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Balsamic Vinaigrette Recipe
This Balsamic Vinaigrette Recipe is the easiest way to elevate any salad with a tangy-sweet, homemade dressing that takes just minutes to whip up.
Full Recipe Introduction
If you’ve ever felt your greens needed a little extra love, this simple recipe is your new best friend. A classic salad dressing rooted in Italian tradition, homemade balsamic vinaigrette marries aged Modena vinegar’s rich sweetness with heart-healthy extra-virgin olive oil. You’ll taste natural antioxidants (thanks to polyphenols in balsamic vinegar) and healthy fats—all while skipping preservatives found in store-bought bottles. You know what? I first made this dressing back when my twins started soccer practice on Saturday mornings—no time for fussy sauces, just a quick shake in a jar before rushing out the door.
Why You’ll Love This Balsamic Vinaigrette Recipe
- Ready in under 5 minutes—no special tools required.
- Uses pantry staples you likely have on hand.
- Perfect balance of tangy and sweet—kid-approved.
- Heart-healthy olive oil adds good fats and richness.
- Naturally gluten-free and vegetarian-friendly.
- Easily doubled for meal prep or family gatherings.
- Versatile as a marinade for veggies, chicken, or tofu.
- Less than 50 calories per serving (data from USDA).
Ingredients
• ½ cup balsamic vinegar (choose aged Modena for depth)
• 1 cup extra-virgin olive oil (cold-pressed for best flavor)
• 1 teaspoon Dijon mustard (whole-grain works too)
• 1 clove garlic, finely minced (roasted garlic adds mellow sweetness)
• 1 tablespoon honey or pure maple syrup (maple for vegan option)
• ½ teaspoon kosher salt (adjust to taste)
• Freshly ground black pepper, to taste
(Brand tip: I adore California Olive Ranch olive oil for its mild, buttery notes. Swap honey for agave if you prefer vegan dressing.)
Directions
- Combine vinegar, mustard, garlic, sweetener, salt, and pepper in a medium bowl or mason jar.
Whisk vigorously or shake with lid on tight—you want the garlic evenly dispersed. - Slowly drizzle in olive oil while whisking (or add oil to jar, seal, and shake until emulsified).
Tip: If it separates, give it a quick shake before pouring. - Taste and adjust seasoning—add a pinch more salt if it feels flat, or a dash more honey for extra sweetness.
- Let the dressing rest at room temperature for 10–15 minutes so flavors meld (or chill up to 30 minutes).
- Before serving, swirl the jar again—little bubbles mean perfect emulsification.
Servings & Timing
Makes about 1¼ cups (enough for 8–10 generous salads)
Prep Time: 5 minutes
Rest Time: 10–15 minutes (flavor melding)
Total Time: 20 minutes (including chilling)
Variations
• Lemon Twist: Swap half the vinegar for fresh lemon juice for a bright zing.
• Herb Lover’s: Stir in 1 teaspoon chopped fresh basil and oregano.
• Roasted Garlic: Use one roasted garlic clove in place of raw for smooth sweetness.
• Mustard Kick: Replace Dijon with whole-grain mustard for texture and tang.
• Maple Vinaigrette: Swap honey for pure maple syrup and add a pinch of cinnamon.
• Avocado Oil Swap: Trade olive oil for avocado oil for a milder, buttery finish.
Storage & Reheating
Store in an airtight jar in the refrigerator for up to 2 weeks—give it a good shake before each use.
Shelf Life: Best enjoyed within 10 days for peak flavor.
Make-Ahead: Whisk and refrigerate overnight to let garlic mellow and flavors deepen.
Notes
I learned that shaking the dressing in a sealed mason jar not only emulsifies better than a whisk but also saves clean-up time—just rinse and reuse. If your garlic tastes harsh, swap raw for a quick sauté in olive oil until fragrant, then cool before mixing. For ultra-smooth dressing, blend ingredients in a mini food processor.
FAQs
• Can I use white balsamic vinegar?
Yes—white balsamic gives a lighter color and milder flavor, perfect for spring salads.
• Why does my vinaigrette separate?
Oil and vinegar naturally part ways; a quick shake before serving brings them back together.
• Is this dressing vegan?
Swap honey for maple syrup or agave nectar, and it’s 100% vegan-friendly.
• Can I freeze balsamic vinaigrette?
Freezing causes separation and texture changes—stick to refrigerated storage.
• How long does it keep in the fridge?
Up to two weeks, though I recommend using within 10 days for best taste.
• What’s the ideal oil-to-vinegar ratio?
A classic 2:1 ratio (oil to vinegar) works here; adjust to your palate’s tang preference.
• Can I add herbs directly to the jar?
Absolutely—rosemary or thyme sprigs infuse extra aroma if left to steep briefly.
• Is this dressing healthy?
It’s low in calories (about 45 per tablespoon) and loaded with antioxidants and healthy fats.
Conclusion
This Balsamic Vinaigrette Recipe turns ordinary greens into something memorable—with just a few pantry staples and a quick shake, you’ll have a versatile dressing that’s both tasty and wholesome. Give it a try, then drop a comment below to let me know how it brightened your salad (or chicken, or roasted veggies!). And while you’re here, feel free to explore more simple salad dressing recipes—your taste buds will thank you!
Balsamic Vinaigrette Recipe
Ingredients
- 1/2 cup balsamic vinegar choose aged Modena for depth
- 1 cup extra-virgin olive oil cold-pressed for best flavor
- 1 teaspoon Dijon mustard whole-grain works too
- 1 clove garlic finely minced (roasted garlic adds mellow sweetness)
- 1 tablespoon honey or pure maple syrup maple for vegan option
- 1/2 teaspoon kosher salt adjust to taste
- Freshly ground black pepper to taste
Instructions
- Combine vinegar, mustard, garlic, sweetener, salt, and pepper in a medium bowl or mason jar. Whisk vigorously or shake with lid on tight—you want the garlic evenly dispersed.
- Slowly drizzle in olive oil while whisking (or add oil to jar, seal, and shake until emulsified).
- Taste and adjust seasoning—add a pinch more salt if it feels flat, or a dash more honey for extra sweetness.
- Let the dressing rest at room temperature for 10–15 minutes so flavors meld (or chill up to 30 minutes).
- Before serving, swirl the jar again—little bubbles mean perfect emulsification.
