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This homemade balsamic vinaigrette recipe uses a few ingredients and is ready in 5 minutes. It’s creamy, with a balanced tart and sweet flavor.

Homemade condiments always hit the spot! Whether it’s balsamic glaze or pomegranate molasses or even homemade pesto, I think condiments taste a lot better when they’re homemade instead of store-bought, not to mention more economical. On that note, I’m here to share the balsamic vinaigrette recipe that takes 5 minutes to make and tastes way better than what you find at stores. Just like my strawberry vinaigrette, this balsamic vinaigrette is sweet and tangy, making it perfect for any kind of salad. Let’s go!
Table of Contents
Why You Should Make Salad Dressing At Home
Realistically, nothing beats homemade salad dressing or vinaigrette for one obvious reason: you know what’s in it. That means no extra sugar or salt, preservatives, unnecessary fats or ingredients that one cannot even pronounce. Moreover, you have 100% control over the flavor and consistency of your vinaigrette, add more acid to make it tangier or a splash of water to thin it out a bit.

What Is Balsamic Vinaigrette Made Of?
- Balsamic vinegar: It’s important to use quality pure balsamic vinegar for this recipe. Look for balsamic vinegar of Modena in your grocery store and make sure it doesn’t contain any added sugar. Keep in mind that the more balsamic vinegar ages, the sweeter it will get, therefore it’s best to taste the vinegar to decide how much honey you’d like to add.
- Honey: The amount of honey will depend on how sweet the balsamic vinegar is.
- Extra virgin olive oil: The olive oil adds a lot of flavor and body to the dressing.
- Dijon mustard: Not only dijon mustard makes the dressing super creamy, it also adds such nice flavor without making the vinaigrette spicy.
- Seasoning: You only needs salt and pepper for this recipe.
Best Way To Make Balsamic Vinaigrette Recipe
My favorite way to make balsamic vinaigrette dressing is to place all the ingredients in a jar and shake it vigorously for about one minute. This will emulsify the olive oil and vinegar, making this into a creamy dressing with the perfect consistency.
Alternatively, you can whisk everything in a bowl, in which case you need to make sure all is well combined so the fat and acid don’t separate immediately after mixing.
Tips To Make Balsamic Vinaigrette
- Quality is key: When you use quality ingredients, there won’t be a need to overcompensate by adding extra salt and sugar. Quality balsamic vinegar will provide perfect acidity and sweetness at the same time.
- Optional flavor: Some might add one grated clove of garlic or some oregano to the dressing, work your way and see if you like these additions. I’m like mine the simple way, where the balsamic gets to shine in all its glory.
- Emulsify properly: Just any other dressing that’s made with oil and acid, you need to make sure these two combine well. My go to method is to shake them all in a jar, but if you’re using a bowl and a whisk, the best way to make sure you have a creamy dressing is to pour in the oil in a thin stream as you’re whisking the dressing.

Serving Suggestions
There are so many ways to use balsamic vinaigrette, here are some of our suggestions:
- Salads: Use this vinaigrette on all kinds of salad including Mediterranean salad, grilled peach salad, panzanella, burrata salad and of course, tortellini pasta salad.
- Vegetables: Drizzle on oven roasted or grilled vegetables for a nice flavor.
- Chicken: Marinate any cut of chicken in this dressing or simply drizzle on caprese chicken for a nice finishing touch.
How To Store Balsamic Salad Dressing
Store the balsamic vinaigrette in a jar and keep in the fridge for up to 2 weeks (I bet it’ll be all gone by then!). The oil and vinegar might separate so make sure to shake it well before using. I don’t recommend freezing balsamic dressing as the texture ill change and won’t be as good.

Frequently Asked Questions
Balsamic glaze is basically cooked balsamic vinegar that’s been thickened. I don’t recommend using it for this recipe since it’s too thick and also lacks that acidity that makes the dressing special.
Yes. In fact, balsamic vinaigrette matures and tastes better as it sits. I always recommend making it at least a few hours before serving.
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Balsamic Vinaigrette
Ingredients
- 1/3 cup balsamic vinegar
- 1 tbsp honey
- 1 1/2 tsp dijon mustard
- 1/2 cup olive oil, extra virgin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Place the balsamic vinegar, honey, dijon mustard, olive oil, salt and pepper in a jar.
- Seal the lid and shake the jar well for about a minute. The dressing will be mixed well and creamy. Taste and add more salt, balsamic vinegar or honey if needed.
- Store in the fridge for up to 2 weeks. Shake well before using.
Video
Notes
- Use this balsamic vinaigrette on salads, pasta salads, grilled or oven roasted vegetables as well as a marinade for chicken.
- Make sure to get balsamic vinegar that doesn’t contain added sugar.
- The amount of honey will depend on how sweet the balsamic vinegar naturally is.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everything in my Kitchen for sure. This is so easy and definitely Budget friendly option too. A bottle in my pantry is a must.
Drizzling this balsamic vinaigrette over all the things!!! It was so good!
This balsamic vinaigrette recipe looks delicious, never tried it with Dijon, so will have to make it soon. Thank for sharing 🙂
The best Balsamic Vinaigrette, perfectly balanced flavor and so easy to whip up too! This is a regular on our dinner table! Thank you!
Simple and delicious 5-minute recipe. Thanks for sharing.
This is the best balsamic I’ve ever tried! Super easy to make and tasted great on my salad last night!