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Dress up your salads with this simple recipe for Balsamic Salad Dressing! Made with just a handful of ingredients, Homemade Balsamic Vinaigrette is slightly sweet, perfectly tangy, and exceptionally delicious.
It is beyond easy to make salad dressings at home. They only require a few ingredients (all of which you likely have on hand), and the quality and taste are superior to anything store-bought.
While I love ranch dressing, raspberry vinaigrette, and poppyseed dressing, the one dressing you will always find in my refrigerator is this Balsamic Vinaigrette.
This sweet and tangy balsamic salad dressing is not only perfect for dressing salads but it can be used to marinate meat or for dipping bread. It is truly one of the most versatile (and delicious) dressings to have on hand.
Recipe Highlights
Notes on Ingredients
- Balsamic Vinegar: Because balsamic is the star, be sure to use a good quality balsamic vinegar. I recommend looking for one stating it is from the Modena region of Italy.
- Olive Oil: Use extra virgin olive oil for the best flavor.
- Molasses: Molasses will keep the vinaigrette perfectly emulsified, but it also adds just the right sweet undertone to balance out the acidic notes of the dressing. It is the ingredient that makes this recipe for Balsamic Vinaigrette the best. So while you can use maple syrup or honey to sweeten the dressing, neither will work for emulsification purposes.
- Dijon Mustard: The dijon will add a nice tangy undertone. Use Dijon or brown mustard, not yellow mustard.
- Optional Additions: My recipe for Balsamic Vinaigrette is simple, yet balanced in flavors. However, feel free to add in a pinch of crushed red pepper flakes for heat or a bit of dried oregano or an herbaceous punch of flavor.
How To Make Homemade Balsamic Dressing
For best results, use a food processor or blender to combine the Balsamic Vinaigrette.
- Place ingredients into a small food processor or blender and process until smooth and well combined.
- Transfer the dressing to a jar or airtight container and store in the refrigerator for up to 2 weeks.
Serving Suggestions
Homemade Balsamic Vinaigrette is one of the most versatile recipes. While using it to dress salads is an obvious choice, this vinaigrette is suited to be used as a dip or a marinade as well.
- For Marinating Protein: Use ½ cup of the Balsamic Vinaigrette to marinate up to 1 pound of chicken breasts, chicken thighs, flank steak, London broil, pork chops, pork tenderloin, or even extra-firm tofu. Simply place the protein of your choice in a shallow dish or storage bag, pour the marinade over the protein of your choice, and toss to coat. Refrigerate for 3-12 hours and then cook as desired.
- For Marinating Vegetables: Toss peppers, onions, summer squash, zucchini, and cherry tomatoes with enough balsamic dressing to evenly coat the vegetables. Refrigerate for 3-12 hours. Use to prepare Vegetable Kabobs or bake for a delicious side dish.
- As a Dip: Balsamic Vinaigrette is delicious and served with warm Italian Bread for dipping. It also makes a great dip for Antipasto Skewers in place of pesto.
- As a Salad Dressing: Use to dress Caprese Pasta Salad, Mediterranean Couscous Salad, Chickpea Salad, or Copycat Panera Greek Salad. Another great option is to drizzle this Balsamic Vinaigrette over fresh tomatoes and mozzarella for a delicious, simple Caprese Salad.
More Homemade Salad Dressing Recipes
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Balsamic Vinaigrette
Ingredients
- ½ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon fresh pepper
- 1 teaspoon onion powder
- 2 tablespoons Molasses
- 1 clove garlic, or 1 ½ teaspoons minced garlic
- ⅓ cup extra virgin olive oil
Instructions
- In a mini food processor or blender, ½ cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon fresh pepper, 1 teaspoon onion powder, 2 tablespoons Molasses, and 1 clove garlic (peeled). Blend or process until well combined. Slowly drizzle in ⅓ cup extra virgin olive oil with blender or processor still running until emulsified.
- Transfer the dressing to a sealed container and store for up to 2 weeks in the refrigerator.
Notes
- ¼ teaspoon of crushed red pepper flakes for a bit of heat
- ½ teaspoon of dried oregano for an herby punch of flavor
- For Marinating Protein: Use ½ cup of the Balsamic Vinaigrette to marinate up to 1 pound of chicken breasts, chicken thighs, flank steak, London broil, pork chops, pork tenderloin, or even extra-firm tofu. Simply place the protein of your choice in a shallow dish or storage bag, pour the marinade over the protein of your choice and toss to coat. Refrigerate for 3-12 hours and then cook as desired.
- For Marinating Vegetables: Toss peppers, onions, summer squash, zucchini, and cherry tomatoes with enough balsamic dressing to evenly coat the vegetables. Refrigerate for 3-12 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2018 but updated in 2022 with new photos and tips.
This is so good paired with tomatoes and fresh mozzarella in a salad. I love how much the acidity adds!
Homemade dressings are always 100x better, this one included. yum!