The BEST Balsamic Vinaigrette

965 Comments 4.9

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

This Balsamic Vinaigrette recipe is perfect. You heard me correctly. Perfect. And I don’t use that word lightly.

The recipe I’m sharing with you today is truly worthy of that descriptor. You don’t think I’d call something the “best” if I didn’t mean it, do you?

I’ve tried numerous recipes for balsamic vinaigrette over the past few years and while they have been decent, they were not quite what I was searching for.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Some homemade vinaigrettes would end up a little too oily, while others were too sweet for my tastes. This dressing has the perfect balance of tang and sweetness, vinegar, and oil.

Best Ever Balsamic Vinaigrette beats anything you can buy at the store!

After a lot of experimentation, trial and error, I am thrilled to be sharing this balsamic vinaigrette recipe with you today. I found this winning recipe for Balsamic Vinaigrette over at Chinese Grandma. 

Homemade Balsamic Vinaigrette

I served this balsamic vinaigrette last week on a salad while we had family visiting us. Everyone who tried the dressing immediately requested the recipe. It’s miles better than any store-bought salad dressing and as easy as whisking together a few ingredients.

There’s a reason I consider this particular Balsamic Vinaigrette dressing recipe the absolute hands-down best. The dressing has plenty of tartness and bite from a generous portion of balsamic vinegar, dijon mustard, and garlic with just a touch of sweetness and honey flavor to balance it all out.

With enough extra virgin olive oil to coat every bite of your salad with rich flavor without making the salad too greasy, oil or soggy; it’s everything you could want in a vinegar-oil based dressing!

While I whisk the vinegar, oil, dijon mustard, garlic, and olive oil by hand with a sturdy kitchen whisk, you could also use a blender if you prefer. Mixing the ingredients with a blender gives the recipe a slightly thicker consistency.

I prefer the consistency of the dressing when mixed by hand but feel free to experiment with both methods to figure out what you prefer.

Balsamic Vinaigrette is a staple in our fridge!

Balsamic Vinaigrette Dressing

This Balsamic Vinaigrette dressing is so versatile, I serve it on salads, on roasted vegetables and drizzled on chicken in a wrap. It’s a wonderful addition to whatever dish I’ve used it on.

There are so many ways to enjoy this dressing that you’ll always want to keep a jar or two handy for whenever the craving strikes.

The sourness of the balsamic is such a great complement to salads with apples, oranges, grapes, peaches, pears, and berries. It absolutely sings on Fuji Apple Chicken Salad and  Strawberry Spinach Salad and would make a lovely addition to a Mixed Green, Pear and Goat Cheese Salad, too.

Of course, it also elevates everyday salads into the realm of extra tastiness. Toss your favorite garden salad in this dressing, try it on a Simple Spinach Salad,  or drizzle it over a fresh Cucumber Tomato Salad.

Try it on pasta salad or in your favorite wrap for a way to jazz up your lunch staples.

Storing Balsamic Vinaigrette 

Because vinegar-based salad dressings like this one have such a high acidity content, they keep for a good long while if stored correctly. After preparing the dressing, pour it into a mason jar and secure the lid tightly.

Store the dressing in the refrigerator where it should keep for several months. Of course, you’ll find yourself reaching it for it so often that it’s bound to be gone long before then.

The oil and vinegar may separate during storage so just give the jar a nice shake to get everything all mixed together again before using. 

If you have a leftover bottle from store-bought salad dressing, you can totally wash and reuse it as a vessel for your homemade dressing!

Homemade Balsamic Vinaigrette

Balsamic Dressing

While this is truly a perfect go-to salad dressing recipe for any food that calls for a vinaigrette, I’ve made tons of variations on the recipe for different types of salads. 

White Balsamic Vinaigrette is a take on balsamic vinaigrette that uses white balsamic and light olive oil that I love on an Orange Parsley Salad. When I’m in the mood for a slightly sweeter take on this recipe, I make Honey Balsamic Vinaigrette and for garlic lovers try Garlic and Honey Balsamic Vinaigrette, and spice lovers must give my recipe for Honey Lime Jalapeño Vinaigrette try.

The BEST Balsamic Vinaigrette is a staple recipe you must add to your cooking repertoire. It’ll never steer you wrong and I can’t recommend it highly enough.

Kitchen Tip: I use this whisk and this jar to make this recipe.

Best Ever Balsamic Vinaigrette

Balsamic Vinaigrette Recipe

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
  2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
  3. Store in a jar with a lid and refrigerate. Shake well before serving.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Best Ever Balsamic Vinaigrette beats anything you can buy at the store!

Balsamic Vinaigrette Recipe

4.92 from 367 votes
Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.
Pin Print Review
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 20 tablespoons


  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly crushed black pepper finely ground
  • 1 large garlic clove minced
  • 1/4 cup balsamic vinegar
  • 3/4 cup extra virgin olive oil


  • In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
  • Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!


If you choose to make this in the blender (as I like to do for almost every other recipe) this will be a thicker dressing. Still delicious, simply thicker. I prefer the consistency of this particular dressing when whisked by hand.


Calories: 81kcal · Carbohydrates: 2g · Fat: 8g · Saturated Fat: 1g · Sodium: 67mg · Potassium: 3mg · Sugar: 2g · Vitamin C: 0.1mg · Calcium: 1mg · Iron: 0.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3/22/12 – recipe notes updated 3/12/21}

How To Make Balsamic Vinaigrette

Filed under: , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

965 Comments Leave a comment or review

    Rate & Comment


  1. Jennifer says

    I was looking for a new vinaigrette and wowza this was perfect. I have multiple flavored balsamic vinegars on hand and I opted for the pineapple. So far I’ve used it on a veggie wrap and a salad. I’m not a review writer, so it must be good 😁

  2. Ashley Campbell says

    Made this in a mason jar so measuring was super easy! I put the top on the jar and shook it like mad and WOWZA!!!! So yummy, quick and easy 😋 highly recommend!5 stars

  3. Jennifer says

    Way too sweet. Balsamic vinegar is already really sweet. I actually added some white wine vinegar to cut the sweetness. Other than that, good recipe.

  4. Kathy says

    I’m going to try this recipe but want to know if substituting kosher salt for sea salt will ruin the recipe?

  5. Kate Dinar says

    Delicious vinaigrette! I made it for a butter lettuce, cherry tomato, mozzarella salad and it was sooo good. I don’t love making dressings for some reason but this one was so easy and I had all of the ingredients on hand. Thank you for the recipe!5 stars

  6. Maggie says

    I have had a balsamic dressing that I loved at a local restaurant and this is it. You nailed it! I used the immersion blender and it is the perfect consistency. Thank you!5 stars

  7. Janet Oresick says

    I love this recipe! It is the best balsamic dressing I have ever made. I’m going to make it again today…but not in the blender…by hand. As you said, it does turn out pretty thick in the blender. I was wondering if I could use avocado oil in place of the olive oil. What do you think?5 stars

  8. Suzy says

    This is an easy recipe to make and so worth it. It is a very tasty dressing and so much better than any you can buy. It has become my family’s favorite salad dressing.5 stars

  9. Fedora says

    Thank you so much for sharing this recipe! I loved how I just put all the ingredients in a mason jar, gave it a good shake with the lid on and all the ingredients perfectly emulsified.5 stars

  10. Roni says

    I had to make a quick dressing to take to a dinner party for a salad. Doubled the recipe and glad I did… Everyone loved it. Thanks for sharing a great recipe. I will not be buying balsamic dressing any longer.5 stars

  11. Susan says

    It is a nice dressing , but I found it bland :(. Should I increase the Dijon ? I did not use the grainy Dijon, did you? And maybe increase the balsamic?3 stars

    • Mary Younkin says

      The fun of salad dressings is being able to tweak them to taste, Susan. I’d try a pinch more salt first to make sure there’s enough there to boost the flavors. Then just adjust the other ingredients to taste. If you’re looking for a little more tang, I’d up the mustard (I just use regular dijon). Additional balsamic will also be tasty, but it may go a little sweeter on you. I hope that helps!

  12. Vi says

    My favorite go to dressing! I prefer a bit more vinegar + a pinch of Italian seasoning and blend my dressing for a more “creamy” texture that doesn’t separate in the fridge. Other than that this recipe is fantastic! Thank you!5 stars