This Strawberry Balsamic Vinaigrette is bursting with tangy, fruity flavors and a touch of sweetness from the fresh strawberries and honey. Made in just 5 minutes with a food processor, this homemade dressing doubles as a marinade or dipping oil. It's perfect for all of your favorite summer dishes!
The other day, I noticed the strawberry bed in my garden beginning to wake up for spring. With summer just around the corner, I'm already thinking about all the delicious things I'll make with my garden-fresh strawberries this year.
While I love strawberry jam and chocolate-covered treats, nothing beats using fresh strawberries in a delicious summer meal.
This strawberry balsamic vinaigrette recipe is made by blending fresh strawberries with balsamic vinegar, extra virgin olive oil, honey, and garlic for a subtly sweet and fruity dressing that pairs perfectly with strawberry salad, grilled meats, seafood, and more.
The best part? It only takes 5 minutes to make and is far better tasting than any store-bought strawberry dressing.
Today, I’m walking you through how to make homemade strawberry balsamic vinaigrette, including which ingredients to use, tips for success, and some of my favorite ways to use this easy homemade salad dressing.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Fresh Strawberries- Choose ripe, fresh strawberries for the best flavor. Use frozen strawberries if fresh are not available. Just make sure to thaw and drain them before blending into the dressing.
- Balsamic Vinegar- Opt for a high-quality balsamic vinegar for a deeper, more complex flavor. Red wine vinegar or apple cider vinegar can be used as substitutes for balsamic vinegar, but keep in mind that the flavor profile will be slightly different.
- Extra Virgin Olive Oil- Gives the strawberry vinaigrette a rich, creamy consistency. Swap it with avocado oil, walnut oil, or any other salad oil you prefer.
- Dijon Mustard- Acts as an emulsifier, helping the oil and vinegar stay together.
- Honey- Adds a little sweetness to the vinaigrette, balancing the tanginess of the vinegar. For a vegan-friendly version, use maple syrup in place of honey.
- Garlic- Freshly minced garlic adds a bold, savory taste that balances out the sweet and tangy flavors in the dressing. For a milder flavor, use roasted garlic or garlic powder instead of fresh garlic.
- Kosher Salt- I prefer to use kosher salt because it doesn't contain any added sugar or anti-caking agents like table salt often does.
- Black Pepper- Use freshly cracked black pepper for the best flavor.
🌱 Sustainability Tip: Use up slightly soft or overripe strawberries in this strawberry balsamic vinaigrette dressing to cut down on food waste.
Variations
- Mixed Berries- Try using different types of berries such as raspberries or blackberries to mix up the flavors.
- Herbs- Add fresh herbs like basil, mint, or thyme to the dressing for a flavorful kick.
- Citrus- Give your dressing a tangy twist by adding a little lemon, lime, or orange zest.
How to Make Strawberry Balsamic Vinaigrette
Here is how to make balsamic vinaigrette with fresh strawberries.
Step 1: Blend ingredients. In the bowl of a food processor, combine the strawberries, balsamic vinegar, dijon mustard, honey, minced garlic, kosher salt, and black pepper. Pulse together until the strawberries are completely pureed and no large pieces remain.
Step 2: Emulsify the olive oil. With the food processor running on low speed, gradually stream in the extra virgin olive oil. Continue processing until the mixture is smooth and emulsified.
Step 3: Serve or store. Use the vinaigrette immediately, or transfer it to a glass jar or bowl with a tight-fitting lid for storage. Store in the refrigerator for up to one week. If storing, shake the jar or whisk the vinaigrette in the bowl before serving to re-emulsify it.
Tips for Success
- Choose ripe, in-season strawberries. Opt for ripe, juicy strawberries that are firm, bright red, and fragrant.
- Thoroughly rinse the strawberries. Before using strawberries in the vinaigrette, rinse them well under cold water and dry them gently to remove any dirt or debris.
- Emulsify the oil slowly. Add olive oil slowly to the running food processor to help emulsify the vinaigrette for a smoother, creamier texture.
- Store properly. Store any extra vinaigrette in a sealed jar in the fridge for up to a week. Remember to shake it well before using it to mix it up again.
- No food processor? Use a blender or mash the strawberries with a fork before mixing with the other ingredients.
How to Use Strawberry Balsamic Vinaigrette
I created this strawberry balsamic dressing to go with my favorite salad recipe - strawberry spinach salad with goat cheese and walnuts. But it's great with this spinach caprese salad, and arugula quinoa salad too.
You can also use it to marinate grilled chicken, steak tips, pork, shrimp, salmon, or tofu. Or try it as a dipping oil for crusty sourdough bread, dinner rolls, breadsticks, pita bread, or naan bread.
Finally, drizzle it over roasted or grilled vegetables, such as these maple balsamic Brussels sprouts.
How to Store
Store any leftover vinaigrette in an airtight container in the fridge for up to one week, preferably in a mason jar for easy shaking. If the oil hardens, let it sit at room temperature for 15-20 minutes before serving. Avoid freezing this dressing as it may alter the texture and flavor of the fresh strawberries.
Frequently Asked Questions
Vinaigrette tends to separate over time as it's not a stable mixture, but you can minimize this by adding olive oil gradually while blending in the food processor on low speed. If it does separate, simply give it a good shake or whisk before serving.
Yes, you can use frozen strawberries. Just make sure to thaw them before blending, and be sure to drain off any excess liquid to prevent the dressing from becoming too watery.
Yes, this dressing can be made without a food processor by mashing the strawberries thoroughly with a fork or using a blender.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Strawberry Balsamic Vinaigrette
Equipment
Ingredients
- 5-6 large (about 1 cup sliced) strawberries thoroughly rinsed and hulled
- ¼ cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup extra virgin olive oil
Instructions
- In the bowl of a food processor, combine the strawberries, balsamic vinegar, dijon mustard, honey, minced garlic, kosher salt, and black pepper. Pulse together until the strawberries are completely pureed and no large pieces remain.5-6 large (about 1 cup sliced) strawberries, ¼ cup balsamic vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- With the food processor running on low speed, gradually stream in the extra virgin olive oil. Continue processing until the mixture is smooth and emulsified.¾ cup extra virgin olive oil
- Use the vinaigrette immediately, or transfer it to a glass jar or bowl with a tight-fitting lid for storage. Store in the refrigerator for up to one week. If storing, shake the jar or whisk the vinaigrette in the bowl before serving to re-emulsify it.
Notes
- Storage: Store the vinaigrette in an airtight container in the refrigerator for up to one week.
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