Simple Balsamic Vinaigrette (Better Than Store-Bought, Ready in 2 Minutes)

A good balsamic vinaigrette should be bold, balanced, and lightly sweet — not overly sugary or flat. This simple homemade balsamic vinaigrette checks every box using just a handful of pantry staples.

It’s the dressing I make on repeat because it works with almost everything: leafy salads, lentils, steak salads, roasted vegetables, and grain bowls. No preservatives, no fillers, and no strange aftertaste — just a classic dressing that tastes fresh every time.

Best of all, it takes about two minutes and one jar to make.

Why You’ll Love This Balsamic Vinaigrette

• Made with simple pantry ingredients

• Perfectly balanced — not too sharp or too sweet

• Naturally emulsified with Dijon mustard

• Easy to customize for different salads

• Keeps well for weekday meals

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Simple Balsamic Vinaigrette (Full Batch)

This recipe makes about ¾ cup of dressing.

Ingredients

• ¼ cup balsamic vinegar

• ½ cup extra-virgin olive oil

• 1 tsp Dijon mustard

• 1–2 tsp honey or maple syrup (to taste)

• 1 small garlic clove, finely minced (optional)

• ½ tsp salt

• ¼ tsp black pepper

  
  

Instructions

1. In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.

2. Slowly drizzle in the olive oil, whisking continuously until emulsified.

3. Taste and adjust:

   • Add more honey if it’s too sharp

   • Add a pinch of salt if it tastes flat

Storage

Store in a sealed jar in the refrigerator for 5–7 days. Let it come to room temperature and shake well before using.

Tips for the Best Balsamic Vinaigrette

• Use a good-quality balsamic vinegar — thicker and slightly syrupy works best

• Start with less sweetener, then adjust to taste

• If you prefer a smoother vinaigrette without visible garlic bits, use ⅛ tsp garlic powder.

• Let the dressing sit for 5 minutes before serving so flavors come together

  
  

What to Use This Dressing On

• Romaine, arugula, or mixed greens

• Lentil or bean salads

• Steak or chicken salads

• Roasted vegetables

• Grain bowls and pasta salads

Once you start making balsamic vinaigrette at home, store-bought versions just don’t compare.

Recommended Ingredients

A good olive oil and balsamic vinegar make all the difference in a simple vinaigrette. These are a few options I like and use regularly.

• Extra-virgin olive oil - smooth, balanced, and great for everyday dressings

• Balsamic vinegar - rich, slightly syrupy, and not overly sharp, which makes it great for simple vinaigrettes

  
  

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