Easy Balsamic Dressing Recipe

By Jonathan Porter Jump to Recipe

Smooth, tangy, and with just the perfect amount of zing, this Easy Balsamic Dressing Recipe tastes better than Panera’s!

I’m a huge balsamic vinegar fan. I’ve got at least three varieties on hand at all times, everything from barrel-aged to the cheap stuff I use for marinades. I toss it into bread dips, drizzle it on roasted veggies, and, of course, use it as a base for salad dressings. It’s one of those ingredients that turns anything I make into a restaurant-worthy menu item. And it’s easy to see why, given its origins. 

Traditional balsamic hails from Modena, Italy, and can easily set you back $50 or more a bottle—I’m speaking from experience here. Don’t worry, though, because this super easy balsamic dressing recipe doesn’t require anything that posh. Snag a midrange balsamic from your local grocery store, and it’ll still taste incredible. Or splurge a little. After all, you probably already have the rest of the ingredients in your kitchen. And it takes maybe two minutes to throw together. 

Will you ever buy store-bought balsamic dressing again? If you’re like me, probably not. This balsamic dressing hits all the right notes with its tang and slight fruitiness from the vinegar, complemented by the sharp Dijon. Rounded out with just a teaspoon of honey for sweetness, this dressing makes any salad all the more delicious.

The synergy of mustard and honey

Dijon mustard isn’t just here for flavor, though it certainly provides that. It has a more practical role, too. The mustard acts as an emulsifier, which essentially means it keeps the oil and vinegar from separating. So give your dressing a good shake, and let the mustard do its thing!

Then there’s the honey. You’d be surprised at what a teaspoon of this stuff does for this dressing. For one thing, it softens the vinegar’s bite. It’s true that some balsamic vinegars provide a much smoother and even fruity flavor, but the average bottle from the grocery store definitely needs a little honey to take off the bite. In fact, you may want to add an extra teaspoon if you prefer a sweeter dressing. Either way, don’t leave the mustard or honey out of the recipe—their synergy is what makes this dressing so delicious.

How do I store leftovers?

Keep the dressing in a bottle or jar tightly sealed to keep it fresh. Refrigerate for up to 1 week. Keep in mind the olive oil will probably solidify in the fridge, but that’s normal. Set it on your counter for about 15 minutes, then give it a quick shake.

Serving suggestions

Balsamic dressing pairs well with any Green Salad. Even a heartier Kale Salad works nicely, especially when topped with toasted almonds and dried cranberries. I’ll also drizzle this dressing over Grilled Asparagus or Roasted Brussels Sprouts. It’s equally delicious on meats—from grilled chicken to steak.

Easy Balsamic Dressing Recipe

Jonathan Porter

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course salad dressing

Cuisine American, american/mediterranean

Servings 6

Calories 173 kcal

Ingredients

  

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• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper ground

Instructions

 

• Add all the ingredients to a large bowl.
  
• Blend with a whisk until they are completely combined.
  
• Add the dressing to a jar to store or keep.
  

Nutrition

Calories: 173kcalCarbohydrates: 3gProtein: 0.1gFat: 18gSaturated Fat: 2gSodium: 118mgFiber: 0.1g

Keyword balsamic dressing,, balsamic vinaigrette, balsamic vinegar, easy balsamic dressing,, greek salad dressing recipe, healthy salad dressing, olive oil dressing

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