Balsamic Dressing

When I am trying to get my veggies in, I’ll jazz my salads up with anything from avocado green goddess dressing to blue cheese but I often just have a hankering for the flavors of balsamic vinegar and oil. In this Balsamic Dressing recipe, I take that combination to the next level with just a few extra ingredients for a salad dressing that makes any salad crave-worthy.

angled shot of jar of balsamic dressing

Ingredients

This simple ingredient list is all you need to whip up a dressing that’s so full of flavor you may just want to double the recipe!

  • Shallot – This aromatic adds depth to the dressing and a subtle bit of sweetness. 
  • Garlic – Chopped garlic balances out the acidity of the vinegar and gives the dressing its signature garlicky flavor. 
  • Balsamic Vinegar – Tangy, sweet, and acidic, the vinegar gives the dressing its complex flavor profile. 
  • Dijon Mustard – Dijon mustard adds earthiness and a touch of tanginess, too. It also helps to bring the vinegar and oil together to make a smooth dressing. 
  • Honey – Sweeten the dressing up with honey to balance out the vinegar and the mustard. 
  • Extra Virgin Olive Oil – This helps to give the dressing its silky smooth consistency. 
  • Italian Seasoning – This blend of herbs boosts the flavor and complements the other ingredients. 
  • Coarse Kosher Salt – Salt makes all of the other flavors pop!
  • Ground White Pepper – Using white pepper helps to give the dressing a pretty appearance and adds a gentle heat. 
overhead shot of balsamic dressing ingredients

Variations 

This dressing recipe is a great base that you can get creative with. 

  • Sweetener – Instead of honey, use maple syrup for a different flavor profile. Or, add a little heat with some hot honey
  • Citrus – Squeeze in a little lemon juice or sprinkle in lemon zest for a fresh, citrusy boost.
  • Herbs – Add fresh herbs like thyme, basil, or parsley. 
  • Garlic – Measure your garlic with your heart! You can add as much or as little as you like. 
  • Greek Yogurt – Whisk the dressing together with Greek yogurt for a creamier version. 

How to Make Balsamic Dressing

Making this dressing couldn’t be easier! Just follow the simple steps below.

  1. Combine aromatics. Add the shallot and garlic to a food processor and pulse. 
  2. Add liquids. Once the shallot and garlic are minced, pour in the balsamic vinegar, mustard, and honey and pulse again. When a paste has formed, continue to blend while slowly pouring in the olive oil. 
  3. Sprinkle in seasonings. Add the salt, white pepper, and Italian seasoning and pulse again until completely combined.
  4. Serve and store. Serve immediately or store in an airtight container or mason jar. 
angled shot of spoon in jar of balsamic vinaigrette

What to Serve With Balsamic Dressing

This dressing is fabulous over nearly any type of salad, but there are lots of other ways to put it to work, too. Try marinating beef, pork, or chicken in it, or use it as a dipping sauce for fresh veggies, zucchini fries, or crusty bread.

Balsamic dressing is also a great way to amp up roasted vegetables or take a simple sandwich, panini, or burger to the next level.  

Storage 

Once you’ve sealed the dressing in a jar or airtight container, keep it fresh by storing it in the fridge. Since it may thicken when chilled, you may want to pull it out a little ahead of time before serving.

How to Store Balsamic Dressing

Store the dressing in the fridge for up to 2 weeks. Give it a good shake or stir before serving to combine all of the ingredients back together.

spoon adding dressing to salad

Common Questions about Balsamic Dressing

What is balsamic dressing made of? 

Balsamic dressing recipes may vary but the common ingredient in all of them is balsamic vinegar and an oil. Then, spices, herbs, aromatics, sweeteners, and other ingredients may be added. 

Can I substitute balsamic dressing for balsamic vinegar?

In most recipes, this type of substitution is not going to achieve the same results since the balsamic dressing has several extra ingredients, creating an entirely different flavor profile. 

Why is balsamic dressing so good?

Balsamic dressing is delicious thanks to the layers of flavor and its smooth consistency.

overhead shot of spoon in jar of balsamic dressing

More Delicious Dressings

On the search for more ways to elevate your salads and other veggies? Check out some of our other popular dressing recipes! 

straight on shot of jar of balsamic dressing with text overlay
angled shot of jar of balsamic dressing

Balsamic Dressing

This Balsamic Dressing recipe takes vinegar and oil to the next level with just a few extra ingredients that make any salad crave-worthy!
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Course: Condiment
Cuisine: American
Keyword: balsamic dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 137kcal

Ingredients

  • 1 tablespoon shallot roughly chopped
  • 1 clove garlic roughly chopped
  • 1/3 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon ground white pepper

Instructions

  • In a small food processor, combine the shallot and garlic, giving it a few pulses until it is finely minced.
  • Add the balsamic vinegar, mustard and honey, pulsing until it makes a paste.
  • Slowly drizzle in the olive oil while it is blending to emulsify the dressing. When mixed, add the Italian seasoning, salt and white pepper and give it a few more pulses.
  • Serve over your favorite salad or cooked veggies.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 137kcal, Carbohydrates: 4g, Protein: 0.2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 162mg, Potassium: 24mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 5IU, Vitamin C: 0.3mg, Calcium: 9mg, Iron: 0.3mg
collage of balsamic dressing
Jessica Formicola of My sauce Recipes
Meet the Author

Jessica Formicola

Jessica is a cookbook author and Le Cordon Bleu Culinary School certified recipe developer. See her work in Parade Magazine, Better Homes & GardensMashed, AllRecipes AllStars and The Daily Meal Food + Travel and more!

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