This easy Balsamic Vinaigrette recipe is the BEST addition to salads, chicken, pork, and more! It’s quick to make and adds vibrant, fresh flavor to simple recipes!

Be sure to serve this with a fresh Spinach Salad, and try my Chinese Chicken Salad recipe next!

A spoon drizzling Balsamic Vinaigrette into a glass jar with a salad in the background.

Balsamic Vinaigrette

There’s nothing more delicious than using homemade salad dressing in your recipes. This Balsamic Vinaigrette definitely comes in handy when I’m making Spinach Salad, Bruschetta Chicken, and my Caprese Chicken!

The flavors are so fresh and vibrant, with every ingredient complimenting each other perfectly. This is a great pantry recipe to have on hand to avoid having to run to the store. (I love anything that saves me a trip to the store. 😁)

Ingredients

Ingredients for making Balsamic Vinaigrette on a white surface.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Making Balsamic Vinaigrette by adding olive oil to Balsamic ingredients.Whisking ingredients for Balsamic Vinaigrette together in a glass bowl.

How to Emulsify Salad Dressing

Olive oil will separate from the other ingredients in this recipe unless it is emulsified. To do this, add the oil very slowly and stir to incorporate. This allows the oil to break into tiny droplets as soon as it hits the liquid, allowing the dressing to trap and hold the oil droplets. You can also use a mini food processor instead of stirring manually.

The garlic, Dijon mustard, and honey are the ingredients in the base of the dressing that allow it to emulsify. 

Emulsified dressing will typically stay combined for 1-2 days. If your dressing doesn’t emulsify, just give it a good shake and serve right after shaking.

Pro Tips

  • Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil.
  • If your dressing separates in spite of your attempts to emulsify the olive oil, simply shake it prior to serving.
  • Aside from being used as a dressing, this also makes a wonderful ingredient to use in my Bruschetta Chicken and Caprese Chicken recipes!
  • Garlic: Freshly minced garlic or garlic powder can be used for this recipe. I typically use garlic powder if I want a super smooth consistency.
  • Dijon Mustard: You can’t taste the flavor from the mustard outright in this recipe, it acts as a flavor enhancer and helps with emulsification.
  • If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, and depends on the type of olive oil used.

Storage

  • Store in an airtight container and refrigerate for up to 1 month.

A spoonful of Balsamic Vinaigrette being drizzled onto a salad with spinach, strawberries, and feta.

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A spoon of Balsamic Vinaigrette being drizzled into a glass jar.

Balsamic Vinaigrette

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 6 ratings
Servings: 14 tablespoons
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This easy Balsamic Vinaigrette recipe is the BEST addition to salads, chicken, pork, and more! It's quick to make and adds vibrant, fresh flavor to simple recipes!

Ingredients

US Customary - Metric
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

Instructions

  • Set the olive oil aside and whisk together all remaining ingredients.
  • Add a small drizzle of olive oil and whisk thoroughly until combined. Repeat until all olive oil is added. Doing this gradually ensures that it emulsifies, which prevents the dressing from separating. Serve immediately or chill prior to serving.
  • Be sure to shake or stir before each use.

Notes

Pro Tips
  • Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil.
  • If your dressing separates in spite of your attempts to emulsify the olive oil, simply shake it prior to serving.
  • Aside from being used as a dressing, this also makes a wonderful ingredient to use in my Bruschetta Chicken and Caprese Chicken recipes!
  • Garlic: Freshly minced garlic or garlic powder can be used for this recipe. I typically use garlic powder if I want a super smooth consistency.
  • Dijon Mustard: You can't taste the flavor from the mustard outright in this recipe, it acts as a flavor enhancer and helps with emulsification.
  • If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, and depends on the type of olive oil used.
  • Be sure to serve this with a delicious Spinach Salad! 
Storage
  • Store in an airtight container and refrigerate for up to 1 month.
Nutritional information is an estimate and is per tablespoon. There are 14 tablespoons in this recipe, (just under 1 cup).

Nutrition

Calories: 82kcal, Carbohydrates: 3g, Protein: 0.1g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 92mg, Potassium: 10mg, Fiber: 0.1g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 0.02mg, Calcium: 2mg, Iron: 0.1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Salad Dressing
Cuisine: American, Italian
Author: Stephanie