Stop buying store bought bottles and instead make the BEST Balsamic Vinaigrette at home! This savory, tangy, and easy to make vinaigrette is made with natural, yet simple ingredients to create the boldest flavor. This vinaigrette recipe can make any salad exciting! Just whisk it and enjoy it or save it for later – it’s so simple!
I get it, it’s all too easy to snag a bottle of salad dressing or vinaigrette from the grocery store when you’re in a hurry. However, it’s also so very easy to whip it up yourself, and the results are worth the tiny extra effort it takes!
Really, all you need to do to make Balsamic Vinaigrette at home is whisk together a handful of inexpensive ingredients, then either enjoy it immediately or store it for later. This is a budget friendly no bake recipe that takes only a minute to make!
So, what’s wrong with the store bought stuff? Well, nothing is wrong with it, but this homemade recipe is just so much more… right. It’s got more flavor from the fresher ingredients and it’s not loaded with any artificial preservatives, additives, or flavors that take away from what real Balsamic Vinaigrette should taste like.
Plus, as previously mentioned, it’s so incredibly easy to make! Why not treat yourself to a better tasting vinaigrette that’s so wonderfully simple?
You can chop a salad yourself or open a bag of prepared salad from the store. Either way, this homemade Balsamic Vinaigrette will dress up even the most simple of tossed greens and turn it into a bold, exciting, and flavor packed salad!
This classic vinaigrette recipe features key ingredients like balsamic vinegar, dijon mustard, shallots, and a medley of simple seasonings and herbs that both compliment and enhance the rich balsamic flavor palate.
How to Make It
Whisk and enjoy – it’s really that easy! There’s no reason you shouldn’t try your hand at this simple Balsamic Vinaigrette recipe. If you have 3 minutes of your day available, that’s all the time you need!
Combine some of the ingredients. Whisk together the balsamic vinegar, dijon mustard, shallots, garlic powder, oregano, salt and pepper in a small bowl.
Add the olive oil. While continuing to whisk, slowly stream in the olive oil and continue mixing until the dressing is emulsified (slightly thickened.)
How long will homemade Balsamic Vinaigrette stay fresh?
In an airtight container in the fridge, Balsamic Vinaigrette will stay fresh for up to 5 days. If you use a spoon or other utensil to remove some from the jar, make sure it’s nice and clean! Any new bacteria that is introduced to the vinaigrette will cause it to spoil at a faster rate.
What does Balsamic Vinaigrette taste like?
Make sure to measure all of your ingredients with care when you make this recipe, because the flavor palate here really balances everything that Balsamic Vinaigrette should be. It’s both tart and savory, while still being bright enough to toss your fresh greens with. If you like your vinaigrette with a little sweetness added to it, you can add a tablespoon of honey. However, make sure to try this recipe as it is before adding the honey – you might find that you don’t need it!
Can I freeze it?
Sadly, Balsamic Vinaigrette doesn’t hold up well in the freezer. It’s best enjoyed fresh!
How can I use Balsamic Vinaigrette?
Use this vinaigrette in the most simple way, as it’s intended – as a salad dressing! Any leafy green you like is delicious when tossed with this homemade tangy concoction.
Skip the store bought options and start making all of your favorite salad dressings at home!
- Catalina Dressing
- Miso Ginger Dressing
- Easy Greek Salad Dressing
- Thousand Island Dressing
- Easy Hot Bacon Dressing Recipe
Get the Recipe: Balsamic Vinaigrette
- 2/3 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons minced shallots
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/3 cup olive oil
- Whisk together the balsamic vinegar, dijon mustard, shallots, garlic powder, oregano, salt and pepper in a small bowl.
- While continuing to whisk, slowly stream in the olive oil and continue mixing until the dressing is emulsified (slightly thickened.)
- Use immediately or transfer to an airtight container to store for up to 5 days.
- Whisk before using if separation occurs.