The Best Easy Balsamic Vinaigrette Recipe

I love this vinaigrette for its perfect balance of tang and sweetness. The balsamic vinegar and olive oil mingle beautifully with garlic and Dijon mustard to create a punchy dressing that transforms even the simplest salad. It is my secret weapon for adding flair to fresh greens and beyond.

I love making this easy balsamic vinaigrette because it brings together simple ingredients that really work together. I start with 1/4 cup balsamic vinegar and 1/2 cup extra virgin olive oil which gives a healthy dose of heart friendly fats.

I add a teaspoon of Dijon mustard and a teaspoon of honey for a slight sweetness that balances out the tanginess, along with one minced garlic clove for an extra kick. Then I just mix in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to round out the flavors.

This dressing recipe is great for tossing with fresh greens and is a reliable way to add a flavorful twist to my homemade salads. Its nutritional value is pretty impressive if you consider all natural ingredients, and its simplicity makes it a standout among other salad dressing recipes.

I use this almost everyday on my favorite salads its really become a kitchen staple.

Why I Like this Recipe

I love this recipe because it gives me a perfect mix of tangy and sweet that makes my salads way more fun to eat. The balsamic vinegar and honey just click together in a way that feels really fresh.

I like that it’s super simple and quick to make. I just throw in all the ingredients, and after a bit of whisking, I have a tasty dressing that doesn’t take a lot of time or effort.

It’s cool that I can adjust it to my taste too. If I feel like it needs a bit more salt or pepper then I can just add a little extra and it still turns out great.

I also enjoy how versatile this vinaigrette is. I can use it on any salad or even over grilled chicken and veggies when I feel like mixing it up. It really makes my meals stand out and taste homemade.

Ingredients

Ingredient Quantities

• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. In a medium bowl, mix together 1/4 cup balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove until well combined.

2. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper into the bowl.

3. Slowly drizzle 1/2 cup extra virgin olive oil into the mixture while continuously whisking to form an emulsion.

4. Keep whisking until the dressing looks smooth and slightly thickened.

5. Taste the vinaigrette and adjust the salt or pepper if needed.

6. Let the dressing sit for about 5 minutes to blend the flavors.

7. Drizzle over your salad or store in an airtight container in the fridge for up to a week.

Equipment Needed

1. Medium bowl – used for mixing all the ingredients together, which is important for making sure the dressing comes out smooth.
2. Measuring cups – to accurately measure the balsamic vinegar and extra virgin olive oil.
3. Measuring spoons – for the Dijon mustard, honey, salt, and pepper so you get the right balance of flavors.
4. Whisk – to continuously stir and emulsify the dressing so it looks smooth and slightly thickened.
5. Knife and cutting board – if your garlic isn’t minced already, you’ll need these to chop it up.
6. Airtight container – optional but handy if you want to store the dressing in the fridge for up to a week.

FAQ

• Q: How long will this vinaigrette last in the fridge?
  A: It should keep fine for about a week if you store it in a sealed container.
• Q: Can I use a different type of vinegar?
  A: Yes you can experiment with red wine vinegar or apple cider vinegar, but the flavor might change a bit.
• Q: Do I have to use Dijon mustard?
  A: Not really, you can swap it out for yellow mustard, although the taste wont be exactly the same.
• Q: Is this vinaigrette only good for salads?
  A: Nope, it can work well as a marinade for chicken or drizzled over roasted veggies.
• Q: Can I add any extra flavors?
  A: Sure, you might try adding a pinch of dried oregano or a splash of lemon juice to give it a twist.

The Best Easy Balsamic Vinaigrette Recipe Substitutions and Variations

• 1/4 cup balsamic vinegar: you can use red wine vinegar or apple cider vinegar mixed with a pinch of sugar if you don’t have the real thing.
• 1/2 cup extra virgin olive oil: try using light olive oil or a neutral oil like canola oil, although the flavor might be a bit different.
• 1 teaspoon Dijon mustard: you can swap it with yellow mustard or sometimes even whole grain mustard if needed.
• 1 teaspoon honey: maple syrup or agave nectar works as a good replacement and gives a similar sweetness.
• 1/2 teaspoon salt: feel free to use sea salt or kosher salt in its place, but remember the texture might change a little.

Pro Tips

1. When mixing, make sure you slowly drizzle the olive oil in while whisking continuously so your dressing emulsifies really well instead of separating
2. Let the vinaigrette sit for a few minutes after you make it so the flavors have time to blend in a more natural way
3. Don’t be afraid to adjust the salt, pepper, or even a bit more honey if you feel it needs a little extra balance
4. If you dont have a whisk handy, using a fork or even shaking it up in a jar with a tight lid can also help get that smooth texture you want