Published: by Susie Weinrich · This post may contain affiliate links. 1 Comment
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Basil Vinaigrette is a fresh and bright dressing that goes great on just about everything- chicken, steak, fish, veggies and of course, salads! It is easy to make and is ready in less than 5 minutes.
If you happen to have an abundance of basil in your summer garden, this is a great way to use it up. Also check out these recipe for Basil Pesto, Pesto Lasagna and Pesto Pasta.
Table of Contents hide
1 Ingredients
2 Uses
3 Big Italian Salad
4 Related Recipes
5 Did you make this recipe?
Ingredients
You only need a handful of simple ingredients to make Fresh Basil Vinaigrette, most of which you probably already have in your fridge!
Extra Virgin Olive Oil – I like the added flavor and spiciness that the evoo adds to the basil vinaigrette. However, you can absolutely use other oils like olive oil or canola oil if you prefer.
Uses
Vinaigrette is not just for salads! Here are some great ways to use this Basil Vinaigrette:
- Poured on top of garden fresh tomatoes.
- Served over crispy smashed potatoes.
- Over top tomatoes and mozzarella.
- Drizzled on Roasted Fennel or Roasted Radishes
- A dip for grilled chicken, seafood or steak.
- On pasta salad.
- An of course… on a salad!
Big Italian Salad
Tossed over a Big Italian Salad is one of my favorite ways to use the Fresh Basil Vinaigrette. Here are the ingredients:
- 1 bag of mixed greens
- handful of cherry tomatoes, halved
- handful of black olives
- 1 raw fennel bulb, core removed, sliced thin
- quartered artichoke hearts
- English cucumber sliced
- parmesan or mozzarella cheese
- big flavorful croutons
- Homemade Basil Pesto + Freezing Tips
- Easy Basil Pesto Pasta
💛💛💛💛💛
Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
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Fresh Basil Vinaigrette Recipe
An easy vinaigrette recipe that is flavored with fresh basil. Perfect for salads, chicken, steak, seafood, veggies and so much more!
5 from 2 votes
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Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Servings: 1 cup
Calories: 761kcal
Author: Susie Weinrich
Equipment
Ingredients
- 6 tablespoon extra virgin olive oil - (see notes)
- 2 tablespoon red wine vinegar
- 1 tablespoon shallot - chopped
- 1 small garlic clove - chopped
- 1 tablespoon water
- 1 teaspoon dijon mustard
- 15 to 20 – large fresh basil leaves
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
Measure all the ingredients into a blender or food processor. Blend until it is a smooth puree/vinaigrette.
Pro Tip: if using a blender, you may need to add an additional tablespoon of water to get things blending.
If the dressing is a little tart, you can add a pinch of sugar or a little honey to balance the flavors.
Use right away or store in the fridge for up to a week.
Shake well before using.
The extra virgin olive oil may solidify a smidge in the fridge, leave at room temp for about 5 minutes to use. Give it a good shake. Or add a ½ teaspoon up to 1 teaspoon warm water and then shake to speed up the process.
Serving
Goes great dressed on this Big Italian Salad!
Notes:
Extra Virgin Olive Oil – I like the added flavor and spiciness that the evoo adds to the basil vinaigrette. However, you can absolutely use other oils like olive oil or canola oil if you prefer.
Uses
- Italian Salad
- Poured on top of garden fresh tomatoes.
- Served over crispy smashed potatoes.
- Over top tomatoes and mozzarella.
- Drizzled on Roasted Fennel or Roasted Radishes
- A dip for grilled chicken, seafood or steak.
- On pasta salad.
- An of course… on a salad!
Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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Serving: 1recipe | Calories: 761kcal | Carbohydrates: 2g | Protein: 1g | Fat: 84g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 61g | Sodium: 644mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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About Susie Weinrich
Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!
Reader Interactions
Comments
Mary
We used this deliciousssss vinaigrette on a simple romaine salad and topped it with freshly grated Parmesan pecorino! Great with our chicken skewers.Reply
