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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.
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.
White Balsamic Vinaigrette
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.
White Balsamic Vinegar
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 dressing with less intensity and sweetness than classic balsamic.
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 Dressing
Try White Balsamic Vinaigrette with Fuji Apple Chicken Salad and this Sweet Strawberry Salad with Cinnamon Roasted Pecans for a light summertime meal.
It’s also ideal for tossing with Carver’s Salad with Apples, Cranberries and Almonds and this Grape and Candied Walnut Salad.
The white vinegar flavor makes it perfect for any kind of salad with fruit, like Stone Fruit Salad, Mango Summer Salad and a classic Strawberry Spinach Salad
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.
White Balsamic Vinaigrette
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 3-30-13 – photos and recipes notes updated 3-17-22}
I had run out of white balsamic vinegar so used black balsamic glaze vinegar. The dressing still turned out great!
My meal was made up of:
Air fryer Roasted pumpkin with skin sprinkled with Masterfoods Shaker Fries Seasoning Mexican BBQ Flavour, home dried eggplant, shallots and capsicum.
Boiled peanuts.
I’m glad you liked the vinaigrette, Kay!
My son is diabetic so how do you think it would be if I made it with stevia?
Thanks for your comment!
Sharon Seiber
I’m guessing that will work fine, Sharon.
This is HORRIFICALLY sweet. If you want this much sugar I don’t know why you are bothering to eat a salad. I wish I’d known this before wasting so much of my good olive oil.
To each their own, Fred. I love this dressing exactly as written. However, the beauty of sharing recipes is that you can adjust the sweetness as much as you like. If you would like to salvage it, you could make another batch (perhaps with less pricey oil) and skip the sugar. Mixing them together should lessen the sweetness significantly.
The recipe in question is above recommendation, I always use this ladies recipe, because they are simple and with ingredients that are normally readily available, highly recommended.👏👏👏
I did not know white balsamic vinegar but was intrigued by this salad dressing. Couldn’t find it at any local store so bought some on-line and made this salad dressing last night… totally worth the effort, I will probably always have some in the fridge from now on…
I’m so glad you like it, Mark!
Is this similar to the Dole ‘Endless Summer’ summer vinaigrette??
I have not tried that dressing, Kassidy.
This turned out great!! Like a few others have said, it was a little sweet for me. So I added another 1/4 cup olive oil and 2TB vinegar and an extra dash of salt and pepper. I have made it twice and added a squeeze of lemon the second time. Really fresh and tasty. Now I want to try all your dressing recipes!
I’m thrilled that the dressing was a hit, Alan. Glad you were able to tweak it to your tastes!
Hi, Mary! If using honey instead of sugar would it be a 1:1 measure or does the amount of honey need to be adjusted?
It’s usually an even swap, Terri. You can try a little less first though, as honey does have a stronger flavor and you might like it with less sweetness that way. It’s always easier to add a bit more later.