Balsamic Vinaigrette
This Balsamic Vinaigrette is one of my very favorite salad dressings, made with just 4 ingredients plus salt and pepper. It’s thick, tangy and so much better than store-bought dressing!
I have quite a few salad dressing recipes that I’ve shared here on Kristine’s Kitchen, but I have to say that this balsamic vinaigrette is definitely in my top 3 favorites. I love its tangy, fruity flavor and versatility – it’s the perfect complement to so many salads, including my Cobb Salad, Arugula Salad and my go-to Green Salad recipe.
Besides the fact that this balsamic vinaigrette tastes amazing, I also love that it’s made with just 4 simple ingredients that I always have on hand in my kitchen. Which means I can mix up a batch of this delicious dressing anytime! It gets me excited to eat my veggies, which is always a good thing. 🙂
Balsamic Vinaigrette Ingredients
This recipe is pretty forgiving, and I hardly ever measure the ingredients. You can just eyeball the amounts, taste, and adjust as needed. It’s so simple!
Here’s what you’ll need. Find the full recipe with measurements below.
- Extra Virgin Olive Oil: Adds richness to the dressing and mellows the flavor of the vinegar.
- Balsamic Vinegar: See my notes below about how to choose a great one.
- Dijon Mustard: For a touch of sharp flavor. The Dijon mustard will help to emulsify your salad dressing, making it thick and silky.
- Honey: You’ll only need 1 teaspoon of honey in this recipe, which is just enough to balance out the tartness and acidity of the balsamic vinegar. Balsamic vinaigrette is supposed to be tangy and not overly sweet.
- Salt & Pepper: Add salt and pepper to taste, to help bring out the other flavors in the dressing.
Choosing a Balsamic Vinegar
Since the balsamic vinegar is the star of this salad dressing, you want to choose one that you enjoy the flavor of. For salad dressings, I prefer to use a thick, aged balsamic vinegar, so that the flavor is fruity, sweet, tangy and rich, without being too vinegary. My favorite is Whole Foods Aged Balsamic Vinegar of Modena, which is imported from Italy and aged at least 3 years. (This is not sponsored or affiliate, I just love this balsamic!)
How to Make Balsamic Vinaigrette
Making this balsamic vinaigrette is as simple as combining the ingredients in a jar or bowl and then shaking or whisking them together.
The final step is to taste the vinaigrette and adjust the ingredients if needed. I like to taste the dressing on a piece of lettuce or spinach to get a good assessment of how the dressing will taste in my salad. If it’s too tangy or tart, add a bit more olive oil or honey, for example. If it needs a little more tang or flavor, whisk in a bit more balsamic or salt and pepper.
Storage Instructions
This balsamic vinaigrette keeps well in the refrigerator for up to 2 weeks, but my guess is that you will use it all up long before then! Store it in an airtight container in the refrigerator. I use a glass jar with a tight-fitting lid.
Sometimes the oil and vinegar separate in the fridge, and the oil may solidify. This is normal. Just let it come to room temperature if solid and shake the dressing well to recombine the ingredients.
Ways to Use Balsamic Vinaigrette
- Drizzle it over your favorite salads, like this Spinach Salad, Chickpea Salad or Spinach Salad with Quinoa.
- Drizzle it over roasted vegetables or grilled vegetables for extra flavor.
- Balsamic vinaigrette also goes wonderfully with grilled chicken. Spoon it over Grilled Chicken Breasts (a great way to salvage dry chicken breast if you happen to overcook it!) or use it to dress a grilled chicken salad.
- Use it as a marinade for chicken. See my Chicken Marinade recipe for tips on marinating chicken.
More Favorite Salad Dressings
Salad dressings are one kitchen staple that I always make from scratch. They are so quick and easy to mix up and most require just a handful of ingredients. Given how much better they taste compared to store-bought dressings (and how much better they are for you), there’s really no reason not to make your own!
Balsamic Vinaigrette
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and pepper, to taste
Instructions
- Place all ingredients in a jar with a lid or a bowl. Seal the lid tightly and shake, or whisk, until well combined.
- Taste the dressing and adjust the ingredients as needed. If it’s too tangy or tart, add a bit more olive oil or honey, for example. If it needs a little more tang or flavor, whisk in a bit more balsamic or salt and pepper.
Notes
- Store balsamic vinaigrette for up to 2 weeks in an airtight container in the refrigerator. Shake or stir well before using. If the oil solidifies in the fridge, just let it come to room temperature and then whisk to recombine.
I originally shared this recipe in 2011. Post updated February 2019 and July 2024.
I am so enjoying your recipes. They are simple and healthy and it feels like I’m in a friends kitchen. Recently starting the Mediterranean diet, I’m able to use several recipes and tips of yours.