From Plot to Pot

What Is Balsamic Vinegar?

How Do I Use Balsamic Vinegar?

I have to admit that, until recently, my main use for balsamic vinegar was in a caramelised onion tart. It turns out I had been missing out on one of the most versatile ingredients in the cupboard!

What Is Balsamic Vinegar?

Balsamic vinegar originated in the region of Modena in northern Italy. Unlike ordinary wine vinegar, traditional balsamic vinegar is made from cooked grape must (freshly pressed grape juice containing skins and seeds). The liquid is slowly aged in a series of wooden barrels, sometimes for many years, where it develops its rich, sweet, tangy, and slightly syrupy character.

Different Types of Balsamic Vinegar

Traditional Balsamic Vinegar

The premium product. Aged for many years and usually sold in small bottles. Thick, glossy, and intensely flavoured. A few drops are all you need.

Balsamic Vinegar of Modena

The type most of us buy in supermarkets. It contains wine vinegar and grape must and is aged for a shorter period. Excellent for everyday cooking and dressings.

Balsamic Glaze

A reduced, syrupy version that is often sweetened. Perfect for drizzling over salads, cheese, vegetables, and even desserts.

So, How Do I Use It?

Salad Dressings

The classic vinaigrette:

  • 3 parts olive oil
  • 1 part balsamic vinegar
  • Pinch of salt and black pepper
  • Optional teaspoon of wholegrain mustard or a little honey

Wonderful with lettuce, tomatoes, walnuts, goat’s cheese, and mixed leaves.

Tomatoes

A match made in heaven:

  • Sliced tomatoes
  • Good olive oil
  • Splash of balsamic vinegar
  • Fresh basil
  • Black pepper

Perfect for showcasing home-grown tomatoes straight from the plot.

Strawberries

This combination may sound odd but it is absolutely delicious:

  • Slice fresh strawberries
  • Add a teaspoon of balsamic vinegar
  • Optional sprinkle of sugar
  • Leave for 15–20 minutes

The vinegar somehow makes the strawberries taste even sweeter and more intensely fruity.

Caramelised Onions

The use that introduced me to balsamic in the first place. Add a splash near the end of cooking:

  • Red onions for tarts
  • Onion gravy
  • Burgers and sausages

It brings both sweetness and a gentle tang.

Roasted Vegetables

Try it with:

  • Carrots
  • Beetroot
  • Red onions
  • Squash
  • Courgettes

Add the balsamic during the final 10 minutes of roasting so that it forms a lovely glaze without burning.

Mushrooms

A small splash added while frying mushrooms with garlic creates a rich, savoury flavour that works brilliantly on toast or alongside grilled meats.

Cheese Boards

A few drops can transform:

  • Parmesan
  • Blue cheeses
  • Goat’s cheese

A little goes a very long way.

Meat Glazes

Reduce balsamic vinegar with a teaspoon of honey until syrupy and use it as a glaze for:

  • Chicken
  • Pork
  • Lamb

From Plot to Pot: A Summer Salad Idea

Warm Tomato and Strawberry Salad

  • Handful of strawberries, halved
  • A few sliced tomatoes
  • Small leaves of basil or mint
  • Crumble of goat’s cheese (optional)
  • Olive oil
  • One teaspoon of balsamic vinegar

It sounds unusual, but the sweetness of the strawberries and tomatoes works beautifully with the tang of the balsamic. It tastes like summer in a bowl.

A Final Tip

If you have invested in an expensive, well-aged balsamic vinegar, think of it more as a condiment than a cooking ingredient. Drizzle it sparingly over ripe tomatoes, strawberries, cheese, or roasted vegetables and let its complex flavour do the talking.

From Plot to Pot: Sometimes the simplest ingredients are the most versatile. A bottle of balsamic vinegar can take you from salads and roasted vegetables to strawberries and desserts – all with just a few drops.

Balsamic vinegar is surprisingly versatile, Steve. A little goes a long way because it’s sweet, tangy, and concentrated. Here are some ideas:

🥗 Salad Dressings

The classic use:

  • 3 parts olive oil to 1 part balsamic vinegar
  • Pinch of salt and black pepper
  • Optional teaspoon of wholegrain mustard or a little honey

Lovely on salads with lettuce, tomatoes, goat’s cheese, walnuts, or strawberries.

🍓 Strawberries

Strawberries and balsamic are a wonderful pairing:

  • Slice strawberries
  • Add a teaspoon of balsamic and a little sugar if needed
  • Leave for 15–20 minutes

The vinegar makes the berries taste even sweeter and more fragrant.

🧅 Caramelised Onions

You already know this one. Add a splash near the end of cooking to:

  • Red onions for tarts
  • Onion gravy
  • Burgers and sausages

🍅 Tomatoes

Excellent with home-grown tomatoes:

  • Sliced tomatoes
  • Olive oil
  • Splash of balsamic
  • Fresh basil and black pepper

🥕 Roasted Vegetables

Drizzle over roasted:

  • Carrots
  • Beetroot
  • Red onions
  • Squash
  • Courgettes

Add it in the last 10 minutes of roasting so it glazes rather than burns.

🍄 Mushrooms

A splash when frying mushrooms with garlic gives a lovely savoury depth.

🧀 Cheese Board

Try a few drops on:

  • Parmesan
  • Blue cheese
  • Goat’s cheese

🍗 Meat Glazes

Reduce balsamic with a little honey until syrupy and use on:

  • Chicken
  • Pork
  • Lamb

🌿 From Plot to Pot Idea

When your allotment tomatoes and strawberries come in:

Warm Tomato & Strawberry Salad

  • Handful of strawberries, halved
  • A few sliced tomatoes
  • Small leaves of basil or mint
  • Crumble of goat’s cheese (optional)
  • Olive oil and a teaspoon of balsamic

It sounds unusual but tastes like summer on a plate.

For the really expensive, thick, syrupy balsamics, think of them almost as a condiment or finishing sauce rather than an ingredient to cook with.