I keep this 5-minute balsamic vinaigrette in my fridge because it makes salads, wraps, and marinades instantly brighter. One jar and suddenly the simplest meals feel worth getting excited about.
I’m obsessed with this homemade balsamic vinaigrette because it tastes bold, tangy, and actually fresh, not like the bottled stuff hanging out in my fridge door. I love how balsamic vinegar brings that sharp little punch, while Dijon mustard gives it just enough bite to keep every salad from feeling boring.
And yes, I put it on way more than greens. Wraps, grain bowls, grilled chicken, whatever needs a saucy wake-up call.
But my favorite part? It’s healthy, fast, and seriously craveable.
Five minutes, big flavor, zero fuss. The kind of dressing I keep coming back to again and again.
Ingredients
- Balsamic vinegar brings that tangy punch, a little sweet and a little sharp.
- Extra virgin olive oil makes it silky, rich, and honestly way better than bottled dressing.
- Dijon mustard helps everything stick together, plus it adds a tiny spicy kick.
- Fresh garlic gives it real flavor, not that flat, boring salad dressing vibe.
- Honey or maple syrup softens the tang if you like things a bit smoother.
- Kosher salt wakes everything up, because bland vinaigrette is just sad.
- Black pepper adds a little bite, nothing fancy, just necessary.
- Oregano or Italian seasoning makes it taste herby and more homemade.
- Basically, it’s simple stuff, but together it makes salad feel worth eating.
Ingredient Quantities
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano or Italian seasoning (optional)
How to Make this
1. In a small bowl or a jar with a tight lid combine 1/4 cup balsamic vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 tablespoon honey or maple syrup if using, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried oregano or Italian seasoning if using.
2. Whisk the ingredients together until the salt and mustard are evenly dissolved and the honey is incorporated.
3. Slowly drizzle in 3/4 cup extra virgin olive oil while whisking continuously to emulsify the dressing.
4. If using a jar, add the olive oil, seal the lid, and shake vigorously until the dressing is well combined and slightly thickened.
5. Taste and adjust seasoning, adding more salt, pepper, or sweetener to suit your preference.
6. Let the dressing sit at room temperature for 10 minutes if possible to allow the flavors to meld.
7. Store unused dressing in the refrigerator for up to one week and shake or whisk before each use.
Equipment Needed
1. Small bowl or jar with tight lid
2. Whisk
3. 1/4 cup and 3/4 cup measuring cups plus 1 tablespoon and 1 teaspoon measuring spoons
4. Chef knife
5. Small cutting board
6. Garlic press or small paring knife for mincing garlic
7. Small rubber spatula or spoon for scraping and stirring
8. Refrigerator for storing the dressing
FAQ
Homemade Balsamic Vinaigrette Dressing Recipe Substitutions and Variations
- Balsamic vinegar: red wine vinegar, sherry vinegar, or apple cider vinegar for a brighter, tangier profile
- Extra virgin olive oil: avocado oil, grapeseed oil, or light olive oil for a milder flavor or higher smoke point
- Dijon mustard: whole grain mustard or yellow mustard, or 1 teaspoon smooth mustard powder reconstituted with a little water
- Honey or maple syrup: agave nectar, brown sugar, or a small amount of molasses for deeper sweetness
Pro Tips
1. Mince the garlic very fine and let it sit in the vinegar mixture for at least 10 minutes before adding oil. That softens the raw bite and helps the garlic flavor meld evenly without tasting sharp.
2. For a silkier, longer-lasting emulsion use a small blender or an immersion blender for 10 to 20 seconds. If whisking by hand, add the oil slowly in a thin stream while whisking vigorously to help it come together.
3. Warm the honey slightly if using it so it dissolves easily into the vinegar. A few seconds in a microwave-safe bowl or stirring it into warm vinegar will prevent graininess and make the dressing smoother.
4. Store chilled and bring to room temperature before serving, then shake or whisk again. Taste after resting and tweak with a pinch more salt or a splash of vinegar if the dressing tastes flat.
Homemade Balsamic Vinaigrette Dressing Recipe
I keep this 5-minute balsamic vinaigrette in my fridge because it makes salads, wraps, and marinades instantly brighter. One jar and suddenly the simplest meals feel worth getting excited about.
8
servings
195
kcal
Equipment: 1. Small bowl or jar with tight lid
2. Whisk
3. 1/4 cup and 3/4 cup measuring cups plus 1 tablespoon and 1 teaspoon measuring spoons
4. Chef knife
5. Small cutting board
6. Garlic press or small paring knife for mincing garlic
7. Small rubber spatula or spoon for scraping and stirring
8. Refrigerator for storing the dressing
Ingredients
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey or maple syrup (optional, for sweetness)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano or Italian seasoning (optional)
Directions
- In a small bowl or a jar with a tight lid combine 1/4 cup balsamic vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 tablespoon honey or maple syrup if using, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried oregano or Italian seasoning if using.
- Whisk the ingredients together until the salt and mustard are evenly dissolved and the honey is incorporated.
- Slowly drizzle in 3/4 cup extra virgin olive oil while whisking continuously to emulsify the dressing.
- If using a jar, add the olive oil, seal the lid, and shake vigorously until the dressing is well combined and slightly thickened.
- Taste and adjust seasoning, adding more salt, pepper, or sweetener to suit your preference.
- Let the dressing sit at room temperature for 10 minutes if possible to allow the flavors to meld.
- Store unused dressing in the refrigerator for up to one week and shake or whisk before each use.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 30g
- Total number of serves: 8
- Calories: 195kcal
- Fat: 20.3g
- Saturated Fat: 2.8g
- Trans Fat: 0g
- Polyunsaturated: 2.2g
- Monounsaturated: 14.8g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 15mg
- Carbohydrates: 3.3g
- Fiber: 0.1g
- Sugar: 3.1g
- Protein: 0.1g
- Vitamin A: 0IU
- Vitamin C: 0.1mg
- Calcium: 2mg
- Iron: 0.05mg
