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A bottle of balsamic vinaigrette surrounded by salad ingredients.

Balsamic Vinaigrette

This balsamic vinaigrette is a flavorful dressing that adds bold flavor to salads, vegetables and even proteins such as chicken and beef. A kitchen staple that's so easy to make and tastes way better than the store bought version.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 12
Calories 133kcal
Author Sara Welch


  • 3/4 cup extra virgin olive oil use a high quality brand
  • 1/4 cup balsamic vinegar I prefer aged balsamic
  • 1 1/2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot or 1/2 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • Place all of the ingredients in a small bowl.
  • Whisk well until dressing is emulsified and slightly thickened.
  • Pour the dressing into a jar or airtight container.
  • Use immediately or store in the refrigerator for up to 2 weeks.



  1. This is a very simple recipe, so use the highest quality extra virgin olive oil and balsamic vinegar that you can find. I prefer to use an aged balsamic vinegar whenever possible. This type of balsamic costs a bit more, but has a more intense, well rounded flavor without as much acidity.
  2. The recipe makes enough dressing for about 4 large salads.


Calories: 133kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 6mg | Fiber: 1g | Sugar: 3g | Calcium: 1mg | Iron: 1mg