Healthy Balsamic Vinaigrette Recipe

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Everyone knows that a stellar dressing can take your salad from boring to totally crave-able. Store-bought is a great shortcut when time is tight, but when you have a few minutes to spare, whip up a homemade dressing like this Healthy Balsamic Vinaigrette Recipe  You will love the rich, garlicky goodness!  Homemade tastes better, plus it is the best way to skip the sugar and chemicals that can be found in many commercial brands.

Think You Don’t Like Salads? This Balsamic Vinaigrette Dressing Recipe is a Game Changer!

If I could make only one salad dressing for the rest of my life, it would be this healthy Balsamic Vinaigrette Recipe. I have made some version of this hundreds, probably thousands of times.

When the boys were tiny, they referred to it as “Mom’s stinky salad,” but that has never deterred me from making it every week. It is simply that good.

What makes this dressing special? It is quite simply so flavor-packed that you won’t find a store-bought dressing that can compare. It takes just five minutes to throw together and gives you a week filled with crave-worthy salads. I would wager to say that this healthy Balsamic Dressing could make a salad lover out of most anyone.

Balsamic Vinegar Dressing Ingredients

• Balsamic Vinegar – If at all possible, opt for an aged balsamic vinegar of the best quality you can afford. This will be sweeter than young vinegar, so make sure you taste before adding sweetener if you do not like a sweet dressing.
• Extra Virgin Olive Oil – Again, use the best quality you can afford. I use one for dressings and finishing dishes and another for cooking.
• Sweetener – Your preferred sweetener will do here. I try to avoid sugar these days, so Swerve is my go too. Sugar, honey, maple syrup, coconut sugar – it is all good here.
• Mustard – Dijon, grainy, or any brown mustard is nice.
• Garlic – You can adjust this to your tastes. Don’t have garlic? Garlic powder works fine.
• Seasonings – Don’t skip the salt and pepper. Cayenne pepper is entirely optional.

Frequently Asked Questions

What is the proper ratio of olive oil to balsamic vinegar?

The proper ratio of olive oil to balsamic vinegar in vinaigrette recipes is three parts olive oil to one part vinegar.  This is a guide and can be adjusted according to taste or dietary goals.

How do I make creamy Balsamic Vinaigrette?

To make a creamier dressing, add in either 1/4 cup mayonnaise, tahini, or plain Greek yogurt in place of 1/4 cup of the extra virgin olive oil.

How do I cut back on the oil in salad dressing?

I’ve used the traditional 1:3 ratio of vinegar to oil here, but feel free to use less oil if you want.  If you are trying to cut back on oil, try using chia gel for all or part of the oil.  To do this mix 1/2 tablespoon chia seeds with 1/4 cup water and stir.  Let sit for about 5 minutes, until it forms a gel.

Why is my dressing separated?

Since oil and vinegar do not naturally mix, they much be forced to combine through a process called emulsification. When the vinaigrette sits, it can separate. All you need to do is whisk it or shake it in a jar until it combines again. You can also re-process it in your blender.

Does homemade balsamic vinaigrette need to be refrigerated?

Yes, I recommend refrigerating this. Unlike store bought dressings – which also typically need to be refrigerated – this recipe does not contain any preservatives. It can sit out for a few hours, but beyond that I recommend refrigeration.

How long does homemade balsamic vinaigrette last?

This recipe will keep for about two weeks up to a month sealed in the refrigerator. I like to keep it in a mason jar.

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Tools Needed

• Blender

Variations

• Add in 1 chopped shallot or 2 tablespoons chopped red onion.
• Add 1 tablespoon fresh rosemary.
• Add the juice of one lemon.
• Omit the fresh minced garlic and instead use 1 tablespoon of garlic powder. (More or less to taste.)
• For a kick of heat add in 1 minced chipotle chili pepper plus 1 tablespoon adobo sauce.

What Goes With This Dressing?

• Use on any salad
• Use as the dressing for a pasta salad.
• Drizzle a tablespoon or so over fresh steamed vegetables.
• Drizzle over veggies in a wrap.

Tips for Making Balsamic Vinaigrette Dressing

• Use the best quality olive oil and balsamic vinegar the that you can afford and take care that you are actually using extra virgin olive oil. Extra virgin olive oil is defined as containing no more than .8 percent acidity. In an analysis of popular brands of “extra virgin, researchers found that many of them did not actually meet the standards. Inferior oils can have inferior taste, so for the best possible dressing seek out and extra virgin olive oil that is truly extra virgin. You can read more about the challenges in the olive oil industry in this article from the New Yorker.
• While you can make this dressing with a whisk and a bowl, for best results use a blender. It is the easiest way to get a silky emulsion.

How to Make a Balsamic Vinaigrette Dressing Recipe

Here are step by step photos. For the full recipe with measurements, please scroll down.

1 First, you will gather your ingredients.  You will need balsamic vinegar, olive oil, garlic, Dijon mustard, salt, pepper, and cayenne pepper.  I recommend using the best quality of balsamic vinegar that you can afford.  It will make a difference in the taste.

2 Next, add the balsamic vinegar, garlic, Dijon mustard, salt, pepper and cayenne pepper to the blender.  Process until smooth.

3 After that, add the olive oil.  It is best to add in a steady stream with the blender running.

That is it!  It is really that simple.

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Print Recipe

Balsamic Vinaigrette Dressing Recipe

This Balsamic Vinaigrette Dressing Recipe is the perfect way to make your salads shine. Packed with flavor, bottled dressings just can’t compete.

Prep Time5 mins

Total Time5 mins

Course: Salad

Cuisine: American, Gluten Free, Healthy

Keyword: balsamic vinaigrette dressing recipe, garlicky, spicy

Servings: 12

Calories: 126kcal

Equipment

• Blender

Ingredients

• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 2 tablespoons Swerve or other sweetener
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic more or less to taste
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper optional

US Customary – Metric

Instructions

• Combine ingredients in a blender and process until smooth. Store in a mason jar in the refrigerator for up to two weeks.

Notes

Variations for Homemade Balsamic Vinaigrette Salad Dressing

• Add in 1 chopped shallot or 2 tablespoons chopped red onion.
• Add 1 tablespoon fresh rosemary.
• Add the juice of one lemon.
• Omit the fresh minced garlic and instead use 1 tablespoon of garlic powder. (More or less to taste.)
• For a kick of heat add in 1 minced chipotle chili pepper plus 1 tablespoon adobo sauce.

Serving Suggestions for this Recipe for Balsamic Vinaigrette Dressing

• Use on any salad
• Use as the dressing for a pasta salad.
• Drizzle a tablespoon or so over fresh steamed vegetables.
• Drizzle over veggies in a wrap

Tips for Making Balsamic Vinaigrette Dressing

• Use the best quality olive oil and balsamic vinegar the that you can afford and take care that you are actually using extra virgin olive oil. Extra virgin olive oil is defined as containing no more than .8 percent acidity. In an analysis of popular brands of “extra virgin, researchers found that many of them did not actually meet the standards. Inferior oils can have inferior taste, so for the best possible dressing seek out and extra virgin olive oil that is truly extra virgin. You can read more about the challenges in the olive oil industry in this article from the New Yorker.
• While you can make this dressing with a whisk and a bowl, for best results use a blender. It is the easiest way to get a silky emulsion.

Nutritional information does not include the sugar alcohols in Swerve.

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 5mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mg