Simple fresh herbs dressing

5 from 3 votes

Simple fresh herbs dressing

This fresh herb vinaigrette is my go-to homemade dressing. It works on salads, as a marinade for chicken or fish, drizzled over roasted vegetables, or tossed with pasta. The fresh herb flavor is way better than anything you'll find in a bottle, and you can customize it based on whatever herbs you have on hand.

Prep Time10

Course: Dressing

Cuisine: internationnal

Keyword: fresh, herbs

Servings:

Calories: 86kcal

Author: Sophie Viau

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.

Nutrition