Nothing beats the taste of summer like a crisp, fresh salad topped with homemade strawberry vinaigrette. I stumbled upon this recipe years ago when my neighbor brought over a bowl of greens dressed in the most vibrant pink dressing I’d ever seen. One bite and I was hooked—the perfect balance of sweet strawberries and tangy balsamic vinegar made me ditch bottled dressings for good. Now it’s my go-to for potlucks, weeknight dinners, and even drizzling over grilled chicken. Trust me, once you try this strawberry vinaigrette, you’ll never look at salad the same way again!

Why You’ll Love This Strawberry Vinaigrette

This strawberry vinaigrette is my secret weapon in the kitchen—it’s so much more than just a salad dressing! Here’s why it’s always a hit:

5-minute magic: Just toss everything in the blender and boom—done!
Naturally sweet: No refined sugar needed, just ripe strawberries and a touch of honey.
Crazy versatile: I use it on everything from spinach salads to grilled peaches (trust me, try it!).
Totally customizable: Love it tangier? Add more vinegar. Sweeter? Extra honey. It’s foolproof!

Plus, that gorgeous pink color makes even boring weeknight salads feel special. You’re gonna want to put this on everything!

Ingredients for Strawberry Vinaigrette

Here’s everything you’ll need to make my favorite strawberry vinaigrette – and yes, every single ingredient matters! I’ve learned through trial and error that these exact measurements create that perfect sweet-tangy balance we’re after.

fresh strawberries fresh strawberries, hulled – Don’t even think about frozen here! Ripe, juicy berries make all the difference.
1/4 cup extra-virgin olive oil – The good stuff, please! Cheap oil can leave a weird aftertaste.
2 tablespoons balsamic vinegar – Aged balsamic adds depth, but any decent quality works.
1 tablespoon honey – Local honey if you’ve got it – it just tastes better!
1 teaspoon Dijon mustard – My secret weapon for emulsification and a subtle kick.
Salt and pepper to taste – I always start with 1/4 tsp salt and go from there.

See those hulled strawberries? That’s non-negotiable. Those little green tops can make your dressing bitter. And while we’ll talk variations later, trust me – make it exactly like this the first time. You’ll understand why once you taste it!

How to Make Strawberry Vinaigrette

Okay, friends – let’s get blending! This is seriously the easiest dressing you’ll ever make, but I’ve got a few tricks to make sure it turns out perfect every single time. I’ve broken it down into simple steps even my twelve-year-old niece could follow (and she does – this is her favorite kitchen task!).

Blend the Ingredients

First, grab your blender – and don’t worry, a food processor works great too if that’s what you’ve got. Toss in those beautiful hulled strawberries (I like to roughly chop them first to help my blender out), olive oil, balsamic vinegar, honey, and that magical Dijon mustard. Now here’s my pro tip: blend on low first to break everything down, then crank it up to high for about 30 seconds until it’s completely smooth. You want zero chunks – this dressing should pour like a dream!

Adjust Seasoning

Time for the taste test – my favorite part! Dip a lettuce leaf or clean spoon into the blender (careful, it’s spinning fast!). What you’re looking for is that perfect harmony of sweet and tangy. Too tart? Add another teaspoon of honey. Too sweet? A splash more vinegar. I always start with just a pinch of salt and pepper, then adjust from there. Remember – you can always add more, but you can’t take it out once it’s in!

Storing the Dressing

If you’re not using it right away (though who could resist?), pour it into a mason jar or airtight container. It’ll keep happily in the fridge for about 3 days – just give it a good shake before using because the oil might separate a bit. Fair warning: the color deepens to a gorgeous ruby red as it sits, but the flavor gets even better! I often make a double batch on Sundays so I’ve got instant salad upgrades all week.

Tips for the Best Strawberry Vinaigrette

After making this strawberry vinaigrette more times than I can count (seriously, my blender might revolt soon), I’ve picked up some game-changing tricks that take it from good to “oh-my-gosh-what-is-this-sorcery” amazing. Here are my can’t-live-without tips:

Use berries at peak ripeness

This isn’t the time for those sad, pale strawberries from the back of your fridge. Wait until they’re ruby red and fragrant – I actually sniff them at the store like some kind of strawberry sommelier. Ripe berries = sweeter dressing = no need to overdo the honey. Pro tip: if your berries aren’t quite sweet enough, let them sit on the counter for a day or two before blending.

Play with the sweet-tangy balance

Here’s my golden ratio: start with the recipe amounts, then tweak after blending. I keep extra honey and vinegar right by the blender for quick adjustments. Hot summer days? I go heavier on the vinegar for brightness. Serving it with bitter greens? A touch more honey smooths everything out perfectly.

Strain for silky smooth texture

While I love the rustic vibe of an unstrained dressing, sometimes you want that luxurious, restaurant-quality pour. Just press the blended mixture through a fine mesh sieve – it takes 30 seconds but makes such a difference! Bonus: the leftover pulp makes an incredible marinade for chicken or glaze for roasted veggies.

Temperature matters

Cold ingredients can make your dressing separate faster. I take my strawberries and olive oil out of the fridge about 30 minutes before blending. Not mandatory, but it helps everything emulsify beautifully. And if your dressing does separate in the fridge? No stress – just shake or whisk it back together!

Serving Suggestions for Strawberry Vinaigrette

Oh, where do I even begin with all the delicious ways to use this strawberry vinaigrette? It’s so much more than just a salad dressing – I’ve been known to put it on everything from breakfast to dessert! Here are my absolute favorite ways to enjoy it (though I’m always discovering new ones – last week I drizzled it over vanilla ice cream… don’t judge!).

Classic Salad Pairings

Of course, it’s magical on simple mixed greens – my go-to is baby spinach with sliced strawberries, goat cheese crumbles, and toasted almonds. But don’t stop there! Try it on:

Arugula – The peppery bite plays so nicely with the sweet dressing
Kale – Massage the dressing right into those tough leaves for perfect tenderness
Spring mix – With added cucumber and radish for crunch

My cousin swears it’s life-changing on a classic Caprese salad too – just swap the balsamic for our strawberry version!

Beyond the Bowl

Here’s where things get really fun. I use this vinaigrette as:

Grilled chicken glaze – Brush it on during the last few minutes of cooking
Fruit dip – Especially good with melon balls or pineapple chunks
Sandwich spread – Takes turkey or ham sandwiches to a whole new level
Grain bowl drizzle – Over quinoa with roasted veggies and feta

Last summer, I even marinated shrimp in it before skewering and grilling – the neighbors still talk about that barbecue!

Breakfast Surprises

Don’t limit this to lunch and dinner! It’s surprisingly delicious:

Drizzled over pancakes or waffles – Skip the syrup and go savory-sweet
Swirled into yogurt – With granola and fresh berries
On avocado toast – Trust me on this one!

The possibilities are endless – I keep a jar in my fridge all summer just waiting for inspiration to strike. What will you try it on first?

Strawberry Vinaigrette Variations

Once you’ve mastered the basic strawberry vinaigrette (and trust me, you will!), it’s time to play! This recipe is like a blank canvas just waiting for your personal touch. Here are my favorite ways to mix things up when I’m feeling adventurous:

Herb Infusions

Fresh herbs can transform this dressing completely. My absolute favorite is adding a handful of basil leaves to the blender – it creates this magical sweet-savory combo that makes everyone ask for the recipe. Mint is fabulous too, especially if you’re serving it with fruit. And don’t even get me started on thyme – just a teaspoon of leaves gives it this earthy depth that’s perfect with roasted vegetables.

Citrus Twists

Sometimes I swap half the balsamic for fresh orange juice, or add a teaspoon of lemon zest for brightness. Grapefruit juice makes it wonderfully tart if you’re pairing it with rich ingredients like avocado or goat cheese. Last summer I even tried lime zest and a pinch of chili powder – unexpectedly amazing on fish tacos!

Vinegar Variations

While balsamic is classic, apple cider vinegar makes it tangier and lighter – perfect for summer. Red wine vinegar gives it more punch, while white balsamic keeps the flavor mild but lets the strawberries shine. My friend swears by raspberry vinegar, but I haven’t been brave enough to try that yet!

The beauty of this dressing? You can tweak it endlessly based on what’s in your fridge or what you’re serving it with. Just remember my golden rule: always make a small test batch when experimenting. I learned that the hard way after a disastrous shallot-overload incident… but that’s a story for another day!

Strawberry Vinaigrette FAQ

I get asked about this strawberry vinaigrette ALL the time – here are the questions that pop up most often in my kitchen (and my honest answers after years of making this dressing weekly!):

Can I use frozen strawberries?

Okay, confession time: I’ve tried it with frozen berries in a pinch, but fresh is SO much better. Frozen strawberries tend to make the dressing watery when they thaw, and you lose that bright, fresh flavor. If you absolutely must use frozen, thaw them completely first, drain the excess liquid, and maybe add an extra teaspoon of honey to balance the muted berry taste.

How long does homemade strawberry vinaigrette last?

In my fridge, it never lasts more than 3 days because we use it on everything! But realistically, stored in an airtight container, it’ll keep for about 5 days. The color deepens to a gorgeous ruby red as it sits, and the flavors actually meld beautifully. Just give it a good shake before using – natural separation is totally normal.

Is this strawberry vinaigrette vegan?

Almost! The only non-vegan ingredient is honey. For my vegan friends, I swap in maple syrup or agave nectar with perfect results. The consistency might be slightly thinner, but the flavor is just as amazing. My niece (who’s vegan) actually prefers the maple version – says it adds a lovely warmth to the dressing.

Why is my dressing separating?

Don’t panic! This happens to me too, especially if I’m using cold ingredients. The oil naturally wants to separate from the other components. Just give your jar a vigorous shake before using, or whisk it back together. Pro tip: adding that teaspoon of Dijon mustard really helps stabilize the emulsion – it’s my secret weapon against separation!

Can I make this without a blender?

You can, but it won’t be as smooth. I’ve mashed the strawberries with a fork and whisked everything together when my blender died mid-recipe once. The texture was chunkier (which some people actually prefer!), but the flavor was still fantastic. If you go this route, make sure to mash those berries really well and let the dressing sit for 30 minutes so the flavors can meld.

Nutritional Information

Here’s the scoop on what’s in this delicious strawberry vinaigrette – not that you need an excuse to drizzle it on everything! Just remember, these numbers are ballpark estimates since your exact ingredients (like how sweet your berries are or which olive oil you use) can change things slightly.

Per 2 tablespoon serving: You’re looking at about 90 calories, with most coming from those good-for-you fats in the olive oil. There’s just enough natural sweetness from the strawberries and honey to keep it around 6g of sugar per serving – way less than most bottled dressings!

The best part? Unlike store-bought versions, there’s no weird preservatives or artificial anything in here. Just real ingredients that actually nourish your body while tasting amazing. (Though let’s be honest – we’re mostly here for the amazing taste!)

Note: Nutritional values are estimates and vary based on ingredients used. When I calculate for my own batches, I always round up because let’s face it – I usually end up pouring on a little extra!