177 balsamic vinegar recipes

Grilled Japanese eggplant and green bean salad with balsamic vinegar, red bell peppers, and mixed greens. A smoky, tangy summer salad ready in 30 minutes.

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

Balsamic-glazed salmon with Dijon mustard, pan-seared and coated in a tangy reduced vinegar glaze. A 4-ingredient, 30-minute dinner that's elegant enough for company.

Spinach salad is a little plain, in this recipe, we add figs and walnuts into it, much more flavour. And much more nutrition!

This is a sweet/tart accompaniment to mild main dishes, or a not-too-sweet dessert with slices of pound cake.

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.

Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Spicy Chinese eggplant stir-fry with Japanese eggplant, balsamic or Chinkiang vinegar, sugar, and red pepper flakes. Six-ingredient sweet, sour, and spicy vegetarian main over rice. Ready in 30 minutes.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

How to grill eggplant: slice lengthwise, marinate in olive oil, balsamic, garlic, and herbs, then grill until soft and charred. Easy summer side that pairs with zucchini and yellow squash.

Seared veal chops finished with a white wine and balsamic vinegar glaze that reduces to a glossy, sweet-tart drizzle. Just 5 ingredients and 20 minutes for a restaurant-worthy plate.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Tomato and avocado pinwheel salad: a 15-minute showpiece side of alternating tomato and avocado wedges under a balsamic-onion vinaigrette. Low-carb, vegan, and beautiful on the plate.