Name: Strawberry Vinaigrette
Yield: 12

This Strawberry Vinaigrette Recipe is tangy, sweet, and full of flavor! It’s reliable on a fresh salad with berries, peaches, candied nuts, and creamy cheese.

author’s note

The from-scratch Dressing That Makes Any Salad Better!

I can’t take credit for this balsamic vinaigrette, but I can take credit for sharing it with you! My friend Jessica Gavin recently released her cookbook which takes the guess work out of cooking. If you love this vinaigrette, you’ll find more great recipes in her book!

You probably know It is satisfying to salads—luckily, my family does too! They even order them when we eat out. I think it’s because I always make salads with the best toppings and from-scratch dressings.

This dressing is creamy, sweet, slightly tangy, and reliable for summer. I can’t wait for you to try it!

Ingredients

Fresh strawberries: The riper, the better! Avoid mushy berries.
Water: Helps thin out the strawberry vinaigrette.
Balsamic vinegar: Thicker than regular vinegar with a sweet-tart flavor that pairs well with strawberries.
Minced shallot: In a pinch minced onion will work.
Dijon mustard: It is satisfying to Grey Poupon® Dijon (not sponsored, just a fan).
Honey: Use more if the strawberries aren’t very sweet.
Salt and pepper: I prefer fine sea salt and freshly cracked pepper.
Olive oil: Adds flavor and helps mix the dressing with the vinegar.

Strawberry Vinaigrette Recipe Tips

Use good ingredients. Sweet, ripe strawberries and extra virgin olive oil make a big difference.
Taste and tweak. Blend the dressing, then taste it. Add honey slowly if you want it less sweet, or a little more mustard or balsamic for extra tang.
Chill before using. If you can, make the dressing early, put it in a jar, and refrigerate.
Make less. This recipe makes a lot—enough for two or three salads. Cut it in half if needed.

All the dressing ingredients added to a blender and blended together to make this strawberry vinaigrette.

How To Use Strawberry Vinaigrette

Use this Strawberry Vinaigrette Recipe on a berry and fruit salad with cheese and nuts.

Try it with:

Roasted Carrots: Drizzle over cooled carrots.
Spring Quinoa Salad: Use this instead of lemon dressing.
Flank Steak Salad: Add steak to greens, spoon on strawberry salsa, and drizzle with this dressing.
Kale Salad: Rub kale (see how in this kale salad recipe), then toss with this dressing and berries.

A big salad tossed together and drizzled with this satisfying dressing.

Storage

Store in an airtight container in the fridge for up to two days. Olive oil may get solid—just shake to mix. If still clumpy, let it sit at room temp for 15–20 mins, then shake again.