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!

Table of Contents
  1. Ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Balsamic Vinaigrette Recipe

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

A bowl of balsamic vinaigrette.

Balsamic Vinaigrette

A super simple, absolutely delicious homemade Balsamic Vinaigrette. It's ready in 2 minutes or less with just a handful of pantry ingredients. Yield: 1 cup
5 from 2 votes
Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Servings 8 servings
Course Pantry
Cuisine American
Calories 133

Ingredients 

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard or more to taste (see note 1)
  • Salt and freshly ground black pepper to taste (see note 2)

Instructions 

  • In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, balsamic vinegar, mustard, honey, and salt and pepper to taste. Shake or whisk to combine. Store in the refrigerator for up to one week.

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. Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10-12 cups salad.
  4. Storage: Store covered in the refrigerator and use within 4 days.
  5. 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.
  6. 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.

Nutrition

Serving: 2tbspCalories: 133kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 16mgPotassium: 9mgFiber: 1gSugar: 3gCalcium: 2mgIron: 1mg
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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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