There is a specific kind of magic that happens when you make finishing salt a part of your culinary repertoire. This artisanal balsamic and basil blend is the ultimate example—a sophisticated, dual-toned addition to top your favorite proteins, salads, or even desserts. The best part? It’s an exercise in effortless gourmet living. It requires no specialized equipment and very little active time, yet the result turns what may have otherwise been a simple meal into something truly memorable.
This recipe features one of Mountain Rose Herbs’ newest offerings—Organic Artisanal Balsamic Vinegar from Italy. This specialty vinegar is crafted from lambrusco and trebbiano grapes and barrel-aged in oak for that earthy, tangy, and balanced flavor. While traditional balsamic is delicious, it doesn’t quite have the refinement of the artisanal option.
Basil Balsamic Finishing Salt Recipe
Makes about 1/2 cup of finishing salt.
Ingredients
Directions
- Add basil and balsamic vinegar to a jar. Place the lid on, shake well, and infuse overnight. (This is optional, but I found that it activates the flavor of the basil.
- In a medium bowl, add the coarse sea salt and basil vinegar mixture. (Leave the basil leaves in there)
- Mix until the salt is evenly coated. It should look like damp, dark sand.
- Spread a thin, even layer on a parchment-lined baking sheet and place in oven at its lowest possible setting (usually 170°F) for 30–45 minutes. Keep the door slightly cracked to let moisture escape. You can also dry in the sun on a hot day. Just keep covered by a net as bugs will be attracted to it.
- Once dry and brittle, break up any large clumps with a fork.
- Add red alaea salt and mix together.
- Store in an airtight container. Be sure to label!
- While you can use it immediately, the flavor actually matures after sitting for about a week.
Pro Tips
- The reason you blend the salts after the fact is for color. If you add it all together and then add the vinegar, it will all become a reddish color. By adding them separately, you get a two-tone colorful that has a lot of aesthetic appeal (in my opinion).
- If you don’t have artisanal balsamic vinegar, you can use standard organic balsamic vinegar. To give it a little more depth and increase the sweetness, heat on low for 5-8 minutes, or until it thickens.
How to Use
This is a finishing salt, meaning it’s meant to be added during the plating or serving of a dish to preserve the delicate aromatics. Here are some fun ways that I like to use it:
- Topped on a caprese salad to amplify the traditional flavors of mozzarella and tomato with herbaceous and tangy flavors
- Sprinkled on roasted strawberries with a savory twist
- Added when plating grilled chicken or protein of choice for some pizzazz
- Incorporated into salad or salad dressings
- Kneed into focaccia dough right before baking
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