Homemade Balsamic Vinaigrette Recipe

This is the best balsamic vinaigrette you’ll make at home. Bright, balanced and full of depth, this vinaigrette uses simple, real ingredients to transform any salad—from leafy greens to roasted vegetables—without the heaviness of creamy dressings. It takes just a few basic pantry items and a short amount of time to prepare, and the result is tangy, slightly sweet, and savory with a mellow roasted garlic flavor. Follow along to make a versatile dressing you’ll reach for again and again.

Hello, salad lovers! Non-creamy dressings don’t have to be bland. This balsamic vinaigrette combines olive oil, caramelized red onion and garlic, tangy balsamic vinegar, Dijon mustard for body, a touch of maple syrup for sweetness, and lemon juice for brightness. It’s light but satisfying, perfect for weeknight salads, grain bowls, roasted vegetables, or as a marinade for chicken or tofu. It uses common ingredients—only eight in total—and takes about 25 minutes from start to finish, most of which is gentle simmering to develop flavor. Here’s how to make it and some helpful tips and variations.

How to Make Balsamic Vinaigrette Dressing

Step 1: Finely dice a red onion and peel and mince three garlic cloves.

Step 2: Heat a medium skillet over medium-high heat, then add 1/4 cup of olive oil.

Step 3: When the oil is warm and fragrant, add the diced red onion and minced garlic. Sauté for 1–2 minutes until the onion begins to soften and the garlic becomes aromatic.

Step 4: Reduce the heat to low and let the onion and garlic simmer gently in the oil, uncovered, for 10–15 minutes. This slow cooking mellows the garlic and sweetens the onion; then remove the skillet from the heat and allow the mixture to cool slightly.

Step 5: Combine the cooled oil mixture with 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1 tablespoon fresh lemon juice and a pinch of salt in a mason jar or other sealable container. Close tightly and shake until emulsified, or whisk in a bowl until well combined.

Step 6: Taste and adjust seasoning with additional salt or a splash more vinegar if you prefer it tangier. Serve immediately or refrigerate in an airtight container for up to 3–5 days.

Pantry Staples to Make Your Own Dressing

Keeping a handful of staples on hand makes it easy to whip up this vinaigrette anytime. The essentials are:

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Maple syrup
• Salt

With these basic items you can mix and match to adjust sweetness, acidity, and texture. Fresh lemon juice adds brightness; caramelizing the onion and garlic in oil brings a savory depth that sets this dressing apart from a quick shake-together vinaigrette.

Salads & Pairings

This dressing pairs well with many salads and bowls. Try it with hearty greens like kale or romaine, mixed greens, grain bowls with farro or quinoa, or over roasted vegetables. A few salad ideas to inspire you:

• Massaged kale and fennel with lemon vinaigrette (use this balsamic for a contrasting flavor)
• Grilled kale and watermelon salad
• Pomegranate and pear kale salad
• Roasted butternut squash with farro and goat cheese
• Spring citrus kale salad
• Crisp Asian-style salad with crunchy vegetables

Other Dressings to Try

• All-purpose Green Goddess
• Homemade Italian dressing
• Avocado cilantro lime dressing
• Greek yogurt blue cheese dressing
• Homemade healthy ranch

The BEST Balsamic Vinaigrette Dressing

This balsamic vinaigrette is a game-changer: olive oil carries the flavor of slow-sautéed red onion and garlic, while balsamic vinegar provides a rich, tangy backbone. A small amount of maple syrup balances acidity, and Dijon mustard helps the vinaigrette emulsify, giving it a smooth, cohesive texture. It’s quick to prepare and elevates a wide range of dishes.

Author: Lee Funke

Prep: 5 mins   Cook: 20 mins   Total: 25 mins   Servings: 6

Ingredients

• 1/4 cup olive oil
• 1/4 cup red onion, diced
• 3 garlic cloves, peeled and minced
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt, or to taste

Instructions

• Heat a medium skillet over medium-high heat and add the olive oil.
• When the oil is fragrant, add the diced red onion and minced garlic. Sauté for 1–2 minutes until the onion softens slightly and the garlic smells aromatic.
• Reduce the heat to low and let the onion and garlic simmer gently in the oil, uncovered, for 10–15 minutes. This step deepens and mellows the flavors. Remove from heat and let cool slightly.
• Combine the cooled oil mixture with balsamic vinegar, Dijon mustard, maple syrup, lemon juice and salt in a mason jar or bowl. Close and shake vigorously or whisk until the dressing is emulsified and well combined.
• Taste and adjust salt, sweetness or acidity as desired. Serve immediately or refrigerate.

Tips & Notes

Store the vinaigrette in an airtight container in the refrigerator for 3–5 days. The flavors continue to meld as it rests; if the olive oil solidifies when chilled, let the dressing come to room temperature and shake or whisk before using. For a smoother texture, blend the cooled oil mixture briefly with the remaining ingredients in a blender. To make the recipe oil-free, substitute water or vegetable broth and reduce the oil amount, but expect a different mouthfeel.

Variations and Substitutions

Swap maple syrup for honey or agave if preferred. Use sherry vinegar or apple cider vinegar for a lighter flavor profile, or add a pinch of red pepper flakes for heat. For a herb-forward version, stir in a tablespoon of chopped fresh basil or thyme after the dressing is finished.

Nutrition

Per serving (approximate): Calories: 106 kcal, Carbohydrates: 7 g, Protein: 0 g, Fat: 9 g, Fiber: 0 g, Sugar: 5 g. Nutrition information is an estimate and should be used as a guideline only.