Balsamic Vinaigrette

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A super simple, absolutely delicious homemade Balsamic Vinaigrette. It’s ready in 2 minutes or less with just a handful of pantry ingredients.

Balsamic vinaigrette in a bowl.

I love a good balsamic vinaigrette on everything from standard green salads to pasta salad, grilled vegetables, or even on chicken. It adds so much flavor with so little effort, and I think that’s what we’re all looking for in a salad dressing!

Ingredients

The ingredients for balsamic vinaigrette in bowls, labeled.

Ingredient notes

  • Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  • Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).

Instructions

  • In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Use on all your favorite salads and pasta salads (Italian Pasta Salad pictured below).
Dressing being poured onto Italian pasta salad in a clear bowl.

Recipe tips and variations

  • Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10-12 cups salad.
  • Storage: Store covered in the refrigerator and use within 4 days.
  • Vinaigrette ratio: The standard “rule of thumb” vinaigrette ratio is 1:4, or 1 part vinegar to 4 parts oil. Personally, I like sour and acidic foods, so I do a 1:2 ratio. You can increase the amount of oil if you want to.
  • Make the vinaigrette your own: Try adding 1 tablespoon minced shallot, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Delicious salad ideas

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A bowl of balsamic vinaigrette.

Balsamic Vinaigrette

This super simple, absolutely delicious homemade Balsamic Vinaigrette is ready in 2 minutes. It takes just 3 ingredients plus salt and pepper, or take it to the next level with my favorite optional ingredients.
Author: Meggan Hill
5 from 2 votes
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 8 servings (2 tbsp each)
Course Pantry
Cuisine American
Calories 133

Ingredients 

Optional ingredients (see note 3)

Instructions 

  • In a small jar with a tight-fitting lid, or in a bowl, add olive oil, balsamic vinegar, mustard, and salt and pepper to taste (add any optional ingredients if desired). Shake or whisk to combine. Store in the refrigerator for up to 4 days.

Notes

  1. Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  2. Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
  3. Optional ingredients: There are so many ways to make Balsamic Vinaigrette your own. These are the standbys I normally add, but the dressing is delicious without them too.
  4. Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10 to 12 cups salad.
  5. Storage: Store covered in the refrigerator and use within 4 days.

Nutrition

Serving: 2tbspCalories: 133kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 16mgPotassium: 9mgFiber: 1gSugar: 3gCalcium: 2mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Amanda, you can add a teaspoon of honey, and more to taste. Enjoy! – Meggan

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