Light and tangy White Balsamic Vinaigrette is easy to whip up in minutes with only 4 ingredients. It's the perfect dressing for salads and contains no added sugar.
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If you're looking for a change from your usual oil and vinegar dressing, White Balsamic Vinaigrette is simple and delicious.
Unlike Dijon mustard dressing and Greek dressing which feature apple cider vinegar and red wine vinegar, respectively, this recipe stars white balsamic vinegar.
This light-colored vinaigrette is tangy with a natural sweetness. And it complements both green salads and salads without lettuce.
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Why you'll love this recipe
- It only requires 4 ingredients (plus salt and pepper).
- You can make it in minutes by simply shaking the ingredients together in a jar.
- It's delicious on lettuce-based salads, vegetables, and more.
Ingredients
White balsamic vinegar: Look for this light-colored vinegar next to the dark-colored regular balsamic vinegar from Modena, Italy you're used to seeing in the supermarket.
Variations
- If you can't find white balsamic, the dark traditional balsamic vinegar can be used. It will have a slightly sweeter taste, so you may want to use a little less.
- Minced fresh garlic can be used. However, the vinaigrette will only keep for up to 3 days instead of 5.
- Add dried or fresh herbs such as basil or oregano, or an Italian seasoning blend.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Place the ingredients in a small jar with a tight-fitting lid.
- Shake well until the dressing has emulsified. Use immediately, or refrigerate it until you're ready to use it.
Amy's tip
If you don't have a small bottle or jar with a lid, you can whisk the ingredients together in a small bowl. But I recommend using a bottle or jar since not only can you use it to prepare the vinaigrette, it makes it easy to pour it over salads and to store it in the fridge.
Serving suggestions
White Balsamic Vinaigrette is wonderful as an every day dressing for all your favorite salads. Not only does it go well with greens from romaine to spinach to arugula, it's delicious drizzled on raw, roasted, or grilled vegetables.
You can even use it to make pasta salad. For example, If you want to make artichoke pasta salad without the marinade from the jarred artichoke hearts, this vinaigrette would make the perfect substitute.
Storing
Vinaigrette can be stored in the refrigerator in the jar you made it in for up to 5 days. Shake well before using. (If you made it in a bowl, transfer it to an airtight container for storing.)
Recipe FAQs
White balsamic vinegar tastes slightly sweet, crisp, and tangy. It has a milder flavor than traditional dark balsamic vinegar.
While both are made from crushed grapes, in white balsamic, they are pressure cooked instead of simmered so the grape juice doesn't caramelize and remains a lighter color.
White wine vinegar and white balsamic vinegar are not the same thing. White wine vinegar is less sweet and more acidic. It's made from white wine, whereas balsamic vinegar is made from crushed grapes (grape must) which contains the skin, seeds, and stems, as well as the juice.
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📋 Recipe
White Balsamic Vinaigrette
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Ingredients
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Place the ingredients in a small jar with a tight-fitting lid. Alternatively you can use a small bowl and a whisk.½ cup extra virgin olive oil, ¼ cup white balsamic vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon garlic powder, salt and pepper
- Shake well to combine. Taste and adjust the seasonings, as needed. Use immediately or refrigerate for later.
Notes
Nutrition
Nutritional information is an estimation only.
Tina says
Good dressing! Thanks! I just made this and tried it on a mayo-less potato salad and got a thumbs-up from my husband! I am taking it to a St. Patrick's day picnic, so I added hot drained red potatoes to some chopped cabbage, then put the dressing on after it was cool.
Amy Katz says
That sounds fantastic, Tina! I will have to give your salad a try. 🙂