Balsamic Vinaigrette Dressing
This balsamic vinaigrette dressing is quick, easy, and delicious. It requires only 5 minutes to prepare. Its rich, tangy flavor transforms any salad from ordinary to extraordinary.
Made with a simple blend of balsamic vinegar, olive oil, dijon mustard, garlic, and a touch of maple syrup for sweetness, this dressing offers a perfect balance of acidity and smoothness. Ideal for busy weeknights or impromptu gatherings, it’s a versatile addition to your dressing repertoire, enhancing salads, marinades, and dips.
This salad dressing recipe is a small-batch recipe. I enjoy making it fresh every few days to pour on our salads.
Not that you have to make it in small batches. We’ve made it easy to convert it to a big batch recipe by just changing the servings in the recipe card!
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Foods that will benefit from this dressing
- Drizzle it over roasted vegetables like Brussels sprouts, carrots, or sweet potatoes before or after roasting for added depth and a hint of acidity.
- Use it as a marinade for chicken, beef, or pork. The acidity of the vinegar helps tenderize the meat while adding a flavorful glaze.
- Spread a thin layer on the bread or tortilla before assembling to add moisture and flavor without overpowering the other ingredients.
- Although not a traditional dressing for Caprese, a drizzle of balsamic vinaigrette can add a nice twist to the classic combination of tomatoes, fresh mozzarella, and basil.
- A light drizzle of the dressing enhances the natural sweetness of fruits like peaches, strawberries, or watermelon, making them refreshing snacks or desserts.
- Mix it into cold pasta salads with fresh vegetables and cheese for a tangy, savory dressing option lighter than creamy dressings.
- A drizzle of balsamic vinaigrette can add complexity to grain bowls made with quinoa, farro, or rice, complementing the grains and any vegetable or protein additions.
- Blend it into dips or use it as a base for an aioli, which you can serve with fresh vegetables, chips, or bread.
- A small bowl of balsamic vinaigrette makes a great dip or drizzle for cheese platters, enhancing the flavors of cheeses like goat cheese, Parmesan, or aged cheddar.
- Brush it on grilled fish or shrimp to add a zesty flavor that complements the seafood’s natural taste.
Helpful tips
- The taste of your dressing heavily depends on the quality of the balsamic vinegar and olive oil you use. Opt for high-quality balsamic vinegar for a richer flavor and a good extra virgin olive oil for its fruity, peppery notes.
- Adjust the ratio of vinegar to oil based on your preference for acidity. A classic vinaigrette typically uses a 1:3 ratio of vinegar to oil, but you can adjust this to suit your taste.
- Although I’m using maple syrup in this recipe. You can substitute it with honey. To balance the acidity, start with a small amount and adjust to taste.
- Don’t forget to season your dressing with salt and pepper. These enhance the flavors of the vinaigrette and can be adjusted according to your preference.
- I didn’t add this to our balsamic dressing, but for an aromatic twist, add finely chopped fresh herbs like basil, thyme, or oregano. This gives your dressing a fresh and vibrant flavor.
- To get a smooth and emulsified texture, whisk the ingredients vigorously or use a blender. This helps to blend the oil and vinegar seamlessly.
- Before serving, taste your dressing and adjust the seasoning or ingredients as needed. Sometimes a little extra vinegar, a pinch of salt, or a spoonful of honey can make a big difference.
- Keep your balsamic vinaigrette in an airtight container in the refrigerator. It can last for up to two weeks. Just remember to give it a good shake or stir before using, as the ingredients may separate over time.
How to make this balsamic vinaigrette dressing
Pre-step
Get a medium-sized bowl, a whisk, and a small jar.
Step one
Gather the ingredients – balsamic vinegar, extra virgin olive oil, maple syrup, salt, black pepper, and a fresh garlic clove.
Step two
Add all the above ingredients in a mixing bowl.
Step three
Use a whisk to mix the ingredients together. I love how thick the liquid gets- it emulsifies!
I love that word.
Emulsion, emulsifier, emulsifies!
Pour the homemade salad dressing into an appropriate container like a jar or small glass bottle.
Pour it on some salad.
Time to eat it!
I hope you enjoy this balsamic vinaigrette dressing recipe.
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Balsamic Vinaigrette Dressing
Ingredients
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic (crushed)
- 1 teaspoon maple syrup
- 1/16 teaspoon salt
- 1/16 teaspoon pepper
Instructions
- In a medium mixing bowl, add all the ingredients.1/4 cup olive oil, 1/8 cup balsamic vinegar, 1 teaspoon dijon mustard, 1 clove garlic, 1 teaspoon maple syrup, 1/16 teaspoon salt, 1/16 teaspoon pepper
- Whisk the ingredients together until it thickens.
- Pour into a jar. Or add it to a salad.
- Enjoy
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Helpful tips
- The taste of your dressing heavily depends on the quality of the balsamic vinegar and olive oil you use. Opt for high-quality balsamic vinegar for a richer flavor and a good extra virgin olive oil for its fruity, peppery notes.
- Adjust the ratio of vinegar to oil based on your preference for acidity. A classic vinaigrette typically uses a 1:3 ratio of vinegar to oil, but you can adjust this to suit your taste.
- Although I’m using maple syrup in this recipe. You can substitute it with honey. To balance the acidity, start with a small amount and adjust to taste.
- Don’t forget to season your dressing with salt and pepper. These enhance the flavors of the vinaigrette and can be adjusted according to your preference.
- I didn’t add this to our balsamic dressing, but for an aromatic twist, add finely chopped fresh herbs like basil, thyme, or oregano. This gives your dressing a fresh and vibrant flavor.
- To get a smooth and emulsified texture, whisk the ingredients vigorously or use a blender. This helps to blend the oil and vinegar seamlessly.
- Before serving, taste your dressing and adjust the seasoning or ingredients as needed. Sometimes a little extra vinegar, a pinch of salt, or a spoonful of honey can make a big difference.
- Keep your balsamic vinaigrette in an airtight container in the refrigerator. It can last for up to two weeks. Just remember to give it a good shake or stir before using, as the ingredients may separate over time.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love vinaigrette and I made this yesterday. I love that it’s a small batch!
Thank you, Joyce!