This Balsamic Vinaigrette Dressing is what you’ll want to add to all your salads! It’s easy to whip up, tastes way better than any of the bottled stuff and you can even make it ahead to always have some on hand!
So the truth is this: I hated salads made with balsamic vinaigrette as a kid. Tough luck as well, because it’s my mom’s favorite salad dressing to make.
I never grew up with bottled salad dressing (really, I don’t remember my mom purchasing salad dressing even just once!), but I was very picky about the dressings I liked.
And there was definitely a short and very disturbing time in my childhood when I wanted nothing more than to be allowed eating lettuce with pure mayo. But let’s not go there.
Anyways, I always made my mom buy white balsamic vinegar and when she dared making regular balsamic vinaigrette I’d probably cry over three forks of salad.
In my opinion the balsamic vinaigrette made the entire salad just mushy and brown and gross – and while I adore balsamic vinaigrette now, I do still have issues with it being on lettuce for too long.
Can’t stand soaked mushy greens, but my husband actually prefers it that way – so I eat the top bit from the salad bowl and he gets the bottom where the dressing tends to gather more and everyone is as happy as can be.
I’d say that makes us a match made in heaven.
We always have a jar of homemade salad dressing in the fridge, and this is a classic I make again and again, just like my Honey Mustard Dressing!
Balsamic vinaigrette goes with so many different salads – caprese salad, spinach salad, a tossed salad, tomato salad… So versatile, it never has to get boring.
What I love most about this Balsamic Vinaigrette Dressing:
- It’s so easy to make at home! There really is no need to buy bottled salad dressing once you know how easy it is to make your own! A matter of 5 minutes, tops.
- It’s meal prep friendly. I usually make a batch and store it in the fridge. This recipe makes 1 cup and that amount easily lasts us for a week. I’ll often make half batches of two different dressings to switch it up a bit – my Lemon Poppy Seed Salad Dressing would be a good candidate!
- It‘s sooo tasty! I may even have eaten it with a spoon before. That’s how delicious it is!
Thanks to the honey and the mustard, it emulsifies beautifully without using any processed ingredients. That way it turns nice and creamy and you can even use it as a dip of sorts for veggies – my munchkins love dipping tomato and cucumber in this Balsamic Vinaigrette Dressing.
By the way, I love using small Weck jars to store my salad dressings. Their lids are not THE most convenient ones, but I far prefer them over the metal lids Ball jars come with, because those lids get rusty very quickly when in touch with the acid from the vinegar. The Weck jars have glass lids (I don’t put a rubber seal when I just keep salad dressing in the fridge!) that can be washed indefinitely.
You can find the small Weck jars from the photo above here on Amazon, but there’s also large ones available if you want to store a larger amount of dressing. FYI, I make a small commission for purchases made through that link.
So technical talk aside, what I love mostestest about this, oh let’s call it a recipe then, is that it requires exactly one step.
How to make Balsamic Vinaigrette Dressing:
- Whisk all ingredients together.
Can you believe it’s THAT easy to make your own homemade Balsamic Vinaigrette Dressing? Ridiculous.
Now if I’m only making one batch, I’ll whisk it up straight in the salad bowl (no need to dirty another dish!). But if I want a large batch for storage I just add all ingredients to a Weck jar, close the lid, shake and place in the fridge.
You can label with the date if you’re organized and stuff.
I still can’t believe my childhood self refused to eat Balsamic Vinaigrette, and now I’m basically drinking it from the jar when nobody is looking.
Things just change in a flash sometimes, don’t they?
Get the Balsamic Vinaigrette Dressing recipe here:
Balsamic Vinaigrette Dressingmade it? tap the stars to add your rating!
- ⅓ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried garlic powder
- Salt and pepper
- Whisk all ingredients together until smooth. Store in the fridge in a clean, tightly sealed jar for up to 5 days.