There's something about that first taste of fresh basil vinaigrette that instantly transports you to a sun-drenched Mediterranean kitchen. This vibrant green dressing brings a brightness to everything it touches, from simple greens to grilled chicken to our favorite summer dip.
The magic happens in the blender. Fresh basil, good olive oil, a touch of honey, and just five minutes of your time. The result? A dressing so versatile you'll find yourself drizzling it on everything. Make a batch on Sunday and you've got a week's worth of flavor at the ready.
Tips & Variations
Basil Selection: Use fresh, bright green basil leaves with no dark spots. Pack the measuring cup firmly for maximum flavor. Italian sweet basil works best, but Thai basil adds an interesting anise note if you want to experiment.
Oil Choices:
- Extra virgin olive oil: Classic choice, fruity and robust
- Light olive oil: Milder flavor, lets basil shine
- Half olive, half neutral: Mellower option for those who find olive oil too strong
Vinegar Swaps:
- Champagne vinegar: Bright and delicate (recommended)
- White wine vinegar: Slightly sharper, works beautifully
- Lemon juice: Fresh and citrusy, use 2 tablespoons
- Rice vinegar: Milder, slightly sweeter
Flavor Additions:
- Add 2 tablespoons grated Parmesan for a creamier, umami-rich version
- Toss in a few mint leaves for a brighter, summery twist
- Add 1 tablespoon toasted pine nuts for subtle nuttiness
Serving Suggestions
This vinaigrette works beautifully in so many ways:
- Salad dressing: Toss with mixed greens, arugula, or spinach
- Mediterranean dips: Essential for our Cucumber Celery Feta Dip recipe
- Grilled proteins: Drizzle over chicken, fish, shrimp, or lamb
- Caprese upgrade: Use instead of plain olive oil on tomato and mozzarella
- Grain bowls: Brighten up quinoa, farro, or couscous salads
- Roasted vegetables: Finish zucchini, eggplant, or bell peppers
- Marinade: Let chicken or shrimp sit in it for 30 minutes before grilling
Storage & Make-Ahead
Storage: Transfer to a jar with a tight-fitting lid and refrigerate for up to 5 days. The dressing may separate as it sits, which is completely normal.
Before serving: Let the vinaigrette come to room temperature for 10 minutes, then shake vigorously to re-emulsify. Cold olive oil thickens and mutes the flavors.
Color note: The vibrant green color is brightest on day one. The dressing may darken slightly over time but the flavor remains excellent.
Freezing: Not recommended. The emulsion breaks and the basil flavor dulls after thawing.
Basil Vinaigrette
Nutrition (per serving)
*Nutrition is estimated and may vary based on ingredients and portions.
Ingredients
- •1 small garlic clove
- •1 packed cup fresh basil leaves
- •3/4 cup olive oil
- •1 1/2 tablespoons champagne or white wine vinegar
- •1 tablespoon honey
- •Pinch of crushed red pepper
- •Salt and black pepper, to taste
Instructions
Chef's Notes
- Use as a salad dressing, marinade, or drizzle over grilled chicken. - Shake well before each use as the oil and vinegar will separate. - Bring to room temperature before serving for best flavor.
Frequently Asked Questions
Fresh basil is really essential here. Dried basil lacks the bright, aromatic quality that makes this vinaigrette special and won't blend into a smooth, vibrant green dressing. If fresh basil isn't available, consider making a different dressing or check your grocery store's herb section, as fresh basil is usually available year-round.
