Balsamic Vinaigrette

tte recipe is perfectly zesty, tart, and a touch sweet. All you need is five pantry ingredients, five minutes, and a jar! This homemade balsamic dressing is that easy!

A great balsamic vinaigrette is all about balance. In this simple yet flavorful recipe, tart balsamic vinegar meets the natural sweetness of honey, while whole grain Dijon mustard adds a touch of zest and texture. Rich, velvety olive oil ties it all together for a perfectly balanced balsamic dressing.

This easy homemade balsamic vinaigrette is my go-to for everything from a weeknight chicken Caprese salad to simply drizzling over seasonal roasted vegetables for added zing. And you probably have everything you need in your pantry!

Table of Contents

1. Balsamic Vinaigrette: Homemade Versus Store Bought
2. Homemade Balsamic Vinaigrette: The Mediterranean Way
3. What You Need to Make Balsamic Vinaigrette
4. How to Make Balsamic Vinaigrette
5. How to Store Balsamic Vinaigrette
6. How to Use this Balsamic Vinaigrette Recipe
7. More Go-To Salad Dressing Recipes
8. Balsamic Vinaigrette Recipe
9. Greek Honey – Thyme, Forest & Wild Herbs

Balsamic Vinaigrette: Homemade Versus Store Bought

Be it balsamic vinaigrette, Dijon, apple cider, or basil, there is simply no substitute for the quality or taste of homemade vinaigrette. Store-bought salad dressings are often filled with low-quality oils, sulfates, preservatives, and added flavorings with high sugar and salt content. Whisking your own dressing allows you to control the ingredients, making it not only healthier but also far more economical and delicious. 

Homemade Balsamic Vinaigrette: The Mediterranean Way

I grew up in a Greek home where homemade vinaigrettes were the norm. I had never seen a store-bought salad dressing in our home. To this day, I have never purchased one myself! 

Vinaigrettes are also super easy to prepare. My mother had her designated dressing for each of her salads. She had regular favorites, like her Greek salad dressing with olive oil and oregano, her cabbage salad that was super tangy from the copious amounts of lemon juice, her garden salad with a fresh and vibrant balsamic vinaigrette—the list went on. 

There was no measuring involved, of course, it was all eyeballed and came together as she tasted and adjusted. “Why buy salad vinaigrettes when they are so simple to make?” she would say!

In this balsamic vinaigrette recipe, I’ll teach you a simple vinaigrette that you can commit to memory and adjust to your liking. You may quickly find yourself like my mother, whisking without measurements, adjusting to your taste, and never overpaying for store-bought again! 

What You Need to Make Balsamic Vinaigrette

This honey balsamic dressing uses simple pantry staples you likely already have. Here’s what you need:

• Olive oil: I always like to use the best extra virgin olive oil when it comes to vinaigrettes, as it adds a lot of flavor. Something peppery, like our Spanish Hojiblanca, nicely complements the Dijon dressing.
• Mustard: I prefer the texture of whole grain mustard, sometimes called “seeded,” “old style,” or “country style,” but any Dijon mustard you have on hand will work well.
• Balsamic vinegar: Balsamic’s sweetness and acidity, combined with the honey, creates a sticky appetizing honey balsamic dressing.
  • Quick Tip: The longer balsamic is aged, the sweeter it will be. Look for a balsamic with no added sugar, and adjust the honey to taste.
• Honey: Honey varies in taste depending on the type. I use mild light-tasting honey, like our Greek Alfa Honey. You could substitute maple syrup for honey to make it vegan. 
• Salt: Kosher salt enhances and brings out the flavor.

How to Make Balsamic Vinaigrette

This honey balsamic dressing is so easy to put together. All you need to do is whisk or shake! Here are the steps:

• Whisk. In a large bowl, add 1/2 cup olive oil, 1 teaspoon Dijon, 2 tablespoons balsamic, and 4 tablespoons honey. Season with a pinch of salt and whisk until the vinaigrette is fully emulsified.  
• Taste and adjust as necessary. If it is too thick for your liking, just add one tablespoon or so of boiled water to loosen it. If you’d like it to be more peppery, add more Dijon. For more sweetness, add more honey. For more tartness, add a splash more balsamic. If it tastes a bit dull or flat, whisk in a pinch more salt. 
• Use or store. Use immediately, or store in a jar with a lid and refrigerate for up to 2 weeks, shaking well before serving.

How to Store Balsamic Vinaigrette

As with just about any vinaigrette recipe, you can make this honey balsamic dressing ahead. Simply whisk, seal in a glass jar, and store for up to 2 weeks in the refrigerator. When you’re ready to use it, simply shake to mix the ingredients together. 

The oil and vinegar will separate and thicken during storage. Just give it a good shake. Olive oil can also solidify in the refrigerator. This is not a problem. Remove the balsamic dressing from the fridge and allow it to come to room temperature. If you’re short on time, simply add one tablespoon of boiled water. Whisk, taste, and adjust with a dash more vinegar and honey.

How to Use this Balsamic Vinaigrette Recipe

This honey balsamic dressing is a great go-to healthy salad dressing for any fresh salad. The sweet-tart flavor works particularly well with something peppery like fresh arugula. This arugula salad with fresh berries is a perfect match. I also love to complement the sweet-meets-earthy flavors of beet and pear salad.

But don’t stop at salads! Balsamic vinaigrette will bring simple roasted or grilled seasonal vegetables to the next level. It also works beautifully as a marinade for chicken or fish!

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