White Balsamic Vinaigrette (+ Easy Recipe)

Discover a perfect harmony of flavors with this easy white balsamic vinaigrette recipe.

Tangy, bright, and subtly sweet, it’s a versatile homemade dressing that adds a delightful twist to leafy greens. 

It features high-quality white balsamic vinegar, olive oil, and a blend of herbs. And it’s a terrific alternative to store-bought vinaigrettes. 

Ingredients 

One of my favorite things about this homemade vinaigrette is that it won’t break the bank!

It uses only a handful of ingredients, and they’re all pretty budget-friendly. 

Here’s what you’ll need: 

• Extra Virgin Olive Oil: Many salad dressings have olive oil as a base. And in this one, you’ll taste it in every mouthful. So, be sure to get high-quality extra virgin olive oil.

• White Balsamic Vinegar: White balsamic and regular balsamic vinegar both come from white grapes. But the latter is left to slowly caramelize, making it sweeter and syrupy. White balsamic is tangier and has a cleaner aftertaste.

• Honey: For a bit of natural sweetness. This is a pretty tangy, zesty dressing, so it needs a small amount of sugar to balance it out.

• Salt & Pepper: Use these to season the vinaigrette to suit your tastes.

• Garlic Powder and Italian Seasoning: Both bring earthy, savory notes that really round out the other flavors.  

How to Make White Balsamic Vinaigrette 

There are just two steps to making white balsamic vinaigrette. How great is that?

Here’s how to do it:

1. Mix the ingredients. Whisk together all the recipe ingredients in a large bowl. Ensure they are well mixed before putting the whisk away. 

2. Serve or store. Once the vinaigrette is mixed, it’s ready for immediate use. Or, you can also store it in the refrigerator for up to a week. 

If you want this dressing a bit thicker, whisk everything but the olive oil. Then add it slowly and whisk well until creamy.

(Use an immersion blender to speed things up!)

Note: I think salad dressings taste best cold. If you agree, make it an hour (at least) ahead and chill. Then, shake it well before serving.

How to Use This Vinaigrette 

You can add this vinaigrette to any salad. It also works well as a dip for raw veggies and even summer fruits if you add extra honey.

Another option? As a substitute for the dressing in pasta salad recipes.

Here are some of my favorite salads for white balsamic vinaigrette:

• 1905 Salad
• Ina Garten Greek Salad
• Ramen Noodle Asian Salad
• Olive Garden Salad
• Ina Garten Pasta Salad

Remember, as with most vinaigrettes, this one isn’t limited to salads and vegetables.

You can also use it to marinate meats or drizzle over grilled chicken or veggies!

How to Store 

Unless you’re feeding a crowd, you’ll probably have some dressing leftover.

Here’s how to store it:

To Store: Transfer the vinaigrette to an airtight container. Refrigerate it for 5 to 7 days. 

Keep it mind, the ingredients might separate in the fridge. So, be sure to shake or whisk it before use. 

More Salad Dressing Recipes 

Balsamic Vinaigrette
Outback Ranch Dressing
Thousand Island Dressing
1960’s Catalina Dressing
Green Goddess Dressing