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Fresh Strawberry Vinaigrette Salad Dressing

Fresh strawberry vinaigrette salad dressing made in a blender for a smooth, bright pink-red finish. Ripe strawberries are emulsified with olive oil and tangy apple cider vinegar for a silky, naturally sweet dressing in about five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Vinaigrette
  • 1 cup fresh strawberries hulled and halved
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 garlic clove small
  • 0.25 tsp fine sea salt
  • 0.25 tsp black pepper
  • 0.33 cup extra-virgin olive oil
  • 1 tsp fresh lemon juice optional for brightness
  • 0.5 tsp fresh thyme leaves optional
  • 0.125 tsp red pepper flakes optional

Equipment

  • 1 blender

Method
 

Blend the strawberries
  1. Wash and hull the fresh strawberries, halve them, and add them to a blender or food processor.
  2. Add the apple cider vinegar, honey, Dijon mustard, garlic clove, fine sea salt, and black pepper to the blender.
  3. Blend on high for 30–45 seconds until completely smooth and a bright pink-red color forms.
Emulsify with olive oil
  1. With the blender running on low, slowly drizzle in the extra-virgin olive oil in a thin, steady stream to emulsify the dressing until silky and pourable.
Season and strain (optional)
  1. Taste the vinaigrette and adjust by adding more honey for sweetness, more vinegar for tang, or a squeeze of fresh lemon juice for brightness.
  2. If you want a very smooth, glossy dressing, pour it through a fine-mesh strainer (optional).
Store and serve
  1. Transfer the vinaigrette to a jar or airtight bottle and refrigerate for up to 5 days, then shake or stir well before each use.
  2. Drizzle over mixed greens, spinach salads, arugula, or grain bowls, and pair with feta, goat cheese, candied pecans, and sliced cucumber as desired.

Notes

For the smoothest texture, emulsify the olive oil slowly while blending on low—rapid pouring can separate the vinaigrette. Store in a sealed jar in the refrigerator up to 5 days; shake or stir before using. Freezing isn’t recommended because olive oil and fruit purée can change texture. Dietary swap: use maple syrup instead of honey for a plant-based option.