Homemade balsamic vinaigrette dressing is so quick to put together, you’ll never buy bottled again!

This basic balsamic vinaigrette recipe is an excellent go-to not only for drizzling over an Italian Salad, but as marinade for any kind of meat (like Oven Baked Chicken Breasts) or tangy dipping sauce for bread or veggies!

Balsamic Vinaigrette in a jar on a white plate

What is Balsamic Vinaigrette?

A truly good balsamic vinaigrette dressing starts with great ingredients.

BALSAMIC VINEGAR: I generally use a dark Balsamic Vinegar however this recipe can also be made with white for a delicious white balsamic vinaigrette. White balsamic vinegar isn’t aged as long as a traditional balsamic vinegar and it’s made from a different variety of grapes. The flavor is a bit sweeter where a traditional balsamic is a more robust and zesty.

OIL: I use vegetable oil or a combination of vegetable oil and light tasting olive oil. Keep in mind, Extra Virgin Olive Oil can have a very strong taste that can come across as bitter so it may not be the best option for this dressing.

How to Make a Balsamic Vinaigrette

Balsamic vinaigrette ingredients require either honey and/or Dijon mustard added to the mix. These additions help to keep the vinaigrette mixed (so it doesn’t separate into oil and vinegar). If you prefer a sweeter dressing, add in a little more honey to create a signature Honey Balsamic Vinaigrette (which is amazing over Spinach or Kale Salad)!

To make this simple balsamic vinaigrette:

  1. MINCE: Mince the garlic
  2. POUR: add all ingredients into a jar with a lid
  3. SHAKE: shake the jar to combine the ingredients

Refrigerate before serving, it’s that easy! You may need to give it a little shake before dressing your salad as the bits of garlic can settle to the bottom. It’s the perfect addition to drizzle over a Caprese Salad or add to your favorite Italian Pasta Salad recipe.

Balsamic Vinaigrette with salad in the background

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How Long Does Balsamic Vinaigrette Last?

Homemade Balsamic Vinaigrette dressing should be refrigerated immediately and be kept in the refrigerator for 2-3 days.

Find a beautiful bottle, or ‘cruet’ to store your balsamic vinaigrette in and keep it chilled. I like to use leftover salad dressing bottle or mason jars (I have a mason jar lid with a pouring spout that I love)!

Be sure to shake the vinaigrette before every use to blend the ingredients and don’t hesitate to add new herbs or spices to it to suit your culinary needs!

Balsamic Vinaigrette in a jar on a white plate
5 from 16 votes↑ Click stars to rate now!
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Balsamic Vinaigrette

Homemade balsamic vinaigrette dressing is so quick to put together you'll never need the bottled kind again!
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings


  • ½ cup oil canola or light tasting olive oil
  • 4 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • salt and pepper to taste


  • Combine all ingredients in a small jar with a tight fitting lid.
  • Shake well to combine. Season with salt and pepper to taste. Refrigerate 1 hour before serving.
  • Refrigerate before serving.


Can substitute garlic for 1/2 teaspoon garlic powder if preferred.
Serve over salad greens, steamed vegetables, pasta, or use as a dipping sauce for bread or a marinade for meat!
Homemade Balsamic Vinaigrette dressing should be refrigerated immediately and can be kept in the refrigerator for 2-3 days. 
5 from 16 votes

Nutrition Information

Calories: 135 | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 8mg | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Salad, Sauce
Cuisine American, Italian, Mediterranean

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. WARNING!!! Mixing garlic into oil creates a low oxygen environment which allows botulism to grow from the garlic. It’s extremely dangerous if you don’t use the dressing right away and should not be kept to use later. Store bought vinaigrettes and other dressings infused with garlic have proper amounts of citric acid in them to kill the botulism.

    Botulism poisoning is extremely serious and can result in death. Please please please use caution and be sure to make a point of posting a warning disclaimer with any recipe that uses ground grown produce such as garlic or potatoes that can contain botulism and pose a huge health risk if not handled properly.

    Thank you.

    1. Thank you for the very important reminder, Patrick. Our research indicates that 2-3 days in the refrigerator is safe for a homemade dressing and we added this to the recipe notes.

  2. I thought this was a bit odd. If you are making Balsamic vinaigrette then why are you adding Balsamic vinegar to it?

    1. A vinaigrette is a salad dressing made of oil, vinegar, and seasoning. The vinegar in this salad dressing is balsamic. Hope that helps and that you really enjoy the vinaigrette Sharon!

    1. There is a “jump to recipe” button at the top of each page. Simply click the button and it will take you right to the recipe.

  3. Perfect! Super quick and easy! This was great on the spinach strawberry salad. Thank you so much for sharing! … You were with me in spirit for dinner tonight. Oven pork ribs, spinach salad, balsamic dressing AND the easy brownie recipe! ….all your recipes. You sure made me look good! lol… Thank you!5 stars