Balsamic Dressing
This homemade balsamic dressing is quick to make, full of flavor, and perfect for salads, veggies, or as a light marinade.

This homemade balsamic dressing is one of those salad dressing recipes that is a staple in our kitchen. Anytime we need a balsamic vinaigrette, this is what I make.
With only 5 ingredients (7 if you count the salt and pepper), it’s so much faster than a trip to the grocery store. It literally takes less than 10 minutes to pour all the ingredients into a jar and shake them up.
How to Make Balsamic Vinaigrette (the Easy Way)
You’ve got a few options for mixing this dressing. A small bowl and whisk works great, or you can use a mason jar with a lid and just give everything a good shake.
Sometimes I toss everything into a blender. This is great for breaking down the garlic clove and any fresh herbs you may want to add.
No matter what method you use, the key is to emulsify the vinegar and oil so the dressing holds together when you pour it.
Variations to Adjust the Flavor and Texture
- Swap honey for maple syrup for a different kind of sweetness.
- Stir in a pinch of dried or fresh herbs.
- Use garlic powder instead of fresh if you want a smoother texture.
What to Use Balsamic Dressing On
This is one of those go-to salad dressings that pairs well with so many things. We use it on:
- Mixed greens, spinach salads, or arugula
- Strawberry and goat cheese salad or other salads with berries
- Sliced tomatoes and mozzarella (think caprese), even caprese pasta
- Grilled chicken or vegetables
- As a light marinade for beef or pork
How to Store Leftovers
Store leftover balsamic vinaigrette at room temperature for up to 1 week.
More Easy Salad Dressings
Like This Recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.
Ingredients
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic cloves, finely minced
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Place all the ingredients except salt and pepper into a mason jar or a container with a sealable lid. Shake vigorously for several seconds to combine.½ cup balsamic vinegar½ cup extra virgin olive oil2 tablespoons honey1 teaspoon Dijon mustard1 garlic cloves
- Taste, and add salt and pepper.SaltGround black pepper
- Use immediately or store at room temperature for up to 1 week.