Balsamic Vinaigrette (Only 5 Ingredients!)

This balsamic vinaigrette recipe is perfectly zesty, tart, and a touch sweet. All you need is five pantry ingredients, five minutes, and a jar—it’s that easy!

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!

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.

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! 

Key Ingredients

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. 

My balsamic vinaigrette recipe uses simple pantry staples you likely already have.

• Olive oil: I like to use the best extra-virgin olive oil for vinaigrettes, as it adds a lot of flavor. Something peppery, like our Spanish Hojiblanca, 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.
• Balsamic vinegar: Balsamic’s sweetness and acidity, combined with the honey balances the vinaigrette. The longer balsamic vinegar is aged, the sweeter it will be. Look for a balsamic with no added sugar, and adjust the honey to taste.
• Honey: I use mild light-tasting honey, like our Greek Alfa Honey. You could substitute maple syrup to make it vegan. 
• Salt: Kosher salt enhances and brings out the flavor.

How to Make Balsamic Vinaigrette

• 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 Use Balsamic Vinaigrette

• Use balsamic vinaigrette as a dressing for simple (or complex salads). 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.
• Upgrade your vegetables by dressing them in balsamic vinaigrette. It immediately elevates even humble roasted red onions.
• Use it as a marinade for chicken or fish!

Tips for Storing Homemade Balsamic Vinaigrette

My balsamic vinaigrette recipe will keep in a sealed glass jar for up to 2 weeks in the refrigerator. A few things to be aware of:

• The oil and vinegar will separate and thicken during storage. Just give it a good shake when you’re ready to use it.
• Olive oil can also solidify in the refrigerator. This is nothing to worry about. 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 hot water. Whisk or shake and you’re ready to go.

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