The easiest, homemade five-minute Honey Balsamic Vinaigrette Dressing that goes well with almost any salad. It’s way better than any store-bought salad dressing and as easy as whisking together a few pantry ingredients.
Homemade versus store-bought
I am not fond of getting store-bought dressings. While some tasted just “okay”, I sort of hate it when there’s always something left that needs to be consumed before it expires.
After discovering the recipe for this honey balsamic vinaigrette dressing, I have forgotten about the store-bought ones. This has become our “house dressing”, as it definitely goes well with any salad! It has the right balance of sweetness and tanginess from the honey, lemon, and balsamic vinegar.
But what I love most about this is that it only takes 5 minutes to make this Honey Balsamic Vinaigrette. Toss everything into a mason jar and shake it vigorously. Easy peasy, isn’t it?
How does it taste?
This Honey Balsamic Vinaigrette dressing has the perfect balance of tang and sweetness.
It has tartness from the balsamic vinegar, lemon, dijon mustard, and just a touch of sweetness and honey flavor to balance it all out.
The extra virgin olive oil coats every bite of your salad with rich flavor without making the salad too greasy, oily, or soggy – it’s everything you could want in a vinegar-oil based dressing!
Ingredients and Substitutions
With just a handful of ingredients you can make a vinaigrette that rivals any store-bought brand in both taste and cost.
- Extra Virgin Olive Oil – Regular olive oil, Avocado oil, or any other mild flavored oil is a good substitute. Personally though, it tastes better with extra virgin olive oil!
- Balsamic Vinegar – Use a very good aged balsamic vinegar; the older the better!
- Honey – You may need to reduce the honey if you use an older balsamic vinegar (which is sweeter) and/or if you prefer a more savory and less sweet dressing.
- Fresh Lemon
- Dijon Mustard – It’s perfectly ok to use other mustards – yellow, stoneground, etc.
- Salt and Pepper – Use freshly cracked pepper!
How Long Can Honey Balsamic Vinaigrette Be Stored?
Keep the honey balsamic vinaigrette in an airtight container in the fridge and it would keep well for about two weeks.
The oil and vinegar may separate during storage so just give the jar a nice shake to get everything all mixed together again before using.
What Are Some Ways to Enjoy This Vinaigrette?
This Honey Balsamic Vinaigrette dressing is so versatile. I use it on salads and on roasted vegetables. I drizzle it on my beef pies and chicken wraps (Yes, I do that to add some zing!).
This Pear, Prosciutto, and Arugula Salad is AMAZING with this dressing!
Our Favorite Honey Balsamic Vinaigrette Dressing
- 6 tablespoons extra virgin olive oil
- 4 tablespoons honey
- 4 teaspoons balsamic vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard
- ½ teaspoon fine salt
- ½ teaspoon freshly cracked pepper
- In a small jar with a lid, add all the dressing ingredients. Cover and shake until mixed well. Taste, and adjust the salt and pepper to your liking.