This is the BEST Balsamic Vinaigrette recipe! It’s quick and easy to make, totally customizable, and tastes great on everything from salads to vegetables to proteins and beyond.
When it comes to homemade salad dressings, a classic balsamic vinaigrette is one of my go-to favorites. It’s bold, bright, and strikes a lovely balance of sweet and savory. While it’s perfect on greens, don’t stop there — this vinaigrette doubles as a quick marinade for chicken, steak, pork, tofu, or shrimp, brightens roasted vegetables, makes a great dip for crusty bread, and is excellent tossed with hot pasta or chilled pasta salads. You can also easily adjust it to be herb-forward, creamy, or a little cheesier depending on what you’re serving it with.
The best part: it takes just a few minutes to prepare. Grab a good bottle of balsamic vinegar and let’s make a quick batch.
Most likely you already have the basic ingredients in your pantry. For a simple, reliable balsamic vinaigrette you’ll need:
- extra-virgin olive oil
- balsamic vinegar (a good-quality vinegar makes a noticeable difference)
- Dijon mustard (add more if you prefer a stronger mustard flavor)
- minced fresh garlic (or 1/8 teaspoon garlic powder in a pinch)
- maple syrup or honey, to taste
If you have shallots, a tablespoon of minced shallot adds lovely depth. Dried oregano or Italian seasoning are classic additions for a more herbal profile. Here are a few simple variations to customize the dressing:
- Add 1–2 tablespoons of mayonnaise or Greek yogurt for a creamy vinaigrette
- Squeeze in a little lemon juice for extra tang
- Stir in a tablespoon of tahini for a Mediterranean twist
- Mix in grated Parmesan for a cheesier finish
- Swap dried Italian seasoning for chopped fresh herbs for brightness
- Use white balsamic vinegar if you want a lighter color and slightly different flavor
This vinaigrette works beautifully in many dishes, including:
- Green salads like spinach, arugula, or mixed greens
- Pasta salads — it brightens both chilled and room-temperature preparations
- Hot pasta tossed with roasted vegetables
- Roasted or grilled vegetables as a finishing glaze
- As a dipping sauce for crusty bread
However you use it, I hope it becomes a staple in your kitchen. Enjoy!
Balsamic Vinaigrette
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Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, pressed or minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly-cracked black pepper
- 1-2 tablespoons maple syrup (or honey), to taste
- (optional add-ins: 1 tablespoon minced fresh shallots and/or 1/2 teaspoon Italian seasoning*)
Instructions
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Whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl until well combined. For an easier method, combine everything in a mason jar or dressing bottle and shake until emulsified.
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Stir in your preferred amount of maple syrup or honey to balance the acidity, and add any optional ingredients you like.
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Serve immediately, or store in a sealed container in the refrigerator for up to one week. Shake or whisk again before using if the oil separates.
Notes
**The top photo shows a double batch of this recipe.
Additional Info
Did you make this?Let me know how it turned out in the comments below!Be sure to also check out my other favorite salad dressings!