Homemade Balsamic Dressing Recipe

A jar of homemade balsamic dressing in front of some greens.

5 from 2 votes

Homemade Balsamic Dressing Recipe

A simple Italian balsamic dressing recipe made with extra-virgin olive oil, balsamic vinegar, smashed garlic, and Dijon. Fresh, balanced, and ready in minutes, this versatile vinaigrette is perfect for salads, vegetables, and more.

Prep Time5

Resting1

Total Time5

Course: Salad, Sauces

Cuisine: Italian

Keyword: balsamic dressing, balsamic vinaigrette

Servings: servings

Author: Elena Davis

Ingredients

¾ cup extra-virgin olive oil good quality such as Colavita- find at most grocery stores
¼ cup balsamic vinegar preferably "di Modena"
2 teaspoons dijon mustard
Sea salt and freshly ground pepper to taste
2 cloves fresh garlic smashed so juices come out but still whole
Optional: 1 teaspoon honey or maple syrup

Instructions

Add the olive oil, balsamic vinegar, Dijon mustard, honey (if using), and smashed garlic to a glass jar with a tight-fitting lid.
Season with a generous pinch of salt and a few grinds of black pepper.
Seal the jar and shake vigorously until well combined and slightly thickened.
Dip a piece of lettuce into the vinaigrette and taste—adjust salt, pepper, or oil-to-vinegar ratio as needed.
Let the dressing rest at room temperature for 1 to 2 hours so the flavors can fully come together. Do not refrigerate during this time. Use for your favorite salads, or as a dip for crusty Italian bread.

Notes

Let It Rest: For the best flavor, let the dressing sit for 1–2 hours before serving. This allows the smashed garlic and herbs to fully infuse the oil and vinegar for a more balanced, cohesive taste.
Bring to Room Temperature: If refrigerated, let the dressing sit out for 5–10 minutes before using. Olive oil naturally thickens when chilled and will return to a smooth, pourable consistency as it warms.
Shake Before Serving: Oil and vinegar naturally separate. Shake the jar for 20–30 seconds or whisk well before serving to re-emulsify.
Taste and Adjust: If the dressing tastes too sharp, add a little more olive oil. If it needs brightness, add a splash of balsamic. A pinch of salt can round out the flavor.
Dress Lightly: The salad should glisten, not swim. Start with a small amount and toss gently, adding more only as needed.

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