If you’re looking for a quick, foolproof balsamic dressing recipe, this is it. With just three simple ingredients, you can whisk up a bold, flavorful vinaigrette that’s far better than anything you’ll find in a bottle. No blender, no fancy tools—just balsamic vinegar, olive oil, and mustard for the perfect tangy, balanced dressing.
This homemade balsamic dressing has been a reader favorite on my blog for over 10 years because it’s:
- Clean and healthy, with no preservatives or hidden sugars
- Versatile enough for salads, roasted veggies, chicken, or even pasta
- Customizable to your taste—make it bold or mellow depending on your vinegar-to-oil ratio
Once you try it, you’ll see why making balsamic dressing from scratch is a kitchen essential.
Are balsamic vinaigrette and balsamic dressing the same? Yes—both terms usually mean the same thing: a simple mixture of balsamic vinegar, olive oil, and seasonings. “Vinaigrette” is the classic culinary term, while “dressing” is more common in everyday use.
Easy Balsamic Dressing Ingredients
Balsamic Vinegar
The most important thing to remember when making balsamic vinaigrette is that not all balsamic is made the same. I repeat, not all balsamic is made the same!
If the vinegar you choose is too bitter or acidic alone, you’ll end up with a less-than-pleasing dressing.
Balsamic vinegar that comes in giant bargain bottles tends to be more acidic (I’m looking at you, Costco balsamic), so look for a smaller bottle of well-aged balsamic. A little goes a long way, and it is well worth the few extra dollars to use high-quality vinegar. I generally love shopping at places like Costco, but balsamic vinegar is one thing I skip there.
This one from Williams Sonoma is expensive but SO worth it. It’s a food luxury that I buy often. The aged balsamic options on Thrive Market are also a good option.
Extra Virgin Olive Oil
Look for cold-pressed, extra virgin olive oil. You may also opt for another oil with a light, pleasant flavor, like avocado or grapeseed oil.
I always buy my olive oil from Thrive Market for the best price because there is a lot of fake olive oil on the market. (Here’s my partner link for 40% off your first order.)
Dijon Mustard or Whole Grain Mustard
Time for one of my favorite condiments: I love grainy mustard.
A dash of mustard adds a gourmet flavor to your salad dressings and is a key ingredient in most vinaigrettes.
I’ve been using Sierra Nevada Stout grainy mustard a lot lately. I also like Grey Poupon in balsamic dressing, but any Dijon mustard will do. I also buy most of my mustards and other condiments on Thrive Market for their unbeatable prices on healthy groceries.
Again, just make sure you like the flavor before adding it to your dressing. Most people consider this ingredient optional in balsamic vinaigrette, but I always add it as it enhances the taste and helps the emulsion process.
Salt & Freshly Ground Black Pepper
I always use sea salt for its rich mineral content. Look for a finely ground salt, so it dissolves in your dressing. I use the brand Real Salt. Freshly ground black pepper is always best. I twist my grinder to a medium grind.
Oil to Vinegar Ratio
For vinaigrette-style dressings like this, I prefer using a 1:1 ratio of balsamic vinegar to extra virgin olive oil. It creates a bold, tangy flavor that really shines on salads and roasted vegetables. For me it’s the perfect balance.
If you prefer a milder dressing, simply adjust the ratio—try 1/3 cup vinegar to 2/3 cup olive oil for a smoother, less acidic taste. Play around until you find your perfect balance. That’s the beauty of homemade dressings: you get to make them exactly how you like.
Optional Add-ins to Balsamic Vinaigrette Recipe
I don’t always add these because high-quality mustard will already contain these flavors, but it’s fun to mix things up sometimes.
- Fresh Garlic (Smashed or Minced): Raw garlic is robust. If you add garlic to your recipe, just smash the clove and let it sit in the vinaigrette for a few minutes then remove it to infuse flavor but not overpower it. One smashed or minced garlic clove per one cup should do it.
- Fresh Shallots, Minced: Shallots have a mild, sweet onion flavor and work well in balsamic dressing. If I have a small shallot in the pantry, I’ll mince it up and add it to my dressing. It adds a nice little crunch to the salad as well.
- Herbs or Spices: Fresh or dried thyme is especially nice in a balsamic dressing. Dried oregano is nice, and if you want garlic flavor but you’re out of fresh garlic, add a pinch of garlic powder or granulated garlic. Finely chopped fresh basil would be a great addition, too.
- Fresh lemon juice: If you want to add more complexity to your homemade dressing, you can mix two acids together (in this case, balsamic vinegar and lemon juice). When I want something super easy I skip this. But if I want to experiment and add more complexity, a squeeze of fresh lemon juice can be a fun addition.
- Just say no to added sugar! You won’t need to add any extra sweetness if you use a well-aged balsamic. I’m ok with the natural sugars in the balsamic in my dressing and try to avoid any excess added sugar when possible. If your balsamic isn’t sweet at all, you can add a teaspoon or two of sugar, honey, or maple syrup if needed.
How to Make Balsamic Dressing
There are two easy ways to make balsamic vinaigrette:
1. Shake-it-up method (quick & easy):
Add all ingredients to a jar with a lid. Shake vigorously for 30 seconds. Use right away or store in the fridge for up to a week.
2. Emulsion method (chef-style):
Whisk mustard and vinegar in a bowl, then slowly stream in the oil while whisking to create a smooth emulsion. Stir in garlic or shallot if using, and season with salt and pepper.
Both work beautifully—I usually go with the jar shake when I’m short on time.
How to Store Homemade Balsamic Dressing
Due to the highly acidic nature of balsamic vinegar, it stores easily in an airtight glass container for about 1 week in the refrigerator.
Pro Tip: I always make this dressing in small batches and refrigerate it after using it to keep it fresh. I simply store the dressing in a mason jar with a lid in the refrigerator until I use it next. This keeps the dressing fresh and tasting delicious!
Tips for Making the Best Homemade Balsamic Dressing
- High-quality doesn’t have to mean expensive—it just means choosing the right ingredients. For any homemade dressing, every component should taste great on its own.
- The vinegar-to-oil ratio is flexible. I like a bold 1:1 balance, but many people prefer 1:2 (½ cup vinegar to 1 cup oil) or even 1:3 for a smoother, lighter flavor. Experiment until you find your sweet spot.
- You can also play with spices to change things up—oregano, garlic powder, or other dried herbs all add a fun twist.
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Description
This easy homemade balsamic dressing recipe is a top Google search for a reason—it goes with just about everything! It’s super simple to whip up a batch and makes any salad or veggie taste amazing.
If you love it, please leave a star rating in the comments below to help other readers in our community.
- Add all ingredients to a jar with a tight-fitting lid (a mason jar works best). Shake vigorously for about 30 seconds until the dressing is well combined and emulsified.
Note:
- For bigger batches, use a blender: start on low and slowly stream in the oil until the mixture thickens.
- Or, make a classic emulsion: whisk vinegar, mustard, and seasonings in a bowl, then slowly drizzle in the olive oil while whisking continuously until smooth and emulsified.
Notes
This recipe works with any vinegar—red wine vinegar is especially delicious for a classic vinaigrette.
Makes about 1 cup, but you can easily scale it up or down using the same proportions.
Store in a sealed jar in the fridge for up to 1 week. Shake before using.
Ideas to use your Balsamic Vinaigrette Dressing
This delightful balsamic vinaigrette dressing is not limited to just one basic salad. It can be used in various ways, from superfood salads to pasta to roasted veggies.
- Mixed Greens or Romaine Salad: Balsamic vinaigrette is the perfect salad dressing to dress up mixed greens
- Arugula Salad with Balsamic Vinaigrette, Cranberries, and Feta: An arugula salad topped with these delicious toppings just adds a new level to your salad game. Arugula is packed with micronutrients, and 3 cups of it provide vitamin C, folate, calcium, and your daily value of vitamin k.
- Spinach Salad with Balsamic Vinaigrette, Feta, and Walnuts: When I don’t feel like having a romaine or arugula salad, I use spinach as the base for my balsamic vinaigrette salad. It provides an excellent source of micronutrients like potassium, calcium, vitamin C, and other rich vitamins and minerals.
- Pasta Salad: If you want to switch it up, try making pasta salad topped with this homemade balsamic vinaigrette. You can use regular noodles or gluten-free for this meal.
- Roasted Veggies with Balsamic Vinaigrette: Roasted veggies with balsamic vinaigrette are a super easy and delicious way to incorporate more nutrients into your next meal.
- For spring/summer veggies, try roasting a variety of tomatoes, squash, bell peppers, asparagus, mushrooms, and onions.
- For fall/winter veggies, use an assortment of vegetables like radishes, turnips, carrots, Brussels sprouts, and squashes.
Can You Swap the Ingredients for This Recipe? Yes, you can definitely swap ingredients for this recipe. I recommend using high-quality olive oil, but any mild-tasting (and high-quality) oil is perfect for this recipe. Avocado oil or grapeseed oil is a good alternative if you prefer not to use olive oil.
I also encourage you to use whatever ingredients work best for you. The beauty of this vinaigrette is that it is simple but customizable, depending on your needs.
More Delicious Homemade Salad Dressing Recipes:
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