This easy, homemade balsamic vinaigrette is one of those recipes you’ll come back to again and again. It’s quick, easy to make, and perfect for your favorite salad or pasta salad!
If you love this dressing, be sure to check out my Greek yogurt ranch dressing and avocado cilantro lime dressing!
Making homemade balsamic vinaigrette is one of my favorite things to make in the kitchen! If you ever look at the dressings in the grocery store, it's a lot! I prefer to make my own whenever possible!
There’s something so satisfying about whisking together a handful of simple ingredients and watching them transform into this glossy, tangy, slightly sweet dressing that takes any salad to the next level. My family loves it, and honestly, once you taste homemade, you’ll never want to go back to store-bought!
We drizzle it over everything from mixed greens to grilled veggies, and even use it as a marinade for chicken. I love making my watermelon feta salad as a side to serve along with my favorite salad!
It’s one of those recipes that makes me feel like I’m doing something extra special for my family without taking much time or effort! And bonus, I know exactly what’s going into it and you know I love that!
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Ingredients to Gather
To make the best balsamic vinaigrette, you only need a few pantry staples:
- Balsamic vinegar. This gives the dressing all that tangy, yummy flavor! If you can find a good quality vinegar, go for that!
- Olive oil. Extra virgin olive oil is best since we will not be cooking this
- Honey. This adds just a little bit of sweetness and helps cut the tang of the balsamic vinegar.
- Dijon mustard. The mustard acts as an emulsifier and helps to thicken the dressing a little more.
- Salt and pepper. To taste.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Serve This Dressing
Besides tossing it with your favorite salad, try it as:
- A marinade for chicken, shrimp, or steak.
- A drizzle or marinade for your favorite roasted veggies.
- A topping for grain bowls.
- As a dressing for a pasta salad. Just keep in mind it may make your pasta a little dark from the vinegar.
- A quick dip for crusty sourdough bread or your favorite artisan bread.
It’s honestly so versatile, you’ll find yourself reaching for it constantly!
How To Make a Simple Balsamic Vinaigrette
Step 1
Pour the olive oil into a container.
Step 2
Add the balsamic vinegar to the container.
Step 3
Pour in the Dijon mustard. Season with salt and pepper.
Step 4
Whisk all the ingredients together and pour the dressing over a salad.
Tips and Tricks
- Use good quality balsamic vinegar if you can find it, it really makes a difference!
- Taste as you go! Everyone’s flavor preferences are a little different so taste and then add the salt and pepper.
- Whisking vs. shaking? Shaking the vinaigrette in a jar is faster and less messy, but whisking gives you a bit more control.
- Add herbs! Fresh basil, thyme, or oregano are great additions if you want to change things up.
Storage Instructions
This balsamic vinaigrette keeps beautifully in the fridge for up to a week. I like to make a double batch and store it in a mason jar. Just give it a good shake before each use, since the oil and vinegar can separate over time.
Also, if you are using olive oil, the olive oil may solidify. Don't stress! That's totally normal. Let it sit at room temperature for a few minutes and then shake the ingredients together.
Frequently Asked Questions
Sure! Maple syrup, agave, or even a pinch of sugar work well along with honey.
Absolutely! Just scale up the ingredients and store in an airtight container.
It keeps well in the fridge for up to 1 week. Just give it a good shake before using.
Balsamic Vinegar Vinaigrette
Equipment
- Measuring Cups
- Liquid measuring cups
- Measuring Spoons
Ingredients
- ¼ cup Balsamic Vinegar
- ½ cup Olive Oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- Salt and Pepper to taste
Instructions
- Add all the ingredients to a large container or a large mixing bowl. Mix well. Serve immediately or place the dressing in the refrigerator until you are ready to use it.
Notes
- You can easily double or triple this recipe for meal prepping or to feed a crowd.
- If you do not have honey, you can use maple syrup, agave, or even a little sprinkle or sugar to sweeten up the dressing.
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