Strawberry vinaigrette is a sweet, tart, quick, and easy homemade salad dressing ready in under 5 minutes. Excellent on any spring salad!
Strawberry vinaigrette has quickly become a new favorite dressing here in The Mountain Kitchen. It’s creamy, smooth, and delicious.
Just look at the color of this vinaigrette; isn’t it beautiful?
This recipe is a great way to use fresh strawberries. I made this salad dressing to use up some strawberries David, and I received from a CSA program we joined this year.
If you aren’t sure what a CSA is, it’s a Community Supported Agriculture program in which we purchase a share of a local farmer’s garden. Each week we received fresh farm-raised fruits and vegetables grown sustainably just minutes down the road.
We decided to join this program because we love fresh produce, and it’s too challenging to try a grow a garden on our land here on the mountain. Between all the critters and pour soil content, it just makes better sense to pay someone else to grow the produce for us. Best of all, the abundance of fresh fruits and vegetables also inspires us to create new recipes to share with you!
Ok, let’s make Strawberry Vinaigrette!
Only four components make up this strawberry vinaigrette, they are:
- Fresh Strawberries: Use the freshest, most flavorful strawberries you can find. If you use frozen strawberries, let them defrost first. Simply cut off the tops and throw them into the food processor or blender.
- Vinegar: For this recipe, I used white wine vinegar because of its mild fruity flavor. However, you could substitute with white vinegar or champagne vinegar too.
- Oil: I use extra-virgin olive oil for just about everything. Substitute with your favorite neutral oil
- Sweetener: I use honey to help sweeten the vinaigrette because it’s one of the healthiest natural sweeteners. I love using honey because it adds a rich flour flavor to almost anything it goes in. You could also use maple syrup or agave. Of course, white or brown sugar is always an option.
- Seasoning: Add a bit of kosher salt and freshly cracked black pepper to enhance round out the delicious strawberry flavor.
A food processor is the best tool to blend up the vinaigrette because it can blend small portions very well, and you can drizzle in the oil as the food processor blends, which helps the dressing emulsify faster. Feel free to use an immersion blender or regular blender if you do not have a food processor.
How to Make Strawberry Vinaigrette
Cut the tops off the fresh strawberries. Add the strawberries, vinegar, honey to the food processor—season with salt and pepper to taste. Give the strawberries a few pulses. Next, turn the food processor on and drizzle the oil into the feed tube. Blend until the vinaigrette becomes creamy and emulsifies. Taste and adjust seasonings as needed.
It’s that simple!
How to Store the Vinaigrette
You can store this vinaigrette in an airtight container for up to 7 days. I do not recommend freezing this dressing, so use or discard it after a week.
David and I both love this dressing. It’s great with spring greens fresh from the garden. We hope you enjoy this vinaigrette soon!
Other Strawberry Recipes
- 1 ½ cups fresh strawberries hulled
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- Kosher salt and fresh cracked black pepper to taste
- Cut the tops off the fresh strawberries. Add the strawberries, vinegar, honey to the food processor—season with salt and pepper to taste. Give the strawberries a few pulses.
- Next, turn the food processor on and drizzle the oil into the feed tube. Blend until the vinaigrette becomes creamy and emulsifies.
- Taste and adjust seasonings as needed.
- Use immediately or store in the refrigerator until needed.