White Balsamic Vinaigrette

White Balsamic Vinaigrette is light, sweet, and tangy with just enough oil to coat a salad and not leave it soggy. This vinaigrette is part of my very favorite summer salad recipe, my sister Jenny’s Orange Parsley Salad.

I highly recommend that you shake up a batch of this dressing today and have it ready to go for all your salads. This dressing is so good on its own, I’ve doubled the original recipe and given it its own post.

Not only is this easy salad dressing perfect on that Orange Parsley Salad, it’s phenomenal on just about any salad I’ve tried it with.

White Balsamic Dressing

Try White Balsamic Vinaigrette with Fuji Apple Chicken Salad and this Sweet Strawberry Salad with Cinnamon Roasted Pecans for a light summertime meal.

White Balsamic Dressing

These days, the vinegar aisle at the grocery store is overflowing with all kinds of options. For years, I relied on standard balsamic vinegar (dark balsamic vinegar) for making most of my homemade salad dressings.

I’ve shared how much we love The BEST Balsamic Vinaigrette before and it continues to be one of my most frequently used salad dressings. However, sometimes you want a vinegar with less intensity and sweetness than classic balsamic.

White Balsamic Vinegar

That’s when white balsamic vinegar comes in handy! Made from the same grapes as the darker balsamic but cooked at a lower temperature, white balsamic maintains a lighter color and much milder flavor. Those qualities make it just perfect for pairing with light and fruity salads where a bold dressing can be overwhelming.

If you’ve never tried a white balsamic vinaigrette dressing, you’re in for a treat. This dressing recipe has all the tangy flavor of a classic balsamic vinaigrette but with a lighter taste.

Food nerds who want the whole scoop on the differences between different types of balsamic vinegars can check out this Balsamic Vinegar guide.

White Balsamic Vinaigrette Dressing Recipe

Making your own salad dressings is one of the easiest, simplest kitchen skills to have up your sleeve. Just pour the ingredients in a jar, shake, and pour or store. Only one step more than opening a store bought dressing bottle and way more economical.

I used white sugar and light olive oil in this white balsamic dressing recipe to complement the tang of the vinegar. A dash of salt and black pepper are all the seasoning this tasty dressing needs.

Serve this dressing right away or store it in the fridge. It keeps well in an airtight jar in the refrigerator for about a month. Shake it up again before adding to your salad to make sure everything gets combined well again.

If you’re avoiding white sugar, you can make this recipe with honey or agave nectar as well. Keep in mind, however, that the honey will add a completely different flavor. Personally, I prefer the taste of this dressing when it’s made with white granulated sugar.

If you like this salad dressing, you’ll love  my Honey Balsamic Vinaigrette and Orange Citrus Vinaigrette. Looking for something with spice? Give Honey Lime Jalapeño Vinaigrette a try as well.

Fruit salad fans will enjoy the flavors in Hawaiian Salad with Pineapple Balsamic Salad Dressing along with Honey Lime Winter Fruit Salad.

White Balsamic Vinaigrette

Mild and tart with the right balance of sweetness, this dressing works wonders on all kinds of salads. It’s especially delicious on any salad with fruit! Everyone loves this versatile homemade salad dressing.

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White Balsamic Vinaigrette

5 from 4 votes

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Ingredients 

• ▢ 1/2 cup light flavored olive oil
• ▢ 1/4 cup white balsamic vinegar
• ▢ 1/4 cup white sugar
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper

Instructions

• Combine all ingredients in a small jar and shake to combine. Store in the refrigerator for up to a month. Enjoy!

Notes

If you are avoiding white sugar, yes, you can make this with honey. However, it will have a completely different flavor. The honey version is tasty, but the one with sugar is my personal favorite.

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally posted 3-30-13 – photos and recipes notes updated 11-25-19}