This White Balsamic Vinaigrette is a delicious homemade salad dressing you can whip up in less than 5 minutes! It tastes so much better than store-bought – make a large batch and keep it in the fridge for easy meal prep!
White Balsamic Vinaigrette was about the only dressing allowed to touch my salad as a kid. And it is actually very delicious. My own children love it so much, they basically drink it. Should I be worried about this? ?
We always have a jar of homemade salad dressing in the fridge, and this is one I make at least once a month. This one, my Balsamic Vinaigrette and my Lemon Poppy Seed Salad Dressing. Obsessed!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Honey: Use a mild, runny honey for best results. A very firm honey or one that has heavily crystallized is very difficult to smoothly stir into the dressing.
- Mustard: I prefer a smooth Dijon mustard in this recipe, but my husband also enjoys when I make it with whole grain mustard. Yellow mustard works great, too – it does yield a slightly different taste though.
- Garlic powder: I much prefer using garlic powder over fresh garlic in salad dressing. To me, the raw garlic is so hard to gauge in intensity, and it does become stronger as it sits in the fridge. If you absolutely want to use minced fresh garlic, feel free to do so at your own discretion.
I love how this turns out so creamy and delicious without using any artificial ingredients – the honey and mustard help emulsifying the oil and vinegar and really make this dressing.
How to make a White Balsamic Vinaigrette
This recipe has one step: Whisk all ingredients together.
So quick and easy! No special equipment needed, no special cooking skills required… My three year old basically makes this by herself ?
Storage tips
How long to store in the fridge
This recipe is super make-ahead/meal prep friendly. It usually lasts us for an entire work week, we just keep it in the fridge in a clean jar and take what we need. I usually make a batch of this one and a batch of something else, like my Honey Mustard Salad Dressing for example.
My favorite storage jars
I love using small Weck jars to keep my homemade salad dressings in the fridge. Their lids are not THE most convenient ones as far as opening and closing again goes, but I prefer them over the metal lids Ball jars come with, because they get gross and rusty when in constant touch with acidic dressing very quickly.
The Weck jars have glass lids (I don’t put a rubber seal when I just keep salad dressing in the fridge!) that can be washed indefinitely vs always buying new jar lids. I LOVE my Ball jars for dry ingredients like nuts, though! You can find the small Weck jars I use (FYI, I make a small commission for purchases made through that link:) here on Amazon, but there’s also large ones available if you want to store a larger amount of dressing.
Note about making a single batch
Now if I’m only making one batch, I’ll whisk it up straight in the salad bowl (no need to dirty another dish!). Unless I’m taking photos for the blog – because the elusive pouring shot is definitely a must ?
How to use your vinaigrette
This vinaigrette goes with so many different salads – spinach salad with fresh summer berries, a tossed salad, cucumber salad… So versatile, it never has to get boring.
We love it on a Tomato Cucumber Salad and on a Spinach Avocado Salad with Berries.
Make it, try it, then tell me what you think – worth the 5 minutes of effort?
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
White Balsamic Vinaigrette
Recipe details
Ingredients
- ⅓ cup white balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried garlic powder
- salt and pepper to taste
Instructions
- Whisk all ingredients together until smooth. Keep in a clean, tightly sealed jar in the fridge for up to 5 days.
Notes
Ingredient notes
- Honey: Use a mild, runny honey for best results. A very firm honey or one that has heavily crystallized is very difficult to smoothly stir into the dressing.
- Mustard: I prefer a smooth Dijon mustard in this recipe, but my husband also enjoys when I make it with whole grain mustard. Yellow mustard works great, too – it does yield a slightly different taste though.
- Garlic powder: I much prefer using garlic powder over fresh garlic in salad dressing. To me, the raw garlic is so hard to gauge in intensity, and it does become stronger as it sits in the fridge. If you absolutely want to use minced fresh garlic, feel free to do so at your own discretion.
How long to store in the fridge
This recipe is super make-ahead/meal prep friendly. It usually lasts us for an entire work week, we just keep it in the fridge in a clean jar and take what we need.Nutrition
More recipe information
Recipe first published on 03/28/2018. Updated with new photos and better text on 03/23/2021. Recipe has remained the same.
Elizabeth says
Delicious! Tastes so fresh!
Nora says
I’m so glad, Elizabeth!
Patrick O’Neal says
Best dressing on anything to brighten up add depth and make smiles. For the Fourth, we’re dressing up our smoked chicken wraps with it. Everyone will want to know where to get it. Thankyou
Rob Grant says
Can I make this recipe using white wine vinegar instead of white balsamic vinegar?
Nora says
Rob, the taste will not be the same but yes, it should still be a delicious dressing!
Alice C. says
I ordered a salad with this dressing at a restaurant. I just had to find a recipe to make it myself. This is the third recipe that I found, and it is the best one ever! Chef’s kiss!
Pat Fietto says
Made yesterday it’s excellent
Lisa says
Easy to make. Very tasty with mixed greens, strawberries, grilled pear, blue cheese salad!
Beatrice Bones says
I’ve made this salad dressing multiple times now! My boyfriend, who only likes Hidden Vallet Ranch, LOVES this dressing more!whenever i make it for family events or just for us ,it is a new and forever family recipe! Thank you!
I do add a little use extra finely minced garlic. and when I can I use fresh Italian herbs: marjoram, oregano, thyme, basil, rosemary, and sage. So good! But, it is almost equally delicious with the dried herbs! when I use the fresh herbs, it takes two days for the flavors to emulsify anyway.
Thank You for this recipe!!!
Michelle says
Never cared for this Salad Dressing, then I decided to try this-OMG this is Absolutely the Best!!! I always loved Ranch dressing, not anymore! Thank you for sharing this, it is so flavorful and Delicious!!!!
Shannon says
Yum! I just made this to go with a chopped salad I made and wanted to use the white balsamic vinegar I bought at the Olive Mill. I had all the ingredients on hand, simple to make and great flavor!!!
Nora says
I’m so glad, Shannon!
Tiffany says
This was amazing. My daughter who is impossible to get to eat vegetables plowed through 2 bowls of salad and asked if I will make it again. Victory!
Isabel says
Delicious!!!! Didn’t add as much oil and a little extra mustard. but still 10/10
Randy says
Just made this and it is very tasty. I really dislike chopping garlic for a quick salad dressing and was glad to see the powder ( I usually sub that anyway! ) I look forward to trying some more of your recipes.
Nora says
Agreed on the garlic powder for dressings, Randy! Just not worth the hassle in my humble opinion. Glad you liked it.
Phyl Gannon says
Absolutely yum! This just became my go to salad dressing.
Audrey says
I used Murray’s Walnut Mustard in this and it took it to an entirely different level!
Catherine says
Easy to make as promised and yummy! I had to use a balsamic vinegar (raspberry) we had in our kitchen though. But I am keeping your recipe!
Fred T says
I’ve made this lots of times. Tastes great and takes just a few minutes. I would question why it says to refrigerate up to 5 days. Why, what will happen after that? None of the ingredients go bad in 6 days or 60 days.
JJ says
This was amazing on the tomato mozzarella salad I made.
Robin says
Love at first bite!! Has become our favorite go to dressing! We normally use honey, but had to use sugar once…delish either way! Making the poppy seed one next. Thanks for sharing your recipe!
Nora says
I’m so glad, Robin!
Tom Bradfish says
Very good! Dialed the honey back to 1T. Will make again for sure!
Nora says
I’m glad to hear it, Tom!
The happy guys says
Very good ??I added 1/4 teaspoon of onion powder also
Cathy says
This dressing is outstanding and now my must have in the fridge at all times.
Dolly says
My new favo
Debbie says
What brand white balsamic vinegar do you use?
Nora Rusev says
Leonardi is a favorite for us! They also make the Williams Sonoma one. Hope that helps.