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.

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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.

Honey Balsamic Vinaigrette

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.

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

Balsamic Vinaigrette Recipe

4.92 from 407 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.
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

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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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1,057 Comments Leave a comment or review

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  1. Sue says

    This was a last minute dressing I made for summer dinner salads with friends and family last evening. Everyone loved it and said it was the best they had tasted. So easy and so delicious.5 stars

  2. Debbie says

    This has become our go to recipe for pasta salad. I just tried throwing everything into the ninja smoothie blender because it was easier than mincing the garlic and whisking (less utensils to clean) and it is a thicker consistency. Might not look as good on a pasta salad, but still tastes great and it will keep longer it you are planning on leftovers.5 stars

    • Mary Younkin says

      Happy to hear that the vinaigrette is a hit with everyone, Debbie. I can understand the appeal of just blending everything; fortunately, it looks like the decision turned out pretty well! Enjoy, and happy cooking.

  3. Hadi Bradford says

    I don’t like balsamic vinaigrettes but my husband likes them so I was looking for recipes to make for his salads. He loved it but, to my surprise, I found myself adding it to my salads as well and enjoying it. I will say, I hate balsamic vinaigrettes but I love this recipe!5 stars

  4. Karen says

    I have been looking for a good balsamic vinaigrette. I have tried other recipes, but this one is a home run! So flavorful and delicious. My husband loves it as well and he isn’t easy to please. This will be a staple in our refrigerator. Thank you!5 stars

  5. Rachel says

    This is incredible, I use it to copy a local cafe’s salad: spinach, apples, candied nuts, white cheddar, leftover chicken or turkey (cold), this dressing. It’s so satisfying and simple, I always make too much and it’s great on pasta salad or sandwiches. I make it in the food processors, add way too much garlic (for other people, perfect for me) and just blend everything except the olive oil, I add that add the very end and it keeps the consistency smooth and not too thick. Thanks for such an easy but amazing recipe.5 stars

    • Mary Younkin says

      You’re welcome, Rachel! I’m glad to hear that you’ve been loving the vinaigrette. I would imagine that it’s delicious on sandwiches, too. Enjoy, and happy cooking!

  6. naomi shafiroff says

    I have started to make my own salad dressings and this one is a real keeper. It is less expensive to make and I always have the ingredients in the house. Even the pickiest salad dressing lovers don’t say a word.
    Thank you or such a wonderful recipe.5 stars

  7. Jeanne says

    I’ve made balsamic vinaigrette so many times always without the honey but this time I made your recipe and everyone thought it was the best ever! Thank you, I’ll be making this next time!5 stars

  8. Lisa A Sendor says

    Simple and yummy. I added 1 minced shallot and 2 minced pecans and it was wonderful. I used it for an arugula with veggie salad then for an arugula, slivered apply slices, chicken and 2 added broken up pecans. They were so tasty.
    Thank you!!!5 stars

  9. Drea says

    Tasty, but…way too sweet even with 1 tablespoon of honey. I added an extra tablespoon of vinegar to 3 tablespoons of oil and 1 tablespoon of honey. Much better. Next time I will try it with 2tsps. Of honey.4 stars

  10. Brenda says

    This is the BEST vinagrette I have ever made! I’ll never need to search for a vinagrette recipe again. So delicious and easy.5 stars

  11. Wynn says

    I am out of my favourite balsamic dressing as the store discontinued carrying it. I found this recipe and its amazing. I now have a new favourite dressing.5 stars

  12. Yvonne says

    This is really delicious. It is reminiscent of one of my favourites from years ago. Glad to have found your recipe, it will be getting lots of use. Thanks5 stars

  13. Jenne says

    Thank you for this recipe! I can’t believe I’ve been purchasing high quality balsamic vinaigrette for years. I’m an avid baker and cook and never thought about making my own until today. Lol. This is so delicious. I didn’t want it quite as sweet, so I cut the honey in half and didn’t have garlic. I’ll add it next time. It will be perfect for my balsamic chicken that’s been a crowd favorite for years. Just pour this over chicken breasts and bake at 375 for 30 minutes or until done. So easy. Can’t wait to try it next week!5 stars

  14. Michael Egan says

    At 57 years of age, I’ve been cooking for the better part of 50 years and for me, a recipe is just an ingredients list. Now that I’m disabled and my memory is shot, my son is my caregiver and makes all my food. I was in the mood for a nice spring mix salad with a balsamic vinaigrette and looked for a recipe that looked right and stopped here. We were fresh out of honey so he had to use turbinado sugar as a sub. He brought me a taste after emulsifying it in the nutri bullet and boy oh boy, I can’t remember the last time I used a recipe that didn’t need something adjusted. It’s a perfect recipe. Save, bookmark, print it or whatever because it’s a knockout. Well done and thanks for sharing!!!5 stars

    • Mary Younkin says

      You are welcome, Michael! I’m glad to hear that the vinaigrette was a hit with you. I hope you and your son continue to love the recipe going forward. Happy cooking!

  15. Sherry says

    I used a blender so it came out thick and got thicker as it sat in the fridge. I take out a few spoonfuls and warm it up in microwave for 8 seconds and then pour it over my salad. I love the flavor!5 stars

  16. Jessica Kennedy says

    This really is very good. I made is exactly as written and yeah, it’s a winner. Gets better the longer it sits once the garlic can really do its thing.5 stars