Balsamic Vinaigrette Dressing Recipe
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This easy balsamic vinaigrette comes together in just 5 minutes with only 6 simple ingredients. It’s tangy, slightly sweet and extremely versatile!
Balsamic vinaigrette was one of the first homemade salad dressings I ever learned to make, and it’s been a staple in my kitchen for over a decade now. As a health coach, I’m a huge believer in ditching store-bought dressings for homemade whenever possible. Most bottled dressings are packed with processed oils, added sugars and preservatives that don’t do anything for you nutritionally, while a homemade version takes 5 minutes and uses ingredients you can actually pronounce.
It took me a handful of rounds to land on this specific ratio, and it’s a bit different from what most recipes call for. I use equal parts balsamic vinegar to olive oil (a 1:1 ratio) instead of the more traditional 1:2 or 1:3. That bolder balsamic flavor is exactly what makes a salad pop, and using more oil just felt like I was diluting the whole thing. Combined with fresh garlic, dijon mustard to help emulsify everything, dried herbs and a touch of maple syrup for balance, it hits every note I want in a dressing.
I use this vinaigrette on so much more than salad. It’s incredible drizzled over my spinach salad, tossed into my chicken protein bowl or whisked into a marinade for grilled chicken breast.
Table of Contents
“The best dressing ever. I have made it several times and I love it more each time.”
Why I Love This Balsamic Dressing
- Healthier and cheaper: Many store-bought dressings are loaded with processed ingredients, preservatives and sugar so making your own dressing is much healthier. Plus, it’s cheaper!
- Easy to make: It can be whipped up in 5 minutes with just 6 pantry staple ingredients.
- Versatile: Toss it with a salad, drizzle it over roasted veggies or use it as a marinade.
Balsamic Dressing Recipe Ingredients
This dressing is simple to make with just a few pantry staples. Here’s what you need:
- balsamic vinegar – go for one that is high-quality balsamic
- extra virgin olive oil – I recommend using a higher quality extra virgin olive oil for salad dressings like this. Save your regular olive oil for cooking.
- maple syrup – this is what makes this salad dressing in my opinion. The extra hint of sweetness really ties the dressing together and gives it the perfect balance.
- dijon mustard – it might seem like you can skip this ingredient but don’t! It adds flavor and helps to emulsify the dressing.
- garlic – I love the flavor of fresh garlic in salad dressings, especially balsamic vinaigrette!
- sea salt – a little salt balances the dressing and brings out the flavor from all the other ingredients.
- dried basil and/or thyme – these dried herbs are totally optional, but I like adding them in for extra flavor!
How to Make Balsamic Vinegar Dressing
Homemade salad dressing couldn’t be any easier to make and this recipe is no exception.
Just add all your ingredients to a blender and blend until combined. Or you can use a mason jar and shake or whisk until fully emulsified. Taste and adjust the seasoning as desired. Then use immediately or store in the fridge for up to 7-10 days
How to Use Homemade Balsamic Vinaigrette
This balsamic dressing is such a powerhouse and so versatile. Here are a few of my favorite ways to use this dressing:
- With a salad: Some of my favorite salads to pair with this balsamic vinaigrette include this beet salad, roasted tomato salad or spinach salad. Or it’s delicious drizzled over this caprese salad.
- As a marindade: Use this dressing as a marinade for protein like chicken, salmon or steak. I highly recommend my balsamic salmon!
- Drizzled over roasted vegetables: I love adding a drizzle of this dressing to roasted vegetables before serving. Or make these balsamic roasted brussels sprouts.
Storing Balsamic Vinaigrette Dressing
I like to mix my balsamic vinaigrette in a mason jar (I use these 8 oz mason jars and plastic lids), which is easy for shaking and storing! In general though, you want to store homemade dressings in an airtight container with a lid in the refrigerator. This balsamic vinaigrette should last for up to 7-10 days in the fridge.
Balsamic Vinaigrette FAQs
Homemade balsamic vinaigrette is one of the healthiest salad dressings you can make. Olive oil is a great source of heart-healthy monounsaturated fats, which have been shown to help lower LDL “bad” cholesterol and support cardiovascular health. (Source) Balsamic vinegar contains polyphenols and antioxidants that offer their own benefits, including supporting healthy blood sugar levels. (Source) The main thing to watch out for is store-bought versions, which often include seed oils, added sugar and preservatives. Making your own at home gives you full control over the quality of the ingredients.
The traditional vinaigrette ratio is 3 parts oil to 1 part vinegar (3:1), which gives you a milder, oil-forward dressing. However, for balsamic vinaigrette specifically, I prefer a 1:1 ratio of balsamic vinegar to olive oil. That bolder ratio lets the deep, complex flavor of the balsamic really shine through instead of being drowned out by oil. If you want something a little milder, a 2:1 ratio (2 parts oil to 1 part vinegar) is a good middle ground.
Homemade balsamic vinaigrette will keep in an airtight container (I like using a mason jar) in the fridge for up to 2 weeks. Just give it a good shake or whisk before using since the oil and vinegar will separate as it sits. If the oil has solidified you can let it sit out at room temp for a bit or put your unopened jar in a cup of warm water so that it will go back to its liquid state. If your dressing includes fresh ingredients like garlic or lemon juice, it’s best to use it within 1 week for the freshest flavor.
More Dressing Recipes to Try
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Homemade Balsamic Vinaigrette
Ingredients
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon dijon
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- 1 Tablespoon fresh or ½ teaspoon dried basil and/or thyme, optional
Instructions
- Add all ingredients into a blender and blend until combined or alternatively you can add all the ingredients into a mason jar and shake or whisk until emulsified.
- Store the vinaigrette in an airtight container in the fridge for up to 1 week. If the olive oil becomes solid (this is normal), simply let the dressing sit out on the counter for 10-15 minutes and then whisk or shake to combine and serve. Recipe makes about 3/4 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on August 12, 2020 and republished on March 9, 2023 and again on April 9, 2024.
if you add a half a cup of olive oil and a half a cup of balsamic would not equate to 1 cup of dressing? I thought usually it’s a quarter cup of vinegar and a half a cup of olive oil and most recipes?
Even though it starts with ½ cup oil and ½ cup vinegar, once everything is blended and emulsified, the total volume ends up closer to about ¾ cup rather than a full cup. This dressing uses a 1:1 ratio for a bolder, more tangy balsamic flavor, but you can absolutely adjust the ratio if you prefer a more classic balance.
Such a simple and delicious vinaigrette! I use this on just about every salad I have.
Yay! That makes me so happy to hear. I’m so glad you love this dressing! 🙂
The best dressing ever. I have made it several times and I love it more each time.
Yay! I love that you’ve been coming back to this recipe, Michele. Thanks so much for the review — it means a lot!
Wow! This is absolutely delicious. I’ll be making this one often. Mostly, right after I finish this batch! YUM!
Oh yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
I’ve made this several times and just finished making another batch. Great recipe!
So glad you loved this recipe, Judy. Thanks for making it and for coming back to leave a review. I so appreciate it!