps below. The 3:1 proportion is a cooking recommendation, not a property of the vinegar.

6. Made to Pair with Our Extra Virgin Olive Oil

A balsamic dressing is three parts oil, so the olive oil shapes the salad as much as the vinegar does. Pair this bottle with Lumìa 100% Italian extra virgin olive oil, or compare options on our olive oil for salads page, for an Italian vinegar and an Italian oil in the same bowl.

7. A 250 mL Bottle Sized for Regular Salads

The 250 mL (8.5 fl oz) bottle, about 17 tablespoons, holds enough balsamic for about 8 batches of the vinaigrette below. Balsamic vinegar does not need refrigeration after opening: close the cap after each use and keep the bottle in the pantry, away from heat and direct sunlight.

How to Choose Balsamic Vinegar for Salad: 4 Checks

1. Look for the protected name. Balsamic Vinegar of Modena IGP or Traditional Balsamic Vinegar DOP appears in full on the label. A bottle labeled only "balsamic vinegar" is not covered by either specification.
2. Match the category to the job. IGP, made from grape must and wine vinegar and aged at least 60 days in wooden containers, is the everyday dressing balsamic. DOP, made only from cooked grape must and aged at least 12 years, is used by the drop.
3. Fluid for whisking, syrupy for drizzling. A fluid balsamic blends easily into olive oil for a vinaigrette; a syrupy one is better drizzled over a finished salad.
4. Read the origin and the size. Check the country of origin on the back label, and choose a bottle size you will use regularly.

How to Make Balsamic Vinaigrette in 4 Steps

A balsamic vinaigrette, an emulsion of olive oil and balsamic vinegar held together by a little mustard, takes about 5 minutes and makes about 120 mL (8 tablespoons), enough for 4 side salads.

Ingredients:

• 2 tablespoons (30 mL) Balsamic Vinegar of Modena IGP
• 6 tablespoons (90 mL) extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey, or maple syrup for a vegan dressing (optional)
• 1 small garlic clove, finely grated (optional, only when serving the same day)
• A pinch of salt and black pepper

1. Combine. Put the balsamic vinegar, mustard, honey, garlic, salt, and pepper in a small bowl or a jar with a tight lid.
2. Emulsify. Whisk while slowly pouring in the olive oil, or add the oil, close the jar, and shake for about 20 seconds, until the dressing turns smooth and opaque.
3. Taste and adjust. Add a little honey if it tastes sharp, or a little more balsamic if it tastes oily.
4. Dress and store. Toss half the dressing with the salad just before serving, then add more if needed. Made without fresh garlic, the rest keeps in a sealed jar in the refrigerator for up to 1 week.

Ratio guide: 3 parts oil to 1 part balsamic gives a mild, classic vinaigrette; 2 to 1 makes a more pronounced dressing; 1 to 1 gives a sharp, tart one. These are cooking choices, not properties of the vinegar.

Make it ahead: shake the jar again before each use.

5 Balsamic Dressings by Salad

Each dressing uses the same bottle; only the proportions and additions change.

1. Caprese salad, sliced tomatoes, fresh mozzarella, and basil: drizzle 1 tablespoon (15 mL) of extra virgin olive oil per plate, then 1 teaspoon (5 mL) of balsamic vinegar and a pinch of flaky salt. No whisking needed.
2. Arugula, pear, and goat cheese: use the 4-step vinaigrette as written; the peppery arugula balances the sweet-and-tangy dressing.
3. Strawberry and spinach with feta: make the vinaigrette with 2 teaspoons of honey instead of 1, and add sliced almonds for crunch.
4. Radicchio, apple, and walnut, an Italian-style winter salad: use the vinaigrette without garlic and finish with raisins and shaved Parmigiano Reggiano.
5. Truffle balsamic for arugula and mushrooms: whisk 1 tablespoon (15 mL) of balsamic vinegar with 2 tablespoons (30 mL) of extra virgin olive oil. At the end, just before dressing the salad, stir in 1 teaspoon (5 mL) of our White Truffle Infused EVOO or Black Truffle Infused EVOO, finishing oils made with natural truffle aroma; this dressing is never heated. Pour over arugula, thinly sliced raw mushrooms, and shaved Parmigiano Reggiano.

Product Details

• Product: Milan Truffle Balsamic Vinegar of Modena IGP
• Designation: IGP (Indicazione Geografica Protetta), Protected Geographical Indication
• Country of origin: Italy
• Format: 250 mL (8.5 fl oz)
• Kosher: Yes, kosher symbol on the bottle
• UPC: 860015963901

The same bottle is also presented on our Balsamic Vinegar of Modena IGP product page. For ways to use it beyond salad, see the seven reasons to choose our Italian Balsamic Vinegar.

Frequently Asked Questions About Balsamic Vinegar for Salad

What is the best balsamic vinegar for salad?

For everyday salads, choose Balsamic Vinegar of Modena IGP, the protected category made from grape must and wine vinegar and used for dressings. Traditional Balsamic Vinegar DOP, aged at least 12 years, is usually kept for a few drops on cheese or finished dishes.

Is a thicker balsamic vinegar better for salad?

Not necessarily. A fluid balsamic whisks easily into olive oil for a vinaigrette, while a syrupy one works better drizzled over a finished salad. Thickness alone does not tell you the category; the protected name on the label does.

Does balsamic vinegar need to be refrigerated after opening?

No. Close the cap after each use and store the bottle in the pantry, away from heat and direct sunlight. Homemade vinaigrette is different and belongs in the refrigerator.

How long does homemade balsamic vinaigrette last?

Made without fresh garlic, up to 1 week in a sealed jar in the refrigerator; make the garlic version only for the day you serve it. Extra virgin olive oil can firm up when cold, so leave the jar at room temperature for 10 to 15 minutes and shake it before using.

Where can I buy balsamic vinegar for salad online?

You can buy Milan Truffle Balsamic Vinegar of Modena IGP directly at https://milantruffle.com/products/balsamic-vinegar-for-salad. The 250 mL bottle is priced at $43.99.

Have another question? Write to info@milantruffle.com.

Sources

Commission Regulation (EC) No 583/2009, Aceto Balsamico di Modena (PGI) · Council Regulation (EC) No 813/2000, Traditional Balsamic Vinegar of Modena and Reggio Emilia (PDO) · Consorzio Tutela Aceto Balsamico di Modena

Order Balsamic Vinegar for Salad from Milan Truffle

Milan Truffle's balsamic vinegar for salad, a Balsamic Vinegar of Modena IGP from Italy, gives you a protected name, a declared Italian origin, and a kosher bottle sized for regular salads. Choose your quantity above and add it to your cart, and pair it with our olive oil for salads for a complete dressing.