16 Amazing Balsamic Vinegar Recipes You’ll Love Making
Balsamic vinegar transforms ordinary dishes into extraordinary meals with its sweet and tangy flavor. This versatile ingredient adds depth to everything from appetizers to desserts.
These sixteen recipes showcase the incredible range of balsamic vinegar, proving it’s much more than just a salad dressing ingredient.
01. Pan-Seared Pork Medallions with Balsamic Caper Sauce
Tender pork medallions swimming in a rich, savory sauce that’s pure elegance. This restaurant-quality dish comes together surprisingly quickly for weeknight dinners.
Ingredients: 2 pork tenderloins, 3 tablespoons olive oil, ½ cup balsamic vinegar, 1 cup chicken broth, 3 tablespoons capers, 2 tablespoons butter, 1 teaspoon lemon zest, salt and pepper to taste.
How To Make Pan-Seared Pork Medallions with Balsamic Caper Sauce
1. Slice pork tenderloins into 1-inch thick medallions and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering and ready for searing.
2. Sear pork medallions for 3-4 minutes per side until golden brown and cooked through to 145°F internal temperature. Remove pork to a warm plate and tent with foil to rest.
3. Add balsamic vinegar and chicken broth to the same skillet, scraping up any browned bits from the bottom. Bring to a boil and reduce heat to simmer until sauce reduces by half, about 8 minutes.
4. Stir in capers, butter, and lemon zest until butter melts and sauce becomes glossy. Return pork to skillet briefly to warm through before serving with the luxurious sauce spooned over top.
02. Mediterranean Greek Deviled Eggs
Classic deviled eggs get a Greek makeover with tangy feta and briny olives. These Mediterranean-inspired bites make perfect party appetizers that disappear fast.
Ingredients: 12 hard-boiled eggs, ½ cup crumbled feta cheese, ¼ cup balsamic vinegar, 3 tablespoons mayonnaise, 12 Kalamata olives (pitted and chopped), 2 tablespoons fresh dill, paprika for garnish.
How To Make Mediterranean Greek Deviled Eggs
1. Peel hard-boiled eggs and slice in half lengthwise. Carefully remove yolks and place them in a mixing bowl, setting the white halves aside on a serving platter.
2. Mash egg yolks with a fork until smooth, then mix in crumbled feta cheese, balsamic vinegar, and mayonnaise until the mixture becomes creamy and well combined.
3. Fold in chopped Kalamata olives and fresh dill, creating a flavorful Mediterranean filling. Season with salt and pepper to taste, adjusting balsamic vinegar if you prefer more tang.
4. Spoon or pipe the mixture back into egg white halves, creating attractive mounds. Sprinkle with paprika for color and chill for at least 30 minutes before serving to let flavors meld together beautifully.
03. Garlic Balsamic Glazed Shrimp
Succulent shrimp glazed in a garlicky balsamic sauce that’s bursting with flavor. This quick-cooking dish works perfectly over salads or with crusty bread.
Ingredients: 2 pounds large shrimp (peeled and deveined), 4 cloves garlic (minced), ⅓ cup balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons fresh basil, 1 tablespoon lemon juice, salt and pepper to taste.
How To Make Garlic Balsamic Glazed Shrimp
1. Pat shrimp completely dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it starts to shimmer.
2. Add minced garlic to the hot oil and sauté for 30 seconds until fragrant but not browned. Immediately add seasoned shrimp in a single layer, cooking for 2 minutes per side until pink.
3. Pour balsamic vinegar into the skillet and let it bubble and reduce for 2-3 minutes, creating a glossy glaze that coats the shrimp beautifully.
4. Remove from heat and stir in fresh basil and lemon juice. The residual heat will wilt the basil perfectly while the lemon brightens all the flavors.
5. Serve immediately while the shrimp are still warm and the balsamic glaze is at its most flavorful peak.
04. Fresh Herb Quinoa Salad with Balsamic Dressing
A refreshing make-ahead salad packed with fluffy quinoa and vibrant vegetables. This protein-rich dish gets better as it sits, making it perfect for meal prep.
Ingredients: 2 cups cooked quinoa (cooled), 1 cup lima beans (cooked), 4 scallions (chopped), ¼ cup balsamic vinegar, ⅓ cup olive oil, 2 tablespoons fresh herbs (mixed), salt and pepper to taste.
How To Make Fresh Herb Quinoa Salad with Balsamic Dressing
1. Combine cooled quinoa, lima beans, and chopped scallions in a large mixing bowl. Make sure your quinoa is completely cool to prevent wilting the fresh ingredients.
2. Whisk together balsamic vinegar, olive oil, and mixed fresh herbs in a small bowl until the dressing emulsifies and becomes smooth.
3. Pour the balsamic dressing over the quinoa mixture and toss gently but thoroughly to ensure every grain gets coated with the flavorful dressing.
4. Season with salt and pepper to taste, then refrigerate for at least 2 hours before serving. The flavors develop beautifully as the salad chills, making it even more delicious the next day.
05. Spiced Red Cabbage with Apricots and Balsamic
Vibrant purple cabbage braised with sweet apricots and warm spices. This colorful side dish brings both visual appeal and complex flavors to any meal.
Ingredients: 1 large red cabbage (shredded), 1 cup dried apricots (chopped), ½ cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon ground allspice, ½ teaspoon nutmeg, salt and pepper to taste.
How To Make Spiced Red Cabbage with Apricots and Balsamic
1. Heat olive oil in a large Dutch oven over medium heat. Add shredded red cabbage and cook for 5 minutes, stirring occasionally until it begins to soften and wilt down.
2. Stir in chopped apricots, ground allspice, and nutmeg, coating the cabbage evenly with the warm spices. Cook for another 2 minutes until fragrant.
3. Pour in balsamic vinegar and reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the cabbage becomes tender and the flavors meld together beautifully.
4. Season with salt and pepper to taste before serving. This dish tastes even better the next day, making it perfect for entertaining when you want to prepare sides ahead of time.
06. Strawberry Balsamic Gelato
Creamy homemade gelato with roasted strawberries and a hint of balsamic tang. This sophisticated dessert showcases how balsamic vinegar enhances sweet flavors beautifully.
Ingredients: 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, 4 egg yolks, 2 cups strawberries (hulled), 3 tablespoons balsamic vinegar, 1 teaspoon vanilla extract.
How To Make Strawberry Balsamic Gelato
1. Roast strawberries with 2 tablespoons balsamic vinegar and ¼ cup sugar at 400°F for 20 minutes until caramelized and jammy. Let cool completely, then puree until smooth.
2. Heat cream and milk in a saucepan until steaming but not boiling. Meanwhile, whisk egg yolks with remaining sugar until pale and thick.
3. Slowly pour hot cream mixture into egg yolks while whisking constantly to prevent curdling. Return mixture to saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon.
4. Strain custard through a fine mesh sieve, then stir in strawberry puree, remaining balsamic vinegar, and vanilla extract until well combined.
5. Chill mixture completely for at least 4 hours, then churn in an ice cream maker according to manufacturer’s instructions until thick and creamy.
07. Smoky Corn Relish Salad
A zesty vegetable medley with smoky corn and white balsamic vinegar. This versatile relish works as a side dish, salsa, or sandwich topping.
Ingredients: 4 cups smoked corn kernels, 1 red bell pepper (diced), 1 jalapeño (minced), ¼ cup white balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons fresh cilantro, salt and pepper to taste.
How To Make Smoky Corn Relish Salad
1. Combine smoked corn kernels, diced red bell pepper, and minced jalapeño in a large mixing bowl. The smoky corn adds incredible depth, but you can substitute grilled corn if needed.
2. Whisk together white balsamic vinegar and olive oil in a small bowl until emulsified. The white balsamic provides sweetness without darkening the colorful vegetables.
3. Pour dressing over the corn mixture and toss thoroughly to coat all vegetables evenly. Add fresh cilantro and mix gently to distribute the herbs throughout.
4. Season with salt and pepper to taste, then let the relish sit for at least 30 minutes before serving to allow the flavors to meld and develop properly.
08. Bacon Cauliflower with Balsamic Glaze
Tender cauliflower florets sautéed with crispy bacon and finished with tangy balsamic. Anchovy paste adds an unexpected umami depth to this hearty side dish.
Ingredients: 1 large head cauliflower (cut into florets), 6 strips bacon (chopped), 1 can diced tomatoes, ¼ cup balsamic vinegar, 1 teaspoon anchovy paste, 3 tablespoons fresh parsley, salt and pepper to taste.
How To Make Bacon Cauliflower with Balsamic Glaze
1. Cook chopped bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
2. Add cauliflower florets to the bacon fat and sauté for 8-10 minutes until golden brown and tender, stirring occasionally to ensure even cooking.
3. Stir in diced tomatoes and anchovy paste, cooking for 3 minutes until tomatoes begin to break down and release their juices into the pan.
4. Add balsamic vinegar and let it reduce for 2-3 minutes until it forms a glossy glaze that coats the vegetables beautifully.
5. Return crispy bacon to the skillet and toss with fresh parsley. Season with salt and pepper before serving this rich, flavorful side dish.
09. Golden Gazpacho Dip
A bright, fresh dip bursting with yellow tomatoes and summer squash. This unique appetizer brings gazpacho flavors to your party spread in dippable form.
Ingredients: 3 cups yellow tomatoes (diced), 2 yellow squash (diced), ¼ cup balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons fresh dill, 1 small onion (minced), salt and pepper to taste.
How To Make Golden Gazpacho Dip
1. Combine diced yellow tomatoes and yellow squash in a large bowl, then sprinkle with salt and let sit for 15 minutes to draw out excess moisture.
2. Drain the vegetables well, pressing gently to remove as much liquid as possible. This step prevents your dip from becoming watery.
3. Mix in minced onion, balsamic vinegar, olive oil, and fresh dill, stirring gently to combine all ingredients without mashing the vegetables.
4. Season with salt and pepper to taste, then chill for at least 2 hours before serving with blue corn chips or crusty bread for the best flavor development.
10. Roasted Asparagus with Balsamic Reduction
Perfectly roasted asparagus spears drizzled with a sweet balsamic glaze. This elegant side dish requires just five ingredients but delivers restaurant-quality results.
Ingredients: 2 pounds fresh asparagus (trimmed), 3 tablespoons olive oil, ½ cup balsamic vinegar, 2 tablespoons honey, salt and pepper to taste.
How To Make Roasted Asparagus with Balsamic Reduction
1. Preheat oven to 425°F and arrange trimmed asparagus spears in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast asparagus for 12-15 minutes until spears are tender and lightly charred at the tips, depending on thickness of your asparagus.
3. Meanwhile, combine balsamic vinegar and honey in a small saucepan and bring to a boil. Reduce heat and simmer for 8-10 minutes until mixture reduces by half and becomes syrupy.
4. Transfer roasted asparagus to a serving platter and drizzle with the warm balsamic reduction. Serve immediately while the asparagus is still hot and the glaze is glossy.
11. Savory Blue Cheese Cheesecake with Cherry Balsamic
An elegant savory cheesecake topped with cherry pear compote and balsamic glaze. This sophisticated appetizer combines creamy blue cheese with sweet-tart fruit flavors perfectly.
Ingredients: 16 oz cream cheese, 8 oz blue cheese (crumbled), 3 large eggs, 1 cup sour cream, 2 cups dried cherries, 2 pears (diced), ½ cup balsamic vinegar, ¼ cup toasted pecans.
How To Make Savory Blue Cheese Cheesecake with Cherry Balsamic
1. Beat softened cream cheese and blue cheese until smooth and creamy. Add eggs one at a time, then fold in sour cream until the mixture is completely combined and lump-free.
2. Pour mixture into a greased 9-inch springform pan and bake at 325°F for 45-50 minutes until center is almost set but still slightly jiggly.
3. Meanwhile, simmer dried cherries, diced pears, and balsamic vinegar in a saucepan for 15 minutes until fruit is tender and liquid reduces to a syrupy consistency.
4. Cool cheesecake completely, then refrigerate for at least 4 hours before removing from pan and topping with cherry compote and toasted pecans for an impressive presentation.
12. Grilled Vegetable and Parmesan Salad
Smoky grilled eggplant and asparagus tossed with crisp lettuce and sharp Parmesan. This rustic salad celebrates summer vegetables with simple, bold flavors.
Ingredients: 2 medium eggplants (sliced), 2 pounds asparagus (trimmed), 4 cups mixed lettuce, ⅓ cup balsamic vinegar, ½ cup olive oil, 1 cup Parmesan cheese (shaved), salt and pepper to taste.
How To Make Grilled Vegetable and Parmesan Salad
1. Preheat grill to medium-high heat and brush eggplant slices and asparagus spears with olive oil. Season vegetables generously with salt and pepper before grilling.
2. Grill eggplant for 4-5 minutes per side until tender and marked, then grill asparagus for 3-4 minutes total, turning occasionally until lightly charred.
3. Let grilled vegetables cool slightly, then cut eggplant into bite-sized pieces and chop asparagus into 2-inch segments for easy eating.
4. Arrange mixed lettuce on a large platter and top with grilled vegetables. Drizzle with balsamic vinegar and remaining olive oil, then finish with shaved Parmesan cheese.
13. Tomato Ricotta Salata Bruschetta
Crusty Italian bread topped with fresh tomatoes and creamy ricotta salata. This classic appetizer gets elevated with balsamic vinegar and aromatic fresh basil.
Ingredients: 1 Italian bread loaf (sliced), 4 large tomatoes (diced), 8 oz ricotta salata (crumbled), ¼ cup balsamic vinegar, 1 red onion (minced), ¼ cup fresh basil, olive oil for brushing.
How To Make Tomato Ricotta Salata Bruschetta
1. Brush bread slices with olive oil and toast under the broiler for 2-3 minutes per side until golden brown and crispy on the outside but still soft inside.
2. Combine diced tomatoes, minced red onion, and fresh basil in a mixing bowl. Let this mixture sit for 10 minutes to allow the flavors to meld together.
3. Add crumbled ricotta salata and balsamic vinegar to the tomato mixture, tossing gently to combine without breaking up the cheese too much.
4. Spoon the tomato mixture generously onto each toasted bread slice just before serving to prevent the bread from becoming soggy. Serve immediately for the best texture contrast.
14. Balsamic Glazed Sea Scallops
Perfect seared scallops with a glossy balsamic reduction that’s pure restaurant elegance. The sweet-tart glaze complements the scallops’ natural sweetness beautifully.
Ingredients: 2 pounds large sea scallops, 3 tablespoons olive oil, ½ cup balsamic vinegar, 2 tablespoons butter, 1 tablespoon brown sugar, 2 tablespoons fresh thyme, salt and pepper to taste.
How To Make Balsamic Glazed Sea Scallops
1. Remove side muscles from scallops and pat completely dry with paper towels. Season both sides with salt and pepper, ensuring they’re thoroughly dried for proper searing.
2. Heat olive oil in a large skillet over high heat until smoking. Add scallops in a single layer without crowding, searing for 2-3 minutes per side until golden brown.
3. Remove scallops to a warm plate and reduce heat to medium. Add balsamic vinegar and brown sugar to the same pan, scraping up any browned bits.
4. Simmer the balsamic mixture for 3-4 minutes until it reduces to a thick, syrupy consistency that coats the back of a spoon perfectly.
5. Remove from heat and whisk in butter and fresh thyme until the sauce becomes glossy. Return scallops briefly to warm through, then serve immediately with the luxurious glaze.
15. Classic Caprese Skewers
Elegant skewers featuring fresh mozzarella, ripe tomatoes, and fragrant basil. These bite-sized appetizers are perfect for entertaining with balsamic vinegar for dipping.
Ingredients: 24 cherry tomatoes, 24 fresh mozzarella balls, 24 fresh basil leaves, ¼ cup balsamic vinegar, 3 tablespoons olive oil, wooden skewers, salt and pepper to taste.
How To Make Classic Caprese Skewers
1. Thread one cherry tomato, one basil leaf (folded in half), and one mozzarella ball onto each wooden skewer in that order for the most attractive presentation.
2. Arrange completed skewers on a serving platter and drizzle lightly with olive oil. Season with a pinch of salt and freshly cracked black pepper.
3. Serve alongside small bowls of high-quality balsamic vinegar and additional olive oil for dipping, allowing guests to customize their flavor experience.
4. For best results, assemble these skewers no more than 2 hours before serving to maintain the freshness of the basil and prevent the tomatoes from releasing too much moisture.
16. Marinated Balsamic Grilled Chicken
Juicy grilled chicken marinated in a bright balsamic mixture that infuses every bite. This simple preparation delivers maximum flavor with minimal effort for perfect weeknight dinners.
Ingredients: 6 boneless chicken breasts, ½ cup balsamic vinegar, ⅓ cup olive oil, 4 cloves garlic (minced), 2 tablespoons honey, 2 tablespoons fresh rosemary, salt and pepper to taste.
How To Make Marinated Balsamic Grilled Chicken
1. Pound chicken breasts to even thickness between plastic wrap using a meat mallet. This ensures uniform cooking and helps the marinade penetrate the meat more effectively.
2. Whisk together balsamic vinegar, olive oil, minced garlic, honey, and fresh rosemary in a large bowl until the marinade is well combined and emulsified.
3. Add chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for at least 2 hours or overnight for maximum flavor development.
4. Preheat grill to medium-high heat and remove chicken from marinade, discarding the used marinade. Season chicken with salt and pepper before grilling.
5. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing to retain all the flavorful juices.
Final Thoughts
These balsamic vinegar recipes prove this pantry staple deserves a starring role in your kitchen. From savory mains to sweet desserts, balsamic adds complexity and depth.
Start with one or two favorites and discover how this versatile ingredient transforms ordinary ingredients into extraordinary meals worth sharing.