Easy Balsamic Vinaigrette Recipe: Two Ways

This easy balsamic vinaigrette recipe is a simple, shake-and-go dressing made with pantry staples and customizable using either white or dark balsamic vinegar. It’s a fast, fresh way to elevate any salad with bold, balanced flavor.

WHY YOU WILL LOVE THIS RECIPE

You’ll love this recipe because it tastes amazing, takes less than five minutes to make and offers two flavor options—white or dark balsamic—to match your mood or menu. It’s healthier and more delicious than store-bought dressings, and incredibly versatile for salads, avocado toast, or roasted veggies.

INGREDIENTS FOR THIS RECIPE

The foundation of this recipe is the balsamic vinaigrette. I have explained below the flavor nuances and contribution to the flavor profile of each.  Next is the importance of a good extra virgin olive oil, this oil creates the silky texture of a classic vinaigrette while rounding out the flavors. Look for a high-quality, cold-pressed EVOO.

• White Balsamic Vinegar – Delicate, fruity, and lightly sweet, white balsamic is less intense than its darker counterpart. It gives the vinaigrette a cleaner finish and a golden hue, perfect for lighter salads and spring or summer dishes.
• Dark Modena Balsamic Vinegar – Aged and rich with deep caramel notes, dark balsamic brings bold tang and complexity to the dressing. It creates a darker, more robust vinaigrette ideal for heartier greens, roasted vegetables, or fall-inspired salads.
• Honey – Adds a gentle sweetness to offset the acidity of the vinegar and helps create a smooth, balanced dressing. It also contributes to the emulsification process.
• Garlic – Freshly minced garlic adds pungent, savory depth that enhances both the sweet and tangy elements in the vinaigrette.
• Dijon Mustard – Lends sharpness and tang while acting as an emulsifier to keep the oil and vinegar from separating.
• Kosher or Sea Salt – Helps round out the flavors and brightens the acidity without overpowering the dressing.
• Freshly Ground Black Pepper – Adds a subtle bite and complexity that ties together the savory and sweet components.
• Extra Virgin Olive Oil – Provides richness, body, and a smooth mouthfeel. Its fruity and slightly peppery flavor anchors the dressing and ensures a luxurious texture.

Quick Shake and Go! Instructions:

1. Choose Your Balsamic Vinegar
   Use either white balsamic for a light, mellow flavor or dark Modena balsamic for a richer, tangier profile. Both work beautifully in this recipe.
2. Add Ingredients to a Jar
   In a small mason jar or lidded container, combine the balsamic vinegar, honey first to allow the honey to melt from the acid of the vinegar. Then add the minced garlic, Dijon mustard, salt, and a few cracks of fresh black pepper. Give it a quick stir.
3. Pour in the Olive Oil
   Add the extra virgin olive oil. For a thicker, more traditional vinaigrette, use 6 tablespoons total (¼ cup + 2 tablespoons). I prefer less olive oil. Always stick with extra virgin and always pick a fine, reputable EVOO.
4. Shake Until Emulsified
   Seal the jar tightly and shake vigorously for 30 seconds until the dressing is well blended and creamy.
5. Taste and Adjust
   Open the lid and taste. Add more salt, pepper, or honey if desired to balance the tang and sweetness.
6. Serve or Store
   Use immediately on your favorite salad or refrigerate for up to one week. Let it come to room temperature before using again.

High quality, cold-pressed, extra virgin olive oil is important:

In a simple recipe like a vinaigrette where every ingredient matters, EVOO is your culinary cornerstone — so choose wisely! A high-quality extra virgin olive oil (EVOO) that is cold-pressed is essential in a vinaigrette because it's not just a base — it's a flavor. Here’s why it matters:

Flavor Integrity - Cold-pressed EVOO retains the full flavor of the olives — grassy, fruity, peppery, or buttery depending on the variety. This makes your vinaigrette taste alive and complex rather than flat or greasy.

Nutritional Value - Cold pressing means no heat or chemicals are used in the extraction process, which preserves beneficial antioxidants and healthy fats like oleic acid. These compounds support heart health and reduce inflammation.

Freshness & Emulsification - High-quality EVOO naturally emulsifies better thanks to its purity and polyphenol content. It gives your vinaigrette a creamier, more cohesive texture that won’t separate as quickly.

No Off-Flavors - Cheaper or heat-processed oils can taste rancid, metallic, or overly bitter, which can ruin an otherwise perfect dressing. A good EVOO adds a clean, smooth richness that enhances every ingredient it touches.

This Easy Balsamic Vinaigrette Recipe is Great on:

My favorite way to use this dressing is to make Avocado Toast or on Kale Mango Salad. It also works great as a sub on other salads that use a vinaigrette style dressing, such as my Cucumber Tomato Avocado Salad, Simple Citrus Salad, Simple Heirloom Tomato Salad, or my Raw Asparagus Salad.

More Great Homemade Dressings!

Simple Citrus Olive Oil Dressing

Honey Mustard Dressing

Roasted Red Pepper Dressing

Cumino Vino Rosso Vinaigrette

Jalapeno Ranch Dressing

EQUIPMENT NEEDED

• Mason jar or lidded container (I love these Weck Tulip Jars)
• Measuring cups and spoons
• Garlic press or sharp knife for mincing
• Small whisk or spoon (optional, if not shaking)

Print Pin

Easy Balsamic Vinaigrette Recipe: Two Ways

Whip up this easy balsamic vinaigrette in under 5 minutes—choose white or dark balsamic for a fresh, flavorful dressing that's better than store-bought.

Course Dressings, Sauces

Cuisine American, Mediterranean

Keyword Easy Balsamic Vinaigrette Recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Ingredients

• ¼ cup white or dark Modena balsamic vinegar 60 ml
• 1 tablespoon honey 15 ml
• 1 garlic clove minced
• 2 teaspoons Dijon mustard 10 ml
• ½ teaspoon kosher salt or sea salt 2.5 g
• Freshly ground black pepper to taste
• ¼ cup extra virgin olive oil 60 ml
• Optional: Add 2 more tablespoons olive oil 30 ml for a more traditional 3:1 oil-to-vinegar ratio

Instructions

• Choose Your Balsamic Vinegar
• Use either white balsamic for a light, mellow flavor or dark Modena balsamic for a richer, tangier profile. Both work beautifully in this recipe.
• Add Ingredients to a Jar
• In a small mason jar or lidded container, combine the balsamic vinegar, honey first to allow the honey to melt from the acid of the vinegar. Then add the minced garlic, Dijon mustard, salt, and a few cracks of fresh black pepper. Give it a quick stir.
• Pour in the Olive Oil
• Add the extra virgin olive oil. For a thicker, more traditional vinaigrette, use 6 tablespoons total (¼ cup + 2 tablespoons). I prefer less olive oil. Always stick with extra virgin and always pick a fine, reputable evoo.
• Shake Until Emulsified
• Seal the jar tightly and shake vigorously for 30 seconds until the dressing is well blended and creamy.
• Taste and Adjust
• Open the lid and taste. Add more salt, pepper, or honey if desired to balance the tang and sweetness.
• Serve or Store
• Use immediately on your favorite salad or refrigerate for up to one week. Let it come to room temperature before using again.

Notes

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

• DF (Dairy Free) – Yes, this vinaigrette contains no dairy.
• EF (Egg Free) – Yes, it’s completely egg-free.
• GF (Gluten-Free) – Yes, all ingredients are naturally gluten-free.
• NF (Nut Free) – Yes, no nuts involved.
• PB (Plant Based) – Yes, every ingredient is plant-based.
• VE (Vegetarian) – Yes, it is fully vegetarian.