Simple Balsamic Vinaigrette
This classic, straightforward recipe for a simple balsamic vinaigrette is a great one to have in your back pocket. With the right proportions and a few quality ingredients, this homemade balsamic dressing comes together in a matter of minutes, and tastes so much better than anything you'll find at the store!
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This is the Best Balsamic Vinaigrette Recipe!
Knowing how to make a simple balsamic vinaigrette that actually tastes good is essential for any home cook. In the end, it all comes down to the correct proportions for a perfect balance of acidity and richness, plus using high-quality olive oil and vinegar.
Using really good ingredients like extra virgin olive oil and a rich aged balsamic vinegar is crucial for this recipe, so refer to my guide to olive oil and vinegars to learn more about how to buy, store and use these important ingredients.
I don't always add Dijon or fresh garlic to my balsamic vinaigrette dressing because sometimes I just want the purity of the balsamic and olive oil. When you use really good quality oil and vinegar, they bring so much complexity that you don't need much else.
That said, a little grated garlic adds a punch and a spoonful of Dijon mustard is helpful for emulsifying the dressing into a smooth, creamy consistency. This recipe is flexible and forgiving.
You can adjust the tartness, sweetness, or texture to match your personal preference. You can also add herbs, shallots or even a touch of maple syrup or honey for a little sweetener.
Want more simple, classic Italian recipes? Try this spicy eggs in purgatory, this garlicky pasta aglio e olio or a cozy bowl of pasta e fagioli.
Why This Recipe Works
- Uses a handful of pantry ingredients you probably already have on hand.
- Gives you control over the flavor and texture, unlike store-bought salad dressing.
- Comes together in minutes. Just shake in a mason jar or whisk in a small bowl.
- Easily adaptable to make the
Balsamic Vinaigrette Ingredients
Balsamic Vinegar - A good quality aged balsamic vinegar makes all the difference here. Look for balsamic vinegar of Modena tradizionale with a smooth, slightly sweet flavor and thick consistency. If yours is too acidic, try balancing with a touch of sweetness like honey, sugar, maple syrup or even a splash of grape juice.
Olive Oil - Use a robust, fruity extra virgin olive oil for the best flavor. In a simple vinaigrette like this, quality goes a long way. Freshness is key, so always for a bottled date or use by date on the label.
Dijon Mustard - A spoonful of Dijon mustard adds sharpness and helps emulsify the vinaigrette so it stays together. If you prefer a thinner or more pure dressing, it can be omitted.
Garlic - Just one or two cloves of garlic, finely grated with a microplane, give a punch of flavor. It's optional, but a great addition. You can also sub ¼ - ½ teaspoon garlic powder or a finely minced shallot.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mason jar
- Microplane
- Measuring spoons
- Whisk
- Small bowl
- Food processor or blender (optional)
How to Make Balsamic Vinaigrette
- In a medium small bowl or jar, combine the balsamic vinegar, grated clove of fresh garlic and Dijon mustard. Season with black pepper and a pinch of salt.
- Whisk to combine until smooth. Slowly drizzle in extra virgin olive oil while whisking constantly until the mixture is emulsified and smooth. Alternatively, add all ingredients to a mason jar with a tight-fitting lid and shake until well combined.
Pro Tip: A touch of Dijon mustard helps emulsify the dressing and gives it a subtle tangy flavor. It's perfect if you're aiming for a creamy homemade balsamic vinaigrette.
- Use immediately, or store your own dressing in an airtight container in the refrigerator.
Tips for Success
- Use the best possible balsamic vinegar and olive oil you can find. Quality ingredients make all the difference.
- A microplane is ideal for grating garlic finely enough to blend into the vinaigrette.
- Taste and adjust as needed. Add more vinegar for tang, more oil for richness or a touch of sweetness if your balsamic is too sharp.
- Bring to room temperature before using if stored in the fridge. Olive oil can harden at cool temperatures.
- Shake well before each use, especially after refrigeration, as the ingredients may separate.
Balsamic Vinaigrette Variations
- Add a teaspoon of maple syrup, honey or agave nectar for a little sweetness.
- Mix in finely minced red onion or shallots for extra bite.
- Use balsamic glaze for a richer, sweet and syrupy dressing.
- Add herbs like basil, thyme, or oregano to give the vinaigrette an herby twist.
How to serve Balsamic Vinaigrette
This homemade balsamic vinaigrette recipe is a go-to for all kinds of salads.
Drizzle it over your favorite green salad with seasonal vegetables, or try it on a fruity and fresh strawberry spinach salad for a sweet-savory pairing.
It also works beautifully on my heirloom tomato salad with blue cheese and crispy shallots or this grilled peach panzanella salad with burrata. It's also great over a Caprese salad or this fall harvest kale salad.
You can use it to dress a hearty pasta salad or spoon it over roasted vegetables. It's also a great match for grilled meats.
Serve it as a dip for this chewy homemade homemade focaccia or drizzle it over homemade roasted red peppers. I also love it drizzled over my crispy chicken Milanese with arugula tomato salad.
Make Ahead and Storage
Store leftover dressing in an airtight container or jar in the refrigerator for up to 1 week. Let it come to room temperature before serving, then shake or whisk to recombine.
FAQs
Yes, you can leave it out. Dijon helps with emulsifying, but the vinaigrette will still work fine without it. Just shake well before serving.
Look for traditional balsamic vinegar or one labeled balsamic vinegar of Modena. A rich, well-balanced vinegar with a natural sweet flavor and no added sugars is ideal.
Separation is normal in homemade salad dressings. Just give it a good shake or whisk it again before serving to bring it back together.
Definitely. This easy balsamic vinaigrette recipe scales up easily and stores well for up to a week. Make extra and keep it ready to go in the fridge.
This is one of those homemade vinaigrettes that really highlights the difference. Store-bought dressings are often filled with stabilizers, sweeteners, sodium and preservatives, but this uses just a handful of ingredients you probably already have in your pantry. Making your own salad dressing lets you control the flavor and quality, resulting in a fresher, more balanced and rich flavor. It's the best possible way to enjoy your greens, and it keeps in the fridge for 1-2 weeks when stored properly.
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Balsamic Vinaigrette Recipe
Ingredients
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil
- 1 garlic clove small, finely grated
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper freshly ground, or to taste
Instructions
- In a medium bowl or jar, combine the balsamic vinegar, grated garlic and Dijon mustard, then season with salt and black pepper to taste.
- Whisk to combine until smooth, then slowly drizzle in olive oil while whisking constantly until emulsified and smooth.
- Alternatively, add all of the ingredients to a jar with a tight-fitting lid and shake until combined.
- Use immediately or store in a jar for later.
Notes
- Use the best possible balsamic vinegar and olive oil you can find. Quality ingredients make all the difference.
- A microplane is ideal for grating garlic finely enough to blend into the vinaigrette.
- Taste and adjust as needed. Add more vinegar for tang, more oil for richness or a touch of sweetness if your balsamic is too sharp.
- Bring to room temperature before using if stored in the fridge. Olive oil can harden at cool temperatures.
- Shake well before each use, especially after refrigeration, as the ingredients may separate.
Excellent. Good on so many things. Very simple and easy to make. This goes on my repeat list.
I'm so glad you're enjoying the recipe. Thanks so much for leaving a review! 😀
Thank you best balsamic dressing dressing I ever had love your Italian recipes
I'm so happy you enjoyed the recipe. Thank you for leaving a review!
The best balsamic dressing I ever had.Thank you Nicole.Love your Italian recipes
Thank you so much!! I'm so glad you loved the recipe!
This was perfect! I made a double batch and used garlic powder instead of raw garlic so it will keep longer. I brought it to lunch today for my salad and look forward to having it again later! It's a keeper!
I'm so glad you loved the recipe! Using garlic powder for longer storage is a great idea. Thanks for leaving that tip and a review!
Can it be stored out of the refrigerator after it’s made? And how long does it last before it goes bad is it better to store a refrigerator or leave it out?
It's better to store in the fridge because of the garlic and mustard. If you leave both of those out you can store at room temp for quite a long time. If adding the garlic and mustard it will keep for up to 2 weeks in the fridge.