White Balsamic Vinaigrette
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!
Servings: 4 servings
Calories: 172kcal
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons 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.
Nutrition
Calories: 172kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 149mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg