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.

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

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

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.

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