Is Balsamic Vinaigrette gluten-free? This homemade Gluten-free Balsamic Vinaigrette Recipe is! It’s the perfect blend of clean ingredients, tastier than the store-bought stuff, and healthier! It comes together in less than 5 minutes, and you can make it ahead of time to use in salads, as a marinade, or add extra flavor to any recipe! Everybody loves this tangy salad dressing!
Store-bought balsamic salad dressings have come a long way, but if the bottle is not labeled gluten-free, then it is hard to tell if it truly is. There can be hidden gluten ingredients, especially in preservatives or additives, along with cross-contamination. So, to be on the safe side, I prefer to make Homemade Balsamic Vinaigrette.
This is the best gluten-free balsamic vinaigrette recipe! Its tangy-sweet flavor can elevate any salad! But, don’t think this homemade dressing is only for salads. Nope, we use it as a marinade and drizzle over chicken, beef recipe, and roasted veggies for extra flavor.
Honestly, it goes with everything!
Along with my gluten-free Italian dressing, it’s a kitchen staple that I make every week.
Reasons you’ll love this recipe
- Pantry ingredients. If you keep your pantry stocked with Italian staples, then you’ll have everything you need to make this gluten-free Balsamic Vinaigrette recipe right now.
- Super easy to prepare. All you have to do is shake, whisk, or blend up the salad dressing ingredients; this takes less than 5 minutes.
- Make-ahead. You can make this balsamic dressing a week ahead of time.
- Extra virgin olive oil is the beginning of this masterpiece. Use a high-quality extra virgin olive oil for the best-tasting vinaigrette, preferably organic and sold in a glass bottle.
- Balsamic vinegar. The same goes with balsamic vinegar; you want to choose good quality. An excellent balsamic vinegar will be sweet and tart, not acidic. Look for an aged organic balsamic vinegar. Read the label to ensure the ingredient list doesn’t include additives, preservatives, or colorings that often have hidden gluten ingredients.
- Dijon mustard adds another level of tang but also works to keep the oil and vinegar from separating.
- Dried basil and dried oregano season the gluten-free balsamic vinegar salad dressing. You can also use equal parts Italian seasoning or chopped fresh herbs, and one tablespoon of chopped fresh basil will do the trick.
- Garlic powder adds a subtle garlic flavor. I have also used grated and finely minced raw garlic clove in this homemade balsamic vinaigrette, giving it a more robust garlic flavor. If you like garlic, I recommend trying it with raw garlic. Minced shallot is also good in this dressing.
- Pure honey to balance the tart and tangy flavors. Another delicious sweetener is pure maple syrup.
- 16-ounce mason jars with lids
- Small mixing bowls and whisk
How to Make Gluten-free Balsamic Vinaigrette
- Pour all of the ingredients into a mason jar.
- Tightly place the lid on and shake vigorously for a few seconds. You can also whisk the ingredients into a small bowl and store them in an airtight container or mix using a blender. Give the recipe a taste for salt and sweetness.
- Enjoy or refrigerate for one week.
- Traditional balsamic vinaigrette dressings use a 3:1 olive oil to balsamic vinegar ratio, but it depends on the amount of tartness and tang you want. I prefer a tangier balsamic vinegar dressing, so the ratio I use is 3:2, which equals ½ cup oil and ¼ cup vinegar. If you want a balsamic dressing with less tart and tangy flavor, start with two tablespoons of balsamic vinegar and add more until you get the desired taste.
- Do not be alarmed when vinaigrette solidifies in the refrigerator. That’s a good thing and means you are using high-quality olive oil. Give it a few shakes to combine the ingredients again. You can also let it sit out on the counter for a few minutes or run warm water over the jar to liquefy the olive oil. Either way, don’t worry; it’s still delicious.
- Make a zesty balsamic dressing by adding a small amount of black pepper or crushed red pepper flakes.
- Melt the honey in the microwave so it blends easier into the dressing.
One of the great things about making homemade salad dressing is tweaking it to fit your taste. So use this gluten-free balsamic salad dressing recipe as a base and then experiment with different variations to make it your own.
- This healthy balsamic Vinaigrette recipe is delicious on everything!
- We love this balsamic dressing in a Caprese pasta salad with tomatoes and fresh mozzarella, or a spinach or arugula salad with walnuts or pecans, cranberries, and crumbled blue cheese.
- It’s even delicious with fruit! Try it with apples, pear, berries, and peaches.
Store the gluten-free Balsamic Vinaigrette dressing in an airtight container for one week in the fridge. The dressing will separate and solidify, give it a few shakes and then continue using. You might need to let the dressing sit on the counter for a few minutes to liquefy before using. Or I’ll run the jar under warm water and then shake the dressing.
Yes, Balsamic vinegar is a stand-alone tart and slightly sweet vinegar. Balsamic vinaigrette is a salad dressing made with a mix of balsamic vinegar, olive oil, and other ingredients. So, balsamic vinegar is an ingredient in a balsamic vinaigrette.
When you prepare balsamic vinaigrette from scratch, you control the ingredients and portions, making it healthier than store-bought vinaigrette dressings. When making it homemade, there are no artificial colors or ingredients, preservatives, or additives.
Balsamic vinaigrette will stay good in the refrigerator for up to 1 week.
Gluten-free Balsamic Vinaigrette
- Small mixing bowl or 16-ounce mason jar with lid
- small whisk
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 teaspoons pure honey melted if needed
- Add the olive oil, balsamic vinegar, mustard, spices, and 1 teaspoon of honey into a mason jar.
- Tightly place the lid on and shake vigorously for a few seconds.
- Give the dressing a taste and add more honey if you want more sweetness.
- Enjoy immediately or store in the refrigerator for up to 1 week.
Did you make this recipe?
Have you tried this Gluten-free Balsamic Vinaigrette Recipe? I can’t wait to see it! If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #glutenfreeitalianeats.
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