This herbal vinaigrette is a fresh, garlic-infused salad dressing prepared in less than a minute, with just a few ingredients. My herbal dressing is a great go-to for salads, but it’s wonderful in so many ways. Mix it up today, and I’ll show you all my favorite ways to use it!
My herbal vinaigrette is low-carb, Keto, vegetarian, and dairy free! It’s so easy to make your own dressing at home. This easy recipe uses a variety of herbs to bring your meals to life! You can use any of your favorite herbs to create your own customized homemade salad dressing!
It contains a ton of flavor without any preservatives like a store bought bottle. Use on salads, wraps, chicken, fish and more.
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Shopping List
- Olive Oil
- White Wine Vinegar
- Minced Garlic
- Herbs (dill, parsley, chives, basil, rosemary are great options)
- Salt and Pepper
Variations
- Add a little fresh squeezed lemon juice.
- Include a tablespoon of white granulated sugar to sweeten this dressing a little.
- Instead of minced garlic, feel free to use a bit of my easy garlic paste.
- To add a creamy touch, just add a little plain Greek yogurt or sour cream. Now you’ve got a creamy herbal vinaigrette!
Tools to Use
Test Kitchen Tips
Fresh herbs are more flavorful, but you can use dried herbs! Read the conversion notes in the printable recipe card.
This recipe is easily adaptable depending on your taste. Increase vinegar and reduce olive oil for a tangier dressing, or more olive oil for a less tangy dressing. Use your favorite herbs.
Serving Suggestions
Herbal Vinaigrette
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons minced garlic
- 3 tablespoons herbs fresh; I like using dill, parsley, rosemary and/or chives
- salt and pepper to taste
Instructions
- In a food processor {or mixing bowl if you are chopping your herbs}, combine olive oil, white wine vinegar, garlic and herbs.
- Salt and pepper to taste.
Julie’s Tips
- You can use dried herbs instead of fresh in this recipe, though the flavor won’t be as wonderful. Use one-third the amount. In our recipe, since we call for 3 tablespoons of fresh, you’d use just 1 tablespoon of dried herbs.
- No need to pre-chop your herbs- just throw them in the food processor and let it do all the work!
- You can also make this dressing ahead of time for entertaining, it stores beautifully.
Variations
- Add a little fresh squeezed lemon juice.
- Add a teaspoon of dijon mustard.
- Add a tablespoon of white granulated sugar to sweeten this dressing a little.
- To add a creamy touch, just add a little plain Greek yogurt or sour cream. Now you’ve got a creamy herb vinaigrette!
Storage Notes
While some vinaigrette salad dressings can be stored at room temperature, this one is not shelf stable due to the fresh herbs. Don’t leave it out at room temperature for more than two hours. Store in an airtight container a sealed container, a mason jar with a tight-fitting lid, or a salad dressing shaker in the refrigerator for up to two weeks.Estimated nutrition information is provided as a courtesy and is not guaranteed.
This is going to be soooo good on our salads tonight at dinner!
Looks yummy!! I love the bottle you are using, can you share where you bought it? Thanks
No problem! You can find it here.