I have been on a mission to help you build a collection of salad dressing recipes for a year now. Today’s recipe, Lemon Balsamic Salad Dressing is the newest one that I think you will enjoy. It is the balsamic vinegar added version of my all time favorite, Lemon Salad Dressing.
I recently used this lemon balsamic vinaigrette in Cucumber Mozzarella Tomato Salad recipe but you can pretty much use it in any salad. This dressing especially compliments salad recipes with a minimal number of ingredients like my Blueberry Salad and Avocado Quinoa Salad.
Why Should You Make This Recipe?
- You know what goes in there: I get it. It is convenient to grab a bottle of balsamic vinaigrette when you are at the store. However, most of those are packed with preservatives and low quality ingredients. When you make homemade dressings like this one, you know every single ingredient that goes in this one.
- It comes together in minutes: All you need is 6 ingredients (including salt & black pepper) and 5 minutes to whip this easy recipe.
- Easy to adjust: I think the recipe is perfect but you can easily use it as a base and adjust it to your liking, which I will talk more about below.
Citrus Balsamic Vinaigrette Ingredients:
You will need balsamic vinegar, extra virgin olive oil, fresh garlic, freshly squeezed lemon juice, and salt and pepper to make this lemon balsamic vinaigrette recipe.
Ingredient Notes & Substitutions:
- Citrus: While I love the tangy flavors of freshly squeezed lemon juice, when I want it to be a bit sweeter I use orange juice instead. It is extra special if you can get your hands on blood oranges.
- Meyer lemons: Swap regular lemon with Meyer lemon for a sweeter and more fruity lemon balsamic vinegar salad dressing. Be sure to add the lemon zest for an additional layer of flavor.
- Sea Salt vs. Kosher Salt: I mostly use Diamond Kosher (affiliate link) salt in my cooking and for this recipe 1 teaspoon kosher salt is ideal. However, if you don’t have it you can use 1/2 teaspoon sea salt instead.
- Agave Nectar: Most store bought versions of this dressing usually have some sugar in it. If you prefer yours on the sweeter side, I recommend adding in a tablespoon of agave nectar or maple syrup.
- White Balsamic Vinegar: The lemon balsamic vinaigrette recipe below uses a regular aged, dark colored balsamic vinegar, but if you want it to have a lighter color and less syrupy consistency, use white balsamic vinegar instead.
How To Make Lemon Balsamic Vinegar:
The process of making this salad dressing recipe could not be easier. Simply:
- Place balsamic vinegar, fresh lemon juice, minced garlic, salt and pepper in a small bowl. Give it a whisk.
- While still whisking, slowly pour in the extra-virgin olive oil and continue whisking until fully incorporated and smooth.
- Transfer it to a bottle or jar with a fitted lid. Be sure to give it a good shake before using.
How To Store?
This lemon garlic balsamic vinaigrette keeps well up to 5 days as long as it is stored in an airtight container like a mason jar or bottle with a tight fitting lid in the fridge.
Ways To Use This Dressing:
- As a salad dressing: This balsamic lemon vinaigrette can be drizzled over healthy salad greens like arugula, baby spinach, and/or butter lettuce. You can also use it in vegetable salad recipes like Tomato White Bean Salad, Pesto Caprese Pasta Salad, Strawberry Spinach Salad, and Cucumber Caprese Salad (made with juicy cherry tomatoes.)
- Use it as dipping oil: While I use this dressing mostly as a simple salad dressing, I sometimes serve it as a balsamic vinaigrette dip as an alternative to my bread dipping oil recipe. It goes well with a loaf of crusty bread like my olive bread.
- Use it as a chicken marinade: This may come as a surprise but this dressing makes a great light marinade for chicken as well.
Expert Recipe Tips:
- Use good quality ingredients: Be sure to use good quality olive oil and balsamic vinegar for best results. They don’t have to necessarily be expensive. My favorite *affordable* olive oil brand for this simple lemon balsamic vinaigrette salad dressing is California Olive Ranch (affiliate link) and balsamic vinegar is Stonewall brand (affiliate link)
- Taste before you use: When making a salad dressing my rule is to make it a bit saltier and sour than I would if I was consuming the dressing by itself. Because chances are that you will use it in a salad that is packed with vegetables that can always benefit from being properly seasoned. So, use the recipe below as a place to start, give it a taste and adjust it according to your recipe and taste buds.
- Add in fresh herbs or Italian seasoning: Depending on the recipe you are using, you can jazz it up with garden herbs like fresh parsley or basil. Or if you are short on time, add in a teaspoon of Italian seasoning for extra flavor.
Other Homemade Salad Dressings You Might Like:
- Yogurt Salad Dressing
- Tahini Yogurt Dressing
- Ginger Sesame Dressing
- Yogurt Poppy Seed Dressing
- Chili Lime Vinaigrette
- Maple Dijon Dressing
- Basil Pesto Salad Dressing
Lemon Balsamic Dressing Recipe
Ingredients
- 3 tablespoons balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, peeled and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Place balsamic vinegar, fresh lemon juice, minced garlic, salt and pepper in a small bowl. Give it a whisk.
- While still whisking, slowly add in the extra-virgin olive oil and continue whisking until fully incorporated and smooth.
- Transfer it to a bottle or jar with a fitted lid. Be sure to give it a good shake before using.
Notes
- This recipe makes 2/3 cup of Lemon Balsamic Dressing. The calorie information below considers it to be good for 4 servings.
- To store: Place in the fridge in an airtight container like a mason jar or a bottle with a tight fitting lid.
- Swap lemons with Meyer lemons for a little bit sweeter dressing.
- I used Diamond Kosher salt but you can also use sea salt. If you do so, use 1/2 teaspoon sea salt.
- Before using it in your recipe be sure to give it a taste and add in seasoning if necessary.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.