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  1. Watch how to make this strawberry vinaigrette dressing
  2. Strawberry Vinaigrette Dressing Recipe

Summer screams salads, well at least for me. Hot days call for cool, crisp, and refreshing salads and I love to mix different greens and various vegetables from the garden for use in my summer meals. My finishing touch is always a simple and fresh vinaigrette. I love to play around with different herbs, kinds of vinegar, and bases for my dressings and this is one of my favorites. Instead of adding strawberries to my salad, I blend them into the vinaigrette. Slightly sweet but balanced with balsamic vinegar, this is a perfect summertime treat!

Use this dressing on your favorite salad and make sure to garnish with summer’s freshest berries to accentuate the vinaigrette. This will soon be a summer (or year-round) staple for you!

White plate filled with lettuce with blueberries and cheese and strawberry dressing on top sitting on wood table
Glass container filled with pink colored strawberry vinaigrette dressing with salad in background

Watch how to make this strawberry vinaigrette dressing

YouTube video
White plate filled with lettuce and topped with blueberries, feta cheese, and strawberry vinaigrette dressing all on wood surface

Strawberry Vinaigrette Dressing

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When strawberries are in season, is there any better way to enjoy them than in a simple salad dressing? This strawberry vinaigrette dressing is easy to make and combines the best flavors of the season including tarragon. When poured over a bed of fresh lettuce, it's like summer in a single bite!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 tbsp


  • ½ lb strawberries cleaned with tops cut off
  • 2 tbsp balsamic vinegar
  • ¼ tsp salt
  • ½ tsp pepper
  • 3 tbsp tarragon leaves removed from stem
  • 1 tbsp lemon juice
  • ¼ cup neutral oil (alternatively, olive oil)


  • Roughly chop prepared strawberries into a food processor.
    ½ lb strawberries
  • Add vinegar, salt, pepper, tarragon leaves, and lemon juice.
    2 tbsp balsamic vinegar, ¼ tsp salt, ½ tsp pepper, 3 tbsp tarragon leaves, 1 tbsp lemon juice
  • Pulse processor until combined and then process until fully blended.
  • With processor running, add oil in a slow, steady stream to emulsify the vinaigrette.
    ¼ cup neutral oil (alternatively, olive oil)


Serving: 1tbspCalories: 38kcalCarbohydrates: 1.7gProtein: 0.2gFat: 3.5gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gTrans Fat: 0gCholesterol: 0mgSodium: 37.2mgPotassium: 36.1mgFiber: 0.3gSugar: 1gVitamin A: 0.9IUVitamin C: 8.9mgCalcium: 7mgIron: 0.2mg
Course Dressing
Cuisine American
Difficulty Easy
Method Mixing
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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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