Bring the bright, juicy taste of summer to the table any time of year with this quick and easy recipe for a versatile dressing!
Strawberries are a near-universal symbol of summertime freshness. Their bright color and sweet, juicy bite evoke sun-kissed gardens and carefree days. Strawberry season is so fleeting—at least here in the Midwest—that I love finding new ways to use them in the kitchen.
This strawberry vinaigrette recipe brings a taste of summer to the table any time of year. It pairs these luscious berries with rich olive oil, the tang of apple cider vinegar, the golden sweetness of honey, and the citrusy zest of lemon juice. The seasoning is deliberately simple—just a dash of salt and pepper—so you can doctor the dressing to your personal preferences. In fact, this dressing makes an excellent foundation for crafting a bespoke version of your very own.
I like drizzling this dressing over everything from fresh greens to melon slices to my morning yogurt. It also makes a zesty marinade! No matter how you use it, you’ll love both its simplicity and its unique taste!
Tips for a customized vinaigrette
- If fresh strawberries aren’t available, frozen will work—just thaw them thoroughly and drain off excess liquid before measuring your one cup.
- Try raspberries instead of strawberries for a completely different vibe.
- Swap the apple cider vinegar for aged balsamic or infused varieties to subtly deepen the flavor profile.
- Drizzle in a tablespoon or so of Dijon mustard to harmonize the sweet-tart elements.
- Play with herbaceous mix-ins—like dried thyme or fresh basil, rosemary, or mint—for deeper complexity.
- If the dressing is too tart, bump up the honey—or sub in maple syrup for warmer notes and more pronounced sweetness.
How do I store leftovers?
Store leftover strawberry vinaigrette in a well-sealed glass jar or other airtight container in the fridge. You’ll get the best flavor if you use it within 3-4 days, but note that the dressing may separate and thicken as it chills. Let it sit at room temp for a few minutes and shake or whisk to recombine before serving. This dressing does not freeze well.
Serving suggestions
Serve your strawberry vinaigrette as a dressing or marinade for a wide array of tasty dishes. It adds fresh interest to a Green Salad, complements the cranberries and almonds in a Kale Salad, and balances the sweet-tart elements of a Citrus-Mint Fruit Salad. This vinaigrette also makes a flavorful marinade for meaty dishes, like Grilled Chicken Skewers or Baked Pork Chops.
Strawberry Vinaigrette Recipe
Ingredients Â
- 1 cup fresh strawberries hulled and roughly chopped
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice freshly squeezed
- Zest of 1 lemon optional
- 1/4 cup olive oil
InstructionsÂ
- Place the strawberries, apple cider vinegar, honey, salt, black pepper, lemon juice, and zest (if using) in a blender. Blend until completely smooth, scraping down the sides as needed.
- With the blender running on low, slowly drizzle in the olive oil until the vinaigrette looks creamy and fully combined.
- Taste and adjust sweetness and seasonings. If you prefer a thinner dressing, blend in 1-2 tablespoons of water. For an extra-smooth texture, strain through a fine-mesh sieve, pressing on the solids, then discard the pulp.
- Serve immediately or store in a sealed container in the refrigerator.
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