Balsamic Vinaigrette Recipe for All Occasions

Name: Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: ½ shallot; 1 small clove garlic; 1½ teaspoons Dijon mustard; ½ teaspoon sea salt (or kosher salt); ¼ teaspoon freshly ground black pepper; 3 tablespoons Balsamic vinegar; ½ [cup] +[1 tablespoon] extra virgin olive oil

Jump to Recipe Jump to Video

Inside: The essential ingredient that transforms oil and vinegar to a lush, creamy balsamic dressing and which balsamic vinegar is the best for this vinaigrette.

This easy balsamic vinaigrette recipe comes together in about 5 minutes and instantly upgrades everything from leafy green salads to ripe summer tomatoes and simple steamed vegetables. It’s bright, tangy, balanced and the kind of homemade dressing you’ll start keeping in the fridge all week long.

Drizzling balsamic dressing vinaigrette over a tomato salad.

One important note before you start: this is not the place to use your treasured bottle of true barrel-aged balsamic from Modena. Authentic D.O.P. balsamic vinegar is a handcrafted, multigenerational product made in Emilia-Romagna using portions of the “mother” from previous barrels, then aged anywhere from 12 to 25 years. The flavor is rounded, deeply complex and almost syrupy — especially the older vinegars — and honestly, it deserves to be enjoyed straight from the bottle with a chunk of Parmigiano Reggiano or drizzled sparingly over strawberries.

For a classic balsamic dressing, you actually want a more affordable everyday balsamic vinegar — something in the $6–10 range that’s tangy, sharp and balanced enough to blend with olive oil, Dijon, garlic and shallots. That’s what makes this homemade balsamic vinaigrette so practical for everyday cooking.

Use it over green salads, grain bowls, sliced tomatoes, grilled vegetables or as a light finish for steamed asparagus and green beans. It’s also the kind of basic dressing recipe every home cook should know because once you learn how to make balsamic vinaigrette, you can adjust it endlessly to fit your tastes.

Why This Recipe Works:

Creamy mustard is emulsifying magic–A little Dijon helps the oil and vinegar blend into a smooth, plush balsamic vinaigrette dressing recipe instead of one that breaks or separates.
Tastes luxe with pantry ingredients–It relies on simple ingredients (not the fancy stuff) and you probably already have most of it on hand.
Good for more than just salads–This versatile balsamic dressing is just as good drizzled over tomatoes, asparagus, green beans and roasted vegetables as it is tossed with greens.

Ingredients:

Shallots–Look for firm shallots without any green shoots sprouting from them. (You’ll only need about a teaspoon of the minced allium.
Garlic-for a contrasting bite
Dijon Mustard–Chef’s agree this ingredient is the secret to the best vinaigrette. I’m cited with reasons Dijon is critical for the best homemade salad dressing in this Eating Well article.
Sea Salt–freshly ground or you can substitute Kosher salt; I recommend Diamond Crystal as it’s less salty by volume than Morton’s. If you have Morton’s use about ⅓ less and then adjust to taste.
Black Pepper–I recommend freshly ground for the best flavor.
Balsamic Vinegar–Use an everyday vinegar, not your good $50 D.O.P. This one came from Trader Joe’s and cost about $6.
Extra Virgin Olive Oil–use a good quality, fruity olive oil.

How To Make Balsamic Vinaigrette

Adding mustard, shallots, garlic, salt and pepper to a small bowl.

Combine the minced shallots, garlic, Dijon mustard, sea salt and pepper to a small bowl.

2. Add the balsamic vinegar and whisk until the ingredients are well combined.

3. Add the olive oil a few tablespoons at a time.

4. Whisk the oil into the balsamic until it’s smooth and emulsified before continuing to add more oil. Continue in this manner until all of the extra virgin olive oil has been incorporated into the dressing.

Drizzling balsamic dressing over sliced tomatoes.

5. Toss a few tablespoons of balsamic vinaigrette into a salad, spoon it over sliced tomatoes or use it to dress steamed vegetables or proteins.

Pro-Tips:

Let the dressing sit for 10–15 minutes before serving so the shallots mellow slightly.
Use freshly cracked black pepper for the best flavor.
If your balsamic vinegar is especially sharp, add a tiny drizzle of honey to soften it.
Save your super-expensive balsamic for drizzling or finishing a dish, not for making salad dressing. It doesn’t need any extra ingredients and should be enjoyed as-is.
Wondering how to make balsamic vinaigrette more restaurant-quality? Use a better olive oil. It matters more than using expensive balsamic.

A dressing carafe with balsamic vinaigrette in it.

Mistakes To Avoid:

Don’t use good D.O.P. vinegar–True aged balsamic from Modena should be reserved for finishing dishes — not mixed into vinaigrettes.
Don’t add the oil all at once–Pouring the olive oil in slowly helps emulsify the dressing properly.
Over seasoning–Balsamic vinegar can vary in saltiness and sweetness, so taste before adding extra salt.
If you don’t have shallots, don’t replace them with red onion; they’re not the same thing.

A closeup of the vinaigrette over a platter of sliced tomatoes.

Swaps and Variations:

Add in a little honey for a sweeter version.
Add fresh herbs like basil, thyme or oregano.
Use red wine vinegar, lemon juice or Apple Cider vinegar in place of balsamic for other basic types of vinaigrettes.

FAQs

What’s the best balsamic vinegar for vinaigrette?

An everyday commercial balsamic vinegar is perfect for this recipe. Save authentic DOP-aged balsamic from Modena for finishing dishes.

What’s the ratio for balsamic vinaigrette?

A classic vinaigrette ratio is 3 parts oil to 1 part vinegar, though you can adjust it to your taste.

Can I use this on vegetables?

Absolutely. This balsamic vinaigrette recipe is excellent drizzled over steamed asparagus, green beans, roasted vegetables and sliced tomatoes.

Is balsamic dressing the same as vinaigrette?

Vinaigrettes are typically a blend of oil and vinegar with seasonings, whereas “dressings” is a larger umbrella that includes vinaigrettes as well as creamy dressings such as Homemade Russian dressing or Buttermilk Ranch Salad Dressing.

Storage:

Store the dressing in a jar with a tight-fitting lid in the refrigerator.
This homemade balsamic vinaigrette will keep well in the refrigerator for about 1 week.

More homemade vinaigrette recipes:

Print Pin Save

No ratings yet