Discover how easy it is to make your own balsamic vinaigrette recipe with olive oil and balsamic vinegar - and some yummy ways to use it too!
Article Index
Conventional salad dressings are loaded with unhealthy carbs and calories. But this olive oil and balsamic vinegar salad dressing recipe is great for your health—but only if the ingredients are high quality.
I personally love making my own salad dressing at home. I can source the freshest ingredients with the boldest flavors and control how much of them I use.
Balsamic vinegar and olive oil are a match made in heaven. I already enjoy oil and vinegar on my salads, but when I used balsamic vinegar, it felt like I improved on a classic.
You can also use this balsamic vinaigrette recipe as a marinade, too! Let your steak, chicken, and pork marinate overnight for a really juicy flavor.
Ingredients Needed To Make Keto Balsamic Vinaigrette Dressing
All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
Obviously, I used balsamic vinegar and olive oil. To this mixture, I also added some:
- Fresh garlic
- Salt and pepper
- Dijon mustard
The dijon mustard gives this dressing a thicker texture and a bit of zest, too!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Olive Oil Buying Guide & Tips
Before you purchase the cheapest olive oil in the store or even splurge on an expensive imported bottle to make this balsamic vinaigrette recipe, please refer to these tips. Not all olive oil is made the same way!
How To Choose The Best Olive Oil To Buy
When I buy a bottle of olive oil, I look for one that comes in a dark bottle. That's the first rule.
Avoid any oils of any type that are either not in a very dark, opaque bottle.
The problem with clear bottles is that they allow light to spoil the oil. Olive oil, like most other oils, can go rancid pretty quickly.
Time, light, heat, and oxygen are dietary oil's greatest enemies. So stay away from the clear bottled product when buying ingredients for your olive oil and balsamic vinegar salad dressing.
I also prefer bottles to cans, even though cans are good at preventing light and air in. This is because cans are most often very large. By the time you get halfway down to the bottle of the can, the oil is no longer fresh.
Why Italian Olive Oil Isn't The Best
Don't get fooled into thinking Italian olive oils are the best. Or, other oils from around the Mediterranean.
I used to think that Italy and Greece had the best extra virgin in the world. While that might be true sometimes, often it's not.
Walk in to any supermarket. Pick up a bottle of extra virgin from Italy.
Does it have the harvest date?
If the harvest date was 2016, the oil is probably past mature and therefore on the verge of becoming rancid.
What about an EU certification label?
Chances are, it won't. And, if it doesn't, you're throwing your money away on very poor quality oil. Which, at the end of the day, defeats the purpose of using this balsamic vinaigrette recipe to make a healthy salad dressing.
Does the bottle cost under ten bucks?
And does it just say "imported from Italy" and that's all the information divulged? Then, it's likely fake extra virgin olive oil.
Does the bottle say that the olives come from several countries?
If so, don't buy it.
Try Buying American-Made Olive Oil!
I've actually started buying more olive oil made in the U.S. as I've found that California produces some excellent olive oil.
And, if you live near a Trader Joe's, you're in luck. They sell California Estate-grown extra virgin olive oil (EVOO) for a reasonable price!
Now, it might not be the best EVOO on the planet. But, it's very good quality for making a homemade salad dressing using this balsamic vinaigrette recipe, considering the price.
Trader Joe's California EVOO comes in a dark bottle and it usually lasts me a week or so (depending on how hungry my husband and sons are).
Buy Olio Nuovo EVOO
If you want the best quality olive oil, see if you can buy what's called olio nuovo EVOO. Extra virgin olive oil comes from the first pressing of the olives.
Olio nuovo is the cream of the crop so to speak of the first pressing. It's basically the first batch of the first pressing of the season.
Olio nuovo is so fresh, it contains sediment. Unfortunately, many people, purely for aesthetics, are turned off by sediment.
That's why most olive oil gets stored for a couple months or so, in order to let the sediment settle. But it's this sediment which gives it the amazing, heart-healthy properties and exquisite taste!
Balsamic Vinegar Buying Guide
Before I share my balsamic vinaigrette recipe, just let me add a quick note about balsamic vinegar. Buying the best vinegar will dramatically improve the taste and quality of your salad dressing.
Look for one that has grape must (which is the juice of freshly squeezed grapes) as the primary ingredient.
Most balsamic vinegar contains wine vinegar as the primary ingredient. This is the cheap stuff.
You also want to make sure you are buying balsamic vinegar that is thicker and more syrupy. This is going to have the richest flavor for your salad dressing!
Frequently Asked Questions About Keto Vinaigrette Dressing
Before I get to the entire recipe, here are some questions people ask about keto salad dressing.
Is Vinaigrette Dressing Low Carb?
The kind you buy in the store probably isn't low carb. Most jarred salad dressings have lots of added sugars. Always read the labels before you buy them and look for sugar as the main ingredient.
Is This Balsamic Vinaigrette Recipe Keto-Friendly?
Yes, this recipe is completely keto-friendly! This recipe does not have any added sugar. It's a straight vinegar and oil dressing along with some dijon mustard and added spices.
How Do You Store Homemade Salad Dressing?
The best way to store this homemade dressing is in an airtight container with a lid. I like to use mason jars with screw-top lids. This dressing will stay fresh for up to a month in the refrigerator.
How Do I Use Olive Oil and Balsamic Dressing?
There are so many fantastic ways to use this dressing! Drizzle it on your raw veggies, add it on top of your salad, or use it as a marinade. You are going to love it!
More Keto Sauces And Dressings
If you enjoyed this vinaigrette dressing recipe, then you will love these low-carb sauces and condiments too.
- Avocado Mayo is a fat-boost to your veggies, or add it on top of a low-carb sandwich.
- Keto Worcestershire Sauce tastes fantastic on top of grilled meats and veggies.
- Low-Carb Russian Dressing adds a refreshing zing to your chopped salads.
- Keto Sugar-Free Ketchup is perfect for dipping homemade jicama fries into or on top of bun-free burgers.
- Keto BBQ sauce is the best choice for slow cooking your pork, on top of grilled meats, or as a topping for your keto burgers.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Olive Oil and Balsamic Vinegar Salad Dressing
Video
Ingredients
- ⅓ cup balsamic vinegar
- 2 cloves garlic minced
- ⅛ teaspoon black pepper add more to taste (omit for AIP)
- ½ teaspoon salt add more to taste
- 1 tablespoon dijon mustard (omit for AIP)
- ⅔ cup olive oil
Instructions
- Add balsamic vinegar to a jar with lid.
- Add garlic, pepper, and salt.
- Put lid on mason jar and shake to mix dressing.
- Place Dijon in next and shake again to mix.
- Lastly add the olive oil.
- Allow to sit for around an hour so flavors meld together.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Updated on February 23, 2021, with new images and additional recipe information. First published on May 3, 2018.
Ci Murphy
This was great! Put on a roasted veggie salad (take veggies in fridge at end of the week and roast and put on a bed of healthy greens). We LOVED this and even more because it is Keto 🙂 thank you much. I printed it out and it is a keeper.
Gretchen
Hello Lisa. What does AIP mean? You say (omit for AIP) for two ingredients.
Lisa MarcAurele
It's the autoimmune protocol that I was doing for several months. It eliminates quite a few foods that are known triggers for autoimmune diseases.
Barry
Excellent salad dressing...easy to make...better tasting then a store bought dressing.
Bo
Thank you for your delicious Keto recipe. Balsamic is one of my favorites and this recipe is a good one! However, I would like to invite you to reconsider labeling this and many of your other recipes AIP. This recipe contains black pepper and mustard. Both black pepper and mustard seed are not AIP elimination-stage approved. Your list of foods to avoid on AIP is incomplete. It should the following:
All grains (including rice, corn, and grains that contain gluten: wheat, barley, and rye)
All pseudo-grains and grain-like substances (think quinoa or amaranth)
All dairy
All legumes (this includes soy, peanuts, and beans)
All processed vegetable oils (think canola)
All processed food chemicals and ingredients (preservatives, dyes, emulsifiers, thickeners, etc.)
All refined sugars and non-nutritive sweeteners (like high-fructose corn syrup or stevia)
All nuts and seeds (this includes seed-based spices, coffee, and chocolate among others)
All fruit and berry-based spices (like black pepper)
All nightshade-family produce and the spices derived from them (like tomatoes, eggplant, white potatoes, tomatillos)
All eggs (including duck and other varieties)
All alcohol
Please assist new folks on AIP who may not know the full list by reviewing your AIP recommended foods for accuracy.
Thanks so much for your wonderful resource that you provide for free to all seeking health. Making this small change will only make your site even more useful to those of us with autoimmune concerns.
Lisa MarcAurele
Sorry about that. The post was mis-categorized. But it is easy to modify to be AIP compliant by removing the pepper and mustard seed.
Vicky
Whole family loves it!
Quick and simple to make.
Keeps for ages.
Carolyn j Ray
I made the dressing I think a mistake in receipe I followed this receipe EXACTLY it was so bad using that much pepper and salt believe there's a mistake, in the measurements here. Any advice
Lisa MarcAurele
You're right. Those amounts are too high. I generally season to taste.
Stacey
Ci.made this its tasty but used half the mustard can you please tell me how long the dressing can be kept in the fridge for before it goes off.
Lisa MarcAurele
It's kept for at least a couple months for me.
Dorothy
I dislike mustard but wanted to try to make my own salad dressing for once. Wow! This was delish. I used as soon as I made it..so yummy!
Joni
Before I went low-carb I did not really ever think I like balsamic vinegar, however, I have found I really like it. I was looking for a tasty salad dressing and came across your recipe and LOVE IT! Thank you.
Lisa MarcAurele
You're welcome! It's my favorite dressing for salads.
Sarah Maynard
Delicious flavor. I used cherry balsamic vinegar and had to swap out garlic powder because I ran out of fresh garlic.
Jenny Moon
Hi Lisa,
I have been unable to find article where you advise on how to know if you are purchasing quality balsamic vinegar. I found the article about olive oil but not the balsamic vinegar. Could you please help me out.
Thanks so much!
Lisa MarcAurele
The article at Bon Appetit is a pretty good one: https://www.bonappetit.com/gallery/the-best-balsamic-vinegars-you-can-buy-at-the-grocery-store
Tom
Excellent!
anthony coombs
Excellent tasting very simple ingredients.
Debbie
It is delicious! Does it have to be refrigerated?
Lisa MarcAurele
I keep it in the refrigerator, but it should be okay left out for a few days and it's easier to use if not cold.
pat
too much mustard for my taste, otherwise nice. Will cut out mustard altogether next time and taste before adding a little.
Lisa MarcAurele
I suppose if you don't like mustard, it would be an issue. But I find it gives a nice flavor.
Ester Mina M Silinsky
I tried this recipe, and it was favorably received by all. It is quite delicious, but unfortunately, it doesn't present well. Brown dressing makes a salad look old as soon as it's tossed with it. I told everyone to withhold judgement until they ate it. They did and were pleased! Very tasty and simple.
Lisa MarcAurele
I'm glad they looked past the presentation! This is my go-to dressing.
Sal
I really like the dressing but after a week in the fridge, it became congealed and wouldn’t mix. Any reason you think this would happen?
Lisa MarcAurele
You have to let it come up to room temperature. The oil will harden when cold.
Emily Kemp
Great idea to use a jar to mix the dressing, so much easier!
Tom
just a Trader Joe's FYI. I just came from one in New Jersey and they have no California estate grown olive oil. the person I spoke to didn't remember ever seeing one. hopefully it's just that one Trader Joe but I thought you might want to know.