This white balsamic vinaigrette brightens up any salad! Made with white balsamic vinegar and Italian herbs, it has a complex, sweet and tangy flavor with a beautiful golden hue.
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I have always been a fan of balsamic vinegar in salad dressings. The complex, robust flavor gives vinaigrettes amazing depth and brightness. When I discovered white balsamic vinegar, I immediately had to make a dressing with it. It has a beautiful golden hue and is a bit less sweet than traditional balsamic vinegar. It's perfect for anyone looking for a versatile vinegar with amazing depth, while keeping the dressing light and golden!
Making my own salad dressings has been a mainstay for me on my journey of eating foods with simpler ingredients. Not only is a homemade vinaigrette easy to put together in minutes, but it's made with all simple ingredients. If you're looking for more great salad dressings to make, check out this basil balsamic vinaigrette. It uses traditional balsamic vinegar and is the perfect balance between sweetness and tang.
I love serving this white balsamic vinaigrette with spinach and arugula salad, as the flavors brighten the leafy greens. I also love using it in this burrata caprese and burrata bruschetta, in place of the oil and vinegar. The tanginess goes amazing with the tomatoes and creamy burrata!
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Ingredients
Ingredient Notes
- White balsamic vinegar: it's primarily made in the Emilia-Romagna region of Italy with the same Trebbiano grapes that are used to make traditional balsamic vinegar. White balsamic vinegar is produced at a higher pressure and lower temperature, which helps it to maintain a characteristic golden hue. Since it is aged for less time than traditional balsamic vinegar, it has a thinner consistency with a milder, less sweet flavor. I find it tastes similar to a white wine vinegar but with more complexity and depth to the flavors.
- Extra virgin olive oil: I recommend using a high quality extra virgin olive oil. Since this vinaigrette contains simple ingredients, the oil flavors will shine through. I find that extra virgin is tastier than regular olive oil because it is unrefined with more polyphenols that give it a bright, peppery flavor. To ensure I'm using a fresh, quality oil, I prefer a harvest date on the bottle and try to finish it within 18 to 24 months of harvest. I use a lot of olive oil in my kitchen so this is easy for me to do! In addition to being tasty, I love using olive oil in my vinaigrettes because it has heart healthy fats and antioxidants.
See recipe card for quantities.
Substitutions and Variations
- Sweeten with maple syrup instead: the honey can be substituted with maple syrup. This will make the vinaigrette a bit less sweet with maple undertones.
- Use fresh herbs: the Italian seasoning can be substituted with fresh herbs. A good rule of thumb is to use three times the amount of fresh herbs since their flavor is less concentrated. A blend of fresh rosemary, oregano, and thyme would be delicious.
- Use garlic powder: if you don't have fresh garlic on hand, you can substitute with garlic powder.
Instructions
Step 1: Add the white balsamic vinegar, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper to a medium bowl. Whisk together until combined.
Step 2: slowly whisk in the olive oil 1 tablespoon at a time until the dressing is well combined. Serve immediately and enjoy!
Storage
You can store this vinaigrette in the refrigerator in an airtight container for up to 3 days. Although I find that it stays emulsified when stored, you may need to shake it up before serving if the oil separates.
For more information about storing leftovers safely, check out this USDA Leftovers and Food Safety guide.
Expert tip
- Slowly whisk in the olive oil after the vinegar and seasonings are combined. This leads to better emulsification of the vinaigrette, and helps it to stay emulsified while stored in the refrigerator.
FAQ
Although both traditional and white balsamic vinegar are often made from the same Trebbiano grapes, the difference lies in their production process. White balsamic vinegar is cooked at a higher pressure and lower temperature, which prevents caramelization and helps it to maintain it's light, golden hue. It's also aged for a shorter period of time, resulting in a milder acidity and less sweet flavor. Traditional balsamic vinegar is caramelized during the cooking process and aged for a longer period in wooden barrels, thus developing a deep color, syrupy consistency, and a sweeter, more complex flavor.
White balsamic vinaigrette is versatile, making it the perfect dressing or marinade for a variety of dishes. It's bright, complex flavors pair well with arugula and spinach salad or burrata caprese. I love the flavors so much that it's a great dip for bread, with stirato being my favorite dipper! It's also a delicious marinade for meat and vegetables.
Related
Looking for more sauces and condiments? Check out these delicious recipes:
Pairing
Here are my favorite dishes to serve with this vinaigrette:
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Recipe
White Balsamic Vinaigrette
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Ingredients
- ¼ cup white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey *
- 1 clove garlic (minced)*
- ½ teaspoon Italian seasoning (dried)*
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Whisk the vinegar and seasonings: in a medium bowl, add the white balsamic vinegar, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper. Whisk together to combine.
- Whisk in the olive oil: slowly drizzle in the olive oil 1 tablespoon at a time while whisking continuously until the dressing is well combined. Serve immediately and enjoy!
Video
Notes
- Honey: you can substitute this with the same amount of maple syrup. The vinaigrette will be a bit less sweet with maple undertones.
- Garlic: if you don't have fresh garlic on hand, you can substitute with ¼ teaspoon of garlic powder.
- Italian seasoning: you can use fresh herbs instead. A good rule of thumb is to use three times the amount of fresh herbs than dried. I love using ½ teaspoon each of fresh, chopped rosemary, thyme, and oregano.
- Storage: this vinaigrette can be stored for up to 3 days in an airtight container in the refrigerator. In my experience, it stays emulsified when stored. If the oil separates, you can re-whisk or shake up the vinaigrette before serving.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
There’s a *white* balsamic vinegar?!? Who knew? Well, I know now, and I love it. This dressing is light and tangy, herbaceous and delicious. I love it on salads, naturally, but it is also fantastic on sandwiches and as a dip for fresh veggies. I can’t get enough of this delectable dressing, and I’m sure you’ll feel the same.
Maria D'Errico says
Thank you for leaving a review! I'm glad you love the recipe. I love the idea of using this dressing as a dip for veggies!