Balsamic Vinaigrette

My balsamic vinaigrette is not only for dressing a salad, but this versatile recipe can also be used as a marinade, bread dip, in a wrap, or drizzled atop roasted vegetables. There is always a reason to keep some handy to add some rich flavor to any meal of the day.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Perfect Balsamic Vinaigrette

First assemble the following ingredients:

• Balsamic vinegar (¼ cup) – Rich and tangy with a touch of sweetness, balsamic vinegar provides the bold, flavorful base for the dressing.
• Maple syrup (1 teaspoon) – A hint of maple syrup balances the acidity with smooth, natural sweetness.
• Garlic clove (1) – Fresh garlic adds a sharp, aromatic bite that deepens the flavor.
• Dijon mustard (2 teaspoons) – Dijon mustard gives a zesty kick and helps emulsify the dressing for a silky texture.
• Sea salt (½ teaspoon) – A pinch of sea salt enhances and rounds out all the other flavors.
• Ground black pepper (¼ tsp) – Freshly ground pepper adds a subtle heat and earthiness.
• Extra-virgin olive oil (6 tablespoons) – Fruity and smooth, olive oil creates the luscious body that ties everything together.

Assemble Ingredients

Combine the vinegar, honey, garlic, mustard, salt, and black pepper in a bowl or dressing shaker.

Combine Dressing

Drizzle the olive oil into the bowl while whisking and continue to whisk until the dressing is emulsified. I like to place the vinaigrette in the refrigerator for 20 minutes or so and then mix it well after, it helps it come together.

Tips and Tricks for Balsamic Salad Dressing

Use quality balsamic vinegar – Aged balsamic has natural sweetness and complexity that elevates the dressing.

Balance the acid with sweetness – Add a touch of honey, maple syrup, or even a pinch of sugar to mellow sharp vinegar notes.

Whisk or shake thoroughly – Combine oil and vinegar well so the dressing emulsifies instead of separating.

Use a 3:1 ratio – Stick with about 3 parts oil to 1 part vinegar as a starting point, then adjust to taste.

Make it creamy if desired – Whisk in a little mayonnaise, Greek yogurt, or avocado for a creamier texture.

Mix in a jar – Shake dressing in a mason jar with a tight lid for easy mixing and storage.

Taste before serving – Flavors can intensify as the dressing sits, so always taste and adjust just before using.

Store properly – Keep refrigerated in a sealed container for up to a week; shake before each use.

FAQs

Yes, honey, agave, or even a pinch of brown sugar work well to balance the acidity of the vinegar.

Stored in a sealed container in the refrigerator, it keeps for about 1 week; shake or whisk before using as it may separate.

Absolutely—garlic adds bite, but you can skip it or use shallots for a milder flavor.

A traditional ratio is 3 parts oil to 1 part vinegar, but you can adjust to taste if you prefer a more tangy dressing.

Freezing isn’t recommended since the oil and vinegar can separate and change texture; it’s best made fresh.

It’s delicious drizzled over roasted vegetables, grilled chicken, fresh fruit like strawberries, or even as a marinade for steak.

More Salad Inspired Recipes

Try this dressing with my strawberry crunch salad, kale and apple salad, chickpea pomegranate salad, or jalapeno chicken thigh salad!

Southwest Cobb Salad with Creamy Cumin Dressing

Beef and Tahini Salad

Fattoush Salad

Berry Burrata Salad

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