Balsamic Vinaigrette Salad Dressing
Published
When I say I’m obsessed with this gluten-free balsamic vinaigrette salad dressing, I mean it! It’s also the perfect salad dressing for those following the Paleo or Auto Immune Protocol Diet. The flavors always complement my salads, and I love how it’s naturally gluten-free, dairy-free, and no refined sugar. This recipe is easy to whip up, and I bet you already have all the ingredients in your kitchen to make it!
Gluten-Free Salad Dressing Recipe
Lunch can be hard for people eating gluten-free, but finding a salad dressing that’s gluten-free, paleo, and autoimmune protocol diet (AIP) friendly is even harder! I almost always make a HUGE salad for lunch. So, when my husband and I were on the AIP diet, I set out to make the best-tasting dressing that fit all our dietary requirements.
After a little experimentation, I created the perfect balsamic vinaigrette, which follows the AIP and Paleo dietary guidelines (and is celiac-friendly!). I mix apple cider vinegar and balsamic vinegar with olive oil and dried herbs to make the tangiest, most delicious dressing. It’s the only one I use on all my salads now—no more bottle dressings for me!
Ingredients
Here’s what you’ll need to make this gluten-free, AIP, and paleo salad dressing:
- Apple Cider Vinegar & Balsamic Vinegar: I mix equal parts of both to create the base of my dressing. Both of these are paleo and AIP compliant (provided you use pure 100% grape must balsamic vinegar), and they add the most delicious tanginess.
- Water: For thinning out the dressing. You can adjust the amount depending on how thick or thin you like your dressing. 2 tablespoons of water is perfect for me.
- Olive Oil: Extra virgin olive oil is my go-to for dressings. It’s full of healthy fats and adds a wonderful richness. It’s also one of the few oils allowed on the AIP diet.
- Dried Basil & Oregano: Adds a delicious herby flavor.
- Seasonings: Garlic powder, onion powder, dried oregano, and salt all add to the overall flavor of this dressing. Feel free to adjust the seasonings to your liking. I like pink Himalayan salt.
- Honey: I like to add a little honey for a touch of sweetness. Use raw, unprocessed honey (to avoid added sugars and preservatives) if possible.
Tips and Suggestions
- I always pull my homemade balsamic vinaigrette dressing out of the refrigerator about 10 minutes before making my salad. This makes it easier to mix up again (sometimes the olive oil gets a little cold and doesn’t mix well until it warms up).
- Please double-check the labels to make sure your ingredients don’t contain any unwanted additives or preservatives to keep this recipe gluten-free, AIP, and paleo-friendly.
- Sometimes, to save time, I’ll add all the ingredients directly to a jar, screw on the lid and shake it like crazy until everything is well mixed. Mixing separately in a bowl is best to make sure everything is incorporated evenly, but this shortcut works when I’m in a hurry.
- You can easily double this AIP and paleo salad dressing recipe to have more on hand for the week ahead!
Why Has My Dressing Separated?
This homemade gluten-free salad dressing is made using a temporary emulsion. This means the ingredients will naturally separate the longer it sits in a jar. The herbs and oil will float to the top, and the vinegar will stay at the bottom. And that’s okay! Oil and vinegar don’t stay mixed for long, no matter how well you whisk them together. I give it a good shake before using it to recombine everything.
Can I Use a Different Type of Vinegar?
I haven’t tested this recipe using any vinegar other than apple cider vinegar and balsamic vinegar. They’re a must in my recipe for balsamic vinaigrette salad dressing! You also have to be careful with what type of vinegar you use when following a gluten-free, paleo, and AIP diet. Grain, legume, and gluten-containing vinegar must be avoided.
Apple cider vinegar is a great choice for this paleo and AIP salad dressing, and the balsamic vinegar gives it a deep, rich flavor. Make sure your balsamic is pure, 100% grape balsamic, without added sugars, preservatives, sulfites, or caramel coloring.
Serving Suggestions
I love, love, LOVE my gluten-free salads at lunchtime. I just can’t get enough! My usual go-to is a bed of lettuce topped with avocado, cucumber, plum tomatoes, red beans, and a serving of protein (usually grilled chicken or leftover ham). And no salad is complete without a generous drizzle of this balsamic salad dressing! This recipe is also great for marinating meats before grilling or as a dipping sauce for fresh-cut veggies.
Storage Instructions
After mixing all the ingredients in a small bowl, I store this gluten-free salad dressing in an empty glass jelly jar. It keeps well in the refrigerator for up to a week. When ready to use, I give the jar a good shake before drizzling over my salad.
More Gluten-Free Salad Dressing Recipes to Try!
- Dairy-Free Caesar
- Dairy-Free Tzatziki
- Gluten-Free Teriyaki Sauce
- Vegan Mayonnaise
- Dairy-Free Ranch Dressing
Gluten-Free Salad Dressing Recipe
Ingredients
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, I use pink Himalayan salt
- 1/3 cup vinegar (blend), half apple cider vinegar, half balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons water
- 2/3 cup olive oil, I use extra virgin
Instructions
- Mix dried basil, garlic powder, onion powder, dried oregano, and salt in a small bowl.
- To make the vinegar blend, I fill a 1/3 measuring cup halfway with apple cider vinegar and then top it off with balsamic vinegar to make 1/3 cup total.
- Add honey, water, vinegar blend, and olive oil to the dry ingredients and whisk until all ingredients are fully combined.
- Pour your gluten-free salad dressing into a glass jar for storage.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Balsamic Vinaigrette Salad Dressing Step-by-Step
Mix 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, and 1 teaspoon salt in a small bowl.
To make the vinegar blend, I fill a 1/3 measuring cup halfway with apple cider vinegar and then top it off with balsamic vinegar to make 1/3 cup total.
Add 2 tablespoons honey, 2 tablespoons water, the 1/3 cup vinegar blend, and 2/3 cup olive oil to the dry ingredients and whisk until all ingredients are fully combined.
Pour the balsamic vinaigrette salad dressing into a glass jar for storage.
I’m in the AIP elimination and I need to eliminate sugar; can i omit the honey? Will that greatly affect the taste?
Hi Karen, it will be less sweet without the honey but you can try it.
Love this! It was so easy to make and I already had everything I needed on hand!
What substitution can you use for honey?
Hi Hollie, any sugar syrup, like agave or even simple syrup, would work.
Will you share the brand of balsamic vinaigrette you used? I’m curious with sulfites how this would be AIP compliant?! Thanks!
Hi Heather, balsamic vinegar is AIP-compliant if it is pure and aged. Make sure not to use an imitation product like Vinegar of Modena. The only ingredient in pure aged balsamic vinegar is cooked grape must.
does this have to be refrigerated?? acv and balsamic vinegar don’t have to be refrigerated on there on and I am needing a salad dressing to take on vacation with me so it will be in my carry on bag and backpack all day.
Hi Amber! I recommend refrigerating this vinaigrette just to be on the safe side, but all of the ingredients are shelf stable, so it should be fine to travel with if you’ll be able to refrigerate it once your reach your destination.
Thank you for this yummy recipe! I’m currently on the elimination phase of AIP, and I make this once a week. This week I doubled it so I have the option of using it for two meals. Thanks again!
Am I the only one that doesn’t know what vinegar blend is ?? ..so I can’t use regular distilled vinegar ?
Hi Abby! The vinegar blend is half apple cider vinegar and half balsamic vinegar. Distilled vinegar won’t work in this recipe.
I’m doing AIP for a second time (for real this time!), and I searched for this recipe again because I remembered how delicious it was back in the fall. I love vinegar, and the honey was the perfect touch of sweetness. Thank you for sharing!
We love this dressing! I have started using only 1/3 cup of EVOO since we like the extra bite of the vinegar mix. Thank you
Absolutely delicious! I have been looking for a good AIP Balsamic Vinaigrette Salad Dressing and this is it!
This is really good. Not only is it good on salads, I use it on sauted vegatables. Thanks