You know that moment when you take a bite of salad and think, “Wow, this dressing makes all the difference?” That’s exactly how I felt the first time I whipped up this strawberry vinaigrette. I was tired of boring bottled dressings and had a bunch of ripe strawberries begging to be used. What came out of my blender that day changed my salad game forever!

This sweet-tangy strawberry vinaigrette is my go-to when I want something fresh, fruity, and just a little bit fancy. It’s perfect drizzled over greens, sure, but wait until you try it on grilled chicken or as a dip for crusty bread. The best part? It comes together in about 5 minutes with ingredients you probably already have. Trust me, once you taste homemade dressing, there’s no going back to the store-bought stuff.

Why You’ll Love This Strawberry Vinaigrette

Let me tell you why this dressing is about to become your new kitchen MVP:

Crazy fast to make – I’m talking 5 minutes from fridge to salad bowl. Perfect for when hunger strikes NOW.
Bursting with fresh flavor – Those sweet strawberries and tangy balsamic play together like best friends at a summer picnic.
Way more than just salad dressing – I’ve used it on everything from avocado toast to grilled salmon (game changer!).
No weird ingredients – Just real, simple stuff you can pronounce. Your body will thank you!

Strawberry Vinaigrette Ingredients

Here’s what you’ll need to make this magical dressing happen – I promise it’s all simple stuff you might already have in your kitchen! The exact measurements matter here, especially for that perfect sweet-tangy balance we’re after.

1 cup fresh strawberries – hulled and chopped (trust me, fresh is best here – that frozen stuff just won’t give you the same bright flavor)
1/4 cup olive oil – use the good stuff you’d actually want to taste, not that mystery “salad oil” lurking in the back of your pantry
2 tablespoons balsamic vinegar – the thick, syrupy kind if you’ve got it (it makes all the difference!)
1 tablespoon honey – local if possible, but any honey will do in a pinch
1 teaspoon Dijon mustard – my secret weapon for that little kick that makes people go “Hmm, what is that deliciousness?”
1/4 teaspoon salt – just enough to make all the flavors pop without tasting salty
1/4 teaspoon black pepper – freshly ground if you’re feeling fancy

See? Nothing weird or complicated – just real ingredients that work together like a dream team. Now let’s make some magic happen!

How to Make Strawberry Vinaigrette

Okay, let’s get blending! This is seriously one of the easiest recipes in my arsenal, but I’ve got a few tricks to make sure your vinaigrette turns out perfect every time. You’ll be amazed how these simple ingredients transform into something magical.

Blending the Ingredients

First, toss everything into your blender – strawberries, olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. No fancy order needed here! I like to pulse a few times first to break down the strawberries, then let it rip on high speed for about 30 seconds. You’re looking for that gorgeous pink color to become completely smooth with no strawberry chunks left. If your blender struggles (we’ve all been there), stop and scrape down the sides with a spatula, then blend again. Patience pays off!

Adjusting Flavor

Now the fun part – taste testing! Dip a lettuce leaf or your finger in (no judgment here) and see what you think. Too tart? Add another teaspoon of honey. Too sweet? A splash more balsamic will balance it out. I usually end up adding an extra pinch of salt because it really makes the strawberry flavor pop. Remember, flavors will mellow a bit after chilling, so don’t go overboard with adjustments.

Pour your finished vinaigrette into a jar or bottle – I reuse those cute glass salad dressing bottles from the store. It’ll keep happily in your fridge for up to 5 days, though mine never lasts that long! Just give it a good shake before each use since the oil and vinegar like to separate when they sit.

Tips for the Best Strawberry Vinaigrette

After making this dressing more times than I can count, here are my can’t-live-without tips for strawberry vinaigrette perfection:

Strain it for silky smoothness – If you want restaurant-quality texture, press the blended dressing through a fine mesh strainer. It’s a game changer!
Use strawberries at peak ripeness – The redder and sweeter they are, the better your dressing will taste. Trust me on this one.
Shake, shake, shake! – The oil and vinegar will separate—just give your bottle a vigorous shake before drizzling.
Blend longer than you think – Those strawberry bits need a good 30 seconds to break down completely.

Strawberry Vinaigrette Variations

Once you master the basic recipe, try these fun twists! My favorite is adding a handful of fresh basil leaves before blending – the herbaceous kick is unreal with the sweet strawberries. Swap balsamic for raspberry vinegar if you want extra fruity vibes. For a spicy version, toss in a pinch of red pepper flakes. The possibilities are endless!

Serving Suggestions for Strawberry Vinaigrette

Oh honey, this dressing isn’t just for salads! Here are my favorite ways to use it:

Over mixed greens – Try it with spinach, goat cheese, and candied pecans for a knockout summer salad.
Drizzled on grilled chicken – The sweet-tangy flavor makes boring chicken breasts taste like a gourmet meal.
As a fruit dip – Serve with fresh strawberries and melon slices at your next brunch (people will beg for the recipe).
On avocado toast – Trust me, it’s life-changing with a sprinkle of feta and cracked pepper.

Storing and Reheating Strawberry Vinaigrette

Here’s the beautiful thing about this dressing – it actually gets better after chilling for a bit! Just pour it into an airtight container (I’m obsessed with mason jars for this) and pop it in the fridge. It’ll keep its vibrant flavor for up to 5 days, though mine rarely lasts that long. No reheating needed – the cold, fruity tang is part of the magic. Just give it a good shake before using to bring everything back together. Pro tip: If it thickens up too much in the fridge, a quick stir with a spoon or a splash of warm water will bring it back to dressing perfection.

Strawberry Vinaigrette FAQs

Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid—they’ll make your dressing too watery otherwise. That said, fresh really is best for the brightest flavor!

How long does homemade strawberry vinaigrette last?
About 5 days in the fridge. The color might darken a bit, but it’ll still taste amazing. Just give it a good shake before using.

Is this dressing vegan?
Almost! Just swap the honey for maple syrup or agave nectar to make it fully plant-based. Easy peasy.

Why does my dressing separate?
Totally normal! Oil and vinegar naturally separate—just shake it up before serving. No stress.

Nutritional Information

Here’s the scoop on what’s in this delicious dressing (per 2 tbsp serving): about 70 calories, 6g fat (mostly the good kind from olive oil!), 5g carbs, and 4g natural sugar from those sweet strawberries. Of course, these numbers might dance around a bit depending on your exact ingredients – especially if you go wild with extra honey or swap in different berries. But hey, compared to most bottled dressings? This homemade version is practically a health food!

Now go make this strawberry vinaigrette and tell me in the comments how you used it – I love hearing your creative ideas!