Strawberry Vinaigrette

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This fruity Strawberry Vinaigrette is made with loads of fresh strawberries so you taste them in every bite. Drizzle over simple greens or any salad with fruits and nuts and celebrate your decision to eat more vegetables.

A bowl of fresh Strawberry Vinaigrette.


 

The idea of Strawberry Vinaigrette is so simple: Fresh strawberries, vinaigrette ingredients, and nothing else. But sometimes you have to do everything wrong before you get it right.

It isn’t so much that I like to overcomplicate things as that I want to be absolutely sure. I tried cooking down and straining strawberries to make a syrup, and I tried steeping berries in fruit-flavored vinegars to enhance the flavors. The flavors were weak and the process was tiring.

At the end of the day, the best version is just strawberries in a blender with vinaigrette ingredients like oil, vinegar, and mustard. You can add honey or sugar for sweetness, too. Nothing fancy, keep it simple.

Recipe ingredients

Labeled ingredients for strawberry vinaigrette.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Strawberries: Frozen strawberries work too; thaw before adding to the blender.
  • Honey: Honey makes for a sweeter vinaigrette than using sugar. For either sweetener, start with 1 tablespoon (or even less) and add more to taste.
  • Olive oil: Choose a light olive oil or any other neutral oil such as vegetable, avocado, or sunflower oil.

Step-by-step instructions

  1. In a blender, add strawberries, vinegar, sugar, and dried mustard.
The ingredients for strawberry vinaigrette in a blender before blending.
  1. Blend until smooth. With the motor running, slowly drizzle in the oil.
A blender of fresh Strawberry Vinaigrette.
  1. Season to taste with salt (I like /14 teaspoon). You should have about 1 cup dressing (cover and refrigerate until serving time). Use within 4 days.
A bowl of fresh Strawberry Vinaigrette.

Recipe tips and variations

A bowl of kale salad.
A bowl of Kale Salad with roasted butternut squash, crispy bacon, toasted walnuts, pomegranate arils, dried cranberries, feta cheese, and Strawberry Vinaigrette.

Recipe FAQs

What is strawberry vinaigrette made of?

Strawberry vinaigrette is made from strawberries, oil, and vinegar. My version uses vegetable oil and red wine vinaigrette plus honey for sweetness and mustard for emulsification.

Can I use frozen strawberries to make strawberry vinaigrette?

Frozen strawberries are fine; just thaw before using.

How long does strawberry vinaigrette last?

Leftover strawberry vinaigrette is safe in the refrigerator for up to 4 days. Just shake or stir to recombine before using.

More recipes with strawberries

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Strawberry Vinaigrette in a clear dish.

Strawberry Vinaigrette

This fruity Strawberry Vinaigrette is made with loads of fresh strawberries so you taste them in every bite.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings (2 tablespoons each)
Course Salad
Cuisine American
Calories 163
5 from 5 votes

Ingredients 

Instructions 

  • In a blender, add strawberries, vinegar, sugar, and dried mustard. Blend until smooth. With the motor running, slowly drizzle in the oil.
  • Season to taste with salt (I like /14 teaspoon). You should have about 1 cup dressing (cover and refrigerate until serving time). Use within 4 days.

Notes

  1. Strawberries: Frozen strawberries work too; thaw before adding to the blender.
  2. Honey: Honey makes for a sweeter vinaigrette than using sugar. For either sweetener, start with 1 tablespoon (or even less) and add more to taste.
  3. Olive oil: Choose a light olive oil or any other neutral oil such as vegetable, avocado, or sunflower oil.
  4. Yield: This Strawberry Vinaigrette recipe makes about ½ cup (4 ounces) of salad dressing, enough for 4 servings, 2 tablespoons each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days. Shake to recombine before using.
  6. Make ahead: Make Strawberry Vinaigrette up to 3 days in advance; shake to recombine before using.

Nutrition

Serving: 2tbspCalories: 163kcalCarbohydrates: 11gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1mgPotassium: 52mgFiber: 1gSugar: 10gVitamin A: 3IUVitamin C: 17mgCalcium: 6mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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