Classic Balsamic Vinaigrette

It’s Valentine’s Day and what better way to celebrate this (very corporate) holiday than with a healthy, homemade meal for two? My fiancé and I are celebrating by sharing a steak with the most amazing oven fries, and a big salad topped with my favorite dressing. 

The balance of dark balsamic vinegar with the sweet and spicy dijon mustard creates this classic balsamic vinaigrette that I use, to this day, in almost every salad I make. 

A Kitchen Staple

When planning recipes for the blog, I usually ask myself: “why do readers need this recipe?” Well, I’ve been making this classic balsamic vinaigrette for so many years, I forgot to write a recipe for it. And that’s why you need it.

This dressing recipe is so easy, so delicious and such a staple in my family’s kitchen, I assumed everyone grew up making it too. Ever since I was a little girl my parents always made huge salads with dinner. Topped with anything from tomatoes, croutons and fresh parmesan to peaches, blueberries and mulberries from our tree.

The one thing that was always the same? The dressing. Classic Balsamic Vinaigrette The balance of the dark balsamic vinegar with the sweet and spicy dijon mustard creates this classic dijon vinaigrette that I use, to this day, in almost every salad I make. Classic Balsamic Vinaigrette This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.

All You Need:

  • Balsamic Vinegar – obviously this is a must have for this recipe!
  • Dijon Mustard – this is another must have for me, but if you’re not a mustard person, you can definitely leave it out.
  • Honey – not at all necessary, but definitely adds a sweetness and depth of flavor that is deeee-licious. The one I linked is local here in the PNW, but I advise you to get one that’s made from bees local to where you live.
  • Salt + Pepper – adjust these to your taste as needed!
  • Extra Virgin Olive Oil – I highly recommend this being organic and extra virgin, but you can use whatever oil you prefer for making salad dressings.

Classic Balsamic VinaigretteClassic Balsamic Vinaigrette

Classic Balsamic Vinaigrette – Allergen Tags

Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens:  

Wheat FreeMilk & Dairy FreeTree Nut FreeSoy FreeEgg FreeShellfish FreeFish FreePeanut Free


That’s right, it’s top 8 free!

Classic Balsamic Vinaigrette

Classic Balsamic Vinaigrette

  • Author: Salima's Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1/2 cup of dressing 1x


  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp honey
  • 1 tbsp extra virgin olive oil


  1. In a small jar, combine mustard, honey, vinegar, salt and pepper. Whisk or shake well. Slowly start pouring in olive oil, continuing to whisk or shaking after pouring in. Store in the fridge for up to 1 week, bringing out an hour before using and shaking well.
  • Category: Dressing
  • Method: Stirred
  • Cuisine: American

Keywords: Classic Balsamic Vinaigrette, Balsamic Vinaigrette

Pin It for Later

Want to try this recipe later? Pin it for later so you don’t forget it! Classic Balsamic VinaigretteClassic Balsamic Vinaigrette

Want More Recipes Like This One?  


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.