This Balsamic Vinaigrette is the most versatile salad dressing recipe. From topping tossed salads, to marinating meat, to using to dip fresh bread, this Balsamic Dressing will be your go to salad dressing.
I can not remember that last time I bought Balsamic Dressing.
It is so incredibly easy to make at home and tastes so much better, that Homemade Balsamic Vinaigrette has been a staple at my house for decades.
While Balsamic dressing doesn’t get a lot of attention, it is one of the most versatile, flavorful salad dressings out there–when prepared correctly!
It is all about balance of flavor when making salad dressings. Maple syrup brings out balsamic’s sweet notes, while the mustard plays up it’s acidity. Garlic brings a punch of flavor, and the olive oil rounds out the flavors. It is the perfect balance of sweet, savory, tart and acidic.
What you Need
- Glass Jar–to shake up and store your dressing in.
- Balsamic Vinegar
- Good Quality Extra Virgin Olive Oil
- Dijon Mustard
- Maple Syrup
- Salt and Pepper
How To Make Homemade Balsamic Dressing
Making homemade dressing is as easy as combining all the ingredients in a glass jar and shaking well. But let me give you a few tips.
- Add the balsamic, mustard, maple syrup and salt and pepper to a jar.
- Shake or whisk well to incorporate the mustard and maple syrup throughout the balsamic vinegar.
- Using a mircoplane, grate 1 clove fresh garlic into the dressing.
- Pour in the oil.
- Place lid on jar and shake well (alternatively, you can slowly whisk in the olive oil while pouring into the dressing.)
How to Store Balsamic Vinaigrette
Balsamic vinegar will keep in air tight glass container in refrigerator for up to 3 weeks. Just be sure to shake well before each use.
How to Serve Balsamic Vinaigrette
Think beyond just salads for using this balsamic vinaigrette–is truly is so versatile in how it can be used.
- As a dip for warm Italian Bread.
- Marinate chicken or pork in balsamic dressing for 3-12 hours before grilling or baking.
- Drizzle Antipasto Skewers with Balsamic Dressing.
- Use to dress Caprese Pasta Salad.
- Drizzle over fresh tomatoes and mozzarella.
- As a dressing for salads.
- Add to Mediterranean Couscous Salad or Chickpea Salad to revive or add moisture.
- ½ cup balsamic vinegar
- 1 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon fresh pepper
- 1 tablespoon maple syrup
- 1 clove garlic grated
- 1/3 cup olive oil
- Whisk together balsamic, Dijon, salt, pepper, maple syrup, and garlic until well incorporated.
- Slowly drizzle in olive oil, and whisk to combine.
- Store in a sealed container in fridge. Shake before serving.
- Grate a clove of garlic into the salad dressing using a mircoplane.