Looking for a salad dressing that’s healthy, easy, and actually tastes amazing? This Creamy Balsamic Vinaigrette Dressing hits all the right notes—tangy, smooth, and totally crave-worthy.
Not to sound bougie or anything, but I honestly can’t remember the last time I bought salad dressing or vinaigrette from the grocery store. Why? Well, the cheap ones are usually full of weird stuff I can’t even pronounce, and the “healthy” ones made with fancy ingredients? Yeah… they cost like a million dollars. And for a girl who loves her salads, that’s just not sustainable.
So, in classic Andrea fashion, I did what I do best (and what I always do when I find a packaged product full of things I’d rather not eat): I challenged myself to start making all my salad dressings from scratch. The result? SPOILER ALERT: Same as always. Better. Cheaper. More delicious. And waaaaaaay better for you.
And let me tell you—this creamy balsamic vinaigrette dressing is no different. It’s super quick to make (I’m talkin’ 5-minutes quick!), uses simple, wholesome ingredients you can actually feel good about putting on your salad, and honestly? It doesn’t even compare to anything you’d grab off a shelf. It’s rich, tangy, and creamy in all the right ways—and once you taste it, you’ll never go back to store-bought again.
So, if you’re ready to ditch the store-bought stuff and give your salads a makeover, this creamy balsamic vinaigrette recipe is your new best friend. It’s quick, it’s easy, and it’s so tasty that it might actually make you want to eat more greens (seriously). No more squinting at ingredient labels or handing over your paycheck for a jar of “fancy” store-bought dressing.
Oh, hey! Can you hear that? It’s your taste buds (and wallet!) already thanking you!
INGREDIENTS TO MAKE THIS CREAMY BALSAMIC DRESSING RECIPE
This creamy balsamic dressing is packed with simple ingredients that work together to create the perfect balance of tangy, creamy goodness. It’s a dressing that feels special, but without the fancy price tag or mystery ingredients. Let’s break down what makes each of these ingredients so great in a little bit more detail:
- Balsamic: Gives this dressing its signature tangy kick. It’s made from grapes and aged to perfection, which is why it has that rich, slightly sweet and sour flavour that works wonders on salads. Plus, it’s a fantastic antioxidant, so you’re basically doing your body a favour.
- Dijon Mustard: Adds a nice little zesty flavour and helps emulsify the dressing. It also brings a subtle heat and sharpness that balances out the richness of the olive oil and yogurt. Don’t worry—it’s not spicy, just flavourful.
- Garlic: Gives this creamy balsamic vinaigrette dressing a savory punch and a whole lot of depth. Whether you’re using fresh garlic or garlic powder (use 1/4 of a teaspoon instead of the 1 fresh clove), it adds a beautiful aromatic quality that complements the other ingredients perfectly. And hey, garlic is known for its health benefits too—so there’s that.
- Olive Oil: The base of the dressing, bringing in that smooth, slightly fruity flavour. It also gives the vinaigrette its creaminess while adding a boost of healthy fats, which are great for your heart and overall health. As always, good quality and extra virgin work best in this creamy salad dressing recipe. For a more neutral flavour, feel free to use avocado oil instead.
- Greek Yogurt: What makes this dressing creamy without the need for mayo or cream. It’s thick, smooth, and gives the vinaigrette a tangy richness that makes it so much better than the runny store-bought versions. Plus, it’s full of protein and probiotics!
- Honey (or Maple Syrup): A little bit of honey or maple syrup adds a touch of natural sweetness to balance the tangy balsamic vinegar. It’s totally optional, but trust me, it takes this dressing to the next level. You can adjust the sweetness to your liking, so don’t be afraid to experiment!
- Salt and Pepper: Simple, but essential! Salt brings out all the flavours, and pepper adds just a hint of spice. They’re both needed to round out the dressing and elevate the flavours to their best potential.
HOW TO MAKE CREAMY BALSAMIC VINEGAR SALAD DRESSING (KEY TIPS)
You can find full instructions for how to make this creamy balsamic vinaigrette dressing in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh garlic. Fresh garlic will give your vinaigrette that bold, aromatic flavour. If you’re using pre-minced garlic from a jar, it might not have the same punch. Fresh is always best!
- Emulsify the dressing well. The key to a creamy vinaigrette is getting that smooth, silky texture. Be sure to whisk the ingredients together thoroughly—or use a blender to really get everything emulsified (that’s fancy for “mixing fat and liquid together without separating”). This will prevent any separation once the dressing is stored.
- Adjust the sweetness. Depending on how tangy your balsamic vinegar is, you might want to tweak the sweetness. Start with a small amount of honey or maple syrup, and taste as you go. You can always add a little more if you want it sweeter, but you can’t take it out once it’s in!
- Quality olive oil matters. Since olive oil is the base of this dressing, you want to use extra virgin olive oil for the best flavour. A high-quality oil will give your vinaigrette a rich, smooth taste that complements the tanginess of the balsamic vinegar.
- Don’t skip the salt and pepper. Salt and pepper are simple but essential to balance the flavours. It might seem like a small step, but it can make a big difference in bringing the whole dressing together.
- Make it ahead. If you have time, let the dressing sit for a little while before using it. The flavours meld and develop even more, making it taste even better after a few hours in the fridge. Plus, it gives you a chance to adjust the seasoning if needed.
FREQUENTLY ASKED QUESTIONS
Yes, balsamic vinegar can technically go bad, but it has a very long shelf life—especially if stored properly. Because of its high acidity, it’s naturally self-preserving and doesn’t spoil in the same way fresh foods do. That said, over time, it can lose its flavour, darken too much, or develop sediment if it’s exposed to too much air or heat. If it smells off, tastes weirdly sour (not the good kind), or has visible mold (rare, but possible if something contaminated it), it’s time to toss it. To keep your balsamic vinegar tasting its best, store it in a cool, dark place with the cap tightly sealed.
Absolutely! Creamy balsamic dressing is perfect for making in advance. In fact, letting it sit in the fridge for a few hours (or even overnight) can help the flavours meld together and taste even better. Just store it in a sealed jar or container in the refrigerator, and give it a good shake or stir before serving. It’s a great way to save time during the week and have a delicious, homemade dressing ready to go whenever the salad craving hits (we all get those, right?!)
Homemade creamy balsamic salad dressing will typically last about 5 to 7 days in the fridge when stored in an airtight container. Since it doesn’t have preservatives like store-bought versions, it’s best to use it within a week for optimal flavour and freshness. Always give it a good shake or stir before using, as separation is totally normal. And if it starts to smell off, looks strange, or tastes different than usual—better safe than sorry, and it’s time to make a fresh batch!
MORE GREAT HOMEMADE DRESSINGS YOUR SALADS WILL LOVE
GREEK YOGURT BLUE CHEESE DRESSING
HEALTHY HOMEMADE RANCH DRESSING
JAPANESE-STYLE ROASTED SESAME DRESSING
ZESTY LEMON POPPY SEED VINAIGRETTE
LOVE THIS RECIPE? PIN IT FOR LATER!
CREAMY BALSAMIC VINAIGRETTE DRESSING
Ingredients
- ¼ cup Balsamic Vinegar
- 2 tbsp Dijon Mustard
- 1 Clove Garlic minced
- ½ cup Extra Virgin Olive Oil
- ¼ cup Greek Yogurt
- 1 tsp Honey or Maple Syrup optional, for sweetness
- Salt and Pepper to taste
Instructions
- In a small bowl, combine the balsamic vinegar and Dijon mustard. Whisk them together until smooth and well combined.
- Stir in the minced garlic and honey or maple syrup (if using) for a touch of sweetness.
- Mix in the Greek yogurt, ensuring it's fully incorporated for a creamy base.
- While whisking continuously, slowly stream in the olive oil until the dressing becomes smooth and emulsified.
- Taste the dressing and add salt and pepper to your liking. For best flavour, let the dressing chill in the fridge for at least 30 minutes to allow the flavors to meld together. Drizzle over your favourite salads, roasted vegetables, or grilled chicken!
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Notes
Nutrition
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