Balsamic Vinaigrette comes together in minutes—no fancy tools needed! It’s tangy, well-balanced, and thick enough to coat salads or roasted veggies perfectly.
Balsamic Vinaigrette
There is nothing quite like a good balsamic vinaigrette. It’s so simple, yet it has the power to transform a simple bed of greens and raw veggies into a dish that is so good, you’ll want to lick the plate clean after!
As a salad lover through and through (I know, I know. Really. It’s true.) that has shared over 100 salad recipes over the years, balsamic remains at the top of my list. I make it at least a couple times a week.
While this particular balsamic vinaigrette dressing does have just a few more ingredients than most you’ll see floating around, I truly believe it is the BEST of its kind.
I can’t wait to hear what you think of it!
Ingredients
- Balsamic vinegar. The better your vinegar, the better the flavor of the dressing will be. The Spruce Eats has a list of the current top brands!
- Dijon mustard. I love Grey Poupon Dijon best. Be sure to use Dijon, not yellow mustard. There’s a big flavor difference!
- Olive oil. I recommend extra virgin olive oil for this recipe.
- Honey. It balances out the vinegar. If you like your dressing more tangy, use less or skip it. For a sweeter dressing, add more honey, slowly, and to taste.
- Red wine vinegar. This is the “secret ingredient” that keeps the dressing punchy, without being too strong. It adds an almost imperceptible rounding-out flavor!
- Salt and pepper. Add to taste. An extra pinch can be the difference between a good and a great dressing!
How To Make Balsamic Vinaigrette
This dressing is incredibly easy to make. All you need is a jar with a lid or a small bowl and whisk. Simply add all the ingredients, then shake or whisk until blended and emulsified. It’s really that simple!
What Balsamic Vinaigrette Can Be Used For
There are almost endless ways to use this Balsamic Vinaigrette recipe. Below are some of my favorites:
- On an every day greens and veggies salad or one of these recipes: Caprese Quinoa Salad, Panzanella Salad, or Chicken Spinach Salad.
- Over raw or roasted veggies, like roasted broccoli, roasted Brussels Sprouts, or roasted asparagus. For these linked recipes, drizzle the balsamic vinaigrette after roasting, and leave the panko and Parmesan off.
- Use as a sandwich condiment. Toss mixed greens with the dressing and add to a loaded sandwich.
- Drizzle on a grain bowl with veggies and a hearty grain such as quinoa, farro, couscous, or brown rice.
- As a finishing sauce for grilled meats and/or grilled veggies. Or even as a marinade!
- Add to a dessert. Perfect on a plate of macerated strawberries and goat cheese!
- Add to braised meats for a level of complexity and tanginess — think short ribs or a pork shoulder.
What About A White Balsamic Vinaigrette?
I hear you—I love white balsamic vinaigrette too!
White balsamic isn’t the same as white or regular balsamic vinegar. It’s pressure-cooked to prevent browning and aged for less time. This gives it a more mild and sweet flavor with a golden hue.
A white balsamic vinaigrette has a similar taste to regular balsamic, but it’s less intense. It also has a lighter color and works well in certain dishes.
Storage
- Keep this balsamic vinaigrette in a sealed container in the fridge for 5-7 days.
- Note: If it thickens or separates, leave it out for 15-20 minutes and shake it up.
- For the best flavor, make it ahead and chill it in the fridge. The flavors blend better and taste better cold!
More Dressing Recipes:
Dressings
Cafe Rio Salad Dressing
Dressings
Strawberry Vinaigrette Recipe
Salad Dressings
Citrus Vinaigrette
Balsamic Vinaigrette
Equipment
- Wide-mouth Mason Jar or other sealable container or bowl
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard see note 1
- 1 tablespoon honey see note 2
- 1/4 cup olive oil
- Salt and pepper
Instructions
- In a wide-mouth jar, combine all dressing ingredients. (Don’t have a jar? Briskly whisk in a bowl instead!) Season to taste with salt and pepper; I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Briskly shake to combine and emulsify. Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. Taste and adjust flavor to personal preference.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this dressing twice now. First time, a couple days ago – it is salad season! – I actually followed the recipe served over a mixed greens salad with whatever salad veggies remaining in the crisper drawer. The dressing was quite tasty with both balsamic & red wine vinegars but a little sweet for us.
Last night served over same mixed greens with roasted beets (NO, I did not use the oven – too damn hot in ATL for an oven! LOVE’s Roasted Beets in the produce section – Amazing!), avocado, red onion, shredded carrots, quartered cremini mushrooms, grape tomatoes, and crumbled feta. I was in a hurry and did not look up the recipe – you know, because I am not an instruction-following type of girl! I remembered the balsamic & red wine vinegars, Dijon, EVOO, and S&P – totally forgot the honey. It was perfection! Didn’t need the honey for our taste – had a nice tang to it. Thank you for an amazing dressing recipe that can be served immediately or refrigerated for a couple days.
Thank you so much for sharing! I really appreciate it! So glad this was a hit!
As your sister who has tried this balsamic vinaigrette several times I can say this is the best. I could seriously drizzle it on everything! Thanks for a great recipe!
Love your recipes
Thanks Sonya!
Ingredients list reads – 1 Tablespoon each: red wine vinegar. What does the “each” refer to? Should there be a second ingredient there?
So sorry about the confusion Cheryl! I was going to list the 3 together, but separated onto separate lines instead 🙂 Thanks for reaching out!!