Salads > Salad Dressings > Vinaigrettes > Herb Vinaigrette Recipe

Classic Herb Vinaigrette

Elevate your salads with this vibrant and flavorful classic herb vinaigrette. This recipe is quick, easy, and uses fresh herbs for a bright, aromatic dressing that will enhance any salad.

Prep Time
5 minutes
Cook Time
0 minutes
Servings
About 3/4 cup
Ingredients
  • 1/2 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoons Fresh Parsley
  • 2 tablespoons Fresh Chives
  • 1 tablespoon Fresh Dill
  • 1 teaspoon Dijon Mustard
  • 1 clove Garlic
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Herbs

Begin by finely chopping the fresh parsley, chives, and dill. The finer the chop, the better the herbs will disperse in the vinaigrette, ensuring a consistent flavor.

Combine Ingredients

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Ensure the Dijon mustard is fully incorporated to emulsify the vinaigrette.

Add the Herbs

Add the chopped fresh herbs to the vinaigrette. Stir well to combine, ensuring the herbs are evenly distributed. This vinaigrette is best when allowed to sit for at least 15 minutes before serving to allow the flavors to meld.

Taste and Adjust

Taste the vinaigrette and adjust the seasonings as needed. You may want to add more salt, pepper, or vinegar to achieve your desired flavor profile. A touch of honey or maple syrup can also balance the acidity if desired.

Storage

Store the herb vinaigrette in an airtight container in the refrigerator for up to 5 days. The oil may solidify in the refrigerator, so allow the vinaigrette to come to room temperature and whisk well before using.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

  • Calories: Approximately 650 kcal
  • Fat: Approximately 70g
  • Sodium: Approximately 300mg

Other Considerations for Nutrition

This vinaigrette is primarily fat due to the olive oil. Consider using a smaller amount or substituting some of the olive oil with water or broth for a lower-fat option. The sodium content can be adjusted by using less salt.

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FAQ

  • Can I use dried herbs instead of fresh herbs?

    While fresh herbs are preferred for the best flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Keep in mind that the flavor will be more concentrated.
  • Can I substitute the red wine vinegar?

    Yes, you can substitute the red wine vinegar with white wine vinegar, apple cider vinegar, or balsamic vinegar. The flavor profile will change slightly depending on the vinegar you choose.
  • How do I make a larger batch of this vinaigrette?

    Simply double or triple the ingredients, keeping the ratios the same. Make sure to use a larger bowl or jar to accommodate the increased volume.
  • What kind of salads does this vinaigrette pair well with?

    This herb vinaigrette pairs well with a variety of salads, including green salads, tomato salads, cucumber salads, and salads with grilled vegetables or proteins.