This Balsamic Vinaigrette is tangy, sweet and puts all other salad dressings to shame. It’s jam-packed with mouthwatering flavors and easy to make in just seconds in your blender – or just in a bowl! Gluten-free, dairy-free, paleo, low carb, keto and easily Whole30 compliant.
Easy Balsamic Vinaigrette
The secret to a truly delicious salad is the dressing. It ties everything together while contributing tons of extra flavor to the dish. This creamy homemade balsamic vinaigrette has the most amazing combination of sweet, sour, earthy and smoky! It will turn even the simplest salad into a delicacy.
The best part? This delicious dressing could not be easier to make. It’s a quick-fix condiment that comes together quickly and can be kept in the fridge for enjoyment all week long. That’s what you call a meal prep miracle!
And if you need more healthy dressing recipes to try, be sure to check out our these 10 delicious homemade salad dressings.
Is Balsamic Dressing Healthy?
Yes – in fact, balsamic vinaigrette is considered one of the healthiest salad dressings around. Many other kinds are made with corn syrup, packed with sodium and/or filled with preservatives. With homemade dressing, you can avoid all those unnecessary added ingredients. And with this recipe, you can count on a condiment with less fat, less sugar and even some probiotics to boost your gut health!
What You’ll Need
Balsamic dressing is easy to make with the wholesome ingredients listed below. Use diet-friendly alternatives where needed.
- Avocado Oil: Or extra-virgin olive oil.
- Balsamic Vinegar: Double check to make sure it’s aged.
- Minced Garlic: Garlic powder works too.
- Shallot: Or red onion, very finely chopped.
- Dijon Mustard: You can use another grainy mustard, if desired.
- Pure Maple Syrup: Use coconut flower nectar syrup or Lakanto sugar-free maple syrup instead for keto dressing. Alternatively, you can use honey if you’re not vegan. Omit this for Whole30 or add in homemade date syrup.
- Salt & Pepper: To taste. We prefer fine sea salt and freshly cracked black pepper, but whatever you have on hand will do.
How to Make Balsamic Vinaigrette
Got your blender or food processor ready to go? Great – you’re all set to make this dressing. If you don’t have either of these kitchen tools, refer to the tips after the recipe for an alternative method!
- Blend Ingredients: Add all the ingredients to a small food processor or a high-speed blender and puree until smooth.
- Adjust & Serve: Taste your dressing and adjust the seasonings if needed, then chill it in the fridge until you’re ready to use it.
Tips for Success
Be sure to check out these tips and tricks before making your own balsamic vinaigrette. I’d say good luck, but you won’t need it!
- Use Aged Vinegar: It’s super important that your balsamic vinegar is aged. This means it’s a little thicker and less acidic than non-aged vinegar. Balsamic vinegar that has been aged in a barrel picks up some fruity, woody hints that are just perfect for this dressing. If you’re willing to splurge on a higher quality aged vinegar, definitely do so. The flavors will be out of this world!
- Don’t Have a Blender or Food Processor? You can also make this salad dressing in a medium-sized jar or bowl. Just add all the ingredients, shake or whisk to combine and proceed with the recipe.
- Make More: Don’t be afraid to double or even triple this recipe! Balsamic vinaigrette is a super versatile condiment that stays fresh in the fridge all week.
This condiment has quite a few potential uses that will make your mouth water. For inspiration, see the easy ideas below!
- Make it a Marinade: This salad dressing doubles as a drool-worthy meat marinade! We love using it for Grilled Chicken.
- Drizzle Over Fruits & Veggies: Even if you run out of salad ingredients, you can still serve this dressing over the fruits and veggies you do have on hand. Its zingy flavor makes it pair particularly well with fresh summer berries!
- Add to a Cheese Plate: This light vinaigrette is a great addition to any appetizer tray. Just try it with one of these tasty Charcuterie Boards! Mmm.
- Make Bruschetta: A classic Italian appetizer, bruschetta features juicy tomato slices, tangy mozzarella cheese and fresh basil. So toast up some bread, pile on those fixings and top it off with a drizzle of balsamic dressing. There you have it – classic bruschetta!
How to Store Homemade Salad Dressing
This dressing should be stored in a resealable jar or airtight container in the fridge. It will last for up to 1 week. Be sure to shake or mix it very well before using it.
Can I Freeze Balsamic Vinaigrette?
I wouldn’t try freezing balsamic vinaigrette. The thawing process will cause the ingredients to separate. This shouldn’t really be a problem though – at our house, this dressing gets gobbled up in days!
More Dressing Recipes
Condiments are often more memorable to people than the dishes they’re added to! At least that tends to be the case with these homemade dressing and vinaigrette recipes:
This Balsamic Vinaigrette is tangy, sweet and puts all other salad dressings to shame. It's jam-packed with mouthwatering flavors and easy to make in just seconds in your blender – or just in a bowl! Gluten-free, dairy-free, paleo, low carb, keto and easily Whole30 compliant.
- 1/2 cup avocado oil or extra virgin olive oil
- 1/4 cup aged balsamic vinegar
- 2 garlic cloves minced, or 2 teaspoons garlic powder
- 1 small shallot or ¼ small red onion, very finely chopped
- 1 tbsp Dijon mustard or grainy mustard
- 1 tsp pure maple syrup For keto, sub coconut flower nectar or Lakanto sugar-free syrup. Can use honey if not vegan. Omit for Whole30 or sub homemade date syrup
- 1/2 tsp fine sea salt or to taste
- 1/4 tsp freshly cracked black pepper or to taste
Add all the ingredients to a medium jar or bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth.
Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
How to store
This vinaigrette should be stored in an airtight container or a resealable jar in the fridge. It will stay fresh for up to 1 week! Don't forget to shake it up before using it so all the ingredients are well incorporated.
How to freeze:
Salad dressings generally don't freeze well, as the ingredients tend to separate while they thaw.
But if you'd like to do some experimentation, try freezing small portions in an ice cube tray for up to 1 month, thawing them out in the fridge and mixing/shaking the thawed mixture very well before using.