Making your own fresh herb vinaigrette is one of those things that sounds fancy but is actually ridiculously simple. You throw fresh herbs, olive oil, vinegar, and a few other ingredients into a blender, give it a whiz, and suddenly you have this bright, flavorful dressing that makes store-bought bottles taste like sad disappointment.
The best part? You can use whatever fresh herbs you have sitting in your fridge. I use parsley, mint, dill, and oregano in this version, but basil, cilantro, thyme, or chives would all be delicious. No weird preservatives, no crazy ingredient list you can't pronounce, just fresh flavors that actually taste like food.
If you love fresh herb make sure to try my Chopped Kale and Cabbage Salad with Fresh Herb Dressing
Quick Answer
Fresh herb vinaigrette is a bright, versatile salad dressing made by blending fresh herbs with olive oil, red wine vinegar, mustard, and a touch of sweetness. It takes 10 minutes to make and works as a dressing, marinade, or sauce for roasted vegetables and grilled proteins.
- Prep time: 10 minutes
- Cook time: 0 minutes
- Texture: Smooth and pourable with visible herb flecks
- Method: Blender or food processor
- Dietary: Vegetarian, vegan option, gluten-free, dairy-free
Jump to:
- Quick Answer
- Ingredients
- Step-by-step instructions for the Fresh Herb Vinaigrette
- TipsStep 1: Blend the herbs. Add the fresh parsley, mint, oregano, and dill to your food processor or blender and pulse a few times to chop them up.
- What to Serve with Herb Vinaigrette
- Substitutions
- Storage
- FAQ'S
- Simple fresh herbs dressing
Ingredients
Fresh herbs: Parsley, mint, oregano, and dill create a balanced flavor profile. You can substitute basil, cilantro, chives, or thyme based on what you have or prefer.
Red wine vinegar: Provides the tangy acidity that makes vinaigrette work. White wine vinegar or lemon juice can substitute.
Olive oil: Use a good quality olive oil since it's the base of the dressing. Extra virgin olive oil has the best flavor.
Whole grain mustard: Acts as an emulsifier to help the oil and vinegar stay mixed together. Dijon mustard works too.
Maple syrup: Adds a touch of sweetness to balance the acidity.
See the recipe card for quantities.
Step-by-step instructions for the Fresh Herb Vinaigrette
Step 1: Blend the herbs. Add the fresh parsley, mint, oregano, and dill to your food processor or blender and pulse a few times to chop them up.
Step 2: Add remaining ingredients. Add the olive oil, red wine vinegar, whole grain mustard, and maple syrup to the blender.
Step 3: Blend until smooth. Process everything together until you get a smooth, pourable consistency with visible herb flecks throughout.
Step 4: Let it rest. Transfer the vinaigrette to a jar and let it sit for at least 30 minutes before using. This resting time lets all the flavors meld together beautifully.
Hint: The vinaigrette will separate as it sits (oil and vinegar don't naturally want to stay mixed). Just give it a good shake before using.
TipsStep 1: Blend the herbs. Add the fresh parsley, mint, oregano, and dill to your food processor or blender and pulse a few times to chop them up.
Step 2: Add remaining ingredients. Add the olive oil, red wine vinegar, whole grain mustard, and maple syrup to the blender.
Step 3: Blend until smooth. Process everything together until you get a smooth, pourable consistency with visible herb flecks throughout.
Step 4: Let it rest. Transfer the vinaigrette to a jar and let it sit for at least 30 minutes before using. This resting time lets all the flavors meld together beautifully.
Hint: The vinaigrette will separate as it sits (oil and vinegar don't naturally want to stay mixed). Just give it a good shake before using.
What to Serve with Herb Vinaigrette
On salads: Obviously this is perfect drizzled over any green salad, grain bowl, or chopped salad. It's especially good on heartier salads with roasted vegetables or grains like farro or quinoa.
As a marinade: Pour this over chicken breasts, pork chops, or firm fish like salmon and let marinate for 30 minutes to 2 hours before cooking. The acid tenderizes the meat and the herbs add amazing flavor.
On roasted vegetables: Drizzle over roasted potatoes, carrots, Brussels sprouts, or asparagus right before serving. The bright herb flavor cuts through the richness of roasted vegetables perfectly.
With pasta: Toss with warm or cold pasta, cherry tomatoes, and mozzarella for a quick pasta salad.
On grilled meat: Spoon this over grilled steak or lamb chops like you would chimichurri sauce.
As a bread dip: Serve with crusty Italian or French bread as an appetizer.
Substitutions
- 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
Storage
Store this vinaigrette in a sealed jar or container in the refrigerator for up to 4 days. Because it contains fresh herbs and garlic (if you add it), it needs to be refrigerated.
The oil and vinegar will separate as it sits, which is completely normal. Just give the jar a good shake for 10-15 seconds before using to bring it back together.
Can you freeze herb vinaigrette? I don't recommend it. The fresh herbs don't hold up well to freezing and the texture gets weird when you thaw it.
FAQ'S
Can I use dried herbs instead of fresh?
You can, but the flavor won't be nearly as good. If you do use dried herbs, use about one-third the amount (so roughly 2-3 tablespoons total dried herbs instead of the fresh amounts listed). Make the vinaigrette a few hours ahead so the dried herbs have time to rehydrate.
Why does my vinaigrette keep separating?
This is totally normal. Oil and vinegar naturally want to separate because they don't mix well together (that's basic chemistry). The mustard helps them stay mixed for a while, but they'll always separate eventually. Just shake it up before using.
How can I make this vinaigrette creamier?
If you want a thicker, creamier vinaigrette, add 1-2 tablespoons of Greek yogurt or sour cream when blending. This will turn it into more of a creamy herb dressing.
Simple fresh herbs dressing
Equipment
- Food processor or blender Either works perfectly for blending the herbs and creating a smooth vinaigrette
- Mason jar or dressing container For storing and shaking the vinaigrette before serving
Ingredients
- 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
Instructions
- 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
Notes
- Store in a sealed jar in the refrigerator for up to 4 days. Shake well before using as the oil and vinegar will separate naturally.
- This vinaigrette also works as a marinade for chicken, pork, or fish (marinate 30 minutes to 2 hours), drizzled over roasted vegetables, tossed with pasta salad, or as a bread dipping sauce.
- Use whatever fresh herbs you have on hand. Basil, cilantro, chives, thyme, or tarragon all work beautifully.
- If using dried herbs instead of fresh, use one-third the amount (about 2-3 tablespoons total dried herbs). Let the vinaigrette sit for a few hours so the dried herbs can rehydrate.
- Use good quality extra virgin olive oil since it's the base of the dressing.
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