Add a dollop of this easy, healthy, homemade Honey Balsamic Vinaigrette Salad Dressing and take your simple salads to the next level. It comes together in under 5 minutes using a few simple ingredients.
About This Recipe
Made using pantry staples and in under 5 minutes, this Honey Balsamic Vinaigrette Salad Dressing is a very versatile dressing that elevates everyday salads to a whole new level and can be used in other ways too.
I keep getting questions on how to make a restaurant-worthy salad and my answer is always to crack the dressing recipe.
This honey balsamic vinaigrette recipe is a great balance of tangy and sweet flavors with a silky texture. It’s neither too oily nor too sweet and is definitely better than the store-bought dressing.
Prepared with just a few ingredients, this vinaigrette is my go-to dressing when I quickly want to whip up an interesting salad.
This honey balsamic dressing stays good in the refrigerator for about a week and is far better than the store-bought bottled dressings as they are fresh and free of preservatives.
It’s healthy, vegan, gluten-free, paleo, low carb, and whole 30 too. You can easily double or triple the recipe if making it for a crowd.
Here are some more salad dressings recipes that you may like
- Lemon Garlic Salad Dressing
- Creamy Mango Salad Dressing
- Lemon Basil Vinaigrette
- Strawberry Balsamic Vinaigrette
- Sumac Vinaigrette
Oil – I have used extra virgin olive oil but you can definitely use any good cold-pressed oil of your choice. Try experimenting with avocado oil, flaxseed oil, grape seed oil, or even sesame oil. Canola and sunflower oil also work fine.
Acid – Balsamic vinegar makes a great option to make vinaigrettes and that is why I have used it in this recipe. This one ingredient is the core of this recipe.
Use the aged Balsamic Vinegar of Modena which is matured in wood barrels for at least 3 years.
Aged balsamic vinegar is sweeter, milder, and richer. If the vinegar is acidic and bitter, it will spoil the whole experience. So make sure to go for the best.
Honey – I have used honey, but you can also add brown sugar to add a slight sweetness to the dressing. Quality balsamic vinegar also has sweet notes so please go low on the additional sweetener.
Seasoning – I have kept the seasoning basic to salt, pepper, and dried herbs. Go ahead and try adding garlic, dijon mustard, etc.
Citrus juice along with vinegar also gives a nice flavor profile to vinaigrettes and you must definitely explore adding them.
Play with the seasonings for a new flavor profile each time you make this recipe.
How To Make Honey Balsamic Vinaigrette Salad Dressing
Add ¼ cup balsamic vinegar, ½ cup extra virgin olive oil, 1 teaspoon minced garlic, 4 tablespoon honey, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper, ¼ teaspoon dried thyme, ¼ teaspoon dried basil and ¼ teaspoon dried parsley to a small food processor.
Process for a minute until the vinaigrette is creamy.
Note – Instead of a food processor, you can add the ingredients to a mason jar with a tight-fitting lid and shake vigorously.
Store the dressing in an airtight glass bottle in the refrigerator. Shake well before use.
Pro Tips By Neha
Shake the jar well before every use.
To make this salad vegan, use maple syrup in place of honey.
This recipe can be easily doubled or tripled.
Use white balsamic vinegar for a taste change.
Play with the ratio of vinegar and oil.
Use the dressing chilled or at room temperature.
Add it to the salads to give them a refreshing and delicious taste. It tastes great in pasta salad too.
You can also add it to fruit salads with fruits such as apples, oranges, grapes, peaches, pears, watermelon, and berries.
Drizzle on roasted vegetables.
Use it as a dipping sauce for crusty bread.
It is a great marinade for meat like chicken, shrimp, beef, etc.
Drizzle on grilled or roasted chicken breast or fish fillet. You can also add it to wraps and sandwiches.
You should store the homemade honey balsamic vinaigrette in a glass bottle with a sealed cap and refrigerate it in between use.
This dressing has a very long shelf life of 3-4 months if stored in the refrigerator. You can just whisk the vinaigrette before use once again and it is good to go.
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Honey Balsamic Vinaigrette Salad Dressing Recipe
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon minced garlic
- 4 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- Add all the ingredients to a small food processor.
- Process for a minute until the vinaigrette is creamy.
- Note – Instead of a food processor, you can add the ingredients to a mason jar with a tight-fitting lid and shake vigorously.
- Store the dressing in an airtight glass bottle in the refrigerator. Shake well before use.