Balsamic Vinaigrette Recipe

With just 5 ingredients, this balsamic vinaigrette recipe is SO quick and easy to make. You can whip this up in 5 minutes and skip the store-bought version with hidden sugars and inflammatory seed oils.

balsamic vinaigrette dressing in small glass jar with whisk with salad in background
Balsamic vinaigrette dressing for a salad, small glass jar with a whisk

This dressing is packed with flavor. It is bold and tangy with a hint of sweetness. If you are new to making your own salad dressings, I have simplified this one for you by tossing all of the ingredients into a mason jar, giving it a shake and that’s it!

So Fast! So Simple!

  • Balsamic Vinegar (aged will provide more sweetness)
  • Extra-virgin olive oil
  • Dijon Mustard
  • Garlic
  • Salt + Pepper
  • Option to add diced shallots (which I highly recommend but the recipe works without as well)

Note that olive oil becomes a solid in the refrigerator. If storing in the fridge, place on the counter for about 30 minutes before use to allow olive oil to return to liquid.

My favorite use of this salad dressing is on this Roasted Beet Salad. Don’t skip trying this recipe because you do not love beets. Trust me! This dish turns people into beet lovers! Layered roasted beets, avocado, feta, toasted almonds, and fresh basil with a drizzle of balsamic vinaigrette will make you a lover too.

It’s also great as a staple vinaigrette for any greens salad or a Cobb salad.

Try it on roasted Brussels sprouts or Caprese salad too!

Most store-bought salad dressings are loaded with hidden sugars and inflammatory seed oils. Be sure to check the ingredient label and avoid dressings with sunflower oil or canola oil.

A cleaner option for dressings and marinades is the Primal Kitchen brand. They primarily use avocado oil as the base for sauces, marinades, and salad dressings.

Balsamic Vinaigrette Recipe

With just 5 ingredients, this balsamic vinaigrette recipe is SO quick and easy to make. You can whip this up in 5 minutes and skip the store-bought version with hidden sugars and inflammatory seed oils.
Course Salad Dressing, Sauces

Ingredients
  

  • 1/4 cup Balsamic vinegar
  • 1/4 cup Extra virgin olive oil California Olive Ranch is a great brand
  • 2 TBSP Minced shallot (Optional but recommended) finely minced
  • 1 tsp Dijon mustard (no sugar)
  • 2 cloves Minced garlic

Instructions
 

  • Combine all ingredients in pint-sized mason jar, secure a lid, and shake vigorously.
  • Store in a sealed glass jar in the refrigerator for up to 3 weeks.
  • Olive oil will solidify in the fridge. Place dressing on the kitchen counter about 30 minutes before use to allow olive oil to return to liquid at room temperature.

Notes

I have made this recipe without the garlic on occasion.  I’ve made it without the shallots.  It is delicious even more simplified. 
If you enjoy a bit of sweetness to balance the tangy balsamic, use an aged balsamic vinegar or add a teaspoon or 2 of honey or maple syrup.
Tried this recipe?Let us know how it was!
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