Homemade Basil Balsamic Vinaigrette Recipe for Salads

This Basil Balsamic Vinaigrette is full of bright, fresh flavor and ranks among our favorite summer dressings. Fresh basil infuses the vinaigrette along with shallot, garlic, Dijon mustard and sweet balsamic vinegar.

This dressing shines over a simple salad, but it also complements roasted or fresh tomatoes, burrata Caprese, bruschetta, grain bowls and grilled proteins. You can whisk it by hand for a rustic texture or use an immersion blender for a smoother, creamier finish.

Ingredients that Matter

A few simple, quality ingredients make this vinaigrette sing. You’ll need:

• Balsamic vinegar – Use a balsamic you like. There’s no need for an extremely expensive aged balsamic; a good everyday bottle works well.
• Fresh basil – Chiffonade the leaves (roll and thinly slice) for a bright, herbaceous flavor. If you want a vibrant green color, slice the basil just before serving.
• Olive oil – Extra-virgin is ideal for its fruitiness, but a lighter oil can work if preferred.
• Dijon mustard – Acts as an emulsifier to help the oil and vinegar combine.
• Shallot – Finely minced shallot adds mild onion sweetness.
• Garlic – One clove, grated or minced, provides a balanced garlic note.
• Maple syrup or honey (optional) – A teaspoon brightens and balances the balsamic’s acidity if you prefer a slightly sweeter dressing.

See the recipe card below for exact quantities.

Simple Whisked Balsamic Basil Vinaigrette

Whisking a vinaigrette by hand is quick and rewarding. It creates a more rustic dressing and lets you control texture and seasoning. Follow these steps for a classic whisked vinaigrette.

Basil Balsamic Vinaigrette with Immersion Blender

An immersion blender makes a smooth, slightly creamy vinaigrette. It’s fast and convenient—here’s how to do it:

Variations

Customize the vinaigrette to suit different dishes or tastes:

• Spicy – Add a pinch of cayenne or use a spicy mustard for heat.
• More garlic – Increase fresh garlic or use garlic powder for a milder, distributed flavor.
• Citrus – Substitute half the balsamic with lemon juice (2 tablespoons balsamic + 2 tablespoons lemon) for a brighter, citrus-forward dressing.
• No alliums – Omit garlic and shallot for those sensitive to raw alliums.
• Different vinegar – Swap in white balsamic, white wine vinegar or champagne vinegar for a lighter profile.

Equipment

A good whisk or an immersion blender are the only tools you really need. A wide-mouth jar is handy for blending and pouring, and measuring cups help keep ratios consistent.

Serving Suggestions

This vinaigrette is excellent on a basic green salad with tomatoes, a Caprese or burrata plate, bruschetta, grain bowls, pasta salads, or as a marinade for chicken, pork or beef. It also makes a flavorful dip for crusty bread.

Storage

Keep leftovers in an airtight container in the refrigerator for up to five days. Do not freeze. Shake or whisk well before using, as separation is natural.

FAQ

More Sauces

If you like this dressing, explore other simple sauces and vinaigrettes like Lemon Dijon, Lemon Thyme Vinaigrette, Cranberry Simple Syrup or Tangy Pineapple BBQ Sauce.

Salads

This vinaigrette pairs well with many salads—try it on beet and kale with farro and feta, a spinach and arugula mix, arugula with burrata and peaches, or a summer roll and peanut tofu bowl.

Recipe