This silky balsamic vinaigrette dressing recipe is one I make on repeat all summer long. It comes together in 2 minutes with one bowl and a whisk. It’s got glossy body and a sweet, savory flavor that is so good.
Balsamic Vinaigrette Ingredients
Here is everything you need for this easy balsamic vinaigrette.
- Extra virgin olive oil: I use my good one for this.
- Balsamic vinegar: brings the sweet-tangy backbone.
- Dijon mustard: emulsifies the dressing so it stays silky and unified and clings to every leaf.
- Honey: balances the acidity with a touch of sweetness.
- Garlic: grated fine so it melts in evenly.
- Kosher salt
- Black pepper
Full recipe quantities listed in the recipe card at the bottom of the article.
I keep a jar in the fridge through grilling season. It shares a sweet-savory streak with my balsamic chicken marinade, and it dresses my strawberry spinach salad beautifully. One batch, so many uses.
Variations and Substitutions
This balsamic vinaigrette takes well to small tweaks. Here are my favorite swaps.
- Make it sweeter: add an extra teaspoon of honey or a splash of maple syrup.
- Swap the mustard: whole grain Dijon works and adds a little texture.
- Make it vegan: use maple syrup in place of the honey.
- Add herbs: stir in chopped basil, oregano, or thyme for a herby version.
- Lighten it: replace some of the oil with water for a lower-fat dressing.
- More punch: add a second garlic clove or a pinch of red pepper flakes.
Grab These Tools
You only need a couple of basics for this one.
- Small bowl: for whisking the dressing together.
- Whisk: the fastest way to a smooth emulsion.
- Microplane: grates the garlic fine so it disappears into the dressing.
- Jar with a lid: for shaking and storing any leftovers.
How to Make Balsamic Vinaigrette: An Easy Guide
This comes together in one bowl in about 2 minutes. Here is how I do it.
Combine the Base
Add the olive oil, balsamic, Dijon, honey, and grated garlic to a small bowl. Getting everything in first means fewer dishes and one quick whisk.
Season It
Add the kosher salt and black pepper. Salt dissolves into the vinegar, so the dressing tastes seasoned all the way through.
Whisk to Emulsify
Whisk hard for about thirty seconds. The dressing should look slightly thickened and unified, not separated. That glossy, slightly cloudy look means the Dijon has done its job.
5 Mistakes to Avoid for a Perfect Balsamic Dressing
Here are the most frequent mix-ups to avoid when making balsamic vinaigrette:
- Skipping the Dijon: without it the dressing separates fast and slides off the greens.
- Using harsh balsamic: a thin, sour vinegar makes a sharp dressing, so taste yours first.
- Not whisking enough: a quick stir will not emulsify it, so whisk until it thickens.
- Chopping the garlic too big: large pieces turn harsh, so grate it fine instead.
- Not tasting before serving: balance the salt and honey to your greens, not by the recipe alone.
Make Ahead and Storage
This dressing is made for keeping on hand.
Storing Leftovers
- Fridge: store in a sealed jar for up to two weeks.
- Separation is normal: the oil and vinegar split as it sits.
- Shake to fix: a quick shake or whisk brings it right back together.
Making It Ahead
- Better after resting: the flavor deepens after an hour in the fridge.
- Double it: the recipe scales up cleanly for a crowd.
Bringing It Back to Room Temperature
- Cold oil thickens: olive oil firms up in the fridge and turns cloudy.
- Warm it briefly: let the jar sit out ten minutes, then shake.
How to Serve This Balsamic Vinaigrette Recipe
This balsamic vinaigrette goes far beyond a basic green salad. Here is how I put it to work.
Salads to Dress with Balsamic Vinaigrette
- Spinach salads: spoon it over my strawberry spinach salad for a sweet-tangy match.
- Caprese-style salads: it is made for tomatoes, basil, and mozzarella, like my strawberry caprese salad.
- Pasta salads: toss it through any of my summer BBQ salads.
Dishes to Serve with Balsamic Vinaigrette
- Grilled chicken: drizzle it over chicken, or pair it with my balsamic chicken marinade.
- Roasted vegetables: finish roasted or grilled veggies with a spoonful.
- Grain bowls: stir it into farro, quinoa, or white beans.
Tips for the Best Balsamic Salad Dressing
A few small things make this dressing taste like it came from a restaurant.
- Use good balsamic: a syrupy, aged vinegar needs less honey and tastes richer.
- Let the Dijon lead: it both emulsifies the dressing and adds a gentle savory depth.
- Grate the garlic: a fine grate spreads the flavor without sharp, raw bites.
- Salt early: adding salt with the vinegar helps it dissolve evenly.
- Taste with a leaf: dip a piece of lettuce to judge the balance, not a spoon.
Frequently Asked Questions
Just skimming through? Here are some quick answers to the commonly-asked questions.
Balsamic vinaigrette is made of olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper. The Dijon emulsifies the oil and vinegar into a smooth dressing, while the honey softens the tang. It comes together in one bowl in two minutes.
The ratio here runs close to three parts oil to one part balsamic vinegar. That balance keeps the dressing rich without too much bite. Add more vinegar for a sharper dressing, or more oil for a mellow one. Taste as you go.
Balsamic vinaigrette separates when the oil and vinegar are not emulsified, or when it sits for a while. Dijon mustard helps them bind, so do not skip it. If it splits in the fridge, just shake or whisk it again before serving.
Homemade balsamic vinaigrette lasts up to two weeks in a sealed jar in the fridge. The garlic stays safe in the acidic dressing for that window. Give it a shake before each use, since the oil and vinegar naturally separate as it rests.
You can make balsamic vinaigrette without Dijon, but it will separate faster. The mustard is what binds the oil and vinegar into a silky dressing. If you skip it, whisk well right before serving and expect to shake the jar more often.
Balsamic vinaigrette can be a healthy choice, since it uses olive oil and simple pantry ingredients, and it is naturally gluten-free. Olive oil brings heart-friendly fats, and you control the salt and sugar. For a lighter version, swap some of the oil for water. It beats most bottled dressings.
You can use maple syrup, agave, or a pinch of sugar instead of honey in balsamic vinaigrette. Maple syrup keeps it vegan and adds a warm note. Start with the same amount, then taste and adjust to balance the tang of the balsamic.
You can use this balsamic vinaigrette as a marinade for chicken, veggies, or tofu. The acid and salt season and tenderize as it sits. For a dedicated version, try my balsamic chicken marinade, which is built to cling and caramelize on the grill.
Other Homemade Dressings You’ll Love
- Homemade Italian Dressing
- Creamy Asian Salad Dressing
- Lemon Buttermilk Dressing
- Tangy Dijon Vinaigrette
- Classic Vinaigrette
- Lemon Tahini Dressing
Silky Balsamic Vinaigrette (2-Minute Recipe)
Ingredients
- ⅓ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove small, grated
- ¾ tsp kosher salt
- ¼ tsp black pepper freshly ground
Instructions
- Add the olive oil, balsamic vinegar, Dijon mustard, honey, and grated garlic to a small bowl.
- Add the kosher salt and black pepper.
- Whisk hard for about 30 seconds, until the dressing looks slightly thickened and unified. It should turn glossy and a little cloudy, not separated.
- Use right away, or store in a sealed jar in the fridge for up to 2 weeks. Shake well before each use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
