Balsamic Vinaigrette Recipe

Easy Balsamic Dressing

This classic balsamic vinaigrette is a must in your recipe collection. It takes just a few minutes to make, only needs a handful of ingredients, and it’s one of the most flavorful dressing recipes. Plus it’s a hundred times better than anything you’ll buy in a bottle on the shelf. For a slightly thicker, refreshingly cold dressing just prepare an hour or two ahead to allow some time for it to chill in the fridge. Serve it over a classic crisp green salad with tomatoes and fresh mozzarella, or over a spinach salad with strawberries and feta. You can’t go wrong with either one!

Balsamic Vinaigrette Recipe Ingredients

2/3 cup olive oil 1/3 cup balsamic vinegar 1 1/2 Tbsp honey 2 tsp dijon mustard 1 tsp minced garlic, or 1.5 Tbsp minced shallot 1/4 tsp (heaping) salt, then more to taste 1/4 tsp black pepper

A Note About Balsamic Vinegar

Every brand of balsamic vinegar has a different level of tartness. I recommend tasting it first, if it’s quite tart you can reduce to 1/4 cup balsamic vinegar, or you can add a little more honey.

How to Make Balsamic Vinaigrette

Does It Need to be Refrigerated?

Yes. Balsamic vinaigrette dressing should be refrigerated. If dressing becomes thicker than you’d like in the fridge after a day you can just let it rest at room temperature for a while to thin out a bit. It can be stored in the fridge in an airtight container up to 1 week.