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This super simple, absolutely delicious homemade Balsamic Vinaigrette recipe is ready in 2 minutes or less with just 4 pantry ingredients (plus salt and pepper). Or, customize it with your favorite herbs or a pinch of spicy red chili flakes.
I love a good balsamic dressing on everything from standard green salads to pasta salad, grilled vegetables, or even on chicken. It adds so much flavor with so little effort, and I think that’s what we’re all looking for in a salad dressing!
And even though some store-bought Balsamic Vinaigrettes are decent (Trader Joe’s makes a good one, for example), they will never be as good as the one you make yourself. That’s just the way it is.
Table of Contents
Balsamic Vinaigrette Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Honey: This dressing doesn’t need a sweetener, but sometimes I like to add one. I especially like a touch of sweetness when my salads have fruit such as apples or berries. Pure maple syrup works really well too.
How to make Balsamic Vinaigrette
- In a mason jar with a tight-fitting lid, or in a small bowl, add olive oil, balsamic vinegar, mustard, honey (if using), and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Shake or whisk to combine. Store in the refrigerator for up to 4 days.
Balsamic Dressing Recipe Variations
Make the vinaigrette your own: For even more flavor, try adding 2 teaspoons dried herbs (I love marjoram or oregano), 1 clove garlic, and ¼ teaspoon red chili flakes. A minced shallot is lovely, too.
Balsamic Vinaigrette Dressing Tips
- Yield: This recipe makes 1 cup of dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10-12 cups of salad.
- Storage: Store covered in the refrigerator and use within 4 days.
- Vinaigrette ratio: The standard “rule of thumb” vinaigrette ratio is 1:4, or 1 part vinegar to 4 parts oil. Personally, I like sour and acidic foods, so I do a 1:2 ratio. You can increase the amount of oil if you want to.
- Favorite salad for balsamic vinaigrette: This all-purpose salad dressing is delicious on so many combinations, but I especially love it on a salad with butter lettuce, arugula, red onions, strawberries, and goat cheese or blue cheese. Proteins like chicken or steak are delicious too!
- Vegetable sides: Balsamic vinaigrette is also delicious drizzled over hearty roasted vegetables such as Brussels sprouts, broccoli, onions, and carrots. Add some fresh kale if you’re craving greens (just pull it off the stems, coarsely chop, and add to your sheet pan).
- Marinade: If you love the flavor of balsamic vinegar, you’ll love it as a marinade on chicken or beef. To get started, try my Balsamic Chicken and Tomatoes which pairs balsamic vinegar with fresh rosemary in the best possible way.
- Blended: For the smoothest possible salad dressing, blend your Balsamic Vinaigrette in a food processor or blender.
- Spinach salads: Dressing your next spinach salad with Hot Bacon Dressing, Poppy Seed Dressing, or my fresh Strawberry Vinaigrette.
- Italian Chopped Salad: Based on the CPK version, this delicious salad is loaded with turkey, salami, chickpeas, mozzarella cheese, and vegetables. It’s so great with balsamic dressing!
Uses for Balsamic Vinaigrette
Think beyond your next green salad! Try balsamic vinaigrette on pasta salad, roasted vegetables, or on a sandwich or wrap (especially a big Italian sandwich like Jersey Mike’s might make).
Tenderize meats by using balsamic vinaigrette as a marinade for chicken, steak, pork, fish, or tofu. I love it as a dipping sauce with tilapia or salmon and I add extra Dijon for that.
Balsamic vinaigrette makes a great marinade for roasted chickpeas, too. Just toss them in the dressing and roast at 400 degrees until crunchy.
Or, add to salsas or other bean-based dips for extra flavorful. Try black bean salsa or Cowboy Caviar but made with balsamic vinaigrette!
Frequently Asked Questions
At its most basic, balsamic vinaigrette is made of oil and balsamic vinegar. The oil is usually olive oil, and there is usually an emulsifying ingredient such as mustard. Herbs and spices, salt and pepper, and a sweetener such as honey may also be added.
Yes, balsamic vinaigrette contains balsamic vinegar, and you cannot make balsamic vinaigrette without it. However, the two items are not interchangeable.
I look for extra virgin olive oil whenever I’m making salad dressings (Cobram Estates is my favorite brand). Because you aren’t cooking the oil, the flavor can really make a difference.
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Balsamic Vinaigrette Dressing
Ingredients
- 1/2 cup olive oil or avocado oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard or more to taste (see note 1)
- 1 teaspoon honey optional (see note 2)
- Salt and freshly ground black pepper to taste
Instructions
- In a mason jar with a tight-fitting lid, or in a bowl, add olive oil, balsamic vinegar, mustard, honey (if using), and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Shake or whisk to combine. Store in the refrigerator for up to 4 days.
Notes
- Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Honey: This dressing doesn’t need a sweetener, but sometimes I like to add one. I especially like a touch of sweetness when my salads have fruit such as apples or berries. Pure maple syrup works really well too.
- Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10 to 12 cups salad.
- Storage: Store covered in the refrigerator and use within 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can I freeze this?
I’ve made it but I taste mote oil than anything. Do I need to make an adjustment to the oil? Do I need to let it sit for a few hours before tasting it?
If you have a particularly robust olive oil, I suppose that could happen. The key is to make sure itโs mixed well and the oil and vinegar have emulsified with the Dijon. If anything Iโd expect the balsamic vinegar to be over-powering. You could try adding more Dijon and/or honey for more of those flavors if you like them. Letting the dressing sit so the flavors can blend should certainly help, but I generally donโt do that and always use it immediately. Iโd try adding a little more Dijon and mixing it very well, see if that helps. Sorry about that! Thanks. – Meggan
I made this dressing tonight, omitting the honey, salt and pepper, added 1/2 tsp of granulated garlic. (I don’t like honey or pepper. And I can’t have salt on my diet) It was sweet enough on it’s own, and I was pleasantly surprised at how well the Dijon mustard complemented the balsamic vinegar. The flavor was perfect, and this is my new favorite dressing. Thank you for sharing!
I’m so glad you were able to adjust the recipe to fit your needs, Bert! Thanks for trying my recipe ๐ – Meggan
How much honey do you add?
Hi Amanda, you can add a teaspoon of honey, and more to taste. Enjoy! – Meggan
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Crazy how much less expensive this is homemade than store bought! And tastes great! Love it