I call this recipe for Balsamic Vinaigrette “the staple” because I make it so often, it’s definitely a staple in my home! It’s easy to whip up and the sweet, tangy flavor brings out the best in any salad—and so much more!
A lot of salad dressings are laden with sugar and mayo for creaminess, but vinaigrettes cut out all that unnecessary stuff, with an oil and vinegar base. Here is a recipe for what I believe to be “The Staple” vinaigrette that most people think of when they think of this type of dressing: balsamic vinaigrette. I use it for my Easy Steak Salad, Cherry Summer Kale Salad, and Chicken Feta Walnut Grape Chopped Salad. Make a big batch of this one because once you try it, you will want to eat salads all the time!
What Makes This Balsamic Vinaigrette My Staple Dressing
There’s a reason balsamic vinaigrette is so popular! Actually, there are many reasons. Here’s why I love it so much:
- Balanced flavors. The combination of tangy balsamic vinegar, olive oil, and a touch of honey in this recipe is perfection. It’s not too tart, not too sweet—just perfectly balanced.
- Super versatile. While it’s amazing on salads, balsamic vinaigrette is a kitchen multitasker! You can use it to brighten up so many of your favorite foods.
- Simplicity. With just a handful of ingredients and a quick whisk, you have a fresh, delicious dressing ready in under five minutes.
What You’ll Need
Here are some notes on the ingredients you’ll need to make balsamic vinaigrette. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dijon mustard – For a punchy flavor that livens things up. You don’t necessarily taste the mustard in the dressing (so don’t worry if you’re not a big mustard fan!), but you would miss it if it’s not there.
- Honey – Balances acidity with sweetness. You can adjust the amount to your liking.
- Garlic – The vinegar mellows the flavor of the garlic, so while this dressing is garlicky, it’s not overpowering.
- Balsamic vinegar – Adds rich, sweet acidity; use a good quality, aged vinegar for more depth of flavor.
- Thyme – Infuses earthy, herbal notes into the balsamic vinaigrette.
- Salt and pepper – Freshly ground pepper is best!
- Extra virgin olive oil – When you’re making salad dressing, it’s a great time to use your best bottle of EVOO.
How to Make Balsamic Vinaigrette
Making your own balsamic vinaigrette at home is quick and easy!
- Combine. Add all of the ingredients except the olive oil to a bowl.
- Whisk. Whisk to combine, then slowly add the olive oil while whisking. Keep whisking until the dressing emulsifies. The dressing will stick to the back of a spoon when it’s ready.
Variations
Balsamic vinaigrette is a cinch to make, but here are some ways you can make it your own.
- Experiment with the herbs. Swap out thyme for other dried or fresh herbs like basil, parsley, rosemary, or oregano. Italian seasoning works well too!
- Make it creamy. Blend the vinaigrette with a spoonful of Greek yogurt to create a creamy version of this dressing.
- Adjust the sweetness. Some balsamic vinegars are sweeter than others, so you can add more honey if needed to balance the vinegar flavor.
- Use flavored oils or vinegar. Try using infused olive oils or flavored balsamic vinegars. The fancy ones they sell at gourmet shops (and then sit in your pantry for ages because you don’t know what to use them with) are perfect for making vinaigrettes!
Serving Suggestions
Let’s skip right past the salads—you already know you can use balsamic vinaigrette for that!—and discuss some other ways to put this recipe to use.
- Grain bowls. Drizzle it over a warm quinoa or farro bowl loaded with roasted vegetables, fresh greens, and protein like grilled chicken or chickpeas.
- Caprese. Drizzle over fresh mozzarella, ripe tomatoes, and basil.
- Roasted vegetables. Toss it with your favorite veggies before roasting them.
- Marinade. Use it to marinate chicken, steak, or pork before grilling or baking. It’ll tenderize the meat and make it flavorful!
- Sandwiches and wraps: Drizzle a little vinaigrette inside your next sandwich or wrap.
- Pasta salad. Okay, I know I said we’d skip past the salads, but I can’t forget to mention that this balsamic vinaigrette is amazing in a pasta salad! Try it with orzo, cherry tomatoes, mozzarella balls, and fresh basil leaves.
How to Store
Transfer the dressing to an airtight container or jar and store it in the refrigerator for up to one week. Before using, give the container a good shake, as natural separation of the oil and vinegar may occur over time. If the oil has solidified, just let the dressing sit at room temperature until it melts.
More Easy Dressing Recipes
Balsamic Vinaigrette
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiments & Sauces
- Method: No-Cook
- Cuisine: American
Description
This recipe for balsamic vinaigrette is easy to whip up and the sweet, tangy flavor brings out the best in any salad—and so much more!
Ingredients
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/3 cup balsamic vinegar (good quality brand)
- 1 teaspoon dry thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra virgin olive oil
Instructions
- Add dijon, honey, garlic, balsamic vinegar, thyme, salt and pepper to a bowl.
- Whisk until thoroughly combined,then slowly pour in the olive oil.
- Continue to whisk until the dressing thickens and emulsifies. (you will know it is done when it sticks to the back of a spoon and the vinegar and olive no longer separate)
- Store in airtight container.
