We may earn a commission when you click on the affiliate links in this post.
Meet the Balsamic Vinaigrette Dressing that instantly upgrades everything it touches. It’s simple to make with just a few basic ingredients, yet has the rich, vibrant flavor bottled dressings just can’t match. Perfect for salads, marinades, and much more!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is a perfect, classic balsamic vinaigrette!” – Katherine
“I love this dressing! So easy to make and tasted perfect on my salads.” – Justine
“I gave mine a Raspberry twist with ½ pint of them in blender with Olive Oil, then adding to the rest of ingredients of recipe.. YUM” – Woody
Your New Go-To Balsamic Vinaigrette
If you’ve never made your own balsamic vinaigrette, prepare to be converted. I used to rely on store-bought dressing out of convenience, but after making this version just once, I realized how much flavor I’d been missing. It’s incredibly simple and tastes so fresh that I haven’t gone back since!
One of my favorite things about this homemade balsamic dressing is how versatile it is. It’s amazing on a simple spinach salad, but I also love using it as a quick marinade for chicken or tossing it into a pasta salad when I need something easy. It pairs wonderfully with sweet fruits like pears, apples, and berries, and it brings out all the best savory flavors in tomatoes, mozzarella, and feta. Once you make it, you’ll find excuses to use it on just about anything!
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Your New Go-To Balsamic Vinaigrette
- What You’ll Need to Make Balsamic Vinaigrette Dressing
- How to Make Balsamic Vinaigrette Dressing
- The Ratio of Olive Oil to Balsamic Vinegar
- Picking the Best Extra Virgin Olive Oil
- Choosing Which Balsamic Vinegar to Use
- Keep Your Vinaigrette from Separating
- Frequently Asked Questions
- How to Store Balsamic Vinaigrette Dressing
- Balsamic Vinaigrette Tastes Great on These Salads
- Balsamic Vinaigrette Dressing Recipe
What You’ll Need to Make Balsamic Vinaigrette Dressing
- Extra virgin olive oil – There are several oils to choose from and so many reasons for each one. For this balsamic vinaigrette dressing recipe, I like using EVOO because it’s light and fresh and the taste isn’t too strong.
- Balsamic vinegar – Rich, balsamic vinegar gives this dressing a deep, delicious flavor!
- Honey – This is completely optional, but if you like things slightly sweeter you can add a tablespoon or so until it tastes just right to you. Maple syrup will also work for this ingredient substitution.
- Garlic – Crush your fresh garlic clove and add it to the vinaigrette mixture.
- Dijon mustard – Creamy Dijon mustard is a savory and slightly sweet mustard that pairs well with salads. You can also substitute ½ teaspoon of dry mustard powder.
- Salt and black pepper – This adds taste and balances out the combination of ingredients.
How to Make Balsamic Vinaigrette Dressing
- Add the Ingredients: Add all of the ingredients to a glass canning jar.
- Shake to Emulsify: Secure the lid tightly and shake for about 30 seconds, or until the mixture is fully emulsified.
- Serve and Enjoy: Serve right away over salad or fresh vegetables.
- Alternate Mixing Methods: Optional: You can also whisk the ingredients together in a bowl or blend them in a blender before transferring to a jar.
The Ratio of Olive Oil to Balsamic Vinegar
The classic vinaigrette ratio is two parts oil to one part vinegar, but think of that as a starting point rather than a strict rule. If you prefer a bolder, more robust flavor, add a little extra balsamic. If you like your dressing on the milder side, simply cut back on the vinegar. Play with the ratios until it tastes just right for you!
Picking the Best Extra Virgin Olive Oil
Choosing the right olive oil can feel like a trick question. I could probably write an entire post on the topic! But the simple answer is this: use the one you like best. If you’re not sure what kind of EVOO you prefer, that’s where things get a bit more nuanced.
For salads and dressings, most people lean toward a more robust, flavorful olive oil. While I often recommend Italian imports for many ingredients, salad dressings are the exception. I actually love using olive oil made from 100% California olives. Because California’s climate is much drier than Italy’s, the olives produce a deeper, richer flavor that really shines in a vinaigrette.
One more thing to keep in mind: higher-quality olive oils tend to solidify in the fridge. It’s completely normal – you’ll just need to let the dressing warm back up to room temperature before serving. More on that below.
Choosing Which Balsamic Vinegar to Use
Just like olive oil, the “best” balsamic vinegar really comes down to what you enjoy most. Personally, I look for bottles with the D.O.P. label (Denominazione d’Origine Protetta, or Protected Designation of Origin) from Italy. It’s essentially Italy’s highest seal of authenticity and quality, so you can feel confident you’re getting a truly exceptional vinegar.
Balsamic vinegars can range from bright and fruity to deeper and more robust, so don’t hesitate to try a few different varieties. A little taste-testing goes a long way in finding the one that best suits your taste.
Keep Your Vinaigrette from Separating
If your balsamic dressing sits for too long, it is bound to separate. The mustard or mustard powder in the recipe will help slow the separating process but doesn’t eliminate it altogether. Emulsifying your dressing in the blender will also help so it doesn’t separate as quickly. Simply store it in a jar and give it a shake every time before dressing your salads.
Frequently Asked Questions
Balsamic vinegar is an ingredient used to make balsamic vinaigrette. It is has a robust flavor and can be overpowering if put directly on a salad on its own. A balsamic vinaigrette is more balanced and is more pleasing on a salad. The balsamic vinegar is combined with olive oil and creates a light vinaigrette dressing that is more palatable.
If you’ve refrigerated your balsamic vinaigrette and noticed that the oil has solidified, don’t worry! This actually indicates that you used high-quality olive oil. To fix it, simply let the dressing come to room temperature and give it a good shake. That’s all you need to do.
If you prefer to avoid the solidification issue altogether, you can make just enough dressing for your immediate needs. This way, you won’t have to worry about storing it. This recipe is quite flexible, so you can easily adjust it to make smaller servings if desired. Plus, it takes less than a couple of minutes to prepare, allowing you to whip it up whenever you need it.
Yes, after you make the dressing, it should be kept in the refrigerator. The dressing will solidify in the fridge, but this is a good sign. It shows you used quality olive oil for the dressing. Let the dressing sit at room temperature for about 15-20 minutes before serving and then shake it vigorously to blend the ingredients.
Alternatively, if you’re using balsamic vinegar for salads and like them chilled, they can be refrigerated. If you’re using them for sauces, marinades, and reductions, store them in a cool, dry place, like a cabinet.
How to Store Balsamic Vinaigrette Dressing
To store your homemade balsamic vinaigrette dressing, use an airtight jar with a tight-fitting lid. You don’t need anything fancy; a basic canning jar works perfectly fine. Pop it in the fridge, and it will stay fresh for up to 2 weeks. Just remember to give it a good shake before serving to ensure the flavors are well-mixed.
Balsamic Vinaigrette Tastes Great on These Salads
Use your homemade balsamic vinaigrette on all your favorite salads, and a few new ones, too! This dressing adds the perfect touch of flavor and depth to just about anything you drizzle it over. Try it with any of these salads for a delicious combination:
I can’t wait for you to try this quick, delicious dressing and start using it on everything from salads to roasted veggies. Let me know how it turned out for you by dropping a comment and rating below! 🥗
Balsamic Vinaigrette Dressing
Video
Ingredients
- 1 cup extra virgin olive oil
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, (crushed)
- 1 teaspoon dijon mustard, (or ½ teaspoon dry mustard powder)
- salt and pepper, (to taste)
Instructions
- Combine all ingredients in a glass canning jar.
- Place lid on tightly and shake vigorously for 30 seconds or until emulsified.
- Serve immediately over salad or fresh vegetables.
- Note: Alternatively, you can whisk all the ingredients in a bowl or blend together in a blender and then place in a jar.
Equipment
- 1 Pint (or quart) size canning jar
Notes
- Simply allow the dressing to come to room temperature and give it a shake. That’s all it needs.
- If you really don’t want to deal with your vinaigrette solidifying, only make enough dressing to last the meal. That way you can avoid storing altogether.
- This recipe is really easy to adjust down to just a few servings if needed. It takes less than a couple minutes to make so you can totally just make it on an as-needed basis.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
This sounds like a very tasty dressing .
Will definitely try
Delish!!!
I just love balsamic vinaigrette, it’s so refreshing and does wonders for the salad!
I gave mine a Raspberry twist with 1/2 pint of them in blender with Olive Oil, then adding to the rest of ingredients of recipe.. YUM
This is a perfect, classic balsamic vinaigrette!
I love this dressing! So easy to make and tasted perfect on my salads.