This Balsamic Vinaigrette Recipe comes together in minutes, no fancy tools needed! It’s tangy, well-balanced, and thick enough to coat salads or roasted veggies perfectly.
Author’s note
5 Minutes To The Best Homemade Dressing!
I’ve been making this simple balsamic vinaigrette recipe for years. At this point, I have all the measurements memorized and can throw it together with my eyes closed. So when I realized I hadn’t actually shared the recipe yet, I couldn’t believe it. I knew it needed to be up right away.
This balsamic vinaigrette is my salad secret weapon. It’s quick to shake together, it uses pantry staples, and it’s the kind of dressing that somehow makes any salad feel special. I love it on simple greens, roasted veggies, grain bowls, or even drizzled over grilled chicken. It’s tangy, balanced, and coats everything just right.
Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Balsamic vinegar | Use the best quality you can. Aged balsamic has more depth. If you only have white balsamic, it will be milder and slightly sweeter. |
| Olive oil | Avocado oil also works if that’s what you keep on hand for this balsamic vinaigrette recipe. |
| Dijon mustard | Adds tang and helps everything blend together. Swap with whole-grain mustard for more texture. |
| Honey | Balances the vinegar. Use maple syrup for a vegan option. |
| Red wine vinegar | My “secret” addition. It keeps the flavor bright. If you don’t have it, add an extra splash of balsamic. |
How To Make Balsamic Vinaigrette Recipe
- Combine all the ingredients in a small jar with a tight lid (or a mixing bowl).
- Shake or whisk until fully blended and emulsified.
- Taste & adjust by adding more honey for sweetness, more vinegar for tang, or extra salt and pepper as needed.
Storage
- Keep this balsamic vinaigrette recipe in a 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:
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Balsamic Vinaigrette Recipe
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.
Use Balsamic Vinaigrette Recipe For
- Toss with a simple green salad or heartier ones like Caprese Quinoa Salad or Chicken Spinach Salad.
- Drizzle over roasted veggies (broccoli, asparagus, Brussels Sprouts).
- Add to sandwiches by tossing mixed greens with the dressing first.
- Spoon over a grain bowl with quinoa, couscous, or farro.
- Use as a marinade for chicken, steak, or even shrimp.
Variations
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.
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!!