A homemade Simple Fresh Herb vinaigrette made with mint, parsley, oregano, and dill. You can make it in no time and it's a lot healthier than the ones you find at the grocery store.
My personal favorite use for this dressing is over top of my Farmers’ Market Farro Bowl, with the Savory Baked Tofu but truthfully it’s great in just about any salad. Plus, it can double as a marinade for meats, tofu, or veggies.
- Fresh dill
- Fresh Oregano
- Fresh mint
- Fresh parsley
- Whole grain mustard
- Maple syrup
- Red wine vinegar
- Olive oil
See the recipe card for quantities.
Step-by-step instructions with photos
In the food processor blend the fresh herbs first and then add the rest of the ingredients.
Mix until you obtain a smooth texture.
Hint: Place in a jar and allow at least 30 minutes before serving to allow the flavor of the herbs to combine.
- Fresh herbs can be pricy and lead to a lot of waste. A lot of time don't use all the herbs so the rest often end up in the compost bin. So why not grow your own herbs during the summer season, it's a lot cheaper and you have them in your garden ready to use everything time you need them.
- Dressings all have some key components that are required for a balanced consistency and taste – oil, vinegar, and seasonings. Oil and vinegar don’t usually want to mix together, so they need to be whisked or shaken together, which is called emulsification. It can help to have something to assist the emulsification process, such as mustard, which contains a component that keeps the dressing from separating. A little sweetness never goes amiss either, which is why I’ve added just a touch of maple syrup.
- Fresh herbs - You can all your favorite herbs in this recipe.
- Whole grain mustard - Dijon mustard would also be delicious
- Vegetarian - the maple syrup can be replaced with honey to make this vegetarian
- Food processor or blender
- Dressing Container
I keep my dressings in a mason jar so that I can easily shake them up before serving. It can be kept in the fridge for up to 4 days.
These ingredients don't stand up well to freezing.
Basil, anise, cilantro, chives, dill, lemon balm, mint, parsley, tarragon, dill, oregano.
If you are using the dressing on a regular basis, there is no need to refrigerate. The acidity in the vinegar should be enough to keep the dressing stable.
Simple fresh herbs dressing
- ½ cup parsley chopped
- ½ cup mint chopped
- ½ cup oregano chopped
- ⅓ cup dill chopped
- ¼ cup olive oil
- 3 tablespoon red wine vinegar
- 2 tablespoon maple syrup
- 1 tablespoon whole grain mustards
- In the food processor blend the fresh herbs firsts and then add the rest of the ingredients.
- Mix until you obtain a smooth texture
- Place in a jar and allow at least 30 minutes before serving to allow the flavor of the herbs combine.
- Serve with your favorite salad greens or on top of the farmer market bowl
- I keep my dressings in a mason jar so that I can easily shake them up before serving. It can be kept in the fridge for up to 4 days.
- These ingredients don't stand up well to freezing.