If you’ve ever wished your salad dressing could feel a little fancier without the fuss, this balsamic fig vinaigrette is about to become your go-to. It’s the perfect blend of tangy balsamic vinegar and sweet, jammy figs—lush enough to feel gourmet, but easy enough for a Tuesday night. Whether you’re jazzing up a mixed greens salad with balsamic dressing or looking to switch up your usual creamy balsamic dressing routine, this vinaigrette adds depth, sweetness, and a touch of elegance to whatever it's drizzled on.
Balsamic Fig Vinaigrette
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Condiment
Cuisine Italian, Mediterranean
Servings 5 salads. Makes about 3/4 cup
Blender or food processor Helps create that silky vinaigrette texture, especially when using whole figs.
Mason jar with lid Great if you prefer to shake and store your balsamic vinaigrette dressing.
Measuring spoons & cups Precision matters, especially with strong ingredients like balsamic vinegar.
Small whisk For hand-mixing if you’re skipping the blender.
- 2 tablespoons fig preserves – You can also mash up dried figs if you're feeling extra.
- 1/4 cup balsamic vinegar – Choose a good quality syrupy one for best flavor.
- 1/2 cup extra virgin olive oil – Cold-pressed if possible.
- 1 tablespoon Dijon mustard – Helps emulsify and adds a tangy bite.
- 1 teaspoon maple syrup – Optional but gives it a rich, earthy sweetness (perfect if you love a maple balsamic dressing).
- 1 garlic clove minced – Adds savory punch.
- Salt and pepper to taste
Combine ingredients
Add fig preserves, balsamic vinegar, Dijon mustard, maple syrup, garlic, and a pinch of salt and pepper to a blender.
Blend until smooth
Blend on low while slowly drizzling in olive oil to emulsify.
Taste and adjust
Add more salt, pepper, or sweetener if needed.
Serve or store
Use immediately or pour into a mason jar and refrigerate for up to a week.
Pairings That Pop
This vinaigrette shines on earthy greens like arugula or kale, especially when tossed with creamy cheeses like gorgonzola or brie. Want to make it part of easy dinner recipes? Try it drizzled over grilled salmon or roasted vegetables. It also makes a surprising (and tasty) glaze for pork chops.
FAQs
1. Can I use dried figs instead of fig preserves?
Absolutely. Just soak them in warm water for 10 minutes and blend until smooth. It gives you that authentic fruit texture.
2. What kind of balsamic vinegar works best?
Aged balsamic is best for a richer, more complex flavor, but a standard dark balsamic will do fine. For a lighter, fruitier flavor, try white balsamic vinaigrette.
3. Can I make this creamy?
Yes! Blend in a tablespoon of Greek yogurt or mayo for a creamy balsamic dressing twist.
4. Is this good for meal prep?
Totally. It keeps well in the fridge and fits into all kinds of balsamic vinegar recipes, from grain bowls to protein marinades.
5. Can I make a honey balsamic vinaigrette version?
Swap the maple syrup for honey and you’ve got a sweet balsamic dressing with a floral edge. It’s also a lovely addition to balsamic vinegarette collections you might already love.
