Whip up something special for your next salad with this quick and easy Balsamic Vinaigrette Recipe. This delightfully tangy dressing adds a touch of magic to everything you drizzle it on!
Let’s face an uncomfortable truth together: salads are good for you and all that, but they can be boring. The same old lettuce, topped with the same tomatoes, cucumbers, and usual dressing can get a little boring. And we all know that when a diet gets boring, it can tempt us to throw the whole “healthy lifestyle” bit out the window.
It’s important to me (and my waistline) to make sure my salads are interesting, lively, and tasty. To that end, I always keep lots of yummy toppings in stock, like pickled red onion, goat cheese, strawberries, and bacon bits. I also make my own salad dressings, so it tastes just the way I like it!
Of all the salad dressings I make at home, this balsamic vinaigrette recipe is my favorite. It has that perfect balance—one moment it’s sweet, then it’s salty, and it ends with a tart surprise. It goes great on pretty much any salad, too, whether the salad is full of pickled veggies and spicy toppings or it’s on the sweeter side. The magic comes from the slightly sweet bite of the balsamic vinegar, making this dressing a standout superstar.
Is This Balsamic Vinaigrette Recipe Healthy?
This dressing not only comes together in record time, but it’s fairly healthy, too! It contains olive oil, which has lots of healthy fats, and balsamic vinegar, which is rich in polyphenol antioxidants. Plus, making your own dressing at home means you don’t get those extra sugars, saturated fat, and preservatives that are often packed into store-bought versions.
All that being said, even salad dressings that are good for you can be not-so-great when used excessively. I only need a small amount of dressing for my typical lunch plate of salad, and this dressing is perfectly fine in moderation. If you’re sensitive to sodium or sugar, feel free to adjust the amounts of salt and honey to your needs. This recipe is also vegetarian, gluten-free, and dairy-free. To make it vegan, use agave nectar or maple syrup instead of honey.
Make Your Dressing Suit Your Tastes!
Like anything homemade, how you make or tweak this salad dressing is entirely up to you. The recipe below suits my tastes, but I love to see different versions of my favorite recipes! If you want to experiment with flavors, a vinaigrette dressing is a great canvas. Here are some suggestions to get you started.
- Use a different vinegar: Rice vinegar, white wine vinegar, and apple cider vinegar all have different flavor profiles. If you aren’t partial to the rich flavor of balsamic vinegar, try another type, or even combine a few different vinegars until you land on something you love!
- Use a different sweetener: Sweeteners come in lots of different varieties. Honey is great, but it’s fairly neutral in terms of sweeteners. For something with a little more complexity, try maple syrup instead.
- Use tamari or soy sauce instead of salt: A dash of tamari (my favorite) or soy sauce does the same thing as regular salt, but with a little more depth of flavor.
- Use your favorite seasonings. Feel free to add herbs for a pop of flavor, like rosemary, thyme, basil, or oregano. You can also add a tiny bit of garlic and/or onion, either minced or dried.
Can I Prep This Ahead?
This vinaigrette can easily be whipped up beforehand, and, in fact, I recommend it. Once it’s emulsified, transfer it to an airtight container or mason jar, and store it in the fridge for up to 2 weeks. If the oil and vinegar separate, just let it warm up to room temperature and shake it up until it’s creamy again.
Serving Suggestions
This versatile balsamic vinaigrette shines when drizzled on pretty much any fresh salad, whether it’s a simple Spring Salad or a hearty Balsamic Steak Salad, but don’t stop there. Try it as a marinade for your Pan-Seared Chicken Breast or for grilled veggies (like this Grilled Zucchini And Green Bean Salad). It also makes an excellent dipping sauce for crusty bread, and it’s amazing drizzled on top of Oven-Roasted Vegetables!
Ingredients
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add all the ingredients to a large bowl or a mason jar with a lid.
- Use a whisk to mix all the ingredients together in the bowl until they are emulsified. If using a mason jar, seal the jar and shake the ingredients vigorously until the dressing is emulsified.
- Pour the dressing into a bottle or jar for easy serving and storage. If you're using a mason jar, feel free to keep it in that jar. Cover with the lid and store in the refrigerator.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment