Balsamic Vinaigrette

Try dressing your next salad with our homemade balsamic vinaigrette and watch your family devour their vegetables!

Course Salad

Cuisine American

Keyword Balsamic Vinaigrette

Prep Time 5

Total Time 5

Servings servings

Calories 177kcal

Author Kathleen

In a jar with a tightly fitting lid, add all ingredients and shake vigorously to combine, or add all ingredients to a small mixing bowl and whisk together until well combined. Any leftovers can be kept in the fridge for 1 week.

Choose the right balsamic. If your balsamic is extremely sharp or bitter, your dressing will taste off no matter what you do. Give it a little taste first; if it seems very strong, start with a slightly scant 1/4 cup or add an extra pinch of sugar and a splash more oil to keep things in balance.
Use a mason jar for mix-and-store ease. A pint-sized mason jar makes this recipe almost effortless—measure everything right into the jar, screw on the lid, and shake until it’s emulsified. You can serve straight from the jar and pop it back into the fridge when you’re done. Less cleanup, more salad.
Add the aromatics at the end for blender versions. If you’re using the blender method, blend the vinegar, seasoning, mustard, sugar, salt, and pepper with a bit of oil first, then whisk or stir in the raw garlic and shallots afterward. This keeps their flavor fresher and prevents them from turning bitter from overprocessing.
Let it rest for maximum flavor. If you have the time, let the vinaigrette sit for at least 15–30 minutes before serving. This gives the garlic, shallots, and herbs a chance to infuse the oil and vinegar, and the dressing tastes more cohesive and “rounded.”
Pair it with the right cheeses. This vinaigrette is especially delicious with crumbly, tangy cheeses like goat cheese, blue cheese, or feta. The acidity of the dressing cuts through the richness of the cheese, and the cheese, in turn, softens the vinegar’s bite—salad magic.