Elevate any salad with this tasty and easy balsamic vinaigrette. This dressing is silky in texture with the perfect mix of tangy with a touch of sweetness. Made with a handful of real ingredients, including balsamic vinegar, extra-virgin olive oil, and Dijon mustard.
The Perfect Homemade Balsamic Vinaigrette Dressing
I recently shared my lemon vinaigrette dressing a couple week ago, which is probably my most used dressing on a day-to-day basis. However, this dressing is a strong second and depending on the time of the year and what my taste buds are craving, it often takes first place.
I love how this dressing goes with just about anything and everything. I often use it on my kale citrus salad, spinach salad, persimmon salad, or Mediterranean quinoa salad.
But you don’t need a fancy salad to enjoy this dressing. Any salad garden salad will do! I love tossing it with fresh greens, halved cherry tomatoes, thinly sliced red onion, and voila – you have a deliciously awesome salad!
How to Make Balsamic Vinaigrette
Here are 3 easy ways of making this balsamic vinaigrette dressing:
Method 1 – Use a whisk: Put the balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper in a bowl. Slowly whisk in the olive oil until the mixture is well integrated.
Method 2 – Use a blender or food processor: Combine the ingredients in the blender and process for 30 seconds. You’ll get perfectly emulsified dressing (yay!) but end up with a blender or food processor to clean. But this is a great method for making larger batches and bigger families.
Method 3 – Use a glass jar: Combine all of the ingredients in a jar and shake vigorously. I think this method gives the same results as a blender but doesn’t leave you with a blender to clean afterward. I go into more detail below on this method as it’s my favorite!
Tips on Making the Best Balsamic Vinaigrette
While this balsamic vinaigrette recipe is fail-proof and so easy to make, here are some tips on ensuring you’re getting the best results possible!
Use high-quality balsamic vinegar. The quality of your balsamic vinegar will greatly set the tone for this dressing. The longer the balsamic vinegar ages, the richer, milder, and sweeter it becomes.
Pro-Tip: Use a better balsamic vinegar and you won’t need a sweetener!
Make a batch and use it throughout the week. Just be sure to store your balsamic vinaigrette in a tightly closed container, preferably a glass jar. Store the dressing in the refrigerator for 2-3 weeks. Just be sure to shake well when you want to use i.
More Salad Dressings
Did you make this Balsamic Vinaigrette recipe? Leave a comment below and rate the recipe to let us know how it turned out! Be sure to tag me on Real + Vibrant’s Instagram to show me your dish!
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons maple syrup
- 1/8 teaspoon garlic powder, or 1 garlic clove, grated
- sea salt and black pepper, to taste
Instructions
- Put the balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper in a bowl.
- Slowly whisk in the olive oil until the mixture is well integrated.
Sue says
Does this have to be refrigerated?
Sienna says
This has become my favorite go-to recipe! It turns out perfect every single time.
Sapana Chandra says
I’m so glad to hear that!