Simple Balsamic Vinaigrette | Vegan + 6 Ingredients

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A simple and tangy balsamic vinaigrette made with only 6 ingredients and 5 minutes of prep!
Serve with salads or use as a marinade.

Balsamic vinaigrette is a popular Italian dressing that has a tangy, sweet, and rich flavor. Today I’m sharing my recipe for a quick & easy balsamic vinaigrette – you’ll only need 6 ingredients, and it’s totally plant-based.

Making your own dressings may seem like a daunting task, but once you try it and taste the difference, it becomes a pretty easy habit 😉 So let’s get to it!

hand using spoon to mix balsamic vinaigrette in white bowl


ingredients for balsamic vinaigrette in measuring cups on wooden serving board

Balsamic vinaigrette can be made with as few as 3 ingredients, but most people add in a few extras to really round out the flavor. Here’s what you’ll need:

  • Balsamic Vinegar: a dark and concentrated vinegar, true balsamic is made from whole pressed grapes (including their skin!) It originates from the Modena and Reggio Emilia regions of Italy, but nowadays there are a lot of “imitation” products out there on the market. I recommend using the highest quality balsamic that you can – it’s the main flavor base of this dressing, so you’ll notice the difference!
  • Olive Oil: I prefer to use garlic-infused extra virgin olive oil, but regular will do just fine!
  • Maple Syrup: balances the tartness of the vinegar. Some recipes call for the use of honey, but I like to use maple syrup to keep things vegan.
  • Dijon Mustard: adds spice, depth of flavor, and also helps to thicken the dressing
  • Oregano & Black Pepper: add some herbaceous flavor!


photo if ingredients in jar of balsamic before shaking next to photo of jar after shaking well

Making your own vinaigrette at home couldn’t be easier – simply add all ingredients to a jar, then shake until incorporated! You can also whisk everything together in a bowl, but I prefer the jar method because it doubles as a storage container.

Because everyone has their own preferences when it comes to dressing, I recommend tasting the dressing after you make it and adjusting as necessary. If the dressing is too tangy you can add extra maple syrup or oil, and if it’s too sweet, add an extra dash of balsamic!

salad with lettuce, tomato, and carrot tossed in balsamic vinaigrette


The most obvious way to use this dressing is in a salad, but don’t stop there! Here are a few more ways I like to use this multipurpose recipe in the kitchen:

  • As a marinade for tempeh, tofu, or another plant-based protein,
  • Drizzled over roasted veggies,
  • In some Marinated Balsamic Mushrooms (which are the best on pizza!),
  • As an extra boost of flavor in sandwiches, paninis, or wraps,
  • As a dip – mixed with some thick vegan yogurt for a thicker consistency,
  • Tossed with cooked pasta and some fresh veg for a quick & easy pasta salad!

balsamic vinaigrette in white serving bowl on wood cutting board

If you’re looking for more simple plant-based dressing recipes, you’ll also love this Creamy Sun-dried Tomato Dressing, this Curry Tahini Dressing and this Roasted Strawberry Balsamic Vinaigrette!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Simple Balsamic Vinaigrette

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A simple and tangy balsamic vinaigrette made with only 6 ingredients and 5 minutes of prep! Serve with salads or use as a marinade.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 5 minutes
  • Yield: Makes ~3/4 cup
  • Category: Dressing
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


  • 1/4 cup (60 ml) balsamic vinegar
  • 1/2 cup (120 ml) extra virgin olive oil (I used garlic-infused)
  • 23 tablespoons grade A maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • black pepper, to taste
  • Optional: 1 clove grated garlic


  1. Add all ingredients to a jar and shake vigorously, until the oil and vinegar have emulsified. Season with additional salt and black pepper, to taste.
  2. Serve as desired; store in the fridge for up to 10 days.


  • Substitutions: Maple syrup can be replaced with another liquid sweetener, such as agave. Oregano can be replaced with an Italian seasoning blend.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This recipe looks great! I love your balsamic kick recently. If I am avoiding oil, do you have a substitute? Maybe tahini or something of that nature? Thanks!

    1. Tahini would work well, though you will probably need to add some water to thin the dressing out a little 🙂