Strawberry Balsamic Vinaigrette

Why You’ll Love This Recipe

I love this recipe because it comes together in just a few minutes using simple, fresh ingredients. The natural sweetness of the strawberries balances the bold flavor of balsamic vinegar, while olive oil creates a smooth, silky texture. I also appreciate how much fresher and more flavorful homemade vinaigrettes taste compared to store-bought versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• fresh strawberries, hulled
• balsamic vinegar
• extra-virgin olive oil
• honey or maple syrup
• Dijon mustard
• garlic clove, minced
• salt
• black pepper
• fresh basil leaves (optional)

Directions

1. I wash and hull the strawberries before adding them to a blender or food processor.
2. I add the balsamic vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and black pepper.
3. I blend the ingredients until the mixture becomes smooth.
4. I slowly drizzle in the olive oil while blending to create a creamy, emulsified dressing.
5. I add fresh basil if I want extra herb flavor and blend again briefly.
6. I taste the vinaigrette and adjust the sweetness, acidity, or seasoning as needed.
7. I transfer the dressing to a jar or airtight container.
8. I refrigerate it until chilled before serving.
9. I shake or stir the vinaigrette well before each use.

Servings and Timing

I usually prepare this recipe in about 10 minutes.

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Variations

I sometimes replace the honey with agave syrup for a vegan-friendly version. When I want a brighter citrus flavor, I add a splash of fresh lemon or orange juice. I also enjoy blending in fresh raspberries or blueberries for a mixed berry vinaigrette. For a creamier dressing, I mix in a spoonful of Greek yogurt or a little mayonnaise.

Storage/Reheating

I store Strawberry Balsamic Vinaigrette in a sealed jar or airtight container in the refrigerator for up to 5 days. Since the ingredients naturally separate over time, I shake the container well before serving. I do not reheat this dressing because it is best enjoyed chilled or at room temperature.

FAQs

Can I use frozen strawberries?

Yes. I thaw the frozen strawberries completely and drain any excess liquid before blending to maintain the best consistency.

What salads pair well with Strawberry Balsamic Vinaigrette?

I enjoy serving it over mixed greens, spinach, arugula, goat cheese salads, grilled chicken salads, or salads topped with nuts and fresh fruit.

Can I make this vinaigrette without honey?

Yes. I can substitute maple syrup, agave syrup, or simply leave out the sweetener if the strawberries are naturally very sweet.

Why did my vinaigrette separate?

This is completely normal for homemade vinaigrettes. I simply shake or whisk it well before each use to bring the ingredients back together.

Can I use this vinaigrette as a marinade?

Yes. I often use it as a marinade for chicken, pork, or grilled vegetables because the balsamic vinegar and strawberries create a delicious balance of sweet and tangy flavors.

Conclusion

I always enjoy making Strawberry Balsamic Vinaigrette because it is fresh, flavorful, and incredibly versatile. The combination of sweet strawberries, tangy balsamic vinegar, and smooth olive oil creates a dressing that brightens any meal. Whether I drizzle it over salads, use it as a marinade, or serve it with roasted vegetables, it always adds a burst of homemade flavor.

Strawberry Balsamic Vinaigrette

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Strawberry Balsamic Vinaigrette is a fresh, fruity dressing that blends sweet strawberries with tangy balsamic vinegar for a perfectly balanced flavor. This homemade vinaigrette is light, vibrant, and ideal for salads, roasted vegetables, or marinades.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 8 servings
• Category: Salad Dressing
• Method: Blend
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup fresh strawberries, hulled
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4–5 fresh basil leaves (optional)

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Instructions

1. Wash and hull the strawberries, then add them to a blender or food processor.
2. Add the balsamic vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and black pepper.
3. Blend until the mixture is completely smooth.
4. With the blender running, slowly drizzle in the olive oil until the dressing is creamy and emulsified.
5. Add the fresh basil, if using, and blend briefly to combine.
6. Taste the vinaigrette and adjust the sweetness, acidity, or seasoning as desired.
7. Transfer the dressing to a jar or airtight container.
8. Refrigerate until chilled before serving.
9. Shake or stir well before each use.

Notes

• Substitute agave or maple syrup for a vegan-friendly version.
• Add a splash of fresh lemon or orange juice for extra brightness.
• Blend in raspberries or blueberries for a mixed berry variation.
• Mix in Greek yogurt or mayonnaise for a creamier dressing.
• Store in a sealed container in the refrigerator for up to 5 days.
• Natural separation is normal; shake well before serving.
• Use as a marinade for chicken, pork, or grilled vegetables.

Nutrition

• Serving Size: 2 tbsp
• Calories: 110 kcal
• Sugar: 3 g
• Sodium: 85 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg