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Strawberry Basil Salad Dressing Recipe
Ash Tyrrell

Strawberry Basil Salad Dressing Recipe

I still remember the first time I made this strawberry basil salad dressing. I was staring at a bowl of ripe strawberries that were about to go soft, and I didn't want them to go to waste. I tossed them in a blender with some basil from my garden, a splash of vinegar, and a drizzle of honey, and within two minutes I had something better than anything I could buy in a bottle
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Total Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh strawberries hulled — pick ripe, deep red berries for the best natural sweetness
  • 1/2 cup fresh basil leaves lightly packed — dried basil won't give the same bright, fresh flavor
  • 1/2 cup neutral oil grapeseed or light olive oil — a neutral oil lets the strawberry and basil flavors shine
  • Juice of 1/2 lemon — freshly squeezed works best bottled juice tastes flat
  • 1 tablespoon balsamic vinegar — adds depth and a subtle tang that balances the sweetness
  • 1 tablespoon honey heaping — swap for maple syrup if you want it dairy-free friendly
  • Salt and pepper to taste — season gradually and taste as you go

Method
 

  1. I always start by hulling my strawberries and giving them a quick rinse under cold water. I pat them dry with a paper towel so I don't add extra water to the dressing. For the basil, I gently tear the leaves off the stems since the stems can taste bitter and stringy.
  2. Next, I toss the strawberries, basil, oil, lemon juice, balsamic vinegar, and honey straight into my blender. I don't worry about layering anything in a specific order; it all blends together beautifully regardless.
  3. I blend everything on high for about 30 to 45 seconds, until the mixture turns a gorgeous pink-red color and there are no big chunks left. If I want a slightly thicker dressing, I blend a little longer to fully emulsify the oil.
  4. Once blended, I always give it a taste. Sometimes I add a pinch more salt, or if my strawberries weren't very sweet, an extra drizzle of honey. This is the step where I make the dressing truly mine.
  5. I like to pop the dressing in the fridge for at least 15 to 20 minutes before serving. It thickens up slightly and the flavors meld together even better once it's had a little time to rest.

Notes

  • I always use the ripest strawberries I can find underripe berries make the dressing taste sour instead of naturally sweet.
  • I like to add the basil last so it doesn't get overblended and turn the dressing a dull green-brown color.
  • If my dressing separates a little in the fridge, I just give the jar a good shake before using it.
  • I sometimes add a tiny pinch of red pepper flakes for a subtle kick that pairs surprisingly well with the sweetness.
  • I taste as I go, especially with the honey, since strawberries vary a lot in natural sweetness depending on the season.