Honey Basil Balsamic Vinaigrette—5 Ways!

It’s so simple to elevate any dish with this basil balsamic vinaigrette. With five delicious variations, this flavorful dressing is definitely going to be a regular addition to your table.

This honey basil vinaigrette is a breeze to make and adds the perfect amount of tangy flavor to salads, roasted veggies, meats, and more.

This recipe is a real keeper because it’s delicious, but it’s also a great homemade salad dressing for those with food allergies as well. It’s dairy-free plus it has easy substitutions that should make this recipe work for anyone.

I love having homemade seasonings and dressings on the table to dress up even the most bland simple meal.

I love homemade dressings so much, but what I love most about this vinaigrette is how versatile it is. It only takes minutes to make, yet it feels gourmet. The flavor of fresh basil paired with the rich depth of balsamic vinegar is something special. Every time I make this, I’m reminded of how you can make something truly lovely from simple ingredients.

Plus, this basil balsamic vinaigrette is for so much more than salads. It’s fantastic as a marinade for chicken, drizzled over roasted veggies, on pasta salad, or paired with crusty bread. We love it and I think you’ll love this recipe too—it’s the perfect way to spruce up your meals with no extra fuss.

The Origin of This Honey Balsamic Vinaigrette

A while ago I thought I’d try to shake things up a bit with a new dressing to grace our table and I searched through my cookbooks and even put a shout-out to readers on my Facebook page asking for the best salad dressing recipes. 

One of the cookbooks that I turned to is an old favorite of mine, Cybele Pascal’s The Whole Foods Allergy Cookbook.

Cybele’s book is one of the first cookbooks I bought when we knew we were dealing with food allergies in our household. Our son had food allergy-induced eczema that started us on this whole path.

I read Cybele’s description of My Favorite Dressing and I just had to make it.

This salad dressing never wears out its welcome.  I’ve been making it for 15 years and every single time I have dinner guests they say, “Yum!  What’s in this dressing?!” My husband refuses to eat his salad with anything else.

I changed things up just a little bit but it’s still just an amazing dressing.

Ingredients

• Olive Oil: make sure to use only high-quality olive oil since there are a lot of fakes out there. Some sources say that Kirkland’s olive oil has been verified to be a solid brand.
• Balsamic Vinegar: some say that a balsamic that’s been aged at least 10 years. However, since balsamic is made from grapes which are often sprayed with a lot of pesticides, I would prioritize an organic balsamic vinegar over needing to abide by the 10-year “rule”.
• Herbs
• Honey: use this or any alternative sweetener you like including maple syrup or a low-carb sweetener. See more notes below.-
• Dijon Mustard: adds the best tang to this recipe. See the recipe card for an alternative.
• Apple Cider Vinegar: also adds some zing. Make sure to buy organic apple cider vinegar to avoid toxins.

Recipe Notes and Substitutions

• Balsamic Vinegar Alternative: Substitute 1/4 cup apple cider or red wine vinegar plus 2 teaspoons xylitol or a dash of stevia for the balsamic vinegar for low carb/Trim Healthy Mama (S).
• Fresh Herbs Alternatives: Fresh herbs are best, but you can substitute 1/4 to 1/3 of the amount of dried herbs if preferred.
• Sweetener Alternatives: Use xylitol, vegetable glycerine, or a 1/32 teaspoon/dash of stevia instead of honey for a low-carb/keto option.

Variations

• Dill Dressing – Substitute 1/4 cup chopped fresh dill (or 1 tablespoon dried) for the basil.
• Oregano Dressing – Substitute 4 teaspoons fresh (or 1 teaspoon dried oregano) for the basil.
• Parsley Dressing – Substitute 1/4 cup chopped fresh parsley (or 1 tablespoon dried) for the basil.
• Shallot Dressing – Substitute 1 small shallot, minced, for the garlic and omit the basil.

How to Store

You should store this dressing in the fridge in a container with a tight-fitting lid. If using raw garlic, technically it should be used within two to three days. If using dried garlic, it should keep for at least a week. 

The reason for this caution is that raw garlic can produce botulism toxins. However, a pH of 4.6 or lower will inhibit the growth of this bacteria. That, combined with the refrigeration reduces the risk quite a bit. 

How to Use Dried Herbs Instead of Fresh for This Dressing

While fresh herbs taste the best, they aren’t always readily available and they’re costly to buy. Dried herbs more concentrated so you’ll want to use less.

Using one-fourth to one-third the amount of dried herbs is the equivalent of the same fresh herb.

Serving Suggestions

There are so many ways to use this basil balsamic vinaigrette. It’s perfect for dressing up a classic green salad. Toss it with mixed greens, cherry tomatoes, and cucumbers for a fresh and vibrant dish that’s great as a side or add some protein (chicken, meat, beans, or cheese) for a light lunch.

This dressing also makes an amazing marinade for proteins like chicken, shrimp, or tofu. The tangy, herby flavors soak in beautifully, making your grilled or baked dishes more flavorful and tender.

Don’t stop at salads! Drizzle it over roasted veggies, use it as a finishing touch for grain bowls, or serve it alongside crusty bread as a dip. The possibilities are endless!

More Homemade Dressing Recipes

Here are some more homemade dressings that you might like as well.

• 3 small garlic cloves (minced very fine, or 3/8 teaspoon dried minced garlic)
• 20 fresh basil leaves (chopped or torn)
• 2 tablespoons honey (see Recipe Notes for alternatives)
• 4 teaspoons Dijon mustard (see below for substitutions)
• 1 cup olive oil
• 1/4 cup balsamic vinegar (see Recipe Notes for low carb alternative)
• 1/4 cup apple cider vinegar
• 2 pinches black pepper

Prepared Mustard Substitute

• Blend garlic, basil, honey, and mustard into a paste.

• Add apple cider vinegar and balsamic and mix completely.

• Add the olive oil slowly, blending while adding.

• Serve.

• Substitute 1/4 cup apple cider or red wine vinegar plus 2 teaspoons xylitol or a dash of stevia for the balsamic vinegar for a low carb/keto/THM:S dressing
• The original recipe called for unseasoned rice vinegar but I use apple cider vinegar instead for its extra health benefits.
• You could use about 2 tablespoons dried basil instead of fresh basil.
• I use xylitol, vegetable glycerine, or a 1/32 teaspoon/dash stevia instead of honey for a low-carb/keto option.

Calories: 268kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 244mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 5g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Note: This recipe was originally published here in September of 2012. The post was completely rewritten with a slightly adapted recipe.

I look forward to hearing what you think of this dressing!
Do you have a favorite salad dressing to share?