Last Updated on June 25, 2025 by Souhail
If you’re anything like me, you’ll love this balsamic vinaigrette recipe for how ridiculously easy and delicious it is. I first threw it together on a whim one weeknight when I was craving something fresh but didn’t want to run to the store, and it’s been a staple in my fridge ever since. It’s tangy, a little sweet, and just the right amount of garlicky, making it the perfect companion for salads, grilled veggies, or even as a quick marinade. Whether you’re dressing up a lunch bowl or trying to impress dinner guests, this vinaigrette brings a bright, balanced flavor that never fails.
Table of contents
Why You’ll Love This Recipe
Here’s why this balsamic vinaigrette recipe always delivers:
- Perfectly balanced flavor: tangy balsamic, rich oil, a touch of honey for sweetness.
- Easy to tweak: swap honey for maple syrup (vegan) or use gluten-free soy if you want a savory twist.
- Kitchen pantry staple: quick to make with ingredients you probably already have.
- Healthy twist: olive oil adds good fats, while vinegar keeps calories low.
Mix‑and‑Match Tips at a Glance:
- Use maple syrup or agave to make it vegan.
- Opt for mustard powder or Dijon to deepen the flavor.
- Add herbs like basil, oregano, or thyme for an herby upgrade.
How to Make it
Balsamic Vinaigrette
0.75
cup5
minutes80
kcalA fresh, tangy balsamic vinaigrette that’s easy to whip up and endlessly versatile.
Ingredients
0.5 cup extra‑virgin olive oil
3 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1 garlic clove, minced
Salt + pepper, to taste
Directions
- Whisk base (1 min): In a medium bowl, whisk together balsamic vinegar, Dijon mustard, honey, and minced garlic until well combined.
- Drizzle in oil (1–2 min): Slowly pour in the olive oil while whisking continuously to create a smooth emulsion.
- Season and taste (30 sec): Add salt and freshly ground black pepper to taste, start with about ¼ teaspoon of each and adjust as needed.
- Let it rest (5 min): Let the vinaigrette sit at room temperature so the flavors can meld.
- Shake before serving: If the dressing separates, give it a good shake or whisk again before using.
Recipe Video
Notes
- Store in a sealed jar up to 1 week.
- For vegan version, use maple syrup instead of honey.
- For a zesty twist, add a splash of lemon juice or a pinch of crushed red pepper to kick up the flavor.
Nutrition Facts
- Calories: 80kcal
- Fat: 8g
- Saturated Fat: 1g
- Sodium: 50mg
- Carbohydrates: 2g
- Sugar: 2g
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Little Tricks to Make Your Balsamic Vinaigrette Shine
Once you’ve whisked up your first batch, you’ll see how easy it is to tweak and perfect your vinaigrette game. These are the little tricks I’ve picked up over the years to make it even better, whether you’re looking for smoother texture, bolder flavor, or just keeping it fresher longer.
- Use a jar with a tight-fitting lid: Honestly, this makes cleanup and storage a breeze. Just shake and serve!
- Warm up your honey: If it’s thick or crystallized, a few seconds in the microwave helps it blend better.
- Whisk slowly: Pour your oil in gradually while whisking. It makes a silky, well-blended dressing instead of a separated one.
- Let it sit for a few minutes: This lets the garlic mellow out and the flavors come together beautifully.
- Always taste on a leaf: I test mine on a lettuce leaf or veggie, not a spoon. That’s how you’ll actually taste it in action!
Fun Ways to Change It Up
The best thing about this balsamic vinaigrette recipe? You can totally make it your own. Here are a few of my favorite variations that I rotate through depending on the meal or my mood. Feel free to play around and create your own signature version!
- Creamy Balsamic Vibe: Add a tablespoon or two of Greek yogurt or mayonnaise (regular or vegan) for a creamy texture that clings beautifully to greens.
- Herby & Fresh: Toss in finely chopped fresh herbs like basil, parsley, or thyme. It’s a great way to use up herbs from the fridge and gives your vinaigrette a garden-fresh upgrade.
- Sweet & Fruity: Swap honey for a bit of raspberry jam or pomegranate molasses for a sweet, tangy twist that’s amazing on arugula or goat cheese salads.
- Spicy Kick: Stir in a pinch of cayenne or red pepper flakes if you like a little heat. I love this version with grilled veggies or taco salads.
- Asian-Inspired: Sub the balsamic with rice vinegar, use sesame oil instead of olive, and add a splash of soy sauce. Totally different vibe but super tasty!
FAQs: Your Balsamic Vinaigrette Questions, Answered!
Absolutely! Just swap the honey for maple syrup or agave. It still tastes amazing and keeps the same smooth texture.
Totally normal! Since there are no preservatives, it’ll naturally separate. Just give it a good shake or whisk and it’s back to silky perfection.
You sure can. Try a 2:1 oil-to-vinegar ratio instead of the classic 3:1. Just note, it might not emulsify as easily, so whisking well is key.
Yes, and I totally recommend it! Fresh basil, thyme, or oregano can add a fresh, herby twist. Just chop them finely before stirring in.
It keeps really well for up to one week in a sealed container. Just bring it to room temp and shake before serving if it thickens a bit in the fridge.
You’re not alone! You can either roast the garlic first for a mellow flavor or skip it altogether. A little onion powder is a great sub too.
Wrap It Up and Pour It On!
There you have it, your new favorite balsamic vinaigrette recipe, all ready to drizzle on just about everything. Once you make it from scratch, you’ll seriously wonder why you ever bought the bottled stuff. I hope it becomes a staple in your kitchen the way it has in mine!
If you’re in the mood to keep the cooking magic going, here are a few recipes that pair beautifully with this vinaigrette or will inspire your next kitchen adventure:
- Try it on this fresh and hearty Italian Chopped Salad
- Looking for a veggie side? This Simple Roasted Squash Recipe is a cozy match
- Or check out this clever trick to Make Rice Taste Like a Restaurant, it’s surprisingly vinaigrette-friendly!
Can’t wait to hear what you think! Leave a comment, share your twist, or tag your dressing creations online so I can cheer you on from my kitchen to yours.