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 salad dressing recipes, a classic homemade balsamic vinaigrette will forever and always be one of my faves.
It’s bold, it’s zesty, it’s the perfect blend of sweet and savory, and it’s so irresistibly delicious on salads. But hey — don’t limit this vinaigrette to your greens! It’s also an easy marinade for proteins (think chicken, steak, pork, tofu, shrimp, you name it!), it’s a fabulous mix-in with roasted veggies, it’s the perfect dipper for crusty bread, it’s surprisingly awesome when tossed with hot pastas or chilled pasta salads, and I’m sure many other uses beyond. It’s also easy to customize to make it more herby, creamy, cheesy, zesty, etc.
Oh, and the best part — it only takes a few minutes to whip up. ?
So grab a good bottle of balsamic vinegar, and let’s make a quick batch!
Chances are you already have the main ingredients for homemade balsamic vinaigrette in your pantry. You’ll need:
extra-virgin olive oil
balsamic vinegar (good quality vinegar is worth the investment here)
Dijon mustard (feel free to add extra if you like a really mustard-y kick)
minced fresh garlic (or you could sub 1/8 garlic powder instead in a pinch)
maple syrup (or honey), to taste
If you happen to have some shallots around, I also love adding a minced spoonful into my dressing. And if you’d like an herby kick, some dried oregano or Italian seasoning is also pretty standard with balsamic vinaigrettes. Otherwise, I also love customizing this recipe by:
adding in a tablespoon or two of mayo or Greek yogurt to make it creamy
adding in a squeeze of lemon juice to make it really tangy
adding in some tahini to give it a Mediterranean twist
adding in some grated Parmesan, to make it extra cheesy
swapping out the Italian seasoning for chopped fresh herbs
swapping out the traditional balsamic vinegar for white balsamic vinegar
Whisk together the olive oil, balsamic vinegar, mustard, garlic, salt and pepper in a small bowl until evenly combined. (Or — my favorite method — shake the ingredients together in a mason jar or dressing bottle until evenly combined.)
Add your desired amount of maple syrup (or honey) to sweeten, along with any optional add-ins that you desire.
Serve immediately, or refrigerate in a sealed container for up to 1 week.
*Or if you don’t have Italian seasoning, dried thyme or oregano would work well.
**The top photo pictures a double batch of this recipe.
Be sure to also check out my other favorite salad dressings!