Want to spice up your salads? Try this White Balsamic Vinaigrette! Sweet, tangy, and infused with rosemary, oregano, and basil, it’s quick to make and super versatile. Your new go-to dressing!
Why you should try this recipe
- Quick and easy to make – just combine the ingredients together, shake them up, and the vinaigrette is ready! You can find other salad dressings made with the same technique in my Goat Cheese Salad With Arugula, Apple, and Pecans and my Peach Caprese Salad with Burrata and Pesto Salad Dressing.
- Light and tasty – white balsamic vinaigrette brings a gentle, slightly sweet flavor compared to traditional dark balsamic, making it perfect for a wide range of salads.
- Super versatile – you can pair white balsamic vinaigrette with a variety of ingredients, from fruits to veggies, making it a versatile choice for any salad lover.
- Keep things pretty – its clear or pale color won’t mess with the look of your salads, so your fresh, colorful ingredients stay as vibrant as ever.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- White balsamic vinegar – adds a subtle sweetness and delicate, tangy flavor to the vinaigrette.
- Extra-virgin olive oil – the better the quality of the olive oil, the better the result.
- Rosemary (fresh or dried) – elevates the vinaigrette with its woodsy, lemon flavor profile.
- Oregano (fresh or dried) – for its earthy, minty freshness.
- Basil (fresh or dried) – brings an anise touch as well as pepperiness.
- Ground black pepper and salt – to season.
What is white balsamic vinegar?
White balsamic vinegar is a milder and lighter-colored variant of traditional balsamic vinegar. It is made from white grapes and is aged in wooden barrels, similar to regular balsamic vinegar, but for a shorter period. As a result, white balsamic vinegar has a sweet and tangy flavor with a less intense, more delicate taste compared to its darker counterpart. More versatile and a must-discover!
How to make White Balsamic Vinaigrette?
(Note: please see the recipe card below for the complete written instructions and measurements.)
If using fresh herbs, chop them thinly.
- Remove the rosemary and oregano leaves from the stems and chop them.
Chop the basil using the chiffonade technique.
- Stack the basil leaves and gently roll them together on a chopping board.
- With a sharp knife, thinly chop the rolled basil leaves.
Note: The chiffonade technique prevents flavor (mainly located in the watery parts of the leaves) from being transferred to the chopping board. Handling basil leaves gently without bruising or crushing them ensures that all the flavors are added to the vinaigrette.
Assemble the vinaigrette.
- In a jam jar (make sure it is not leaking to avoid splashing incidents!), add extra-virgin olive oil, white balsamic vinegar, herbs, salt, and pepper.
- Shake well until emulsified.
- The vinaigrette is ready. Yes, as simple as that!
- Enjoy with your favorite salads or greens (lettuce, arugula, baby spinach).
Nim Keys – Useful Tips
- If you do not have fresh herbs on hand, substitute with dried herbs in a ratio of 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
- This recipe is versatile and can be adapted with a variety of herbs: sage, thyme, or any herbs you prefer!
- I love making vinaigrette in a jam jar, as it is very convenient to both shake and store the vinaigrette. You can, however, also use a bowl and whisk the vinaigrette with a small whisk to emulsify. In this case, make sure to store it in the fridge covered with cling film.
Recipe FAQs
In the fridge cover with a lid or cling film. Note that the olive oil will solidify in the fridge, and this is perfectly normal. Take the vinaigrette out of the fridge for at least 20 minutes and make sure to shake it well just before serving to reactivate the emulsion. To speed up the process you can also place the vinaigrette jar in a ball of warm water to help liquify the olive oil.
How long does it keep?
This recipe can be kept stored in the fridge for up to 3 days.
White wine vinegar and rice wine vinegar are two good alternatives to white balsamic vinegar.
Other Delicious Salad and Vinaigrette Recipes
White Balsamic Vinaigrette
PRINT SAVEINGREDIENTS
- ⅓ cup (80 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) white balsamic vinegar
- 1 teaspoon fresh rosemary or ½ teaspoon of dried rosemary
- ½ tablespoon fresh oregano or ½ teaspoon of dried oregano
- 1 tablespoon fresh basil or 1 teaspoon of dried basil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
If using fresh herbs, chop them thinly.
- Remove the rosemary and oregano leaves from the stems and chop them.
- Stack the basil leaves and gently roll them together on a chopping board. With a sharp knife, thinly chop the rolled basil leaves. (See photos above in this post.)
Assemble the vinaigrette.
- In a jam jar (make sure it is not leaking to avoid splashing incidents!), add extra-virgin olive oil, white balsamic vinegar, herbs, salt, and pepper.
- Shake well until emulsified. It’s ready!
- Enjoy with your favorite salads or greens (lettuce, arugula, baby spinach).
- Bonus tip: this vinaigrette pairs particularly well with shaved Parmigiano Reggiano.
NOTES
- This recipe is versatile and can be adapted with a variety of herbs: sage, thyme, or any herbs you prefer!
- I love making vinaigrette in a jam jar, as it is very convenient to both shake and store the vinaigrette. You can, however, also use a bowl and whisk the vinaigrette with a small whisk to emulsify. In this case, make sure to store it in the fridge covered with cling film.
I tried it with arugula. It paired super well. What other type of salad would you recommend to pair it with?
I agree, this is great with arugula! I would also try with baby spinach, chicory and frisée salad!