This Balsamic Vinaigrette is a versatile dressing that goes with just about any salad. It’s easy to make, and keeps well in the fridge.
You can’t beat a good balsamic dressing. It’s such a workhorse recipe that can bring together any salad.
While I absolutely love my Lemon Vinaigrette, the nice thing about Balsamic salad dressing it’s a bit sweeter, and also has a thicker texture to it.
Balsamic also has stronger flavor affinities to certain salad ingredients such as brussels sprouts or grilled peaches, and even though the lemon vinaigrette would go with those ingredients too, the sweetness of balsamic works a little better.
Another bonus is that balsamic dressing is a little bit easier to make.
No lemons to juice, just purchase a quality vinegar for mixing.
Because balsamic vinegars vary so much in thickness and sweetness, it matters which one you buy.
I typically like using Aged Balsamic vinegar, which has a less harsh, sweeter flavor and thicker texture, but you can use any type you’d like.
Younger balsamic tends to be more acidic, so if you want more kick, that’s a great option too.
How to Make Balsamic Vinaigrette:
In a medium bowl, combine pressed or minced garlic, Dijon mustard, salt, pepper, and balsamic vinegar:
Whisk everything together, then gradually whisk in extra virgin olive oil:
The dressing should emulsify and have a thick texture:
Store the balsamic vinegar in a jar or container in the fridge. It will easily keep for up to 2 weeks.
A Few of my Favorite Salad Recipes:
This Balsamic Vinaigrette is vegan, gluten free, Whole30, paleo, low carb, and dairy free.
How long does Balsamic Vinaigrette last? You can store this in the fridge for 2 weeks. It may last a little longer than that, but because the garlic is fresh, you want to make sure it doesn’t go bad.
- 1/4 cup balsamic vinegar (I recommend an aged balsamic)
- 1 tsp Dijon mustard
- 2 garlic cloves, pressed or minced (1 tsp)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
- In a medium bowl, whisk to combine the balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
- While whisking, gradually add the extra virgin olive oil over about 30 seconds, until the dressing is emulsified and relatively thick.
- Serve and enjoy, and store any leftovers in the fridge for up to two weeks.