Homemade Balsamic Vinaigrette

The best balsamic vinaigrette you’ll ever make at home—simple, vibrant, and far more flavorful than store-bought options. This dressing relies on quality ingredients like extra virgin olive oil and good balsamic vinegar, plus a little sweetness and acidity to create a balanced vinaigrette. It comes together quickly and elevates any salad without the heaviness of a creamy dressing. Read on for tips, ingredients, and step-by-step instructions to make a gorgeous batch.

Hello, salad lovers! Non-creamy dressings can be exciting and delicious when they are well balanced. This balsamic vinaigrette is tangy, slightly sweet, and savory thanks to sautéed garlic and red onion. You’ll need just eight common ingredients and a short amount of time to make it. It’s an ideal everyday dressing for green salads, roasted vegetable bowls, grain salads, and even as a marinade for chicken or vegetables.

How To Make Balsamic Vinaigrette Dressing

Step 1: Dice red onion and mince garlic.

Step 2: Heat a medium skillet over medium-high heat and add the olive oil.

Step 3: When the oil is fragrant, add the diced red onion and minced garlic. Sauté for 1–2 minutes to soften and release flavor.

Step 4: Reduce the heat to low and let the onion and garlic simmer in the oil, uncovered, for 10–15 minutes. This mellows the raw bite and infuses the oil. Remove from heat and allow to cool slightly.

Step 5: Combine the cooled oil mixture with balsamic vinegar, Dijon mustard, maple syrup, fresh lemon juice, and salt in a jar. Tightly seal and shake until the dressing is well emulsified and combined.

Step 6: Taste and adjust seasoning. Serve immediately or refrigerate in an airtight container. The dressing keeps well for 3–5 days.

Pantry Staples to Make Your Own Dressing

Keeping a few basic pantry staples on hand makes it easy to whip up homemade dressing any time. Key staples for this vinaigrette include:

• Olive oil (extra virgin is best for flavor)
• Balsamic vinegar
• Dijon mustard
• Maple syrup (or another mild sweetener such as honey)
• Salt

With these items stocked, you can customize the dressing to taste—add more mustard for tang, more maple for sweetness, or a splash of extra lemon juice for brightness. This vinaigrette pairs beautifully with mixed greens, hearty kale, roasted vegetables, farro bowls, and grilled fruit salads.

Salad Ideas to Pair with This Dressing

Here are a few salad ideas that work especially well with balsamic vinaigrette:

• Massaged kale and fennel salad
• Grilled kale and watermelon salad
• Pomegranate and pear kale salad
• Roasted butternut squash with farro and goat cheese
• Crunchy Asian-style kale salad

Other Salad Dressings to Try

• Green goddess dressing
• Homemade Italian dressing
• Avocado cilantro lime dressing
• Greek yogurt blue cheese dressing
• Homemade healthy ranch dressing

The BEST Balsamic Vinaigrette Dressing

This balsamic vinaigrette is a game-changer because it layers savory sautéed onion and garlic with bright acid and a hint of sweetness. It is quick to make and enhances any salad or roasted vegetable dish with its balanced tangy-sweet flavor.

Ingredients

• 1/4 cup olive oil
• 1/4 cup red onion, diced
• 3 garlic cloves, peeled and minced
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt, or to taste

Instructions

1. Heat a medium skillet over medium-high heat and add the olive oil.
2. When the oil is fragrant, add the diced red onion and minced garlic. Sauté for 1–2 minutes until softened.
3. Lower the heat and let the onion and garlic gently simmer in the oil, uncovered, for 10–15 minutes. Remove from heat and allow to cool slightly.
4. Combine the cooled oil mixture with the balsamic vinegar, Dijon mustard, maple syrup, lemon juice, and salt in a jar. Seal tightly and shake until fully combined and slightly emulsified.
5. Taste and adjust seasoning. Store refrigerated in an airtight container for 3–5 days.

Tips & Notes

Refrigerate the dressing in an airtight container; the oil may solidify slightly when cold—simply let it come to room temperature or warm briefly and shake before using. If you prefer a smoother texture, blend briefly in an immersion blender or small blender to fully emulsify. Swap maple syrup for honey if preferred, and adjust lemon and balsamic to taste for more acidity or sweetness.

Nutrition (per serving)

Calories: 106 kcal, Carbohydrates: 7 g, Protein: 0 g, Fat: 9 g, Fiber: 0 g, Sugar: 5 g

Nutrition information is an approximation and should be used as a general guide.