Drizzle it on top of salads, vegetables, chicken, pasta and so much more. Balsamic vinaigrette dressing is a versatile recipe to have tucked inside your repertoire. It’s simple, fast, and has just the right amount of sweet tang.
Make it any night of the week while you are preparing salad and store for later to have a meal prepped dressing ready and waiting in the fridge. It comes together with common pantry staples and can be used in so many different ways. Let’s get started!
What is Balsamic Vinaigrette?
Balsamic vinaigrette is a dressing consisting of balsamic vinegar, olive oil, salt, black pepper, and honey. While traditionally used to dress salads, it can be drizzled on chicken, vegetables, sandwiches, wraps, or pasta.
Ingredients - Notes & Substitutions
The ingredient list for this homemade balsamic vinaigrette is short and sweet. You will need: Balsamic vinegar: for bold flavor and sharp acidity, use a high-quality balsamic vinegar from Italy. White balsamic vinaigrette is a great variation made with sweeter and milder white balsamic vinegar instead. Olive oil: use fresh and fruity extra virgin olive oil for richness and body. Salt + Pepper: to balance the acidity and add a kick of spice. Honey: optional, but the honey rounds out the flavors and mellows the sharp bite of the balsamic vinegar. If you’d like to keep this recipe vegan, use agave nectar instead. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Balsamic Vinaigrette
This balsamic vinaigrette dressing recipe comes together in two easy steps. Simply: In a small mason jar, add vinegar, olive oil, salt, and pepper. Add the honey, if using. Close the lid tightly and shake vigorously, until it combines. When ready to serve, pour half the dressing onto the salad and gently toss it. Add more if needed.
How to Store
Leftover balsamic dressing will keep in the same mason jar you mixed it in for up to one month in the fridge. The balsamic and olive oil will separate naturally during storage and the oil may solidify. Simply take it out of the fridge 30 minutes before serving, and give it a thorough shake before using.
How to Use
Balsamic and olive oil dressing can be used in so many different fashions. You may want to make a double batch, as it will be used pretty fast. I like to drizzle it on: Salads: The sharp tang goes great with fruity salads like arugula berry salad, spinach strawberry salad, or fresh vegetable salads like cucumber tomato avocado. Chicken: Elevate a simple piece of grilled chicken or more intricate Greek chicken. Sandwiches / Wraps: Drizzle it lightly to season chicken, steamed broccoli and carrots, or deli meat sandwiches or wraps. Pasta Salad: Use it to dress this healthy pasta salad.
Recipe Tips & Notes
Balsamic vinegar: Search for Italian balsamic vinegar, which is of higher quality and has a mellow tartness. Or, opt for white balsamic vinegar instead.Honey: Adding the honey last with the same measuring spoon you used for the oil ensures it slips right off the spoon.Variations: Add 1 teaspoon Dijon mustard or 1 clove of finely grated garlic.Salad Dressing Tip: When dressing salad, always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn’t drip to the bottom of the bowl.
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