Combine ripe figs and tangy balsamic vinegar to make this simple fig balsamic dressing recipe. Drizzle it on everything from salad greens to veggies like air fryer Brussels sprouts. It also doubles as a marinade for air fryer London broil and grilled bison steaks. If you enjoy fruity dressings, try my tart and tangy blackberry vinaigrette!
Key Ingredients
- Figs: I love fresh figs, and thankfully, I have a beautiful tree that produces so many fresh figs for my family. Figs are in season from summer through the end of fall, so the flavor of the dressing can vary depending on the ripeness of the figs you use.
- Garlic: I recommend using two fresh garlic cloves, but measure with your heart.
- Balsamic Vinegar: Adjust flavor using aged balsamic vinegar. It has a slightly sweeter flavor that goes perfectly with the other ingredients.
- Dijon Mustard: Dijon mustard adds creaminess and prevents the dressing from breaking.
- Honey: Honey is a great way to enhance the naturally sweet and tangy figs.
- Olive Oil: Use the extra virgin olive oil as a base for the fig balsamic dressing.
- Spices: Season the homemade dressing with salt and black pepper.
Additions and Substitutions
- Try frozen or dried figs if you don’t have fresh figs available (see my expert tips on how to use them). You can also use 2-3 tablespoons of fig jam, fig preserves, or fig spread.
- Use fresh lemon juice, lime juice, white balsamic vinegar, red wine vinegar, or apple cider vinegar instead of aged balsamic vinegar.
- Replace the honey with maple syrup, agave nectar, or a sugar substitute like monk fruit for a sweeter dressing.
- Include fresh herbs such as basil leaves, mint, rosemary, or thyme.
Tools You’ll Need
Use an immersion blender, food processor, or high-speed blender to make the fig balsamic dressing recipe. However, I highly recommend using an immersion blender when making salad dressing or sauces that require emulsification.
Use the tall cup provided with the immersion blender, a wide-mouth jar, or one of these meal prep containers to ensure the blender works correctly and to avoid a big mess. Transfer the leftover dressing to a liquid measuring cup and pour it through a fine mesh sieve to strain the fig seeds.
How to Make Fig Balsamic Dressing
The full recipe with measurements is in the recipe card below.
Step 1: Combine the figs and garlic into a paste using an immersion blender, food processor, or blender.
Step 2: Whisk in the balsamic vinegar, Dijon mustard, honey (if using), salt, and black pepper. Combine until smooth.
Step 3: Pour the olive oil into the tall cup or a blender in a slow, steady stream, a little at a time, while blending or whisking the ingredients.
Step 4: Transfer the mixture to a liquid measuring cup and pour the dressing through a fine mesh sieve into an airtight container, discarding the seeds.
Preparation Tip
Skip straining the dressing if you don’t mind fig seeds and small chunks of figs.
Expert Tips
- Adjust the consistency. Add water until the dressing has the consistency you prefer.
- Build the flavor. I recommend blending the ingredients, tasting, and adjusting the salt and pepper until you find a perfect balance.
Tips for Emulsification
What is Emulsification?
Emulsification is a fancy cooking term that describes combining ingredients that do not naturally mix, such as oil and balsamic vinegar, and making them stay together using an emulsifier.
What is an Emulsifier?
An emulsifier acts like a bridge between two ingredients, holding them together in a smooth, stable mixture. The best emulsifiers contain water and oil-friendly properties to help the ingredients combine. The most common emulsifiers include egg yolks, mustard, mayonnaise, soybeans, honey, and xanthan gum.
How to Create a Stable Emulsification
If you want to learn how to make homemade vinaigrette, dressing, hollandaise sauce, aioli, or mayonnaise, then learning how to create a stable emulsification is key.
- Choose an Emulsifier: Select an emulsifying ingredient based on what you are making.
- Combine the Ingredients: Mix the water-based ingredients, such as vinegar or lemon juice with an emulsifier.
- Slowly Add Oil: Add a few drops, then pour the oil gradually in a slow, steady stream while whisking or blending the ingredients. The gradual addition helps to achieve a stable emulsion (so the two liquids combine instead of separate).
- Adjust the Consistency: If the mixture gets too thick, add more water-based liquid to thin it out while continuing to mix.
If you enjoy the tangy fig balsamic dressing, pair it with these salad recipes!
Serving Suggestions
Use fig balsamic dressing to finish your favorite salad recipes like a baby spinach salad, arugula spinach salad, and festive fall kale salad, or spoon it over rice and other grain bowls.
Use the dressing as a marinade for red meat, particularly London broil. I made it for dinner the other night, and it was the best I have ever had!
Drizzle the dressing over goat cheese or blue cheese for a sweet and savory addition to cheese platters and charcuterie boards. And you can spoon it over my turkey-shaped Thanksgiving butterboard or whipped ricotta crostini for additional flavor and color.
What To Do With Leftovers
- Refrigerate: Store the leftover fig balsamic dressing in an airtight container or glass jar for one week. It may thicken once refrigerated because of the olive oil. Remove the dressing from the fridge 30 minutes before serving and give it a good shake or stir.
Frequently Asked Questions
Can I use frozen figs to make the dressing?
I always keep frozen figs in my freezer to make homemade fig jam throughout the year. You can use the frozen figs, but let them thaw before using them in the balsamic fig dressing.
Can I use dried figs for the vinaigrette?
You can use dried figs, but rehydrate them first. Soak the dried figs in warm water for 15-20 minutes until they soften. After rehydrating, drain the figs and chop them into small pieces to help them blend more easily into the dressing.
More Homemade Salad Dressings:
Fig Balsamic Dressing
- 1 cup fresh figs, washed, stemmed, and roughly chopped
- 3 garlic cloves, minced
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- Combine the figs and garlic into a paste using an immersion blender, food processor, or blender.
- Whisk in the balsamic vinegar, Dijon mustard, honey (if using), salt, and black pepper. Combine until smooth.
- Pour the olive oil into the tall cup or a blender in a slow, steady stream, a little at a time, while blending or whisking the ingredients.
- Transfer the mixture to a liquid measuring cup and pour the dressing through a fine mesh sieve into an airtight container, discarding the seeds.Tip: Skip straining the dressing if you don’t mind fig seeds and small chunks of figs.
- Add water until the dressing has the consistency you prefer.
- I recommend blending the ingredients, tasting, and adjusting the salt and pepper until you find a perfect balance.
- Skip straining the dressing if you don’t mind fig seeds and small chunks of figs.