This easy balsamic vinaigrette combines balsamic, mustard, oil, and honey or maple syrup for a simple versatile dressing that will add flavor to salads, chicken, and more!
I love the simplicity of a vinaigrette and how it can elevate anything!
From a classic green salad to a hearty chicken dinner – this healthy, easy balsamic vinaigrette recipe brings a flavor lift to any dish.
Delicious homemade dressings don’t have to be complicated.
This one is as simple as adding your ingredients to a mason jar and shaking it all up!
why it’s worth making your own salad dressing at home
- One of the best parts about making your own vinaigrette is that you can adjust the flavors to your palette.
- You also have full control over the quality of ingredients used – including the type of oil and any added sugar or sweeteners.
- The beauty of this simple balsamic dressing is that it just comes together in a mason jar, no blender needed.
- Shaking the ingredients together in a jar helps bring the dressing together and cuts down on clean up.
Another perk of using a mason jar is that any leftover dressing can be stored in the same jar you made it in – reducing dishes even further!
ways to use this easy balsamic vinaigrette dressing
- As a salad dressing, balsamic vinaigrette works well with ingredients like mixed greens, arugula, basil, bell peppers, berries, strawberries, chicken, and radicchio.
- This recipe also works well as a dressing for most grain and bowl recipes to add extra flavor and tie all your ingredients together.
- A good balsamic vinegar dressing can even double as a delicious marinade for chicken or white fish.
- This quick homemade dressing goes well with DIY Greek Inspired Quinoa Bowls, Build Your Own Veggie Quinoa Power Bowls, Sheet Pan Chicken Kale & Sweet Potato Bowls, Tomato Basil Lentil Salad, 5-Ingredient Mediterranean Pasta Salad and more!
how to store homemade salad dressing
- You can store this easy balsamic vinaigrette covered and refrigerated for up to 5 days
- The vinaigrette may separate and look clumpy when refrigerated. This is because oil can solidify at cooler temperatures.
- To use, simply remove from the refrigerator, allow to come to room temperature, and shake well to recombine.
recipe notes, modifications & adaptations
- Balsamic vinegar is the star ingredient in balsamic vinaigrette, so look for a good quality 6% acidity balsamic vinegar without any sugar or additional additives or color added
- I recommend using kosher salt for this recipe. If you use table salt you might need to adjust the amount up or down. As always, salt to taste.
- Honey or maple syrup can be used interchangeably in this recipe. Honey will add a little extra body, while maple syrup is a great vegan alternative.
- Omit the honey or maple syrup altogether for a Whole30 option.
- Use a good quality extra virgin olive oil if you have it for the best flavor.
- For a stronger garlic flavor, grate or finely mince the garlic and add in step 2 of the recipe card below.
No need to splurge on an aged balsamic vinegar for a vinaigrette. It will be too sweet & syrupy – so save the aged stuff for drizzling!
this recipe is…
dairy free , egg free , gluten free , grain free , mayo free , nut free , paleo , soy free , vegan , vegetarian
I hope you’ll make this Easy Balsamic Vinaigrette recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Easy Balsamic Vinaigrette
Equipment
Ingredients
- 1 small garlic clove peeled
- ¼-½ tsp kosher salt
- 2 tsp Dijon mustard
- 2 tsp honey or maple syrup
- 3 tbsp balsamic vinegar
- ⅓ cup extra virgin olive oil
- freshly ground pepper, to taste
Instructions
- With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
- To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and honey or maple syrup, using a fork or small whisk to combine.
- Add the balsamic vinegar, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
- Add the olive oil and pepper, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or pepper if desired.
- Remove the garlic clove, discarding or setting aside for another use.
- Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.
Notes
Nutrition
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