This strawberry vinaigrette recipe is sweet and tart and can boost the flavor of any salad. With just a few ingredients, this strawberry salad dressing takes under 15 minutes to make. Vegan, gluten-free, sugar-free, low-carb, and keto-friendly!
When it comes to salad vinaigrette dressings, I have to admit I’d fallen into the habit of making my “usual” olive oil and vinegar style dressing for far too long. This strawberry vinaigrette salad dressing, though, is sweet, tangy, and creamy. And, it is great for serving over salad recipes with leafy greens like spinach or kale.
This homemade vinaigrette can even be adapted to your taste. I leave this recipe 100% sugar-free, allowing the fresh strawberries to bring out the sweetness themselves. However, if you prefer something a little bit sweeter, then a dash of sweetener is all you need.
Oh and, the pinkish-red color of this salad dressing is sure to capture anyone’s attention. So it is also a wonderful option for serving at large gatherings and parties.
What Is Strawberry Vinaigrette Made of
- Strawberries: The star of this recipe, choosing the best strawberries is key. Using ripe, in-season strawberries will lead to a sweeter vinaigrette dressing (with no need for additional sweetener)
- Apple cider vinegar: My favorite choice of “acid” when combined with strawberries. However, you could also use white wine vinegar, or try white or normal balsamic vinegar, for different flavors. A squeeze of lemon juice will do in a pinch.
- Extra virgin olive oil: You can swap out the olive oil for another healthy neutral oil. Choose from vegetable oil, grapeseed oil, avocado oil, etc. I love to use EVOO though for its many health benefits.
- Salt and pepper: Add to taste.
- Sweetener (optional): If using good strawberries, you shouldn’t need any additional sweetener. However, if you do find that you want something a little extra then maple syrup or agave are good vegan options. Or erythritol is a keto-friendly option. Vinegar and honey are always a good combination.
Oil to Vinegar Ratio for Vinaigrette
The basic oil to vinegar ratio for a homemade vinaigrette is 3:1. This means three parts oil to one part vinegar (or another acid). However, this ratio depends on the choice of acid, the rest of the ingredients, and your taste.
So for this strawberry salad dressing, I like using more vinegar to get the sweet and tart flavor.
How to Make Strawberry Vinaigrette Dressing
Step 1. Prepare the Strawberries
Start by washing the strawberries well and removing the stems (these are edible and can be used in smoothies).
Next, slice the strawberries and mash them lightly with a potato masher or fork.
Chef’s Tip: You can also use frozen strawberries – just let them thaw, then continue with Step 2.
Step 2. Reduce The Berries
Place the mashed strawberries in a small pot and cook over medium-high heat until reduced to about half. This will intensify the flavor and will only take 5-10 minutes.
Step 3. Sieve The Mixture
Once the strawberries have reduced, press them through a sieve. In this way, you will gather all the juice and remove all the excess seeds and flesh.
Alternatively, you can blend the mixture into a puree texture with a food processor. But keep in mind that the seeds will remain in the mixture too.
Step 4. Mix The Strawberry Dressing Recipe
Once the berry mixture has cooled down slightly, mix it with the remainder of the dressing ingredients.
Season with salt and pepper, to taste. Feel free to adjust the acid and (optional) sweetener as you see fit. Then the strawberry dressing is ready to use immediately.
What Does Strawberry Vinaigrette Go with
This strawberry salad dressing recipe has several uses that work well.
- It is the classic dressing choice for a strawberry salad recipe with spinach. It also pairs well with kale and other leafy greens including chard, collards, chicory, etc.
- This could also pair wonderfully with salads like this Quinoa & Avocado Salad.
- You could also use this vinaigrette salad dressing to drizzle over fresh, sweet fruit dishes and mixed fruit salads.
- You can also use this strawberry vinaigrette recipe as a marinade for chicken or meat.
Top Tip: This homemade strawberry vinaigrette recipe is also great for gifting. Pop into a cute jar with a label and noted use-by date. You can even include a little card to let your recipient know how to make their own.
How to Store Strawberry Vinaigrette
Store this strawberry dressing salad in an airtight container in the fridge for up to a week.
I wouldn’t recommend freezing the strawberry vinaigrette salad dressing.
If you want to retain all the nutrients of raw strawberries, there is a heat-free option for this dressing.
For the best flavor, macerate the strawberries. Let the crushed berries sit in the vinegar and sweetener for an hour or so. This will draw out the syrupy strawberry juices and infuse the fruit with the flavors more.
You can add even more flavor by first allowing the vinegar to infuse with the strawberry tips for an hour. Then use this infused mix for the dressing.
If you don’t have lots of time, then you can make this strawberry salad dressing even quicker (within five minutes). The secret is to omit all cooking and infusing steps.
Instead, simply combine all the ingredients in a blender and blend until smooth. You can also use an immersion blender and voila! It won’t be quite as flavorful but is still a delicious sweet-tart blend and very “fresh” in flavor.
More Salad Dressing Recipes
- Ginger Salad Dressing
- Keto Salad Dressing
- Roasted Garlic Dressing
- Simple Honey Mustard Dressing
- Asian Salad Dressing
- Raspberry Salad Dressing
If you try this strawberry vinaigrette recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Easy Strawberry Vinaigrette
- 3 cups strawberries fresh
- 1/4 cup apple cider vinegar
- 2 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- sweetener optional; maple, agave, honey, or erythritol (for keto)
Prepare the strawberries
- Wash the strawberries and remove the stems.
- Mash the strawberries lightly with a potato masher or a fork.
Reduce The Berries
- Place the mashed strawberries in a small pot and cook over medium-high heat until reduced to about half. This will really intensify the flavor and will only take 5-10 minutes.
Sieve The Mixture
- Press the strawberries through a sieve to gather all the juice and remove all the excess seeds and flesh.
- Alternatively, you can blend the mixture into a puree texture, if you don’t mind having the seeds in the mixture too.
Mix The Dressing
- Once the berry mixture has cooled down slightly, mix it with the remainder of the dressing ingredients.
- Season with salt and pepper, to taste. Feel free to adjust the acid and (optional) sweetener as you see fit. Then the strawberry dressing is ready to use immediately.
- To store: Store this strawberry dressing salad in an airtight container in the fridge for up to a week. I wouldn't recommend freezing it.
- Use fresh strawberries or frozen strawberries. If using frozen, it’s best to allow them to thaw slightly so they take less time to reduce.
- Orange, lemon, or lime juice for additional “acid”, with a bright, fresh flavor.
- Additional “seasonings”: experiment with additions such as crushed garlic, herbs, mustard, etc. For heat, you can add some red pepper flakes, crushed chili, or even some homemade chili oil.
- Poppy seeds: for extra nutrients and pops of texture.
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