This strawberry vinaigrette recipe is made with fresh, delicious ingredients. Bottled salad dressings can be convenient but they’re costly and oftentimes not even vegan. Besides, homemade salad dressings are so much better! Drizzle this tasty vinaigrette on salads, steamed vegetables, and even use it as a condiment for sandwiches.
I’m a big salad fan. I think I eat a salad every day. I quit buying bottled salad dressings years ago when my Aunt Mary told me she made her salad dressings at home. My Aunt Mary is like the Martha Stewart of the family so I wasn’t necessarily surprised by this. However, seeing her do it, made me realize I could do that too.
Once you start making your own homemade salad dressings, there’s no going back to store-bought. That’s all I’m going to say about that.
I love to drizzle this strawberry salad dressing over romaine, chopped spinach, and even field greens salads. Of course, I will usually add some sliced red onion, sliced strawberries, and sliced avocados and toppings too.
When it comes to salads, I like to play it big!
What is a vinaigrette?
A vinaigrette is the combination of an oil, like olive oil, with an acidic ingredient, like vinegar, lemon juice, or lime juice. To this base you can add other flavorful ingredients like herbs, salt, pepper, and more.
I was purely into creamy ranch dressings until I was introduced to the vinaigrette. Although I still love creamy dressings, there’s nothing like a simple, delicious vinaigrette too!
How to Make Strawberry Vinaigrette Dressing
So, let’s talk about how to make this tasty strawberry dressing. First, I’ll go over the ingredients. Don’t blink or you’ll miss it. (Small, hometown joke). The point is, it’s not a long list:
- Strawberries — I use fresh, but you can use frozen strawberries too
- Lemon juice — I’ve mixed this up and used lime juice too. Either way, the citrus adds some zing to the dressing. Using fresh is great, but bottled lemon juice works too.
- Olive oil — Some recipes call for a lot of oil, but I’m not a fan of that. I keep the oil minimal, while adding enough to increase flavor. Besides, the oil helps the vinaigrette stick to the salad. That’s important!
- White wine vinegar — This is my favorite vinegar for salad dressings. However, if you’d like a strawberry balsamic vinaigrette, you can substitute balsamic vinegar here. The color will be darker, but the flavor is amazing.
- Dried thyme — I love the flavor or dried thyme, so adding it to this dressing was an easy call for me to make. That said, you could consider other herbs, such as rosemary or even a bit of dried ginger.
What’s missing? Well, notice I haven’t listed any sugar or sweetener. If your strawberries are tart, or you simply prefer your dressings a little on the sweet side, go ahead and add some sweetener. I recommend the following:
- 1 – 3 teaspoons maple syrup (or agave nectar)
- 1 – 2 teaspoons sweetener like monkfruit or Truvia
- 1 – 2 teaspoons granulated sugar.
I think a little bit does the trick here, but you can use your own taste buds as the guide.
Now, let’s get into the steps to make this homemade strawberry salad dressing recipe.
Step One: Place Ingredients in a food processor
Place all ingredients in a food processor and then pulse in short bursts until well blended. I like to use a rubber spatula to scrape down sides of the bowl to get all the goodness together. Then pulse it all again until mostly smooth.
I say “mostly smooth” because I like to leave some of the texture from the strawberries.
OK. Next, taste a bit of the dressing. If you’d like it to be a bit sweeter, add a some sweetness as suggested above. It really can depend on your berries and your own personal taste preferences.
But that’s basically it. See? I told you it would be easy.
Storing Homemade Vinaigrette
Keep any unused dressing in the fridge when not in use. I like to transfer it to a lidded mason jar. It will keep up to 5 days in the fridge when stored properly. The ingredients will settle as it sits, so be sure to shake a little before serving.
Drizzle over green salads, fruit salads, and use as a sauce for other dishes.
More Great Vegan Salads & Dressings
As I’ve said before, I’m a big fan of the salad. Can’t seem to get enough of them. In fact, some of that is inspired by Dr. Joel Fuhrman who recommends a daily salad as part of a nutritarian diet. Here are some more of my favorite vegan salads and vegan salad dressings:
- This vegan cobb salad is more like a meal, with layers of vegan chicken, avocados, and more
- Looking for something healthy? This cauliflower salad is easy to make and super healthy
- Make some colorful vegan broccoli salad with broccoli, sunflower seeds, dried cranberries and more
- We serve this vegan seven layer salad every year for the holidays
- I love making vegan pasta salad and serving it as a side dish during the summer
- This harvest salad is perfect for the fall, but can be served year-round
- Finally, be sure to make this vegan ranch for your favorite salads!
This strawberry vinaigrette can be served with just about any salad, adding zing and flavor, but my favorite is to serve it over romaine lettuce. It’s so good!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
- 1 cup strawberries (fresh or frozen)
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon dried thyme
- Place all ingredients in a food processor. Pulse in short bursts until well blended. Use a rubber spatula to scrape down sides of the bowl. Then pulse again until mostly smooth. Taste a bit of the dressing. If you'd like it to be a bit sweeter, add a tablespoon of maple syrup or a teaspoon of monkfruit or stevia.
- Keep any unused dressing in the fridge when not in use. It will keep up to 5 days in the fridge. The ingredients will settle, so be sure to shake a little before serving.
- Drizzle over green salads, fruit salads, and use as a sauce for other dishes.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.