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This balsamic vinaigrette is a staple recipe that comes together in minutes, has the perfect balance of tart and sweet, and is super versatile.
It’s classic for a reason, and I make this recipe at least once a month. You’ll notice the rich, dark color of this dressing. I like my classic balsamic to be a bit more tart than creamy. In order to get a balanced flavor with less oil, I use a touch more honey and dijon. Depending on your preference, you can either use this classic more tart and sweet balsamic, or my other recipe for a more light balsamic. Both are delicious – it just depends on what your preference is and what you might want to pair with it (I have recommendations below for each type of balsamic vinaigrette!)
Ingredient notes:
- Fat – extra virgin olive oil. I recommend using a high-quality extra virgin olive oil with a robust flavor that can stand up to the balsamic. Kirkland organic is my go-to EVOO and works perfectly in this recipe.
- Acid – traditional balsamic vinegar brings a deep, rich sweetness that forms the backbone of this dressing. Look for a good quality balsamic – it doesn’t need to be the most expensive, but the flavor will shine through.
- Emulsifiers – dijon mustard helps bind the oil and vinegar together while honey adds sweetness that complements the tangy balsamic perfectly. These ingredients ensure your vinaigrette stays creamy and well-blended.
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. Start by adding the vinegar and add the oil last to help create a stable emulsion. Just continue to mix the vinaigrette until you see the small oil bubbles disappear and the vinaigrette become fully emulsified with a smooth and homogeneous texture.
What to eat with this tart and sweet balsamic:
- Chicken and Kale Salad with Farro
- Roasted Mushroom Farro Salad
- Tossed with a simple caprese salad (tomatoes, mozzarella, and basil)
Recipes I like with the 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.
- Raspberry vinaigrette – another simple vinaigrette that’s great for light and bright salads.
- Jalapeno Lime vinaigrette – for something limey, fragrant, and flavorful.
- White balsamic vinaigrette – when you want something lighter with a more delicate flavor profile.
Light Balsamic Vinaigrette
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.
