White Balsamic Vinaigrette

A bowl of White Balsamic Dressing on a white countertop surrounded by a few lettuce leaves.

With a delicious balance of sweet to tart, this White Balsamic Vinaigrette is a wonderful companion to all kinds of summer salads and is incredibly easy to make. Made with white balsamic vinegar, extra virgin olive oil, garlic and Dijon Mustard.

Course Salad Dressing

Cuisine American

Keyword White Balsamic Dressing, White Balsamic Vinaigrette, White Balsamic Vinegar Dressing

Prep Time 5

Servings Tablespoons

Calories 55kcal

Author Heather

Ingredients

1/2 cup white balsamic vinegar *see Recipe Note #1 below
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 medium garlic cloves *crushed or minced, about 1 tablespoon
1/2 tablespoon Dijon Mustard

Instructions

In a medium sized mixing bowl whisk together the olive oil and vinegar until emulsified.
(Note: To emulsify means to combine ingredients together that would normally not combine.)
Add in the crushed garlic, salt, pepper and Dijon Mustard. Whisk until fully combined. See Note #2 & 3 below.

Notes

Recipe Notes

Note #1- Different brands of white balsamic vinegar will have varying degrees of sweetness vs acidity. Start with 1/4 cup of white balsamic vinegar and taste test once it has been emulsified into the oil. Only add the additional 1/4 cup of vinegar if the vinaigrette is not meeting your flavor preference.

Note #2- This vinaigrette may also be made by combining the ingredients into a salad dressing jar and hand shaking until emulsified or by using an immersion blender to fully emulsify the vinaigrette.

Note #3- Here are 3 delicious variations for this vinaigrette.

Make a creamy version by adding in 1/4 cup of either plain Greek yogurt or mayonnaise.
Adding in 1/4-1/2 teaspoon each of ground rosemary, oregano and basil would give this vinaigrette a delicious Italian spin.
For a bright and summer flavor add in 1/2 cup total of freshly chopped Italian parsley and chives.

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