Balsamic Vinaigrette is a timeless, versatile salad dressing that brightens fresh greens and roasted vegetables. Made from olive oil, balsamic vinegar, minced shallot and garlic, Dijon mustard, and a touch of honey, this vinaigrette balances tangy acidity with a subtle sweetness. It’s quick to make, easy to customize, and stores well in the refrigerator for convenient meal prep.
Homemade Balsamic Vinaigrette
This simple balsamic vinaigrette is a staple in home kitchens because it is adaptable and made from pantry ingredients. I usually keep a jar in the fridge so a bright, flavorful dressing is always on hand for salads, grain bowls, or as a quick marinade for chicken and vegetables.
The classic combination of extra virgin olive oil and balsamic vinegar creates a rich, tangy base without needing cream or dairy. Dijon mustard helps emulsify the dressing and adds a mild sharpness, while a bit of honey rounds out the acidity with natural sweetness. Making it at home lets you control the quality of ingredients and eliminate preservatives often found in store-bought dressings.
This vinaigrette works particularly well on mixed green salads, grilled vegetables, and as a finishing drizzle for warm protein dishes.
Why You’ll Love This Vinaigrette
- Versatile Flavor: Complements leafy greens, roasted vegetables, and grilled proteins.
- Quick to Make: Ready in minutes with minimal prep.
- Healthier: Uses simple, natural ingredients without additives.
- Customizable: Easily adjust sweetness, acidity, or add herbs and spices.
- Meal-Prep Friendly: Keeps in the fridge for easy use during the week.
Explore more recipes that pair well with this dressing.
Recipe Shopping List
Before you get started, make sure you have these basic ingredients on hand. For exact quantities, see the recipe details below.
- Extra virgin olive oil
- Balsamic vinegar
- Shallot, finely minced
- Garlic, finely minced
- Dijon mustard
- Honey (or maple syrup as an alternative)
Try this vinaigrette on fruit-forward salads for a bright contrast.
How To Make This Recipe
The process is straightforward and adaptable to any kitchen setup. Use a small blender or whisk by hand—both methods produce a smooth, emulsified dressing. Follow the simple steps below for consistent results.
- Prepare: Finely mince the shallot and garlic so their flavors disperse evenly.
- Combine: Place olive oil, balsamic vinegar, minced shallot and garlic, Dijon mustard, and honey in a small blender cup or mixing bowl.
- Emulsify: Blend briefly to combine, or whisk vigorously until the dressing is smooth and slightly thickened.
- Store: Transfer the vinaigrette to a sealed jar or bottle and refrigerate.
- Serve: Shake or stir the dressing before using and drizzle over salads or grilled vegetables.
A light splash of this dressing finishes grilled dishes very well.
Recipe FAQ
Store the vinaigrette in an airtight container in the refrigerator. It will keep well for up to two weeks. Shake or stir before each use, especially after chilling, when the oil may slightly thicken.
If the olive oil firms in the refrigerator, let the jar sit at room temperature for a few minutes and then shake vigorously to re-emulsify the dressing.
Yes. Prepare it ahead and refrigerate until needed. Homemade vinaigrette often tastes better after the flavors meld for a few hours.
Add fresh or dried herbs such as basil, oregano, or thyme for more aromatic flavor. Swap honey for maple syrup to make it vegan-friendly, or try grainy mustard for a rustic texture. For a fruitier note, use a splash of orange juice or a teaspoon of fruit preserves.
This dressing also pairs nicely with roasted pork and grilled steak.
Serve This With
- Spatchcock chicken — use as a marinade or finishing drizzle.
- Grilled ribeye — a light vinaigrette complements richer cuts.
- Grilled pork tenderloin — balances the savory flavors with brightness.
More Recipes To Try
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Perfect Grilled Asparagus
-
Easy Cheesy Orzo
-
Jalapeño Cheddar Cornbread Muffins
Eat More Salad
- Traeger Chicken Caesar Salad
- Smoked Chicken Taco Salad
- Grilled Mandarin Chicken Salad
- Dorito Taco Salad
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Balsamic Vinaigrette
A tangy, homemade balsamic vinaigrette that doubles as a marinade and a salad dressing. Whisk or blend to emulsify, then refrigerate for easy use throughout the week.
Ingredients
- ½ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 small shallot, minced
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup)
Instructions
- Place all ingredients in a small blender cup if blending, or add to a mixing bowl.
- Blend briefly until emulsified, or whisk vigorously until combined and slightly thickened.
- Transfer to a sealed jar or bottle and refrigerate. Shake well before each use.
Nutrition Information (per serving)
Calories: 135 • Total Fat: 14g • Saturated Fat: 2g • Unsaturated Fat: 11g • Sodium: 17mg • Carbohydrates: 3g • Sugar: 3g • Protein: 0.1g