This Balsamic Vinaigrette recipe is packed with bold, tangy flavor and tastes so much better than any store-bought dressing. Made with wholesome ingredients, with no hidden preservatives, it’s sugar-free, low carb and ready in minutes.

Jump to:

• ❤️ Why You'll Love This Balsamic Vinaigrette Recipe
• 🛒 Ingredients for Homemade Balsamic Vinaigrette
• 🔪 How to Make Balsamic Dressing
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 Ways to Use Homemade Balsamic Vinaigrette
• 🔄 Substitutions and Additions
• Why Does My Vinaigrette Taste So Sharp or Acidic?
• What’s the Best Way to Grate Garlic for This Dressing?
• Can I Use a Blender Instead of Shaking or Whisking?
• How Can I Prevent the Olive Oil From Solidifying in the Fridge?
• Is This Dressing Safe to Leave at Room Temperature During a Meal?
• Can I Make this Recipe in Advance?
• 🍽️ More Salad Dressing Recipes

❤️ Why You'll Love This Balsamic Vinaigrette Recipe

• Classic balsamic dressing loaded with great flavor
• Quick and easy to make, with just a few ingredients
• Better than store bought, without preservatives
• Sugar-free, low carb and family friendly

Balsamic vinaigrette is a classic dressing everyone loves. But, let’s be honest, store-bought versions just don't seem to cut it. Half the time it’s too sweet, too oily, or full of stuff you can’t even pronounce. That’s why it's always best to go homemade. This easy balsamic vinaigrette is flavorful, fresh, and honestly just better in every way.

It’s super quick to make, uses simple pantry staples, and you can tweak it to taste. I love keeping a jar in the fridge to toss on salads, drizzle over grilled veggies, or even use as a marinade for chicken. Trust me, once you try this, you’ll never go back to bottled dressing again.

If you love making your own salad dressings, be sure to check out my Honey Mustard Dressing and my Mango Dressing.

🛒 Ingredients for Homemade Balsamic Vinaigrette

• Olive oil
• Balsamic vinegar
• Sugar-free honey (or honey)
• Garlic
• Dijon mustard
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Salad dressing shaker or bowl and whisk

🔪 How to Make Balsamic Dressing

Add all the dressing ingredients to a salad dressing shaker.  If you don’t have one, you can use a small mixing bowl and a whisk.

Shake until the dressing is well combined and emulsified.

Pour over your favorite salad.

You can also use as a marinade for steak or chicken.

💡 Tips

• Grate the garlic: Grating the garlic with a microplane helps it blend more smoothly into the vinaigrette than mincing or chopping.

• Tight lid: A glass jar with a tight-fitting lid is best for storing and shaking the dressing.

• Room temp ingredients: Let the olive oil and balsamic vinegar come to room temperature for easier mixing.

• Shake it!: For best texture, shake the dressing vigorously for at least 20 seconds until fully combined.

• Taste test: Always taste before serving. It’s easy to adjust the salt or pepper to suit your salad.

☑️ Storage Instructions

Store in a sealed jar or container for up to 1 week. Shake well before each use. I do not recommend freezing it.

🍴 Ways to Use Homemade Balsamic Vinaigrette

• Toss with mixed greens, cherry tomatoes, and cucumbers for a quick side salad.
• Drizzle over grilled chicken or steak for a flavorful finish.
• Use as a dip for fresh veggies like bell peppers, carrots, and celery.
• Mix into a cold broccoli or cauliflower salad for extra tang.
• Spoon over roasted Brussels sprouts or asparagus for a simple side dish.
• Drizzle over deli meat to make a sandwich or wrap instead of mayo for a zesty twist.
• Use as a marinade for chicken before grilling or baking.
• Stir into cooked quinoa or rice for added flavor without extra sauces.

🔄 Substitutions and Additions

• Sweeteners: Swap honey with sugar-free maple syrup for a twist.
• Seasonings: Add a pinch of Italian seasoning for extra herb flavor.
• Citrus: A splash of lemon juice gives it a bright, citrusy kick.
• Parm: Stir in a bit of grated parmesan for a savory, cheesy note.
• Herbs: Add fresh chopped herbs like basil or parsley for a fresh twist.
• Garlic: Use roasted garlic instead of fresh for a milder, sweeter flavor.
• Vinegar: Try white balsamic vinegar for a lighter, slightly sweeter vinaigrette.
• Spice: Add a tiny bit of red pepper flakes if you like a little heat.

Why Does My Vinaigrette Taste So Sharp or Acidic?

If it tastes too strong, try adding a little more olive oil or sweetener to balance the acidity. A pinch of salt can also mellow the sharpness.

What’s the Best Way to Grate Garlic for This Dressing?

Use a microplane or fine grater to get a paste-like consistency. This helps the garlic blend smoothly and evenly into the vinaigrette.

Can I Use a Blender Instead of Shaking or Whisking?

Yes, a blender works well to emulsify the dressing quickly and gives it an extra smooth texture.

How Can I Prevent the Olive Oil From Solidifying in the Fridge?

Let the dressing sit at room temperature for 10–15 minutes before using, then shake it up. The oil will liquefy and mix easily.

Is This Dressing Safe to Leave at Room Temperature During a Meal?

Yes, it’s fine to leave out for an hour or two while serving, but refrigerate any leftovers right after.

Can I Make this Recipe in Advance?

Definitely. It holds up great in the fridge for several days, so feel free to prep it ahead for the week.

🍽️ More Salad Dressing Recipes

• Caesar Dressing
• Honey Lime VinaigretteHoney Lime Vinaigrette
• Russian Dressing
• Avocado Lime Cilantro Ranch
• Chipotle Lime Vinaigrette
• Raspberry Vinaigrette
• Creamy Balsamic
• Chipotle Ranch
• Caesar
• Creamy Garlic Italian
• Classic Ranch
• Blue Cheese