Easy Balsamic Vinaigrette

Easy Balsamic Vinaigrette
Dana Angelo White
Total Time: 10 min
Prep Time: 10 min
Cook Time: 0 min
Servings: 12 (2 T each)

Nutrition Highlights (per serving)

129 calories
14g fat
2g carbs
0g protein
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Nutrition Facts
Servings: 12 (2 T each)
Amount per serving  
Calories 129
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 2g  
Includes 1g Added Sugars 2%
Protein 0g  
Vitamin D 0mcg 0%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 15mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

What you drizzle on your salad is just as important as what veggies you put in it. The healthy fats and other compounds found in olives and olive oil have potent anti-inflammatory properties and provide heart healthy fats that help with nutrient absorption

Incorporating small amounts of plant based oils such as olive oil into your every day cooking and food prep is an ideal way to reap the benefits without going overboard on calories.


  • ¼ cup balsamic vinegar
  • ¾ cup extra virgin olive oil
  • ½ lemon, juiced and zested
  • 2 teaspoons honey
  • 1 clove garlic (whole, lightly smashed)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried herbs (such as tarragaon, thyme or oregano)


  1. In a jar or other airtight container, combine balsamic vinegar, olive oil, lemon juice, lemon zest, honey, garlic, salt, pepper, and dried herbs.

  2. Cover container and shake well to combine.

  3. Serve immediately or store in the refrigerator for up to one week.

    Ingredient Variations and Substitutions

    When making homemade salad dressings, it’s best to use an extra virgin olive oil. Extra virgin varieties  have the most flavor and are also incredibly rich in cell-protecting antioxidants.

    To change up the flavors of the dressing, replace balsamic vinegar with rice wine or red wine vinegar, but you may need a touch more honey to balance out the extra acidity. Also experiment with orange or lime juice and zest in place of the lemon. Instead of dried herbs, a pinch of finely chopped parsley or tarragon will also add an extra dimension of flavor to this all-purpose salad dressing.

    Cooking and Serving Tips

    Toss this dressing with a pile of fresh veggies, some simple greens, or in a pasta salad. You can also use it as a marinade for chicken, pork, beef, or fish.

    Since there are no preservatives, the dressing will cease up in the fridge. When ready to use, take the dressing out of the fridge and allow it to sit at room temp for 20 to 30 minutes, then shake well before serving.

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By Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc.