Balsamic vinaigrette dressing recipe you can shake together in one jar in about five minutes. Balsamic vinegar, olive oil, dijon, a touch of raw honey, and fresh garlic combine into a dressing that isn't too sharp or acidic. It works well on salads or as a marinade for chicken and vegetables, and it keeps in the fridge for a week, so you'll have extra on hand all week long.
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💡Recipe Overview
- Prep and Cook Time: 5 minutes to prep
- Skill Level: Easy
- Who this recipe is for: Anyone who's been making the same basic dressing for years and is ready for something with a little more depth, without adding more work to their week.
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This Homemade Balsamic Vinaigrette Replaced my Old Standby
I used to be a pretty simple garlic-lemon juice-and-avocado oil kind of girl when it came to salad dressing. It did the job, and I made it for years without thinking twice.
But then I tried a traditional balsamic vinaigrette at a steakhouse and I realized how much more flavor a dressing can actually bring to a salad instead of just being something you pour on top.
This is a basic balsamic vinaigrette recipe that comes together in the same five minutes as my old go-to, but it does more work in the bowl, which is really all I want from a dressing at this point.
This one's become one of my husband's favorites, though I'm still not sure if that's because it usually ends up on a steak salad, or if it's just genuinely that good on its own. Regardless, it's delicious and you need to make it!
Ingredient Notes
- Vinegar: A good balsamic vinaigrette dressing recipe calls for a good balsamic vinegar, so this isn't the place to grab the cheapest bottle on the shelf. Look for one with grapes or grape must on the label instead of a long list of added sugar or coloring.
- Fat: Since olive oil makes up most of this dressing, its flavor really comes through, so it pays to choose a good one. Go for a cold-pressed, single origina bottle in dark glass, and taste it plain before you use it. If it's bitter on its own, it'll make the whole dressing bitter too.
- Aromatics: Fresh garlic is what gives this dressing lots of flavor, so always go for fresh. It just doesn't compare to jarred stuff. It'll taste sharp right after you make it, but that mellows out after a day or so in the fridge.
- Sweetener and Binder: Raw honey balances the vinegar, and dijon mustard helps keep the oil and vinegar from separating on you. Any raw honey works fine here, and a basic dijon from the store is all you need.
- Seasonings: Fine sea salt and black pepper round it all out.
Variations to Try
- Swap the sweetener. Maple syrup works fine in place of raw honey if that's what you have on hand.
- Change up the mustard. Whole grain or spicy brown mustard in place of dijon adds a little texture and kick without throwing off the balance.
- Add fresh herbs. A tablespoon of chopped fresh basil, oregano, or thyme stirred in after shaking gives the dressing an Italian-leaning flavor.
- Make it creamier. A tablespoon of avocado oil mayo shaken in will turn this into a thicker, creamier dressing, good for a heartier salad.
- Use it as a marinade. Beyond salads, this works well on chicken, steak, or roasted vegetables. Let it sit for 30 minutes to an hour before cooking.
How to Make Balsamic Vinaigrette Dressing Recipe
The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.
Step 1.
Add balsamic vinegar, olive oil, mustard, honey, minced garlic, and salt and pepper into a jar.
Step 2.
Close it tightly and shake to combine and allow the olive oil to emulsify. Taste and adjust salt if needed.
Helpful Tips
- Let it sit out briefly for the best flavor. Cold olive oil mutes flavor, so pulling the jar out 15 minutes ahead lets the garlic, mustard, and balsamic come through the way they should.
- Olive oil solidified? Set the jar in warm water for a few minutes to loosen the oil, then shake hard for a full 15 to 20 seconds. If it's still not blending, a quick whisk or a few seconds with an immersion blender will pull it back into an emulsion.
- The dijon is doing double duty. Beyond flavor, the mustard helps hold the oil and vinegar together longer (called emulsification), so don't skip it even if you're tempted to cut back.
💭Meal Prep Suggestion!
Since this dressing keeps for about a week, it's worth making on the same day you're prepping other things for the week ahead. Use it to marinate a batch of chicken or steak early in the week, then rely on it again later for salads or bowls so you're not starting from scratch each time you need a dressing.
Serving Suggestions
This dressing is meant to be versatile, so it shows up on more than just a basic house salad or this harvest kale salad. It works just as well on a heartier salad built around protein as it does drizzled over vegetables or used to marinate meat before cooking.
- Steak salad. Toss this over a steak salad with mixed greens, sliced steak, and whatever vegetables you have on hand. The dijon and garlic hold up well against the richness of the steak instead of getting lost.
- Roasted or grilled vegetables. A drizzle after roasting adds some acidity to oven roasted broccolini or another roasted veggie.
- Sandwiches and wraps. Use it in place of mayo or a heavier spread for a lighter, tangier bite in sandwiches like Italian Grinder sandwich or plain Italian sandwich.
If you're looking for something to pair it with, it works with slow cooker duck or spooned over grain bowl like mahi mahi sprouted grains bowl for an easy weeknight dinner.
Frequently Asked Questions
Keep it in the fridge in a jar with a tight lid, where it'll stay good for about a week. The olive oil will firm up and turn cloudy when it's cold, which is normal, so just let the jar sit out for about 15 minutes and give it a good shake before using it again.
This is normal. Oil and vinegar naturally separate over time, even with the dijon helping to bind them. A good shake right before serving brings it back together.
You can in a pinch, but the flavor will be noticeably milder and less bright. If you go this route, start with about a quarter teaspoon and add more to taste.
Looking for more balsamic recipes? Here are some ideas:
Did you make this balsamic vinaigrette dressing recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Simple Balsamic Vinaigrette Dressing
Ingredients
- ¼ cup balsamic vinegar
- ⅔ cup extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon raw honey
- 2 garlic cloves minced
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Add ¼ cup balsamic vinegar, ⅔ cup extra virgin olive oil, 2 teaspoons dijon mustard, 1 teaspoon raw honey, 2 garlic cloves, ¾ teaspoon sea salt, and ¼ teaspoon black pepper to a jar with a tight lid. Give it a good shake to combine and allow the olive oil to emulsify. Taste and adjust salt if needed.
Notes
- Let it sit out briefly for the best flavor. Cold olive oil mutes flavor, so pulling the jar out 15 minutes ahead lets the garlic, mustard, and balsamic come through the way they should.
- Olive oil solidified? Set the jar in warm water for a few minutes to loosen the oil, then shake hard for a full 15 to 20 seconds. If it's still not blending, a quick whisk or a few seconds with an immersion blender will pull it back into an emulsion.
- The dijon is doing double duty. Beyond flavor, the mustard helps hold the oil and vinegar together longer (called emulsification), so don't skip it even if you're tempted to cut back.
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