Balsamic Vinaigrette

This balsamic vinaigrette is a simple homemade salad dressing that's ready to enjoy in just 5 minutes!

Course Side Dish

Cuisine Italian

Keyword Balsamic Vinaigrette, balsamic vinaigrette dressing, homemade balsamic vinaigrette, Salad Dressing Recipe, Vinaigrette Recipe

Prep Time 5

Total Time 5

Servings tablespoons

Calories 81kcal

Author Blair Lonergan

¾ cup extra virgin olive oil
¼ cup balsamic vinegar
3 cloves garlic, minced, pressed, or grated (or sub with about ¼ teaspoon garlic powder, plus more to taste)
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon ground black pepper
For serving: mixed greens

Finely mince, press, or grate your garlic. You don't want any big chunks of garlic floating around in your dressing.
Use the highest quality balsamic vinegar and extra virgin olive oil that you can find. They will make the difference between a thin, flavorless, runny salad dressing and a thick, robust, rich balsamic vinaigrette!
Stream in the olive oil slowly while whisking continually. This helps emulsify the dressing, bringing all of the ingredients together. Alternatively, you can shake the ingredients together in a mason jar.
Taste the vinaigrette by dipping a piece of lettuce or other salad greens into the dressing. This will give you a better sense for how the vinaigrette will actually taste on your salad.
Adjust the amount of salt and pepper to suit your personal taste preferences. I also like to season the lettuce greens with salt and pepper.
If using delicate lettuce or baby greens, wait to dress the salad until you're ready to serve. If you're using sturdier greens, like kale, you can toss the salad in advance and let it sit in the fridge for a few hours.