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Balsamic Date Vinaigrette Recipe

Balsamic Date Vinaigrette Recipe

Love a dressing that's sweet, tangy, and totally addictive? This Balsamic Date Vinaigrette Recipe is your new go-to. Dates make it naturally sweet—no sugar needed.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiment/Salad Dressing
Cuisine Fusion (Mediterranean with Middle Eastern twist)
Servings 8
Calories 85 kcal

Ingredients
  

  • 6 soft Medjool dates pitted (about 1/2 cup)
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup water
  • 1 small shallot roughly chopped (or 1/4 onion)
  • 1 garlic clove minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves optional

Instructions
 

6 soft Medjool dates, pitted (about 1/2 cup)

  • 1/2 cup balsamic vinegar

1/3 cup extra-virgin olive oil

  • 1/4 cup water

1 small shallot, roughly chopped (or 1/4 onion)

  • 1 garlic clove, minced

1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

1/4 teaspoon black pepper

  • 1 teaspoon fresh thyme leaves (optional)

Notes

  • Use ripe dates for max sweetness—Medjool rocks!
  • No blender? Chop finely and whisk by hand.
  • Swap thyme for oregano for a bolder kick.
  • Make it spicy: Add 1/4 tsp red pepper flakes.
  • Vegan bonus: It's already plant-based!
  • Thin it out with more water for marinades.
  • Double the batch—fridge life is 2 weeks.
Keyword Balsamic Date Vinaigrette Recipe