This tangy balsamic vinaigrette dressing will jazz up your salad, roasted vegetables, and fresh fruit, and takes only minutes to make.
We are constantly making up another batch of this vinegar dressing and our Ranch dressing!
We are a vinegar loving family – I must go through a bottle of rice wine vinegar every month just for all the stir fry recipes I make. Right up there with it is balsamic vinegar. A shallow plate of balsamic, olive oil, and pepper mixed together for dipping Italian bread and I am happy! And I could practically drink balsamic dressing…if it’s this recipe.
Some vinaigrette dressings are too bitter or oily, but this homemade balsamic dressing recipe is the absolute perfect blend of ingredients that delivers a sweet, tangy, smooth result. I just want to drizzle it on everything!
Balsamic Vinaigrette Dressing
Because this vinaigrette dressing recipe calls for only a few ingredients, make sure they’re the best quality for the best flavor!
*Don’t miss the detailed printable recipe card below.
- Balsamic vinegar: the star of the show, of course. The longer the vinegar has been aged, the sweeter, milder, and richer it becomes. So use a very good aged balsamic vinegar.
- Olive oil: extra-virgin olive oil is the way to go, adding richness without making your salad too greasy or limp.
- Honey: a little honey balances out the sharpness of the balsamic and adds sweetness. Don’t skip it!
- Mustard: we’ve tried different types of mustard and Dijon is the winner. But stoneground or yellow mustard can be substituted if that’s all you have.
- Garlic: freshly minced garlic adds just the right amount of zing.
- Seasonings: Kosher salt, ground pepper, and dried thyme.
How to Make Balsamic Vinaigrette
In the time it would take you to go to the store and buy some balsamic vinaigrette dressing, you could have made this homemade version, cleaned up, and prepped dinner. It literally takes minutes…and tastes a million times better!
You simply put all the ingredients in a jar with a lid, fasten tightly, and shake vigorously until the dressing is fully emulsified, thickened, and smooth. Taste, and adjust seasonings, if necessary.
Storing Balsamic Vinegar Dressing
Pour the dressing into a mason jar and fasten the lid well, then store in the refrigerator. Chances are the oil and vinegar will separate during storage, but no biggie. Just shake the jar to incorporate everything again.
How long does balsamic dressing last? Vinegar-based dressings like this one have a high level of acidity, which allows them to be stored for a pretty long time. It will keep for about 3 weeks in the fridge…that is if you don’t devour it before then.
10 Uses for Balsamic Vinaigrette Dressing
There are plenty of delicious ways to use this balsamic dressing recipe. Here are some ideas:
- Try it in this simple side salad.
- Drizzle over cucumber tomato salad.
- Mix it into Italian pasta salad.
- Serve it with roasted asparagus.
- Baste it on some roast chicken.
- With strawberries and goat cheese as an appetizer.
- Over homemade ricotta cheese (omg.)
- Jazz up some fruit bruschetta.
- Use it for this honey chicken salad.
- It’s perfect for these caprese skewers.
The tanginess of balsamic pairs so well with apples, peaches, pears, and any berry. Be prepared to be making this often – it’s so wonderful!
Balsamic Vinaigrette Dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 clove garlic , finely minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme , crushed
- Put all the ingredients in a jar with a lid.
- Make sure the lid is fastened securely and shake vigorously until the dressing is fully emulsified, thickened, and smooth.
- Taste, and adjust the seasonings, if necessary.
- Store in the fridge for about 3 weeks. Give it a good shake before serving.
- See the full article for 10 great uses!