Balsamic Vinaigrette Dressing is a sweet, tangy salad dressing you can make in minutes with only five simple ingredients. Bright, balanced, and far fresher than store-bought varieties, this vinaigrette will become a go-to for everyday salads and special occasions alike.
I’m passionate about salads and I eat one nearly every day. Using fresh, high-quality ingredients always makes a difference, and the dressing is no exception. Homemade dressings are quick, economical, and let you control salt, sugar, and preservatives—so I stopped buying bottled dressings years ago.
A small weekly prep of a few dressings—like this balsamic vinaigrette or a simple lemon vinaigrette—keeps my salads tasting vibrant all week. This particular balsamic dressing blends the natural sweetness of balsamic vinegar with the savory depth of Dijon mustard and a touch of lemon to brighten the flavors.
Why you’ll love this recipe:
- Sweet and tangy flavor that lifts greens and roasted vegetables alike—nothing like most store-bought dressings.
- Made with just five core ingredients and easy to customize with herbs, garlic, or shallots.
- Ready in under five minutes; make a batch ahead for quick meals all week.
Recipe ingredients
- Olive oil — extra virgin gives the best flavor.
- Balsamic vinegar — the star ingredient; use the best quality you can afford.
- Dijon mustard — adds savory depth and helps emulsify the dressing.
- Fresh lemon juice — optional but brightens the flavors.
- Maple syrup — balances the acidity; honey can be used instead.
- Salt and pepper, to taste — essential for seasoning.
Quantities and full instructions are provided in the recipe card below.
How to make balsamic dressing
Homemade balsamic vinaigrette is fast and foolproof. The simplest method requires only a jar and a good shake:
- Add all ingredients to a mason jar or small bottle.
- Seal tightly and shake vigorously until the oil and vinegar combine into a smooth emulsion.
- Taste and adjust salt, pepper, or sweetness as desired. Serve immediately or refrigerate.
Pro tip: Make a batch in advance and store it in the refrigerator for up to two weeks. Take it out a few minutes before serving so it thins, then shake well.
Recipe FAQs
Balsamic vinegar is made from cooked grape must (freshly pressed grape juice) that has been reduced, fermented, and aged. Traditional balsamic contains only grape must, while many commercial varieties combine grape must with wine vinegar. A good-quality balsamic adds sweetness and complexity to dressings.
A vinaigrette is an oil-based dressing typically made from oil and an acidic component (like vinegar), often with mustard and seasonings to emulsify. “Dressing” is a broader term that covers vinaigrettes and creamy dressings such as ranch or Caesar.
Yes. Store homemade vinaigrette in the refrigerator in an airtight container. The dressing may thicken when cold—bring it to room temperature for a few minutes and shake well before using.
Stored in an airtight container in the refrigerator, it will keep for up to two weeks.
Serving suggestions
This dressing works beautifully on mixed greens, arugula, and salads featuring fruit, nuts, or soft cheese. Try it with:
- Fig salad with goat cheese and walnuts
- Baby lettuce with raspberries, cranberries, and feta
- Spring mix with seasonal vegetables and herbs
- Strawberry panzanella or fruit-forward salads
- Tricolore salad with radicchio, endive, and frisée
Recipe notes
- Make ahead: Prepare a jar at the start of the week for quick salads all week long.
- Customize by adding minced garlic, finely chopped shallots, or fresh herbs. If using raw garlic or shallots, pulse briefly in a food processor for a smoother texture.
- Dressing solidifies when chilled. Let it sit at room temperature briefly and shake before serving.
- Adjust sweetness and acidity to your taste—more maple syrup for sweetness, or an extra splash of vinegar or lemon for brightness.
More salad dressing recipes you’ll love:
- Champagne vinaigrette
- Citrus vinaigrette
- Greek salad dressing
- Greek yogurt ranch
- Lemon vinaigrette
- Honey mustard dressing
- Italian salad dressing
- Red wine vinaigrette
- Fresh raspberry balsamic vinaigrette
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on Facebook or Instagram so I can see what you made!
Balsamic Vinaigrette Dressing
Ingredients
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar (use good quality)
- 2 teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Combine all ingredients in a small jar or bottle with a tight-fitting lid.
- Seal and shake vigorously until the dressing is well combined and slightly emulsified.
- Taste and season with salt and pepper. Serve immediately or refrigerate until ready to use.
Notes
- Prep a batch ahead for convenience. Store in an airtight container in the refrigerator for up to two weeks.
- To incorporate raw garlic or shallots, pulse briefly in a food processor for a smoother texture.
- Chilled dressing may thicken; let it warm slightly and shake before serving.
Nutrition
Serving: 1 tablespoon — Calories: 78 kcal; Carbohydrates: 1 g; Fat: 8 g; Saturated Fat: 1 g; Sodium: 58 mg; Sugar: 1 g. Nutrition is an estimate and intended as a guideline.
Course: Condiments/Dressing | Cuisine: American | Author: Marcie