Strawberry Vinaigrette Made from Scratch
Gabrielle Chappel
Gabrielle (Gabi) is a seasonally inspired chef and educator from Pennsylvania currently based in Los Angeles, CA. She is a graduate from the Institute of Culinary Education in NYC and is the Season 3 Winner of Gordon Ramsay’s Next Level Chef. She hosts pop up dinners, educational classes, and private events throughout Los Angeles. Gabi grew up in an agricultural town in Central Pennsylvania, she takes a lot of inspiration from the natural unfolding of the seasons within her dishes, and on occasion her Eastern European background through the way she grew up making food with her family.
Some of my favorite recipes start because I’m trying to save ingredients from ending up in the compost bin. A few years ago, I came home from the farmer’s market with way more strawberries than I could reasonably eat. They were gorgeous when I bought them, but a few days later they were looking a little tired and honestly kind of depressing. After spending good money on local produce, I wasn’t about to throw them away. So I tossed them into a blender with a few pantry staples and accidentally created one of my favorite homemade salad dressings. This strawberry vinaigrette recipe is bright, fresh, slightly sweet, perfectly tart, and surprisingly creamy once it’s emulsified. If you’ve only ever bought bottled strawberry salad dressing, you’re in for a treat. Making it from scratch takes less than five minutes and gives you complete control over the flavor.
Ingredients:
- 1/2 cup strawberries
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1 tbsp champagne vinegar
- 1 tsp honey
- 1/2 cup extra virgin olive oil
Instructions:
- Add the strawberries, dijon mustard, salt, champagne vinegar, and honey to a wide-mouth mason jar or tall container.
- Place the hand blender into the jar and blend until the strawberries are completely broken down and the mixture is smooth.
- While blending, slowly drizzle in the extra virgin olive oil.
- Continue blending until the dressing is fully emulsified, creamy, and smooth.
- Taste and adjust seasoning if desired.
- Pour over your favorite salad immediately or store in an airtight container in the refrigerator for up to 5 days.
- Shake before serving if any separation occurs.
- Don't forget to rate this recipe and leave a comment!
Why This Strawberry Vinaigrette Recipe Works
The magic of this strawberry vinaigrette recipe is all about balance.
Fresh strawberries bring natural sweetness and fruit-forward flavor. Dijon mustard helps create a stable emulsion, allowing the dressing to become silky and creamy instead of separating. Champagne vinegar adds brightness without overpowering the berries, while a little honey rounds everything out.
Finally, good quality olive oil gives the dressing body and richness.
The result is a sweet vinaigrette that feels elegant enough for entertaining but easy enough for a Tuesday night dinner.
One of the things I love about making homemade salad dressings is that you start to understand how ingredients work together. Once you learn the basic balance of oil, acid, and seasoning, you’ll be able to create countless dressings without needing a recipe every time.
What Oil Is Best for Strawberry Vinaigrette?
This is one of the most common questions I get.
For this recipe, extra virgin olive oil is my first choice because it adds richness and depth while still letting the strawberries shine.
If you prefer a more neutral flavor, avocado oil works beautifully as well. It creates a slightly lighter finish and lets the fruit take center stage.
The key is choosing an oil you actually enjoy the taste of because it makes up a large portion of the dressing.
Ingredient Tips from My Kitchen
When it comes to fresh strawberries, riper is better.
Those slightly soft berries sitting in your refrigerator are perfect here. In fact, this recipe is one of my favorite ways to use up ripe strawberries before they go bad.
Don’t worry if your berries aren’t picture-perfect. As long as they still taste good, they’ll make a delicious dressing.
The Dijon mustard isn’t there just for flavor. It acts as an emulsifier, helping the oil and vinegar stay together. That’s what creates the creamy texture that makes this dressing so appealing.
And while the recipe calls for champagne vinegar, you could use white wine vinegar if that’s what you have on hand. Even apple cider vinegar can work in a pinch, although it will create a slightly different flavor profile.
The Secret to Creamy Strawberry Vinaigrette
People are often surprised by how creamy this dressing becomes without any dairy.
The answer is emulsification.
When you slowly drizzle the olive oil into the other ingredients while blending, tiny droplets of oil become suspended throughout the mixture. This creates a smooth texture and richer mouthfeel.
You can use a blender, food processor, or even a large measuring cup and immersion blender.
If you’re making other vinaigrette recipe variations, the same technique applies.
What to Serve with Strawberry Vinaigrette
This strawberry salad dressing was made for summer.
I love it tossed with tender lettuce, baby spinach, crunchy almonds, fresh herbs, and creamy feta cheese.
It’s also fantastic on a kale salad, where the sweetness helps balance kale’s natural bitterness.
Looking for more ways to use it? Try it on:
- A simple green salad
- Mixed berry and goat cheese salads
- Grilled chicken salads
- Grain bowls with extra protein
- A fresh fruit salad
- As a light marinade for grilled chicken
Because the dressing has both sweetness and acidity, it works with a surprising variety of ingredients.
Storage Tips
Store this leftover strawberry salad dressing in an airtight container or a jar with tight-fitting lids.
Keep it in the fridge or refrigerator for up to five days.
Since homemade dressings don’t contain preservatives, some separation is normal. Simply give the jar a good shake, whisk it briefly, or blend it again before serving.
Easy Variations
Once you’ve mastered this easy strawberry vinaigrette recipe, there are lots of ways to experiment.
Swap the honey for maple syrup if that’s what you have available.
Add a splash of citrus juice for extra brightness.
Have a spoonful of strawberry jam in the fridge? It can boost flavor when strawberries aren’t quite at peak season.
A pinch of salt and pepper can also help enhance the natural sweetness of the berries.
The beauty of homemade dressing is flexibility.
If Balsamic Vinaigrette Is More Your Vibe
As much as I love this strawberry version, sometimes you want something a little more classic.
A simple balsamic vinaigrette made with olive oil, balsamic vinegar, mustard, and a touch of sweetener is another kitchen staple worth mastering. Once you understand how to balance oil and acid, you’ll be able to create endless homemade dressings.
If you’re looking for a good one, check out this recipe.
Frequently Asked Questions
Can I make strawberry salad dressing without a blender?
Yes. A blender helps create the smoothest texture, but you can mash the berries thoroughly and use a whisk. The dressing may be slightly chunkier but will still be delicious.
Can I use frozen strawberries?
Absolutely. Let them thaw completely first so they blend properly and don’t water down the dressing.
How long does strawberry vinaigrette last?
Stored in an airtight container in the refrigerator, it should stay fresh for about five days.
Is strawberry vinaigrette healthy?
It can be a great addition to fresh salads. It’s made with real fruit, olive oil, and simple ingredients you likely already have in your kitchen.
What salads pair best with strawberry vinaigrette?
Spinach salads, mixed greens, kale salads, salads with feta cheese, almonds, grilled chicken, and fresh berries all pair beautifully with this dressing.
A Simple Dressing You’ll Make Again and Again
Whether you’re trying to rescue a basket of fresh berries from the back of the fridge or you’re simply looking for a fresh new dressing to add to your rotation, this strawberry vinaigrette delivers big flavor with very little effort.
It’s bright, creamy, sweet, tangy, and exactly the kind of recipe that reminds me good food doesn’t have to be complicated. Sometimes all it takes is a few simple ingredients, a blender, and a willingness to save those strawberries before they go to waste.
Other Recipes You Will Love!
Summer Strawberry Quinoa Salad
Cucumber Salad Recipe (Fresh, Easy, 10-Minutes)
Gabrielle Chappel
Gabrielle (Gabi) is a seasonally inspired chef and educator from Pennsylvania currently based in Los Angeles, CA. She is a graduate from the Institute of Culinary Education’s Health Supportive Culinary Arts program and focuses on plant based cooking. Gabi is the Season 3 Winner of Gordon Ramsay’s Next Level Chef and hosts pop up dinners, educational classes, and private events throughout Los Angeles. Prior to Next Level Chef, Gabi became a “social media chef” through her guest appearances on Conde Nast’s Epicurious YouTube Channel where she became a staple of “4 Levels” and “Pro vs. Novice” amassing millions of views with each video. Gabi grew up in an agricultural town in Central Pennsylvania, she takes a lot of inspiration from the natural unfolding of the seasons within her dishes, and on occasion her Eastern European background through the way she grew up making food with her family. She loves frequenting LAs incredible farmers markets, walking to the beach and hiking.
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