Balsamic Dressing for Salad (Balsamic Vinaigrette Recipe)

This balsamic dressing for salad is a simple, homemade vinaigrette recipe made with olive oil, balsamic vinegar, Dijon mustard, and honey. Quick to whisk together and full Mediterranean flavor, it's perfect for drizzling over greens, roasted vegetables, or using as a light marinade.

Simple, tangy, and ready in five minutes - this homemade balsamic dressing for salad is a kitchen staple. Made with just a few pantry ingredients like olive oil, Dijon mustard, and balsamic vinegar, it's perfectly balanced and endlessly versatile. Use it to dress leafy greens, roasted vegetables, or even as a marinade for chicken and grilled veggies.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Ingredients You'll Need
• How to Choose the Best Balsamic Vinegar for Salads
• How to Make This Balsamic Dressing
• Flavor Variations and Add-Ins
• Substitutions
• What to Serve with This Balsamic Dressing
• How to Store this Balsamic Vinaigrette
• FAQ's
• More Homemade Condiments and Sauces
• Balsamic Dressing for Salad (Balsamic Vinaigrette Recipe)

Ingredients You'll Need

This classic balsamic vinaigrette uses a simple 3:1 oil-to-vinegar ratio for a smooth, balanced flavor. Each ingredient plays an important role in achieving that perfect tangy-sweet finish:

• Balsamic vinegar: The star of the recipe - rich, slightly sweet, and deeply flavorful. Choose a good-quality aged or traditional balsamic for the best results.
• Mustard: Helps emulsify the dressing, giving it a silky texture while adding a touch of sharpness.
• Honey (or maple syrup): Adds just enough sweetness to balance the acidity.
• Garlic: Freshly grated garlic adds a subtle bite and aroma.
• Salt & cracked black pepper: Simple seasoning that enhances every other flavor.
• Extra virgin olive oil: Provides richness and body - the foundation of a great vinaigrette.

See the recipe card for quantities.

How to Choose the Best Balsamic Vinegar for Salads

Not all balsamic vinegars are created equal, and the quality you choose can make a big difference in your dressing's flavor. The best balsamic vinegar for salads strikes a balance between sweetness and acidity - smooth enough to drizzle over greens yet bold enough to stand out in a vinaigrette.

For everyday use, look for balsamic vinegar of Modena (IGP), which offers great flavor at an affordable price. These are aged for a shorter time than traditional balsamics (DOP), but they're still rich and complex enough for dressings and marinades.

If you'd like to learn more about how balsamic vinegar is made and what the labels mean, the Big Horn Olive Oil website has an excellent guide explaining the key differences.

For a detailed comparison of the top grocery store options, America's Test Kitchen tested several brands and found that high-quality supermarket balsamics can deliver excellent flavor without the hefty price tag. Their favorites include Bertolli Balsamic Vinegar of Modena and Monari Federzoni Balsamic Vinegar of Modena, both widely available in U.S. stores.

How to Make This Balsamic Dressing

Tested in our kitchen and loved by our readers-this recipe is quick, reliable, and full of flavor.

• Combine the Ingredients : In a small bowl or jar with a tight-fitting lid, add the balsamic vinegar, mustard, honey, garlic, salt, and black pepper.

Chef's Tip: We like using wholegrain Dijon mustard for a bit of texture and subtle spice, but if you prefer a creamier, more velvety vinaigrette, swap it for smooth Dijon mustard - it creates a silky finish.

• Whisk or Shake : Whisk vigorously while slowly drizzling in the olive oil, until the dressing is fully emulsified.
• Alternatively, add the olive oil, seal the jar and shake well until combined and creamy.
• Taste and Adjust : Taste the vinaigrette and adjust the seasoning to your liking-add a touch more honey for sweetness or an extra pinch of salt or mustard for zing.
• Use or Store : Use immediately, or store in the fridge for up to 1 week. Shake or whisk again before each use.

Flavor Variations and Add-Ins

Once you've mastered the base recipe, try a few of these flavor twists:

• Creamy balsamic dressing: Whisk in 1-2 tablespoons of Greek yogurt or mayonnaise for a creamy texture.
• Lemon balsamic vinaigrette: Add 1 tablespoon of fresh lemon juice for extra brightness.
• Maple balsamic: Swap honey for pure maple syrup for a deeper, earthy sweetness.
• Garlic and herb: Stir in a pinch of dried oregano, thyme, or Italian seasoning for an aromatic touch.

Substitutions

This dressing is naturally gluten-free and easy to adapt for different diets:

• Vegan: Use maple syrup instead of honey.
• Oil options: Swap extra virgin olive oil for avocado oil or grapeseed oil for a lighter flavor.
• Mustard: Replace Dijon with wholegrain or yellow mustard for a milder taste.
• Garlic-free: Skip the garlic or use a pinch of garlic (or onion) powder if you prefer.

What to Serve with This Balsamic Dressing

This balsamic dressing for salad is a versatile kitchen favorite - here are a few delicious ways to use it:

• Toss with fresh greens like arugula, spinach, or mixed lettuce.
• Drizzle over our Roasted Beet Salad for a sweet and earthy pairing.
• Use as a marinade for chicken, steak, or grilled vegetables.
• Spoon over Caprese Salad (or our Caprese skewers) or Greek Salad for a Mediterranean twist.
• Mix into grain bowls or pasta salads for an instant flavor boost.

How to Store this Balsamic Vinaigrette

Homemade vinaigrettes are perfect for meal prep.

Fridge - Store in a sealed jar for up to 1 week. Shake well before using. 

Chef's Tip: If the oil solidifies in the fridge, let it sit at room temperature for 10-15 minutes before shaking.

Ways to Use Leftovers - Use as a quick marinade for chicken or roasted vegetables, or drizzle over leftover grains for a simple lunch bowl.

FAQ's

More Homemade Condiments and Sauces

Simple, healthy, and full of Italian flavor - this balsamic dressing for salad is one of those recipes you'll make again and again. It's endlessly versatile, and once you taste it, you'll never go back to store-bought.

If you make this recipe, let us know in the comments - and don't forget to Pin it for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.