Balsamic Vinaigrette

This post may contain affiliate links. For more information, please see our affiliate policy.

This super simple, absolutely delicious homemade Balsamic Vinaigrette recipe is ready in 2 minutes or less with just 4 pantry ingredients (plus salt and pepper). Or, customize it with your favorite herbs or a pinch of spicy red chili flakes.

Balsamic Vinaigrette in a clear glass dish next to leafs of romaine lettuce.


 

I love a good balsamic dressing 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!

And even though some store-bought Balsamic Vinaigrettes are decent (Trader Joe’s makes a good one, for example), they will never be as good as the one you make yourself. That’s just the way it is.

Recipe ingredients

Ingredients for balsamic vinaigrette in bowls and labeled.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

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.
  • Honey: This dressing doesn’t need a sweetener, but sometimes I like to add one. I especially like a touch of sweetness when my salads have fruit such as apples or berries. Pure maple syrup works really well too.

Step-by-step instructions

  1. In a mason jar with a tight-fitting lid, or in a small bowl, add olive oil, balsamic vinegar, mustard, honey (if using), and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
A small bottle filled with balsamic vinaigrette.
  1. Shake or whisk to combine. Store in the refrigerator for up to 4 days.
Someone drizzling dressing over a bowl of apple walnut salad.

Recipe tips and variations

  • Yield: This recipe makes 1 cup of dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10-12 cups of 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: For even more flavor, try adding 2 teaspoons dried herbs (I love marjoram or oregano), 1 clove garlic, and ¼ teaspoon red chili flakes. A minced shallot is lovely, too.
  • Favorite salad for balsamic vinaigrette: This all-purpose salad dressing is delicious on so many combinations, but I especially love it on a salad with butter lettuce, arugula, red onions, strawberries, and goat cheese or blue cheese. Proteins like chicken or steak are delicious too!
  • Vegetable sides: Balsamic vinaigrette is also delicious drizzled over hearty roasted vegetables such as Brussels sprouts, broccoli, onions, and carrots. Add some fresh kale if you’re craving greens (just pull it off the stems, coarsely chop, and add to your sheet pan).
  • Marinade: If you love the flavor of balsamic vinegar, you’ll love it as a marinade on chicken or beef. To get started, try my Balsamic Chicken and Tomatoes which pairs balsamic vinegar with fresh rosemary in the best possible way.
  • Blended: For the smoothest possible salad dressing, blend your Balsamic Vinaigrette in a food processor or blender.
  • Spinach salads: Dressing your next spinach salad with Hot Bacon Dressing, Poppy Seed Dressing, or my fresh Strawberry Vinaigrette.
  • Italian Chopped Salad: Based on the CPK version, this delicious salad is loaded with turkey, salami, chickpeas, mozzarella cheese, and vegetables. It’s so great with balsamic dressing!
Apple walnut salad in a white serving bowl with wooden serving utensils.
This fresh Apple Walnut Salad is made with your favorite lettuce, red onions, sliced apples, toasted walnuts, and feta cheese all tossed with Balsamic Vinaigrette.

Frequently Asked Questions

What is balsamic vinaigrette dressing made of?

At its most basic, balsamic vinaigrette is made of oil and balsamic vinegar. The oil is usually olive oil, and there is usually an emulsifying ingredient such as mustard. Herbs and spices, salt and pepper, and a sweetener such as honey may also be added.

Does balsamic vinaigrette have vinegar?

Yes, balsamic vinaigrette contains balsamic vinegar, and you cannot make balsamic vinaigrette without it. However, the two items are not interchangeable.

Which olive oil is best for salad dressing?

I look for extra virgin olive oil whenever I’m making salad dressings (Cobram Estates is my favorite brand). Because you aren’t cooking the oil, the flavor can really make a difference.

More homemade salad dressings

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Balsamic Vinaigrette in a clear glass dish next to leafs of romaine lettuce.

Balsamic Vinaigrette

This super simple, absolutely delicious homemade Balsamic Vinaigrette recipe is ready in 2 minutes or less with just 4 pantry ingredients (plus salt and pepper).
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 8 servings (2 tbsp each)
Course Pantry
Cuisine American
Calories 130
5 from 9 votes

Ingredients 

Instructions 

  • In a mason jar with a tight-fitting lid, or in a bowl, add olive oil, balsamic vinegar, mustard, honey (if using), and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). 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. Honey: This dressing doesn’t need a sweetener, but sometimes I like to add one. I especially like a touch of sweetness when my salads have fruit such as apples or berries. Pure maple syrup works really well too.
  3. 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.
  4. Storage: Store covered in the refrigerator and use within 4 days.

Nutrition

Serving: 2 tbspCalories: 130kcalCarbohydrates: 2gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 16mgPotassium: 11mgFiber: 0.1gSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 3mgIron: 0.2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

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.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

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

  1. It was really good work. I really like your thoughts. I personally appreciate for your work. Your article is very impressive and helpful for us. Hope you will share these kinds of things with us also in future. In any case I’ll be subscribing for your maintain and I wish you disseminate again quickly. On the off chance that it’s not all that much inconvenience keeps up it best posting! Thankful to you an impressive measure, I see your work5 stars