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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.
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.
Table of Contents
Recipe ingredients
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
- 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.
Recipe tips and variations
- Yield: This Strawberry Vinaigrette recipe makes about ½ cup (4 ounces) of salad dressing, enough for 4 servings, 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Shake to recombine before using.
- Make ahead: Make Strawberry Vinaigrette up to 3 days in advance; shake to recombine before using.
- Favorite salads for Strawberry Vinaigrette: This dressing is delicious on Strawberry Spinach Salad, Rainbow Thai Salad, Garden Salad (add fresh berries and nuts), and my favorite Kale Salad (shown below).
- More DIY salad dressings: If you love to make salad dressing at home (I know I do!), try red wine vinaigrette, creamy homemade ranch dressing, Olive Garden copycat Italian dressing, Thai peanut dressing, Thousand Island dressing, and a delicious Asian salad dressing that doubles as a marinade.
Recipe FAQs
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.
Frozen strawberries are fine; just thaw before using.
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
Ingredients
- 4 ounces strawberries stemmed (see note 1)
- 2 tbsp red wine vinegar
- 2 tbsp honey or sugar, or less to taste (see note 2)
- 1 teaspoon dried mustard
- 1/4 cup olive oil (see note 3)
- Salt and freshly ground black pepper to taste
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
- 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.
- Yield: This Strawberry Vinaigrette recipe makes about ½ cup (4 ounces) of salad dressing, enough for 4 servings, 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Shake to recombine before using.
- Make ahead: Make Strawberry Vinaigrette up to 3 days in advance; shake to recombine before using.
Nutrition
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.
