Featuring just a handful of wholesome ingredients, this simple white balsamic vinaigrette is perfect for drizzling over green salads, rice bowls, grilled chicken, roasted vegetables and more.
Erica’s thoughts:
If you read my site regularly you know I’m a big believer in homemade salad dressings. If you’re new here, hello — I’m Erica, and I love making dressings from scratch. They’re quick, customizable and so flavorful.
Why make dressings at home?
- They’re easy. With basic pantry staples like vinegars, oil, honey, Dijon and salt, you can whisk a vinaigrette together in under a minute.
- You’re in control. Homemade dressings let you adjust salt, sweetness, fat and seasonings to your taste — something store-bought options don’t offer.
- Better flavor. A simple blend of vinegar, honey, Dijon and olive oil tastes fresher and more vibrant than most bottled dressings.
Easy, healthy and delicious — what more can you ask for?
Here’s how to make this white balsamic vinaigrette.
Ingredients you’ll need to make this white balsamic vinaigrette dressing:
White balsamic vinegar: A mild, slightly sweet vinegar made from white grapes. It has a lighter color and gentler flavor than traditional balsamic and is usually found in the vinegar aisle.
Extra-virgin olive oil: Choose a good-quality olive oil since its flavor comes through in the dressing.
Honey: Adds a touch of sweetness and balance. Maple syrup, agave, or cane sugar can substitute if needed.
Dijon mustard: Acts as the emulsifier and contributes a subtle tang. Whole-grain mustard is an easy variation.
Salt and pepper: Use kosher salt and freshly cracked black pepper to brighten the flavors.
Equipment you need to make your own salad dressings:
Minimal equipment is required — a salad shaker or a mason jar works perfectly. A whisk or a vigorous shake will emulsify this dressing; an immersion blender or food processor can help if you prefer a very smooth texture.
For this recipe, a jar and a good shake are all you need.
How to make:
In a glass jar or small bowl, combine the Dijon, honey, salt, pepper and white balsamic vinegar. Stir to combine, then add the olive oil. Shake or whisk vigorously until the dressing is well emulsified.
Taste and adjust: add more salt, pepper or honey to suit your preference.
Use the vinaigrette on mixed greens, as a marinade for chicken or fish, drizzled over rice bowls or roasted vegetables, or as a dipping sauce for fresh vegetables.
Expert tips and variation ideas:
- Swap vinegars: regular balsamic, apple cider, champagne or white wine vinegar all work in this formula.
- Omit Dijon and pepper to turn this into a sweet dressing for fruit salad.
- Use fresh lemon or lime juice instead of vinegar for a bright citrus dressing.
- Add grated Parmesan, Italian seasoning, finely chopped shallot or minced garlic for extra depth.
FAQs
Store in an airtight container at room temperature for up to three days, or refrigerate for up to two weeks. Olive oil may solidify in the fridge; let the dressing sit at room temperature briefly and shake well before using. Separation is normal — just shake to recombine.
Use it on green salads (arugula and spinach are great), roasted vegetables, fruit salads, rice bowls, as a raw vegetable dip, or as a marinade for chicken, shrimp, salmon or white fish.
Replace honey with agave nectar or another plant-based sweetener.
Substitute white wine vinegar, golden balsamic, traditional balsamic, champagne vinegar or red wine vinegar depending on the flavor profile you prefer.
Love this white balsamic vinaigrette recipe? Try these other homemade dressings:
- Sun-dried tomato vinaigrette
- Honey mustard dressing
- Parmesan vinaigrette
- Pepita pesto
- Fig balsamic vinaigrette
- Spicy cashew dressing
If you try this recipe, please leave a comment and star rating. For more behind-the-scenes and everyday food content, find me on social media — I love connecting with you there!
White Balsamic Vinaigrette Recipe
5 from 1 review
- Author: Erica
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: scant 1 cup dressing
- Category: Dressings
- Method: Whisk
- Cuisine: American
- Diet: Vegetarian
Description
Simple and versatile, this white balsamic vinaigrette is a healthy, flavorful dressing you’ll return to again and again.
Ingredients
Scale
- 1 1/2 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 black pepper
- 1/3 cup white balsamic vinegar
- 1/2 cup extra virgin olive oil
Instructions
- In a salad shaker or mason jar, combine the Dijon, honey, salt, pepper and white balsamic vinegar and stir to combine. Add the olive oil and shake or whisk until emulsified.
- Taste and adjust with more salt, pepper or honey as needed.
- Serve on salad greens, as a marinade for chicken or fish, or drizzled over rice bowls or roasted vegetables.
Notes
- This vinaigrette is excellent on a summer spinach and arugula salad.
- Omitting Dijon and black pepper makes a delightful sweet dressing for fruit salad.
- See the variations section above for substitution ideas and extra flavor additions.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 142
- Sugar: 4.9 g
- Sodium: 96.4 mg
- Fat: 14 g
- Carbohydrates: 5.2 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 0 mg