5-Minute Strawberry Vinaigrette (with Fresh Berries)

Name: 5-Minute Strawberry Vinaigrette (with Fresh Berries)
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup strawberries; 1/3 cup extra virgin olive oil; 1/4 cup white balsamic vinegar; 2 cloves garlic; 1 teaspoon dijon mustard; 1 teaspoon honey; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper

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Salad dressing can really make or break a salad, and this strawberry vinaigrette is one I could eat with a spoon! It blends fresh strawberries, white balsamic vinegar, garlic, Dijon, and a little honey into a sweet and tangy dressing in just 5 minutes.

I love it because it’s thicker than your normal vinaigrette, which means every bite of lettuce gets coated, rather than the dressing ending up at the bottom of the bowl. If you’ve been scared of making your own dressing, trust me here: it’s EASY!

strawberry vinaigrette in a small white jar.

Table of Contents

Why This Strawberry Vinaigrette Works

a girl wearing a black leather jacket holding a drink

All you need is 5 minutes and a blender! That’s it! Store-bought strawberry dressing tends to be sweet, and then… more sweet, and this is the version where you get to decide how much honey goes in. The result tastes like actual strawberries instead of pink sugar with a berry on the label.

It also doesn’t have to be used as salad dressing! Drizzle it over grilled vegetables, over a bowl of cut fruit, or use it as a marinade. Once strawberries are in season, this will be your new go-to for turning a bag of greens into my strawberry arugula salad all summer long!

Jordan

Ingredient Notes

Here’s an overview of what makes this dressing special. The rest of the ingredients and exact measurements can be found in the recipe card.

Ingredients for strawberry vinaigrette in a food processor before blending.

Strawberries: Strawberries vary WILDLY from one container to the next, so taste one before you blend, because a pale, underripe berry means you’ll want a little more honey. Frozen strawberries will work too. If the dressing is too thick, add a splash of water to thin it out.
White balsamic vinegar: I love this vinegar. It’s lighter in color and a little sweeter than regular balsamic. The finished dressing stays a pretty light pink, which I love! Regular balsamic vinegar works as a substitute, it’ll just make the vinaigrette darker.
Dijon mustard: Dijon holds the oil and vinegar together so the dressing stays creamy.

How to Pick the Oil for Vinaigrette

A vinaigrette is oil plus vinegar. That’s it! Unfortunately, the typical rules of a 3:1 oil-to-vinegar ratio don’t work here because of the added fruit. So I’ve found the perfect ratio that works super well here (don’t change it!). Extra virgin olive oil can turn bitter when you overblend it, so stop the blender the second the dressing looks smooth. A neutral oil like avocado oil will also work here, and doesn’t have any bitterness.

Recipe Variations

Use regular balsamic: The color gets darker, so expect a brownish-pink dressing instead of a bright one. It’ll be similar to my simple honey balsamic dressing, just with berries in it!
Try a different vinegar: Apple cider vinegar, white wine vinegar, and champagne vinegar are all good swaps in a fruit vinaigrette. They’re all 1:1, so don’t worry about adjusting the measurements.
Make it pulp free: Run the blended dressing through a fine mesh strainer to catch the seeds if you want a silkier dressing.
Thin it out: Add water a splash at a time until it’s as drizzly as you want.
Swap the honey for maple syrup: If you’re vegan, use maple syrup!

How to Make Strawberry Vinaigrette

Step 1: Add the strawberries, olive oil, white balsamic vinegar, garlic cloves, Dijon mustard, honey, kosher salt, and black pepper to a small blender or mini food processor. An immersion blender and a tall cup works here too.

Strawberry vinaigrette in a food processor all blended into a smooth dressing.

Step 2: Blend until smooth, adding a splash of water if you’d like a thinner, more drizzly consistency. Stop as soon as it’s smooth and creamy. Don’t overblend!

Step 3: Taste and adjust the seasoning, adding an extra pinch of salt or a splash of vinegar if you think it needs it.

If you have leftover berries, make my balsamic roasted strawberries with whipped feta (sooo good!).

Recipe Tips

Taste test a berry before you blend. Ripeness varies (even when they’re red!), so make sure to taste one before blending so you know how much sweetener to add.
Hull the strawberries first. Cut the greens off the tops of the berries first because the green parts are bitter!
Don’t over-blend! Once it’s smooth, stop blending!
Too tart or too sweet is fixable. Tastes tart? Add honey a 1/4 teaspoon at a time. Berries already sweet? Add another splash of vinegar.

What to Serve with Strawberry Vinaigrette

Strawberry arugula salad in a bowl with red onions, fresh strawberries, goat cheese, all tossed in a fresh strawberry vinaigrette.

Mixed greens, baby spinach, or arugula are my favorite greens to use with this dressing. Goat cheese, feta cheese, or a little crumbled blue cheese work well, and toasted pecans or slivered almonds add the crunch!

It’s good on things that aren’t salad at all, too. Grilled asparagus, grilled or air fryer zucchini, a bowl of cut fruit. It also works over this little gem lettuce salad. And as a marinade it does the same thing as the one in my honey balsamic chicken, so use it on chicken, pork, or shrimp.

Pouring the strawberry dressing onto the arugula salad greens.

Storage & Make-Ahead Tips

Refrigerate in an airtight container or a mason jar for up to 1 week. Give it a good shake or stir before serving. A little separation is normal, and a good shake brings it right back!
Thickened up in the fridge? Add a splash of water or vinegar and shake again.
Making it ahead for a party? Store it separately from everything else and toss the salad together right before you serve it.

Recipe FAQs

Can I use frozen strawberries for strawberry vinaigrette?

Yes! Thaw them first and drain off excess water, or the dressing will come out thin. Add a splash of water at the end if it comes out too thick.

Why did my strawberry vinaigrette turn bitter?

Two things may have happened: the strawberry tops didn’t get hulled, or the olive oil got over-blended. Extra virgin olive oil can get bitter when blended, so stop as soon as the dressing is smooth.

How long does homemade strawberry vinaigrette last?

About a week! Keep it in an airtight container in the fridge and give it a shake before each use.

Can I make this without a blender?

You can use a food processor or a blender. An immersion blender can work too but a whisk and a bowl won’t do the trick here because the strawberries need to blend into the rest of the ingredients.

More Fresh Summer Salad Recipes

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