This balsamic vinegar vinaigrette is thick and creamy but still light and refreshing. Give balsamic vinegar, olive oil, and Dijon mustard a quick shake in a mason jar, and you’re ready to eat!
When we first switched to real food, one of the first items I started making from scratch was salad dressing. Not only is it better for your budget, but it’s also made without all the additives, preservatives, and hydrogenated oils you’ll find in store bought salad dressing.
I’ve mastered Homemade Ranch Dressing, Greek Dressing, and even Caesar Dressing.
But what if you want something different? Something that’s quick and easy and light, but still has bold flavor?
That’s where my easy balsamic vinegar vinaigrette recipe comes into play!
CREAMY BALSAMIC VINEGAR VINAIGRETTE RECIPE
Sometimes I wonder why I didn’t come up with this balsamic vinegar vinaigrette recipe sooner, because not only is it AMAZING, but it’s also:
- Ridiculously quick and easy.
- Made in a jar. (No dishes!)
- Good on all sorts of salads.
- Creamy, in a no-mayo, no-yogurt kind of way.
- Naturally gluten free and dairy free!
Plus, it gets rave reviews from the kids every time I make it. Seriously, this has been my go-to dressing the whole season!
BALSAMIC VINAIGRETTE RECIPE INGREDIENTS
I often order salads when going out to eat, and I love trying different flavors of salad dressings. I’m not sure if my own balsamic vinaigrette recipe tastes like a restaurant’s, but I’m willing to bet that mine is lighter and healthier because you only need three ingredients:
- Balsamic Vinegar. Use traditional balsamic vinegar or swap for white balsamic vinegar for a white balsamic salad dressing recipe.
- Olive Oil. The delicate, fruity notes of extra virgin olive oil shine here, so choose a high-quality oil for the best flavor.
- Dijon Mustard. You can easily substitute brown mustard or spicy mustard. If you go spicy, start with 1 Tablespoon and adjust to taste.
- Honey or Maple Syrup (optional). Sometimes I add a bit of natural sweetener to help cut the acidity of the balsamic dressing. Sometimes I don’t. Do whatever tastes good to you!
Some balsamic olive oil dressing recipes call for garlic, salt, black pepper, or shallots, but we’re keeping things super simple here.
HOW TO MAKE VINAIGRETTE WITH BALSAMIC VINEGAR
Follow these instructions to make a simple vinaigrette with balsamic vinegar.
Step 1. Combine the vinegar and olive oil in a small jar with a lid.
Step 2. Add the mustard (and sweetener, if using), close the jar, and shake well. You can also whisk in a small bowl, but I find shaking it gives me a better blend, and it’s ready for storage!
Enjoy!
I love using mason jars for homemade dressing, and these lids make it super easy to shake and pour! Store leftover balsamic vinaigrette in the refrigerator. The olive oil may solidify when chilled, so remove it to the counter to warm up before serving again.
SERVE WITH BALSAMIC DRESSING
Balsamic dressing has a light, fresh flavor that goes with almost any salad. The sour, tangy flavor of the balsamic pairs beautifully with the sweetness of fruit. Try it with one of these:
If you don’t have specific ingredients for those recipes, try using a combination of these: arugula, spinach, blue cheese, goat cheese, berries, apples, red onion, cucumber, tomatoes, and mozzarella. Or make a Chicken Caesar Wrap but use this balsamic vinaigrette recipe for the dressing instead!
WATCHING THE FAT CONTENT IN SALADS WITH BALSAMIC DRESSING
Eating a salad is usually the default “healthy” option. And they are! Salads are full of produce, helping you to eat the rainbow and get plenty of vitamins, minerals, and fiber.
You can easily keep salads low-carb by including a variety of veggies and skipping the grains and croutons.
Do you know where it’s easy to go overboard on salads? The fat. Full-fat dressings, cheeses, nuts, and garnishes can take your salad from balanced to too much really easily, sometimes without even realizing it!
That’s why I like this balsamic vinegar vinaigrette so much – it adds flavor and a bit of fat without going overboard. This leaves me room to add a sprinkle of feta or pecans to my salad while still fitting with my macros for the meal.
RECIPE FOR A BALSAMIC VINAIGRETTE FAQS
Is this recipe for a balsamic vinaigrette healthy?
How long does homemade balsamic vinaigrette dressing last?
Both vinegar and oil are natural preservatives, so this balsamic salad dressing lasts at least a week or two in the fridge. This recipe makes enough for one main dinner salad, and possibly two nights’ worth of side salads. You can easily double it in a larger jar for more yummy salads.
What is the best ratio of olive oil and balsamic vinegar for salad dressing?
I like to use one part olive oil to two parts balsamic vinegar for my balsamic vinegar vinaigrette, along with Dijon mustard to help emulsify the dressing (that’s a fancy way of saying it helps keep everything mixed together so it doesn’t separate).
MORE HOMEMADE SALAD DRESSING RECIPES
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!
Balsamic Vinaigrette
This balsamic vinegar vinaigrette is thick and creamy but still light and refreshing. Give balsamic vinegar, olive oil, and Dijon mustard a quick shake in a mason jar, and you’re ready to eat!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: ½ cup 1x
- Category: Sauces & Condiments
- Method: Bowl
- Cuisine: American
Instructions
Notes
You can also add 1 tsp of honey OR maple syrup to the dressing if you prefer it to be a tad sweeter.
One serving size as calculated below is 2 Tablespoons.
