Two Balsamic Recipes You’ll Want to Make Again and Again
This article was created in collaboration with Giusti, producers of high-quality balsamic vinegar of Modena.
Balsamic vinegar is one of those ingredients I always keep in my kitchen. A little goes a long way, and it can completely change the flavor of a dish. I remember the first time I tried a really good balsamic vinegar of Modena by Giusti – it was thick, slightly sweet, and had this deep, rich taste that I’d never experienced before. Since then, I’ve found so many ways to use it, from simple salad dressings to glazes for meats.
Today, I want to share two of my favorite balsamic recipes: a balsamic-glazed chicken with roasted vegetables and a fresh strawberry spinach salad with a homemade vinaigrette. They’re both easy to make and full of great flavors.
Balsamic-Glazed Chicken with Roasted Vegetables
I love meals that come together on a single pan. This recipe is simple: chicken, roasted vegetables, and a balsamic glaze that adds just the right amount of sweetness and depth. The best part is that everything cooks in the oven, so you’re not stuck at the stove the whole time.
Ingredients (serves 4)
- 4 bone-in, skin-on chicken breasts
- 2 cups mixed bell peppers, cut into chunks
- 2 medium zucchini, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic, minced
- Fresh rosemary and thyme
- Salt and black pepper
How to Make It
- Preheat the oven to 400°F (200°C). Season the chicken with salt, pepper, and fresh herbs.
- Toss the vegetables with olive oil, salt, pepper, and minced garlic, then spread them on a baking sheet.
- In a small saucepan, mix the balsamic vinegar and honey. Let it simmer on low heat until it thickens slightly.
- Heat an oven-safe pan over medium heat. Sear the chicken, skin-side down, until golden brown.
- Transfer the pan to the oven and place the tray of vegetables alongside. Roast for 20–25 minutes.
- Brush the chicken with the balsamic glaze in the last five minutes of cooking.
A Few Things I’ve Learned While Making This
- Cutting the vegetables into similar sizes helps them cook evenly.
- The balsamic glaze can go from perfect to too thick really fast, so I keep an eye on it.
- Letting the chicken rest for a few minutes before serving keeps it nice and juicy.
Strawberry Spinach Salad with Balsamic Vinaigrette
I’ve always liked salads that mix sweet and savory flavors, and this one is a favorite of mine, especially in the summer when strawberries are in season. The combination of fresh spinach, juicy strawberries, and tangy feta works really well, and the balsamic dressing ties everything together.
Ingredients (serves 4)
- 6 cups fresh baby spinach
- 2 cups fresh strawberries, sliced
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds, toasted
- ¼ red onion, thinly sliced
For the vinaigrette:
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper
How to Make It
- Toast the almonds in a dry pan over medium heat until they start to smell nutty.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, mustard, salt, and pepper.
- Lightly toss the spinach with some of the dressing.
- Add the strawberries, feta, red onion, and almonds.
- Drizzle with a little more dressing and serve.
How I Change It Up Depending on the Season
- Spring: I sometimes add fresh herbs like basil or mint.
- Summer: Peaches or nectarines make a great swap for strawberries.
- Fall: Roasted butternut squash adds a nice touch.
- Winter: Crisp apple slices and candied pecans work really well.
A Few Extra Tips
How Balsamic Vinegar Changes with Heat
Balsamic vinegar behaves differently depending on how you use it. When heated, like in the chicken dish, it becomes thicker and more intense. When used raw in a salad dressing, it keeps its bright acidity.
Prep Ahead to Save Time
If you’re making these dishes for guests or a busy weeknight, you can:
Marinate the chicken overnight for extra flavor.
Roast the vegetables ahead of time and reheat before serving.
Make the vinaigrette up to three days in advance.
Toast the nuts ahead of time and store them in an airtight container.
Presentation Makes a Difference
- Roasted vegetables look best when spread out, not piled up.
- Instead of tossing everything in the salad, layer the ingredients—it looks prettier.
- A white plate makes the colors stand out.
- Fresh herbs or edible flowers can make even a simple dish look special.
Are These Recipes Healthy? Absolutely.
Balsamic Glazed Chicken
High in protein
Packed with antioxidants from the vegetables
Balsamic vinegar contains compounds that may support heart health
Strawberry Spinach Salad
Spinach is rich in iron and vitamins
Strawberries add vitamin C
Olive oil and nuts provide healthy fats
Feta cheese adds calcium
Serving Ideas
For a Casual Dinner:
Serve the chicken on a big platter so everyone can help themselves.
Present the salad in a wooden bowl for a more relaxed look.
For Something More Special:
Plate individual portions of the chicken with vegetables neatly arranged.
Serve the salad on chilled plates.
A few microgreens or edible flowers make everything look fancy.
I love how these two recipes show the different sides of balsamic vinegar. The chicken is rich and savory, while the salad is light and fresh. If you’ve never experimented much with balsamic before, these are great places to start. And if you have, let me know – what’s your favorite way to use it?
This article was created in collaboration with Giusti, producers of high-quality balsamic vinegar of Modena.
