Simple Balsamic Vinaigrette Recipe
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My Balsamic Vinaigrette Recipe is ready in minutes and is the best thing you’ll ever drizzle over your salad. It’s got just the right balance of sweet and tangy flavors, and the texture is simply divine — no separation here. You’ll find yourself adding it to any dish you can think of!!
Balsamic Vinaigrette Recipe
This sweet and tangy dressing can be a real hit or miss, depending on the recipe. Sometimes it’s too oily, and other times it’s too sweet… or way too tart!
But I’ve finally come up with the absolute best balsamic vinaigrette that’s easy to make and the perfect consistency. And you only need a handful of pantry staples to make it!
Seriously, it’s right up there with my favorite lemon poppyseed dressing and this creamy Italian dressing that tastes just like the one from Olive Garden.
I’ve been known to keep a jar in the fridge throughout the year, but it’s so simple to mix up a fresh batch whenever you need it.
Ingredient Notes and Substitutions
- Balsamic Vinegar – You don’t need to grab the most expensive bottle (have you seen those prices??), but don’t go for the cheapest one either — it’ll be very acidic and often bitter.
Aged balsamic is a treat if you can get it, but know that it tends to be a bit thicker.
Or for a lighter and different-tasting dressing, swap with red wine vinegar or apple cider vinegar! - Olive Oil – Use extra virgin olive oil for this balsamic vinaigrette dressing recipe.
It’s practically made for dressings and drizzling, where the flavor really gets a chance to shine.
Avocado oil is a great alternative. - Dijon Mustard – This helps the dressing emulsify and adds plenty of tangy flavor. Stone ground mustard is the closest replacement.
- Honey – Completely optional, but it balances the acidity of the vinegar nicely. Maple syrup or agave syrup are good substitutes.
- Garlic – Another optional ingredient, though I find it to be a must! It adds a nice depth of flavor.
Just be sure to mince the cloves as finely as possible — a microplane zester can help! Shallot would be nice too. - Salt & Pepper – Add this to taste! You can always leave it out to start, give your dressing a quick sample, and then add as much or as little as you like.
Tips and Tricks to Make the Best Balsamic Vinaigrette
- Use the highest quality ingredients you can get.
Every ingredient really shows up in terms of flavor, so you want that flavor to be the best you can manage.
Obviously, more expensive and artisan ingredients will really wow your taste buds, but that’s not the most practical option.
Whatever is mid-range and name-brand at the store is just fine.
And if you have to choose, focus more on the vinegar and oil than the other ingredients to make the best balsamic vinaigrette!
- Slowly drizzle in the olive oil to help it emulsify.
This means you also need to whisk pretty vigorously while you do it! The oil and vinegar will stay separated if you just stir or gently mix them, so really put some elbow grease into it.
A blender makes the whole process easier. Blend everything but the oil together on a low speed, then slowly pour the oil through the hole in the lid while still blending.
Or, add everything at once and blend for a couple of minutes! Blended balsamic vinaigrette dressing will be a little thicker than if mixed by hand, but it’ll still be delicious.
- Play around with other ingredients.
Swap the garlic for shallot or add a dash of dried herbs — basil, oregano, or thyme would go really well with the other flavors in this balsamic vinaigrette recipe.
You can also swap the Dijon for spicy brown mustard or include some red pepper flakes for a hint of heat.
Kitchen Tools You Will Need
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Mason Jar – My favorite way to store homemade dressings! Just give it a shake before serving.
Ways to Use Balsamic Vinaigrette Dressing
Dressing was made for salads — but there are so many more delicious ways to use this balsamic vinaigrette recipe!
It makes a delicious marinade for all kinds of protein from steak and chicken to fish or tofu. You can even soak olives or cheese in the dressing for a new flavor.
Try drizzling this vinaigrette over veggies before roasting, or cook crockpot chicken in dressing instead of BBQ sauce.
Finally, add some to your favorite sandwiches and wraps for a sweet and tangy burst, or use it as a dip for veggie sticks. It’s even great on pasta salads!
Balsamic Vinaigrette Dressing Recipe FAQ
You can store this dressing for up to 2 weeks in the refrigerator in an airtight container.
I usually use a mason jar! It’s super easy to shake it all up before using. Rinsed-out bottles from store-bought dressings are another option.
This balsamic vinaigrette dressing recipe is so easy to make that I usually just prepare as much as we need for a meal.
But, if you’re meal-prepping salads for the week, it’s a great option! Divide the dressing into smaller portions so you aren’t opening and closing the jar each time.
Absolutely! This balsamic vinaigrette recipe is a great base for all kinds of flavors and varieties.
I always pick up a bottle of fruity balsamic vinegar when we visit our local apple orchard, which adds a nice twist to this dressing — especially over a fall harvest salad.
You may need to adjust the amount of honey and mustard to balance sweeter vinegars. And, some varieties of balsamic are a bit thicker, which will affect the consistency of your dressing too. Play around until you find the right mix!
Whisk additional honey or mustard into the dressing to thicken it, understanding that the flavor balance will change slightly.
If your vinaigrette becomes too thick, simply whisk in a little more olive oil.
Enjoy!
With love, from our simple kitchen to yours.
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Simple Balsamic Vinaigrette Recipe
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon honey, optional
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced (optional)
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 cup extra virgin olive oil
Instructions
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, minced garlic (if using), salt and pepper until well combined.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the refrigerator and shake well before using.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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