There’s nothing like a bright, tangy strawberry vinaigrette to turn a simple salad into something special. I first made this dressing for a summer picnic years ago, and now it’s my go-to when I want a burst of fresh flavor. The sweetness of ripe strawberries, the zing of apple cider vinegar, and just a touch of honey—it’s the kind of dressing that makes you want to eat your greens (and maybe sneak a spoonful straight from the jar). Trust me, once you try this homemade strawberry vinaigrette, you’ll never go back to store-bought.

Why You’ll Love This Strawberry Vinaigrette

This strawberry vinaigrette is one of those recipes that just works—here’s why:

Quick magic: Ready in 10 minutes flat (no cooking, just blending!)
Summer in a jar: Ripe strawberries make it taste like sunshine
Plays well with everything: Toss it with greens, drizzle over grilled chicken, or even use it as a fruit dip
Guilt-free: No weird preservatives—just real ingredients you can pronounce

It’s the kind of dressing that turns “just a salad” into the star of the meal. My kids beg for it—and that’s saying something!

Ingredients for Strawberry Vinaigrette

Here’s what you’ll need to make this vibrant dressing—measurements matter, so don’t eyeball it! (Trust me, I learned the hard way when I once dumped in way too much vinegar—oops.)

1 cup fresh strawberries, hulled and roughly chopped (packed lightly)
1/4 cup good olive oil (the fruity kind works best here)
2 tbsp apple cider vinegar (or white balsamic for a mellower kick)
1 tbsp honey, slightly warmed if it’s thick (I like to smother the spoon first so it slides right off)
1/2 tsp Dijon mustard (this is the secret glue that makes it emulsify!)
Pinch of salt and pepper (I use flaky sea salt—it dissolves beautifully)

Pro tip: Taste your strawberries first. If they’re super sweet, you might scale back the honey just a tad. But if they’re tart? Let that honey flow!

How to Make Strawberry Vinaigrette

Okay, here’s the fun part—turning those gorgeous ingredients into the most luscious strawberry vinaigrette you’ve ever tasted. (Pro tip: Use a mini food processor if you have one—it blends small batches like a dream!)

Blitz the berries first: Toss those chopped strawberries in and pulse until they’re completely smooth, scraping down the sides once or twice. This takes about 30 seconds—you want zero chunks!
Add the tangy team: Pour in the vinegar, honey, and Dijon. Blend again for 10 seconds until everything’s best friends.
Stream in the oil slowly: With the processor running, drizzle the olive oil in a thin stream. Watch it turn creamy right before your eyes—that’s the magic of emulsification!
Season to shine: Taste! Need more honey? A pinch more salt? Adjust now. Blend 5 more seconds to marry the flavors.

And that’s it! You’ve just made strawberry vinaigrette that’ll make even boring salads sing. Pour it into a jar, give it a good shake before using, and prepare for compliments.

Tips for the Best Strawberry Vinaigrette

After making this strawberry vinaigrette more times than I can count, here are my hard-earned secrets for perfection:

Berry ripe or bust: Use strawberries at peak ripeness—their natural sweetness means you’ll need less honey. I sniff-test mine; if they don’t smell like candy, they won’t taste like it either!
Blend, don’t whisk: A blender or food processor gives that silky texture you crave. Hand-whisking leaves it too thin (learned that the messy way).
Shake it up: Store it in a mason jar so you can give it a vigorous shake before serving—the oil tends to separate, and that’s totally normal.
Fridge magic: It thickens beautifully after a few hours chilled. If it’s too thick post-fridge? A teaspoon of warm water loosens it right up.

Bonus tip: Double the batch and freeze half in an ice cube tray for instant summer flavor later!

Strawberry Vinaigrette Variations

Once you’ve mastered the basic strawberry vinaigrette, try these fun twists! Swap apple cider vinegar for balsamic (it adds a deeper, richer tang) or use maple syrup instead of honey for a woodsy sweetness. Feeling adventurous? Toss in a few basil leaves or a pinch of chili flakes while blending—trust me, it’s a game-changer!

Serving Suggestions for Strawberry Vinaigrette

Oh, the places this strawberry vinaigrette will go! Of course it’s magical on simple green salads (baby spinach + goat cheese + candied pecans = heaven), but don’t stop there. Drizzle it over grilled chicken or salmon for a sweet-and-tangy glaze, or toss it with quinoa and fresh herbs. My favorite summer hack? Use it as a fruit salad dressing—strawberries, peaches, and mint never tasted so good together. Get creative—it even makes a killer drizzle for bruschetta!

Storing and Reheating Strawberry Vinaigrette

Pop your strawberry vinaigrette in an airtight jar—I always use mason jars because they’re cute and practical. It’ll keep fresh in the fridge for up to 5 days (if it lasts that long!). Just give it a good shake before using, since the oil likes to separate. No reheating needed—this dressing tastes best cold, straight from the fridge!

Strawberry Vinaigrette Nutrition Information

Here’s the scoop per 2-tablespoon serving (but let’s be real—I usually double that!): roughly 60 calories, 4.5g fat (the good kind!), and 4g natural sugar from the berries and honey. Of course, exact numbers depend on your strawberries’ sweetness and oil quality. Pro tip: Since we’re using all real ingredients, you can feel good about every drizzle!

FAQs About Strawberry Vinaigrette

Can I use frozen strawberries?
Absolutely! Just thaw and drain them well first—they’ll release more liquid than fresh. You might need to reduce the vinegar slightly since frozen berries can taste more tart once blended.

How long does homemade strawberry vinaigrette last?
About 5 days in the fridge—but I swear it never lasts that long in my house! The acidity helps preserve it, but you’ll notice the color fades after day 3 (still tastes amazing though).

Can I make this without a blender?
You can mash the berries with a fork and whisk everything together, but it’ll be chunkier. For that silky texture, even a $10 immersion blender works wonders!

Is there a vegan substitute for honey?
Maple syrup or agave nectar work beautifully! Start with 2 teaspoons and adjust to taste—these alternatives are often sweeter than honey.