Classic Balsamic Vinaigrette
A simple balsamic vinaigrette that’s well-balanced and easy to make—perfect for adding freshness and structure to salads, especially in my roasted beet salad where it complements the natural sweetness of the beets.
The Balsamic Vinaigrette I Use on Everything
A good balsamic vinaigrette is one of those fundamentals every kitchen should have. It’s simple, but when the balance is right, it brings everything together—adding acidity, depth, and just enough richness to carry a dish.
I use it regularly in recipes like my Roasted Red Beets Salad where the vinaigrette balances the natural sweetness of the beets and ties all the components together.
Why you’ll love this recipe
- A well-balanced dressing that enhances, rather than overpowers
- Quick to make, but adds depth and structure to any salad
- Works across a wide range of dishes—from light greens to roasted vegetables
- A great base to learn emulsification and seasoning
- Easy to adjust depending on the dish and ingredients
This is one of the first dressings I learned to make properly in a professional kitchen. At the beginning, it’s tempting to just mix oil and vinegar and move on—but the difference is in the balance.
Too sharp, and it dominates. Too flat, and it disappears.
Over time, you learn to adjust it almost instinctively. For me, it’s still something I come back to regularly—especially for salads like roasted beets, where the vinaigrette needs to support the natural sweetness without covering it.
Key Ingredients
- Balsamic vinegar
The foundation. Choose one that is balanced—not overly sweet, but with enough depth and acidity. - Olive oil
Provides body and rounds out the sharpness of the vinegar. Use a good quality oil, but not something too overpowering. - Dijon mustard
Helps stabilize the emulsion and adds a subtle depth. - Honey
Softens the acidity slightly and helps round out the dressing, especially for sharper vinegars.
A visual walk-through of the recipe
Take a look at the step-by-step photos below for a visual guide to the process. You’ll find the complete written recipe along with helpful tips in the recipe card further down the page.
Build the base – In a small bowl, combine the balsamic vinegar, Dijon mustard, and honey (if using). Whisk briefly until smooth and the mustard is fully dissolved.
Emulsify the dressing – Slowly add the olive oil while whisking continuously. This step is key—adding the oil gradually helps create a stable emulsion with a smooth, slightly thickened texture.
Season and adjust – Add salt and freshly ground black pepper. Taste and adjust as needed. If it’s too sharp, add a little more oil or honey. If it feels flat, add a touch more vinegar or a pinch of salt (Photos 1- 4).
From my Kitchen (Chef’s Notes)
- Ratio matters – A classic starting point is 3:1 oil to vinegar, but adjust depending on the acidity of your vinegar
- Emulsification technique – Always add oil slowly while whisking to create a stable dressing
- Taste as you go – Balance is everything; adjust gradually rather than all at once
- Use at room temperature – Cold vinaigrette can feel flat and less expressive
- Quality ingredients – With so few components, each one makes a difference
How to store
- Store in an airtight container or jar in the fridge for up to 3 days
- Shake or whisk before using, as natural separation will occur
- Let it come to room temperature before serving for the best flavor
How to use this recipe
This vinaigrette is very versatile and works across different dishes. It’s perfect for simple green salads, but also pairs especially well with roasted vegetables like a roasted beet salad, where the acidity balances the natural sweetness.
You can also use it to finish warm dishes, drizzle over grilled vegetables, or lightly dress grains for a more substantial salad.
More Vinaigrettes & Dressings to Try
If you enjoy adding flavor, brightness, and personality to your salads or dishes, you’ll find plenty of inspiration here on my blog. From classic vinaigrettes to creamy, indulgent dressings, these recipes are designed to be simple, versatile, and full of flavor—perfect for any meal or occasion.
Be sure to check out:
Classic Balsamic Vinaigrette
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp dijon mustard
- sea salt and freshly ground black pepper
Instructions
- In a small bowl, combine balsamic vinegar, Dijon mustard, salt, and pepper.
- Slowly whisk in the olive oil until smooth and well combined.
- Add more vinegar for brightness, more oil for a softer, rounder flavor.
- Stir in honey.
- Drizzle over your salad, roasted vegetables, or grilled dishes and toss gently.
Notes
Whisk slowly or shake in a jar to create a smooth, creamy dressing that coats your salad evenly. Sweetness Adjustment
Add a pinch of honey or maple syrup to tame sharp vinegar or add depth to the flavor. Pairing Suggestions
Works beautifully on leafy greens, roasted vegetables, grain bowls, or as a drizzle over grilled meats. Storage Tips
Store in an airtight container in the fridge for up to one week. Shake well before each use, as the ingredients naturally separate.