The BEST Balsamic Vinaigrette

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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.

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 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.

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

Balsamic Vinaigrette Recipe

4.93 from 205 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.
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Prep Time: 5 mins
Total Time: 5 mins
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
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{originally published 3/22/12 – recipe notes updated 3/12/21}

How To Make Balsamic Vinaigrette

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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.

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  1. Zita Tyger says

    Love the dressing! Love the nutrition information! Curious what the serving size is per the listed nutrition info. Is it 1 tbs or 2? Thanks!5 stars

  2. Luisa says

    I am very impressed & pleased! I used avocado oil vs Olive oil. And followed recipe to a T. Super yum and has a wonderful balance of tang & sweetness. Also loved how fast and easy it was to put together. Thank you for sharing this recipe! 🤗5 stars

  3. Jessica Robertson says

    Super simple to make and absolutely delicious. Had all of the ingredients just hiding out in the pantry and fridge. Whipped it up to go along with a salad that I was putting together and my premade/store-bought dressing options were looking pretty sad. A google search and five minutes later the dressing was complete and paired perfectly with this salad:
    – Mixed greens
    – Strawberry slices
    – Feta Cheese
    – Chopped Walnuts
    – Grilled Chicken5 stars

  4. Tricia says

    Wonderful dressing. I have made a few other recipes but I like this one the best. I make a tasty broccoli salad dressing and use basalmic vinegar for the base instead of white vinegar.5 stars

  5. Connie says

    Make the day before for best flavor! I’ll be honest, I didn’t much like this warm and on the day I made it. I chanced it today and it was the best salad I’ve ever had in my life and I don’t like salads. Had it on a salad of spinach, tomatoes, zucchini, carrots, cilantro, and sliced steak. Yuuuuuuuum!!!! Thank you!5 stars

  6. Jennifer Gearhart says

    This lady deserves the highest accolades for the beautiful balsamic dressing recipe. The first batch came out so well I immediately doubled it. My husband just adore’s balsamic dressing and this is the best I’ve ever seen. Thank you Mary for sharing this.5 stars

  7. Dawn S Urbino says

    We absolutely love this recipe but I have a quick question. When I first made it I purchased a white balsamic vinegar and blended it (not whisked) and it was a perfect consistency. The latest bottle of vinegar was a more traditional dark balsamic and boy is that dressing thick. I see that you suggest whisking it to reduce thickness but any suggestions to thin out what I have already made. I fear a splash of water might not blend well. HELP??5 stars

    • Mary Younkin says

      Actually, a small amount of water should do the trick. Dark or aged balsamic is typically thicker than light colored vinegars though, so next time, I’d just use a little less. I’m glad you love the dressing, Dawn!

  8. Brittany says

    Made this for a spinach, strawberry, roasted almond salad that I took to a large group lunch. Two of the ladies who had some asked me for the recipe!

    This dressing is delicious. I’ve written it out to have in my recipe book for future reference.5 stars

  9. Tamra Young says

    I had a tiny bit of Ken’s Ceasar Light dressing left in my fridge; too little to do anything with. I panicked. Then I googled a recipe for homemade basalmic dressing and your super, easy, quick and delicious recipe popped up. I already had the ingredients in my kitchen. Plus, I had a bottle of garlic infused olive oil, from Trader Joe’s, that I had never opened. I guess it was waiting for this recipe.

    I’ll be making my own dressing from now on. This was scrumptious.

    Thank you.5 stars