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This easy balsamic vinaigrette takes minutes to make with just four simple ingredients. It’s sweet and tangy, perfect for salads or grain bowls!
When I first started learning to cook, I still remember the “aha” moment of realizing I could make salad dressing at home. That simple homemade balsamic vinaigrette tasted fresher and more vibrant than anything I’d ever bought bottled, and it took me less than five minutes to make.
Now this 4-ingredient recipe has become my absolute go-to dressing. I’ve spent over a decade perfecting this recipe, and it’s one that our friends and family constantly request! It transforms everything from strawberry salad to roasted vegetables to grain bowls throughout the week!
Why You’ll Love This Recipe
Here’s why I this you’ll love this recipe:
- Just 4 simple ingredients: Balsamic vinegar, olive oil, Dijon mustard, and maple syrup are all you need
- Ready in 5 minutes: Faster than driving to the store for a bottle
- Perfectly balanced flavor: Sweet and tangy with just the right amount of acidity
- Stays emulsified: The Dijon mustard keeps it creamy and prevents separation
5-Star Reader Reviews
⭐⭐⭐⭐⭐ “Made for a girls’ weekend, and salad and dressing got rave reviews. Easy to put together and tasty each time we used it. Will definitely make again.” -Cyn
⭐⭐⭐⭐⭐ “This really is the best balsamic vinaigrette! Made it last night to go with your beet and goat cheese salad, and everyone raved. And my family isn’t that fond of salad, so that’s a pretty good endorsement.” -Josianne
Ingredient Notes
I’ve learned that with so few ingredients, quality matters. Here’s what you’ll need:
- Aged balsamic vinegar: The quality of your balsamic does make a difference! I recommend a mid-priced commercial grade balsamic vinegar, also known as balsamic vinegar of Modena (IGP). It has that perfect balance of tangy and sweet flavors without breaking the bank (look for bottles in the $8-15 range). Traditional aged balsamic (DOP) is too expensive for mixing into dressing, and the cheapest condiment-grade versions lack depth.
- Dijon mustard: This ingredient adds tangy flavor and helps the dressing to become thick and creamy, locking in the emulsion. This technique works in many other vinaigrette salad dressing recipes, like this Italian dressing recipe.
- Maple syrup or honey: I prefer real maple syrup for its complex flavor, but honey works beautifully too. Start with 1 tablespoon for a more savory dressing, or use 2 for something sweeter (perfect for fruit salads).
- Extra virgin olive oil: Use a good quality olive oil that you enjoy the taste of on its own. You could substitute avocado oil for a more neutral flavor, but I love the fruity notes that a good olive oil brings (plus, it’s one of the healthiest cooking oils).
How to Make Balsamic Vinaigrette Dressing
Making homemade balsamic vinaigrette is surprisingly simple, but the technique matters for getting it properly emulsified. Here’s my foolproof method (or go to the full recipe):
Step 1: Start by whisking together the balsamic vinegar, Dijon mustard, maple syrup or honey, and in a medium bowl. Make sure your bowl has enough room for vigorous whisking: you need space for the whisk to really move.
Step 2: Here’s the key to perfect emulsification: add your olive oil gradually, one tablespoon at a time, whisking constantly after each addition. This slow addition lets the mustard work its magic, binding the oil and vinegar into a creamy dressing.
Step 3: Enjoy on the salad of your choice!
Pro tip: You can also use the jar-shake method when you’re in a hurry. Add all ingredients to a mason jar, seal tightly, and shake vigorously for 30 seconds. The confined space creates agitation, helping everything emulsify quickly. Plus, you can store it right in the jar.
If your vinaigrette does separate after storing, simply re-whisk or shake it back together. The Dijon mustard makes it easy to re-emulsify. For best results, let it come to room temperature first.
Ways to Use It
This balsamic vinaigrette recipe is incredibly versatile: it’s more than just salad dressing! Here are my favorite ways to use it:
- On Green Salads: Drizzle over spinach salad, butter lettuce salad, radicchio salad, arugula salad or endive salad. It’s especially good on beet salad or sweet potato salad where the sweetness complements the earthy vegetables.
- On Fruit-Based Salads: It’s delicious on apple salad, strawberry salad, apple walnut salad, or pear salad.
- As a Marinade: This dressing doubles as an excellent marinade for grilled chicken or baked tofu. Marinate for 30 minutes to 2 hours before grilling or roasting.
- Roasted Vegetables: Toss with balsamic Brussels sprouts or drizzle over any roasted vegetables during the last 5 minutes of cooking.
- Grain Bowls: It makes an instant sauce for a farro bowl, power bowl or rice bowl.
How to Store
Store your homemade balsamic vinaigrette in an airtight container (I often use a mason jar) in the refrigerator for to 2 to 3 weeks. The olive oil will solidify when cold, which is perfectly normal. Let the dressing sit at room temperature a few minutes before using, then give it a good shake or whisk to re-emulsify.
Don’t try to freeze vinaigrettes: the texture of the emulsion won’t come back together properly when thawed. Since it only takes 5 minutes to make, it’s easier to make a fresh batch.
If you notice separation during storage, that’s normal! Just shake or whisk before each use.
Dietary notes
This balsamic vinaigrette recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Frequently asked questions
This homemade version is much healthier than store-bought options. It contains heart-healthy olive oil, no preservatives or artificial ingredients, and you control the amount of sweetener.
A good starting point is a 3:1 ratio of oil to vinegar. You can adjust this to your taste preference – more vinegar for a tangier dressing, more oil for a milder flavor.
Absolutely! This dressing makes an excellent marinade. The acid in the vinegar helps tenderize meat while the oil keeps it moist during cooking. For chicken, marinate for 30 minutes to 2 hours. For tougher cuts of beef or pork, you can marinate up to 24 hours.
Yes, the quality of your balsamic vinegar significantly impacts the final flavor. Look for Balsamic Vinegar of Modena (IGP) in the $8-15 range for the best results. Avoid the cheapest bottles (under $5) which are often just wine vinegar with caramel coloring and added sweeteners. Save expensive traditional balsamic (DOP) for drizzling.
Balsamic Vinaigrette
This easy balsamic vinaigrette recipe uses only 4 ingredients (plus salt) and whips up in minutes! With its balance of sweet, tangy, and savory, it will become your go-to salad dressing. Ditch store bought dressing for good!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About ½ cup 1x
- Category: Salad Dressing
- Method: Whisked
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 to 2 tablespoons* pure maple syrup or honey
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
Instructions
- In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined.
- Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms.* Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
Notes
*If you’re looking for a balsamic dressing on the sweet side for salads like a strawberry salad, use 2 tablespoons honey or maple syrup. For a balsamic dressing with more savory notes, use 1 tablespoon honey or maple syrup.
Love your tips for salad dressings, I frequently substitute pomegranate syrup for maple or honey as it adds a lovely flavour especially when I add pomegranate seeds into my salads. We are fortunate enough to have our own trees in the garden here in Cyprus!
Keep adding to your Mediterrean recipes!!
Made for a girls weekend and salad and dressing got rave reviews. Easy to put together and tasty each time we used it. Will definately make again.
This really is the best balsamic vinaigrette! Made it last night to go with the beet and goat cheese salad and everyone raved. And my family isn’t that fond of salad, so that’s a pretty good endorsement.
This is an awesome and filling salad. I love the pecans in place of bacon, too. Thanks for sharing.
You’re welcome!
I am really enjoying your recipes!! Was wondering though why the sodium content on each nutrition fact profile is not included.
Again…thank you so much for the delish ideas! It is really helping me in my healthy living goals!
Hi! Unfortunately, our nutrition doesn’t do sodium calculation very accurately and we don’t want to provide poor information.