This Balsamic Vinaigrette Recipe comes together in minutes with no special tools. It’s tangy, balanced, and thick enough to coat salads or roasted vegetables perfectly.
Author’s note
5 Minutes To The Best Homemade Dressing!
I’ve used this simple balsamic vinaigrette for years. The measurements are memorized and it’s easy to make on the fly. I wanted to share it because it really elevates everyday salads.
This vinaigrette is a go-to for tossed greens, roasted vegetables, grain bowls, and even as a quick sauce for grilled chicken. It’s tangy, well-balanced, and has the right thickness to cling to leaves and veggies.
Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Balsamic vinegar | Use the best quality you can. Aged balsamic has more depth; white balsamic will be milder and a bit sweeter. |
| Olive oil | Extra virgin olive oil works well. Avocado oil is a good substitute if you prefer a neutral flavor. |
| Dijon mustard | Adds tang and helps emulsify the dressing. |
| Honey | Balances the vinegar. Substitute maple syrup for a vegan option. |
| Red wine vinegar | A small splash brightens the flavors. If you don’t have it, add a touch more balsamic. |
How To Make Balsamic Vinaigrette
- Combine all ingredients in a wide-mouth jar with a tight lid or in a mixing bowl.
- Shake or whisk vigorously until the mixture is fully blended and emulsified.
- Taste & adjust—add more honey for sweetness, more vinegar for acidity, or salt and pepper to suit your preference.
Storage
- Store vinaigrette in the refrigerator in an airtight container for 5–7 days.
- If it thickens or separates, let it sit at room temperature for 15–20 minutes and then shake or whisk to recombine.
- For best flavor, make ahead and chill—the ingredients meld and taste even better cold.
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Balsamic Vinaigrette Recipe
Equipment
-
Wide-mouth mason jar or other sealable container (or whisk and bowl)
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
-
Add all ingredients to a wide-mouth jar or to a bowl. If using a jar, seal and shake vigorously until combined. If using a bowl, whisk briskly until the dressing emulsifies. Taste and season with salt and pepper (about 1/4 teaspoon salt and 1/8 teaspoon pepper is a good starting point). If honey sticks to the bottom, whisk to incorporate. Adjust sweetness or acidity to your preference.
Recipe Notes
Note 2: Honey balances the vinegars. Omit or reduce it if you prefer a more tart dressing; add more for sweetness.
Storage: Store in the refrigerator in an airtight container for 5–7 days. The dressing may separate or thicken when cold; let it sit at room temperature 15–20 minutes and shake or whisk to recombine before using.
Nutrition
Nutrition information is an approximation.
Use Balsamic Vinaigrette For
- Toss with simple green salads or heartier salads like Caprese-style grain salads.
- Drizzle over roasted vegetables such as broccoli, asparagus, or Brussels sprouts.
- Toss mixed greens with the dressing before adding to sandwiches.
- Spoon over grain bowls made with quinoa, couscous, or farro.
- Use as a quick marinade for chicken, steak, or shrimp.
Variations
What About A White Balsamic Vinaigrette?
White balsamic is lightly cooked and aged for less time, giving it a milder, sweeter flavor and a golden color. It’s a great alternative if you want a lighter-tasting vinaigrette.