Panera Bread Balsamic Vinaigrette Recipe

This Panera Bread Balsamic Vinaigrette is a rich and tangy recipe, which calls for aged balsamic vinegar and aromatic dried herbs. It’s a versatile salad dressing, ready in about 5 minutes.

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Panera Bread Balsamic Vinaigrette Ingredients

• ½ cup (120ml) extra virgin olive oil (or a blend of olive and vegetable oil for a lighter taste)
• ¼ cup (60ml) dark balsamic vinegar
• 1 tsp Dijon mustard (essential for emulsion)
• 1 tsp honey (or brown sugar)
• 1 clove garlic, minced (or ½ tsp garlic powder)
• ½ tsp dried oregano
• ¼ tsp dried basil
• ¼ tsp onion powder
• Salt and freshly ground black pepper, to taste

How To Make Panera Bread Balsamic Vinaigrette

1. Prepare the base: In a medium mixing bowl or a glass jar, combine the dark balsamic vinegar, Dijon mustard, honey, minced garlic, dried oregano, dried basil, onion powder, salt, and pepper.
2. Whisk to combine: If using a bowl, whisk these ingredients together first to dissolve the honey and salt into the vinegar. If using a jar, screw the lid on tight and give it a quick shake.
3. Emulsify the dressing: Slowly drizzle the olive oil into the bowl while whisking vigorously and continuously. This slow addition helps the oil and vinegar bind together into a smooth, creamy emulsion. If using a jar, add the oil, seal tightly, and shake aggressively for 30–45 seconds.
4. Taste and adjust: Dip a piece of lettuce into the dressing to taste it. If it is too acidic, add a touch more honey. If it is too thick or strong, whisk in a teaspoon of water.
5. Let it rest: Allow the dressing to sit at room temperature for at least 15 minutes before serving. This allows the dried herbs to rehydrate and soften, releasing their full flavor into the oil.

Recipe Tips

• Why use Dijon mustard: The mustard isn’t just for flavor; it acts as an emulsifier. It helps keep the oil and vinegar mixed together longer, preventing them from separating immediately into greasy layers.
• Choosing the right vinegar: Use a good quality dark balsamic vinegar (often labeled “Aceto Balsamico di Modena”). Avoid “balsamic glaze,” which is thickened with sugar and syrup and is too sweet for a vinaigrette.
• Smooth vs. Rustic: For a completely smooth restaurant-style texture, you can put all ingredients into a small blender or food processor and blend for 10 seconds. This creates a very creamy, thick dressing.
• Oil blends: Panera often uses a blend of oils to keep the dressing from solidifying in the fridge. If you want to replicate this, use half olive oil and half canola or vegetable oil.

What To Serve With Panera Bread Balsamic Vinaigrette

This dark, savory dressing is the standard for many classic salads.

• Greek Salad: Drizzle over feta, olives, and cucumbers.
• Caprese Salad: Perfect for tomatoes and mozzarella.
• Grilled Chicken: Use it as a marinade before grilling.
• Roasted Veggies: Toss with carrots or Brussels sprouts before roasting.

How To Store Panera Bread Balsamic Vinaigrette

• Refrigerate: Store the dressing in a sealed mason jar or bottle in the refrigerator for up to 2 weeks.
• Shake before use: Olive oil tends to solidify and separate in the cold. Let the jar sit on the counter for 10 minutes and shake vigorously before pouring to recombine the ingredients.
• Freeze: Freezing is not recommended as the emulsion will break.

Panera Bread Balsamic Vinaigrette Nutrition Facts

• Calories: 125kcal
• Protein: 0g
• Carbohydrates: 2g
• Fat: 14g
• Saturates: 2g
• Sugar: 1.5g
• Salt: 0.1g

Nutrition information is estimated per serving (2 tablespoons).

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