Herbal Vinaigrette

A leafy green salad on a white plate, with a glass bottle of herb vinaigrette in the background.

5 from 1 vote

Make my simple homemade herbal vinaigrette dressing. It's a flavorful and easy base salad dressing recipe that can be prepared in just a minute.

Prep Time3

Total Time3

Course: Salad

Cuisine: American

Servings:

Author: Julie Blanner

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.

Notes

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.

Nutrition