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The ultimate back-pocket salad dressing – five ingredients, no blender, and ready in 60 seconds.

This is the salad dressing I make on autopilot – it’s foolproof, quick, and instantly makes a bowl of greens feel like a proper dish. It’s tangy, sweet and balanced, and it clings to every leaf in the best possible way. I keep a jar of this Balsamic Salad Dressing in the fridge at all times, especially when we’re heading into salad-for-dinner season. It’s a total go-to for lunchboxes and barbecues too – no mayo, no fuss, just flavour.

Balsamic Salad Dressing Serving Dish
Glossy, tangy and balanced. The kind of dressing that makes even a bag of mixed leaves taste like something special.

What kind of olive oil should I use?

Use a good-quality extra-virgin olive oil – it really makes a difference here since it’s the base of the dressing. Look for one with a smooth, peppery finish.

Can I make it without honey?

Yes – you can substitute maple syrup or leave the honey out entirely if you prefer a sharper vinaigrette.

Balsamic Salad Dressing Rocket Salad
Proof that simple wins: peppery rocket (arugula), shaved parmesan and this balsamic dressing. Side salad upgraded!

Does the dressing need to be shaken or whisked?

Either works. Shake it in a jar for convenience, or whisk it in a small bowl – whatever gets it combined and emulsified.

What else can I use this dressing on?

It’s perfect on Easy Rocket (Arugula) and Parmesan Salad, Tomato and Burrata Salad, roasted veggie bowls, grilled chicken salads, or even drizzled over cooked green beans or lentils.

Balsamic Salad Dressing Ingredients
Olive oil, balsamic, honey, dijon mustard, salt and pepper. That’s it. No blender, no fuss, just pantry staples.

What else can I add to the dressing?

For an extra punch, add ½ teaspoon of freshly grated garlic. For a creamy twist, add 1 tablespoon of Greek yoghurt (but it will no longer be dairy-free) or whole-egg mayonnaise.

Balsamic Salad Dressing Recipe
A few simple ingredients, one jug, 60 seconds. Shake, whisk, done. Dinner just got easier.

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Balsamic Salad Dressing Serving Dish

Balsamic Salad Dressing

Author: Nicole
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A five-ingredient Balsamic Salad Dressing that takes 1 minute and zero effort. It’s balanced, punchy and works with just about anything – a true fridge staple.
Prep 2 minutes
Total 2 minutes
Servings: 4

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper

Instructions

  • Add all the ingredients to a small jar or bowl.
  • Shake or whisk until well combined.
  • Taste and adjust the seasoning if needed.

Nutrition information

Nutrition Facts
Balsamic Salad Dressing
Amount per Serving
Calories
137
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
310
mg
13
%
Potassium
 
11
mg
0
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.1
g
0
%
Sugar
 
2
g
2
%
Protein
 
0.1
g
0
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
3
mg
0
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

balsamic vinaigrette, salad dressing, quick dressing, no blender

Recipe notes

Make Ahead

This dressing keeps well in the fridge for up to 2 weeks. Shake before using as it may separate slightly. Bring to room temperature before serving (it will solidify in the fridge).

Leftovers

Fridge – Store in a sealed jar in the fridge for up to 2 weeks.
Freezer – Not suitable for freezing – it will split.
Reheating – Not needed – just bring to room temperature and shake well before using.

Equipment

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Course Sauces and Dressings
Cuisine Universal