Honey Balsamic Vinaigrette—Favorite Dressing 5 Ways
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It’s so simple to elevate any dish with this honey balsamic vinaigrette. With five delicious variations, this flavorful dressing is definitely going to be a regular addition to your table.
This dressing is a breeze to make and adds the perfect amount of tangy flavor to salads, roasted veggies, meats, and more.
This recipe is a real keeper because it’s delicious, but it’s also a great homemade salad dressing for those with food allergies as well. It’s dairy-free plus it has easy substitutions that should make this recipe work for anyone.
I love having homemade seasonings and dressings on the table to dress up even the most bland simple meal.
I love homemade dressings so much, but what I love most about this vinaigrette is how versatile it is. It only takes minutes to make, yet it feels gourmet. The flavor of fresh basil paired with the rich depth of balsamic vinegar is something special. Every time I make this, I’m reminded of how you can make something truly lovely from simple ingredients.
Plus, this basil balsamic vinaigrette is for so much more than salads. It’s fantastic as a marinade for chicken, drizzled over roasted veggies, on pasta salad, or paired with crusty bread. We love it and I think you’ll love this recipe too—it’s the perfect way to spruce up your meals with no extra fuss.
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Honey Balsamic Vinaigrette—The “Favorite Dressing”
A while ago I thought I’d try to shake things up a bit with a new dressing to grace our table. I searched through my cookbooks and even put a shout-out to readers on my Facebook page asking for their best salad dressing recipes.
One of the cookbooks I turned to is an old favorite, Cybele Pascal’s The Whole Foods Allergy Cookbook.
Cybele’s book is one of the first cookbooks I bought when we knew we were dealing with food allergies in our household. Our son had food allergy-induced eczema that started us on this whole path.
I read Cybele’s description of My Favorite Dressing and I just had to make it.
This salad dressing never wears out its welcome. I’ve been making it for 15 years and every single time I have dinner guests they say, “Yum! What’s in this dressing?!” My husband refuses to eat his salad with anything else.
I changed things up just a little bit but it’s still just an amazing dressing.
Ingredients
- Olive Oil: make sure to use only high-quality olive oil since there are a lot of fakes out there. Some sources say that Kirkland’s olive oil has been verified to be a solid brand.
- Balsamic Vinegar: some say that a balsamic that’s been aged at least 10 years. However, since balsamic is made from grapes which are often sprayed with a lot of pesticides, I would prioritize organic balsamic vinegar over needing to abide by the 10-year “rule”.
- Herbs
- Honey: use this or any alternative sweetener you like including maple syrup or a low-carb sweetener. See more notes below.-
- Dijon Mustard: adds the best tang to this recipe. See the recipe card for an alternative.
- Apple Cider Vinegar: also adds some zing. Make sure to buy organic apple cider vinegar to avoid toxins.
Recipe Notes and Substitutions
- Balsamic Vinegar Alternative: Substitute 1/4 cup apple cider or red wine vinegar plus 2 teaspoons xylitol or a dash of stevia for the balsamic vinegar for low carb/Trim Healthy Mama (S).
- Fresh Herbs Alternatives: Fresh herbs are best, but you can substitute 1/4 to 1/3 of the amount of dried herbs if preferred.
- Sweetener Alternatives: Use xylitol, vegetable glycerine, or a 1/32 teaspoon/dash of stevia instead of honey for a low-carb/keto option.
Variations
- Dill Dressing – Substitute 1/4 cup chopped fresh dill (or 1 tablespoon dried) for the basil.
- Oregano Dressing – Substitute 4 teaspoons fresh (or 1 teaspoon dried oregano) for the basil.
- Parsley Dressing – Substitute 1/4 cup chopped fresh parsley (or 1 tablespoon dried) for the basil.
- Shallot Dressing – Substitute 1 small shallot, minced, for the garlic and omit the basil.
How to Store
You should store this dressing in the fridge in a container with a tight-fitting lid. If using raw garlic, technically it should be used within two to three days. If using dried garlic, it should keep well for at least a week.
The reason for this caution is that raw garlic can produce botulism toxins. However, a pH of 4.6 or lower will inhibit the growth of this bacteria. That, combined with the refrigeration reduces the risk quite a bit.
How to Use Dried Herbs Instead of Fresh
While fresh herbs taste the best, they aren’t always readily available and they’re costly to buy. Dried herbs are more concentrated so you’ll want to use less.
Using one-fourth to one-third the amount of dried herbs is the equivalent of the same fresh herb.
Serving Suggestions
There are so many ways to use this basil balsamic vinaigrette. It’s perfect for dressing up a classic green salad. Toss it with mixed greens, cherry tomatoes, and cucumbers for a fresh and vibrant dish that’s great as a side, or add some protein (chicken, meat, beans, or cheese) for a light lunch.
This dressing also makes an amazing marinade for proteins like chicken, shrimp, or tofu. The tangy, herby flavors soak in beautifully, making your grilled or baked dishes more flavorful and tender.
Don’t stop at salads! Drizzle it over roasted veggies, use it as a finishing touch for grain bowls, or serve it alongside crusty bread as a dip. The possibilities are endless!
More Homemade Dressing Recipes
Here are some more homemade dressings that you might like as well.
- Dairy-free Avocado Dressing – super on salads, as a dip, and on burgers and wraps.
- Moroccan Vinaigrette – great on so many dishes, sides, and salads.
- Dairy-free Ranch Dressing – this is literally on our table all the time. Also works as a great dip or spread.
- Honey Mustard Vinaigrette – low-carb/keto option provided as well.
- 5 Ingredient Nutritional Yeast Dressing – a great tangy dressing to spice up your salads.
Honey Balsamic Vinaigrette
Ingredients
- 3 small garlic cloves (minced very fine, or 3/8 teaspoon dried minced garlic)
- 20 fresh basil leaves (chopped or torn)
- 2 tablespoons honey (see Recipe Notes for alternatives)
- 4 teaspoons Dijon mustard (see below for substitutions)
- 1 cup olive oil
- 1/4 cup balsamic vinegar (see Recipe Notes for low carb alternative)
- 1/4 cup apple cider vinegar
- 2 pinches black pepper
Prepared Mustard Substitute
- 4 teaspoons apple cider vinegar (or lemon juice)
- 2 2/3 teaspoons ground yellow mustard
- 2/3 teaspoon salt
Instructions
- Blend garlic, basil, honey, and mustard into a paste.
- Add apple cider vinegar and balsamic and mix completely.
- Add the olive oil slowly, blending while adding.
- Serve.
Alternative Quick Method
- Simply mix all ingredients in a glass container.
- Serve.
Notes
- Substitute 1/4 cup apple cider or red wine vinegar plus 2 teaspoons xylitol or a dash of stevia for the balsamic vinegar for a low carb/keto/THM:S dressing
- The original recipe called for unseasoned rice vinegar but I use apple cider vinegar instead for its extra health benefits.
- You could use about 2 tablespoons dried basil instead of fresh basil.
- I use xylitol, vegetable glycerine, or a 1/32 teaspoon/dash stevia instead of honey for a low-carb/keto option.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Note: This recipe was originally published here in September of 2012. The post was completely rewritten with a slightly adapted recipe.
I look forward to hearing what you think of this dressing!
Do you have a favorite salad dressing to share?
This looks really good! I’m glad to see a recipe for a dressing that’s homemade, easy, and healthy!
Linda
Hey, thanks for sharing so many $ saving ideas. You have helped me in so many ways. I have a challenge for you. I need Salad dressings with NO: Vinegar, Oil, or Mustard. I know you love a challenge so I look forward to hearing from you. Thanks again for all you do to help improve my life:)
Why no oil? This is going to be hard :).
Has olive oil!
I’m confused about your comment. Could you explain please?
You said “Why no oil?” and I said it has olive oil. 🙂
The commenter above said she needed a dressing w/ no oil so I was asking her why :).
Oh, I guess you were replying to the post above yours about someone wanting a dressing with no oil! So sorry. I thought it was just a random comment. Nevermind! 🙂
Honey Mustard Dressing
1 cup mayo
1/4 cup prepared mustard
1/4 cup honey
2 Tbsp apple cider vinegar
1 tsp garlic salt
1 tsp onion powder
sprinkle of pepper blend
Ranch Salad Dressing or Dip
1 tsp dried parsley
1/4 tsp black pepper
1/2 tsp seasoned salt
1/2-1 tsp garlic powder
1/4-1/2 tsp onion powder
1/8 tsp thyme
pinch of dill weed
For dressing add 3/4 cup mayo and 1 cup buttermilk (I use homemade kefir and Vegenaise)
For dip add 1 3/4 cup sour cream and 1/4 cup buttermilk
Thanks!
Adrienne,
Thank you for posting this recipe. I’m making it right now. 🙂
I’m curious, do you think the anti-bacterial properties of the garlic and honey create any interference with the probiotics in the acv and vice versa? I’m sure we’d still get some healthy properties from all of them, my brain just thinks of these crazy things. LOL
Whitney
PS I am enjoying the ebook bundle and appreciate the bonus soap nuts, too. Thank you for letting me know about the bundle *and* throwing in a gift!
Interesting. I don’t know. I guess I personally would just think they are all good for me and not worry about it. But I don’t count on my ACV for my probiotic needs. Did you see my post on probiotics?? You’re welcome! Which book do you like the best? I haven’t checked them all out yet.
I haven’t read them all yet, either. Some threw me off and I was curious why they were in the paleo bundle as they vehemently argued against Primal/Paleo, but they were definitely food for thought! 🙂 Well Fed is my favorite, but I’ve had my hard copy for a while and love so many recipes!
I’ll check out your probiotic post, but we don’t rely on acv as our only probiotic. I do use it to inoculate my fermenting chicken feed and put it in their water. We (the humans) have all sorts of homemade ferments in our diet…yum! 🙂
I agree that we don’t need to worry about mixing things that are good for us. I just have a science background and enjoy working with live foods so I think of these things!
I’ll ask some blogger friends:).
I just heard from another blogger and they said ACV doesn’t have probiotics – they only have enzymes.
How long will this keep in the fridge? Sounds great…. can’t wait to make some!
Hmm.. I would think longer than the plain oil since the salt will help preserve it – does that help?
Yum 🙂 I use a similar recipe, but with wholegrain mustard and substitute some of the olive oil for flaxseed oil to get some omega 3s.
The recipe looks great!
do you have a substitution for the balsamic vinegar though, as I no longer use it due to it’s high sugar content and the fact that it is not really vinegar at all.
Will be trying this soon.
I know about the sugar issue – I would just try Apple cider. I still have balsamic in the house but I don’t use it as much now. I didn’t know it isn’t a vinegar – what do you mean by that?
This looks fantastic Adrienne! You’ve been featured on Weekend Whatever!
This dressing sound delicious! I love apple cider vinegar! Thank you for sharing another great recipe at Fit and Fabulous Fridays!!
This recipe sounds fabulous, and I love the variations too!
What a great dressing recipe! We’d love for you to link this up at our party! https://housewivesofriverton.blogspot.com/2012/09/riverton-housewives-round-up-33.html
Great post and the salad dressing sounds amazing!
I’d love it if you would link this (and a couple other recipes if you’d like) up to Wonderful Food Wednesday. I hope you can stop by.
Jessica @ At Home Take 2
Yum. This sounds perfect!
These sound delicious! Coming over to visit from Tempt your Tummy Tuesday. I am hosting Try a New Recipe Tuesday now. Would love for you to come over and join us! 🙂 Many blessings, Lisa
https://our4kiddos.blogpsot.com
yum-OH! I love using trader joe’s dijon adds a little pep!
Blessings!
These sounds fantastic! Pinning 🙂
Thanks for the pin and for stopping by!!!
Sounds delicious and I am always up for a good homemade dressing! You can use them for so many things. 🙂
Thank you for the ideas on substituting for dijon. Dijon mustard is currently one of my daughter’s eczema triggers, but most of my salad dressing recipes call for it.
I make one similar to yours, but only ACV instead of the balsamic and then a tsp of basil and a tsp of thyme. I don’t add any sweetner to it. It is tangy and oh so tasty.
I’d love your recipe sometime – :-). Thanks!!!! and you’re welcome!!
This recipe and the others you referenced all look great! Can’t wait to try them. Sure don’t mind seeing Ball jars on the table, but the bottles sound like a good option. Was happy to see the suggestion to donate the unused package of dressing (or any other unused item) to the food bank. They count on us :o)
This is a well-timed recipe! I have a half-bunch of fresh basil in the fridge that I wasn’t sure what to do with, and we’re out of salad dressing. Thank you!