Balsamic Vinaigrette (Quick and Easy)
This balsamic vinaigrette is a mouthwatering addition to salads, veggies, and works beautifully as a marinade. Ready in minutes and made with just a few simple ingredients.
This dressing is rich and tangy, pairing beautifully with fresh fruits and veggies in salads and bowls. It’s also incredible as a marinade for protein (my favorite is chicken). It comes together so quick – you just need 5 extra minutes and you’re good to go!
What You’ll Need
Equipment
- Food processor optional, or
- Frother optional
Ingredients
- Extra virgin olive oil
- Balsamic vinegar
- Dijon mustard
- Honey
- Garlic powder
- Salt + pepper
How To Make It
- Blend: To a food processor, add balsamic vinegar, dijon, honey, garlic powder, salt and pepper and blend just a few seconds. Use the divot in the top of the food processor to slowly drizzle in the olive oil while blending to emulsify.
OR
- Shake: If you prefer, you can add all ingredients to a sealed jar or container and shake vigorously until combined. A frother also works well.
Tips
- Olive oil: A good quality olive oil makes a big difference. Look for one that specifically says for “salads and marinades” on the bottle. I use this Pompeian one.
- Emulsify properly: My favorite method is with the food processor, but a whisk, frother, or shaking vigorously works too. Just takes a little longer and might separate easier when storing
- Adjust to taste: I like this on the tangier side – if you prefer a milder dressing, you may need more oil.
To Store
Store balsamic vinaigrette in an airtight container in the fridge up to a week. Bring to room temperature and shake well before use.
Enjoy With
- Caprese quinoa salad
- Balsamic chicken with veggies
- Mediterranean chickpea salad
- Triple cheese tomato basil flatbread
- Strawberry salad with chicken
Lastly, be sure to leave a rating and review down below if you make this quick and easy balsamic vinaigrette! And don’t forget to tag me on IG if you do – always love to hear from you! Enjoy xx.
Balsamic Vinaigrette
Equipment
- Food processor optional
- Frother optional
Ingredients
- 1/3 cup extra virgin olive oil (80 ml)
- 3 tbsp balsamic vinegar (45 g)
- 1 tsp dijon mustard (5 g)
- 1 tsp honey (7 g)
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- To a food processor, add balsamic vinegar, dijon, honey, garlic powder, salt and pepper and blend just a few seconds. Use the divot in the top of the food processor to slowly drizzle in the olive oil while blending to emulsify.
- Alternatively, add all ingredients to a sealed jar or container and shake vigorously or mix with frother until combined.
Notes
- Store in an airtight container in the fridge up to a week. Bring to room temp (or microwave 5ish seconds) and shake well before serving.
- My favorite method is with the food processor, but a whisk, frother, or shaking vigorously works too. Just takes a little longer and may separate easier when storing.
- I like this dressing on the tangier side – if you prefer a milder dressing, you may need more oil.
- A 1.5 tbsp serving is ~23g.
Nutrition
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