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Balsamic Vinaigrette

Do you love salads but get tired of the same old dressing options? This easy recipe for Balsamic Vinaigrette will jazz up your salads and add tons of flavor. This dressing is made from scratch with simple ingredients, and it’s great to use as a salad dressing or a marinade for chicken, steak, or seafood!

This balsamic vinaigrette is one of our favorite homemade salad dressings because it has a nice tangy flavor from the vinegar and a touch of sweetness from the honey.

It’s also a little bit creamy from the olive oil and Dijon mustard. You can adjust the ingredients to suit your own taste or use whatever type of vinegar you have on hand.

If you’re looking for another dressing for your favorite salad try our Creamy Southwest Dressing, Spicy Ranch Dressing, or Creamy Garlic Dressing. They’re all incredibly easy to make and are full of flavor!

Small ramekin filled with balsamic vinaigrette.

How To Make Homemade Balsamic Vinaigrette

  1. Chop the garlic and measure all of the ingredients. Add everything to a mason jar and seal with the lid.
  2. With the lid sealed, shake the jar vigorously until all of the ingredients are combined and emulsified.
  3. Give the dressing a taste and add additional salt and pepper to taste. If desired, add a tablespoon of extra vinegar or olive oil to balance the flavors to your liking.
  4. Serve the dressing immediately, or store it at room temperature for up to one week.
Collage showing how to make balsamic vinaigrette.

Balsamic Vinaigrette Dressing Tips

  1. To emulsify the dressing, you can shake it vigorously. Or, to keep it emulsified for longer, use an immersion blender to blend the ingredients together.
  2. For the best flavor, let the dressing sit for 1-2 hours to develop the flavors before serving.

Variations

  • Give the dressing a kick of spice by adding a pinch of cayenne pepper or a bit of red chili flakes.
  • Swap out the balsamic vinegar for apple cider vinegar or white wine vinegar for a different flavor profile.
  • Add fresh herbs or dried herbs to the mix such as oregano, basil, thyme, or rosemary.
  • If you don’t have honey on hand, use maple syrup or agave nectar as a sweetener.
Balsamic vinaigrette in a ramekin.

Storing and Freezing

Storing: Our balsamic vinaigrette can be stored at room temperature in a sealed jar for up to one week.

Refrigerator and Freezer: We don’t recommend storing this dressing in the refrigerator or freezer, because the olive oil will solidify and the ingredients will separate.

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Spoon of balsamic vinaigrette.

Balsamic Vinaigrette

5 from 2 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 Servings

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Ingredients

  • ½ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove finely minced
  • Salt and pepper to taste

Instructions

  • Place all the ingredients into a mason jar or a container with a sealable lid. Shake vigorously for several seconds to combine.
    ½ cup balsamic vinegar
    ½ cup extra virgin olive oil
    2 tablespoons honey
    1 teaspoon Dijon mustard
    1 small garlic clove
  • Taste and add more salt and pepper if needed.
    Salt and pepper
  • Use immediately or store at room temperature for up to 1 week.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons of dressing. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 2tablespoons | Calories: 150kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 11mg | Potassium: 23mg | Fiber: 0.04g | Sugar: 7g | Vitamin A: 0.5IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg
Recipe Rating