This Chili’s Citrus Balsamic Vinaigrette Recipe is a fresh, homemade copycat dressing that combines tangy balsamic vinegar with bright orange and lemon juice for the perfect balance of sweet and savory flavors. Ready in just 10 minutes, this easy vinaigrette is perfect for green salads, grain bowls, roasted vegetables, and as a flavorful marinade for chicken, shrimp, or salmon.
Total Time:10 minutes
Yield:1 cup
Ingredients
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon orange zest
½ teaspoon lemon zest
¼ cup balsamic vinegar
½ cup extra virgin olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon Italian seasoning (optional)
1 teaspoon poppy seeds (optional)
1 tablespoon chopped fresh parsley (optional)
Pinch of crushed red pepper flakes (optional)
Instructions
Wash and zest the orange and lemon, then squeeze the fresh juice.
In a medium bowl, combine the orange juice, lemon juice, orange zest, lemon zest, balsamic vinegar, honey, Dijon mustard, garlic, onion powder, salt, and black pepper.
Whisk until the honey is fully dissolved and the mixture is smooth.
Slowly drizzle in the olive oil while whisking continuously to create a creamy emulsion.
Stir in the optional Italian seasoning, parsley, poppy seeds, or red pepper flakes if desired.
Taste and adjust the seasoning by adding more honey for sweetness or more lemon juice for extra brightness.
Transfer the vinaigrette to a glass jar with a tight-fitting lid.
Refrigerate for 20 to 30 minutes to allow the flavors to blend.
Shake well before serving and drizzle over salads, roasted vegetables, or use as a marinade.
Notes
Freshly squeezed citrus juice provides the best flavor.
Add the olive oil slowly to prevent the dressing from separating.
Refrigerating the dressing before serving enhances the flavor.
If the olive oil solidifies in the refrigerator, let the jar sit at room temperature for 10 to 15 minutes, then shake well.
Store leftovers in an airtight container for up to one week.
This vinaigrette also makes an excellent marinade for chicken, seafood, and grilled vegetables.
