Basil Vinaigrette

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This simple basil vinaigrette comes together in a flash and is loaded with fresh basil flavor. It’s the perfect summer salad dressing and/or marinade.

I’ve said it before and I’ll say it again: the dressing can make or break a salad. This basil vinaigrette makes the salad… every time! It has so much basil flavor and aroma. I’m in love.

Jar of basil vinaigrette.

I’m such a fan of oil-based vinaigrettes because they are made with minimal ingredients and super easy to make. You essentially start with a base ratio of oil and vinegar and then just add different flavorings to customize your vinaigrette. This basil vinaigrette uses fresh basil and is perfect for summer!

Health Benefits of Basil

Besides adding a delicious flavor to any and everything, basil is a great source of vitamins and minerals… most notably vitamin K. It also has plant compounds that have antioxidant and anti-inflammatory properties. Some studies have connected basil with stress reduction and blood sugar control. (Source)

Blender with basil, oil and vinegar before being blended.

Here’s What You Need

You only need a handful of ingredients to make this easy dressing:

  • basil – the star of the show! Fresh basil is what you need for this dressing. I don’t recommend making it with dried basil
  • olive oil – I recommend using a higher quality extra virgin olive oil for salad dressings like this. Save your regular olive oil for cooking.
  • red wine vinegar – Again, look for a high-quality red wine vinegar (aka not the cheapest one on the shelf) for salad dressings because there’s minimal ingredients and the flavor really shines through.
  • shallot – add in a little bit of this zesty ingredient for added savory flavor.
  • sea salt and pepper – these two season the dressing and bring out the flavor(s) from all the other ingredients.
Blender with basil vinaigrette.

What to Use Basil Vinaigrette On

This dressing is so versatile! I originally created it to go on a farro salad, but this basil dressing pairs perfectly with, but it would work well on just about any salad. Here are some ideas:

Jar of basil vinaigrette.

How to Store Leftovers

After blending this dressing in a blender, I like to store it in a mason jar. Any container works, just make sure it’s airtight and then store in the refrigerator for up to 1 week. I use these 8 oz mason jars and plastic lids for storing.

If the contents separate or solidify in the refrigerator, just let the dressing come to room temperature on the counter (or use a hot water bath) and then shake the dressing to combine!

More Dressing Recipes to Try

More Recipes with Basil

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4.67 from 6 votes

Basil Vinaigrette

This simple basil vinaigrette comes together in a flash and is loaded with fresh basil flavor. It's the perfect summer salad dressing and/or marinade.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8

Ingredients  

  • 1 cup packed basil, chopped
  • ½ cup olive oil
  • 3 Tablespoons red wine vinegar
  • ¼ cup shallot
  • ½ teaspoon sea salt
  • teaspoon ground pepper

Instructions 

  • Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Recipe will yield about 3/4 cup.

Nutrition

Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 35mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad Dressing
Cuisine: American
Keyword: Basil Vinaigrette
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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2 Comments

  1. 4 stars
    Hi,
    I made this dressing from fresh basil from my garden. It’s great. My husband loved it. It will be a staple in our kitchen going forward.