The Grit Vinaigrette

This recipe is from The Grit Cookbook, published by The Grit restaurant in Athens, GA.  It is freaking delicious. Yields 2 cups.

Map and Directions to The Grit in Athens.


  • ¼ c cider vinegar (Hines)
  • 2 tbsp balsamic vinegar
  • 6 tbsp water
  • 4 tbsp finely minced red onion
  • 2 s garlic gloves, chopped
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • Large pinch fresh or dried parsley
  • Large pinch fresh or dried basil
  • Large pinch fresh or dried oregano
  • Large pinch fresh or dried thyme
  • 1 c soybean oil


Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks. Yields 2 cups.


Recipe courtesy:    The Grit Cookbook, ISBN-13: 978-1556526480

The Grit Cookbook: World-Wise, Down-Home Recipes
By Jessica Greene, Ted Hafer