Jul 23, 2020 (Last updated May 5, 2026) by Hannah Sunderani

Hiya friends! Today I’m sharing a very easy salad dressing recipe for balsamic vinaigrette. This balsamic vinaigrette recipe is lightly sweet and refreshing, tangy, smooth and velvety. I love pouring this vinaigrette over salad greens like my Strawberry Spinach Salad. Perfect for the summer time!

I always make my own salad dressings because they are so easy to toss together, and the taste is premium. Plus, you know exactly what’s gone into it. This recipe requires just a few simple whole food ingredients, and likely you already have them in your pantry. Whip together in 5-minutes for a lush, vibrant and restaurant-worthy salad.

So, let me tell you exactly how to make this vinaigrette so that you can get drizzling pronto.

The Ingredients:

The ingredients for this recipe are so simple and straight forward. Likely you already have them in your pantry. Which means there are no excuses NOT to make simple balsamic vinaigrette yourself! Here’s what you’ll need:

• Balsamic vinegar: The star of the show in this recipe. I prefer to use balsamic vinegar of Modena because it’s got a richer flavour and a nice acid profile – not too sharp.
• Olive oil: Another base ingredient for this recipe. My preference is organic cold-pressed extra virgin olive oil for the best quality and earthy but smooth flavour.
• Dijon mustard: Dijon mustard adds beautiful depth and umami to this balsamic vinaigrette recipe! I recipe tested with both smooth and whole-grain and both were delicious!
• Maple syrup: Adds a hint of sweetness to offset the tart and tanginess of the balsamic. A little goes a long way! You could also swap with agave, or honey if you’re not vegan. I quite like maple syrup because it adds subtle maple flavour which pairs so beautifully with the balsamic.

And I promise you, the ease to which this recipe comes together, in relation to taste, will have you wondering why you ever bought store-bought balsamic vinaigrette. I’ve no doubt this recipe will become a household staple.

Storage Instructions

This balsamic vinaigrette will keep in your fridge for one week. Keep in a sealed jar or an air tight container.

Keep in mind, that olive oil is a liquid at room temperate, but a solid when chilled. So, if your vinaigrette separates in the fridge that’s totally normal. It doesn’t mean that it’s expired.

My recommendation is to bring back to room temperature at least 30 minutes before serving. (I’ll put it on my counter as I’m preparing dinner). Whisk again (or shake if in a jar) to recombine before use.

So there we have it! A very simple 5-minute rich and tangy balsamic vinaigrette recipe that you can enjoy on your favourite summer salads. It’s lightly sweet and refreshing, pleasantly tart, smooth and velvety.

It’s easy to toss together, and the taste is premium. And when you make your own salad dressing you know exactly what’s gone into it. No additives, refined sugars, curious ingredients or stabilizers.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagramwith the hashtag #twospoons. Nothing makes me happier than to see your recreations.