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This light balsamic vinaigrette is one of the first recipes I would make over and over again. It’s perfect for anyone who is new to vinaigrettes, as it’s a bit more mild and bright than a classic balsamic dressing.
What makes this balsamic “light” is the addition of fresh squeezed lemon juice in addition to balsamic vinegar. I find that it brightens up the dressing, and is more approachable for someone trying a homemade vinaigrette for the first time.
Table of Contents
Ingredient notes
- Fat – extra virgin olive oil. A good quality olive oil works perfectly here, but doesn’t need to be too robust since we’re creating a lighter dressing. Kirkland organic is my go-to EVOO for this light vinaigrette.
- Acid – this recipe uses a combination of balsamic vinegar AND fresh lemon juice, which is what makes it a “light” balsamic. The lemon juice brightens the entire dressing and creates a more approachable flavor profile.
- Emulsifiers – dijon mustard and honey work together to bind the oil with both acids (vinegar and lemon) while adding just the right balance of tang and sweetness. The honey helps mellow any sharpness from the lemon.
Chef Tips
- You can make this vinaigrette without any special equipment. I prefer to use a small whisk to help mix the dressing together, but a fork or spoon will also work. Starting with the vinegar and lemon juice before adding oil helps create a stable emulsion.
- Always use freshly squeezed lemon juice rather than bottled for the brightest flavor.
- This dressing will keep in the refrigerator for up to a month – just let it come to room temperature and shake before using, as the extra virgin olive oil will solidify in the refrigerator.
Recipes I like with this light balsamic
- Full meal salads – this dressing is perfect for meal prep, as it is able to give all the components in the salad a nice glaze of flavor. I love this balsamic with this Harvest Bowl
- Drizzled over roasted vegetables, especially root vegetables like carrots or beets
- Green Goddess Chicken Salad with Charred Potatoes
- Simple Autumn Salad (can sub maple instead of honey for more fall flavors)
Other Vinaigrettes I love
- Garlic Za’tar vinaigrette – for a simple but flavorful dressing. This is perfect if you’re looking for a more savory vinaigrette.
- White balsamic vinaigrette – when you want something lighter with a more delicate flavor profile.
Light Balsamic Vinaigrette
This light balsamic vinaigrette is one of the first recipes I would make over and over again. It's perfect for anyone who is new to vinaigrettes, as it's a bit more mild and bright than a classic balsamic dressing.
Equipment
- Whisk
Ingredients
4 portion serving
- 2 tbsp balsamic vinegar
- 1/2 lemon, juiced
- 1 tablespoons honey or maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- Black pepper
- 1/3 cup olive oil
Single serving
- 1 teaspoon balsamic vinegar
- 1/4 lemon
- 1/2 teaspoon honey
- .25 teaspoon dijon
- 1 tablespoon evoo
- Pinch of salt, ⅛ teaspoon
- Black pepper
Instructions
- Starting with the vinegar, add all the ingredients in a mason jar or bowl and whisk to combine until emulsified.
Notes
– Store in an airtight contianer room temperature for up to 3 days. This will last in the refrigerator for up to 1 month, however the oil will solidify and you’ll need to temper the dressing before serving.
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