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Vibrant Homemade Herb Vinaigrette Recipe

Vibrant Homemade Herb Vinaigrette Recipe

Make a vibrant homemade herb vinaigrette with olive oil, fresh herbs, citrus, and your favorite vinegar for salads, vegetables, seafood, and more.

Bright, fresh, and wonderfully versatile, this Vibrant Homemade Herb Vinaigrette Recipe is an easy way to add garden-fresh flavor to salads, vegetables, grain bowls, seafood, chicken, and more. Made with extra-virgin olive oil, your choice of vinegar, fresh citrus juice, shallot, and plenty of herbs, this simple homemade vinaigrette comes together in just minutes.

One of the best things about homemade herb vinaigrette is how easily it can be customized. Basil creates a sweet, summery flavor, dill adds freshness, tarragon brings a subtle anise note, and chives offer a delicate savory finish. You can use one favorite herb or combine several herbs for a more complex dressing.

The vinegar is just as flexible. Red wine vinegar provides a bold, tangy flavor, champagne vinegar is lighter and more delicate, white balsamic adds subtle sweetness, and rice vinegar creates a mild vinaigrette. Fresh lemon or lime juice adds another layer of brightness and balances the richness of the olive oil.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 3/4 cup

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Ingredients

1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar, champagne vinegar, white balsamic vinegar, or rice vinegar
3 tablespoons finely chopped fresh herbs, such as basil, chives, cilantro, dill, oregano, tarragon, or a combination
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon or lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions

Step 1: Prepare the Fresh Herbs

Finely chop the fresh herbs and shallot. For the most balanced flavor, choose two or three complementary herbs, or use a single herb when you want its flavor to stand out.

Step 2: Combine the Vinaigrette Ingredients

Add the extra-virgin olive oil, vinegar, chopped herbs, shallot, fresh lemon or lime juice, salt, and black pepper to a glass jar with a tight-fitting lid.

Step 3: Shake Until Emulsified

Secure the lid tightly and shake vigorously for 20 to 30 seconds, or until the olive oil and vinegar are thoroughly combined and the vinaigrette looks slightly thickened and emulsified.

Step 4: Taste and Adjust

Taste the vinaigrette and adjust the seasoning as needed. Add a small pinch of salt for more savory flavor, a little additional citrus juice for brightness, or a splash of olive oil if you prefer a milder dressing.

Step 5: Serve or Chill

Use the herb vinaigrette immediately, or cover and refrigerate it until ready to serve. Shake well again before each use, especially after the dressing has been refrigerated.

Notes

Fresh herbs provide the brightest flavor, and combining two or three varieties can give the vinaigrette additional depth. Basil, chives, dill, oregano, cilantro, and tarragon are all excellent choices.

For a Mediterranean-inspired vinaigrette, try oregano, basil, and red wine vinegar. 

For a lighter dressing, combine chives, dill, and champagne vinegar. Cilantro and lime juice work especially well when serving the vinaigrette with avocado, grilled corn, shrimp, or Southwestern-style salads.

If fresh herbs are unavailable, substitute 1 tablespoon of dried herbs for the 3 tablespoons of fresh herbs. After mixing, allow the vinaigrette to rest for about 10 minutes before serving. This gives the dried herbs time to hydrate and release more of their flavor.

The type of vinegar will noticeably change the finished dressing. Red wine vinegar produces a robust vinaigrette, champagne vinegar offers a delicate acidity, white balsamic vinegar adds mild sweetness, and rice vinegar creates a softer, less assertive dressing.

This homemade herb vinaigrette is naturally gluten-free when all packaged ingredients used are certified or verified gluten-free as needed.

Use the vinaigrette as a dressing for leafy green salads, tomato salads, cucumber salads, grain bowls, roasted or grilled vegetables, or potato salad. It can also be spooned over grilled chicken, shrimp, salmon, or other seafood for a quick herb and citrus finish.

Store the vinaigrette in a tightly sealed jar or airtight container in the refrigerator for up to 1 week. The olive oil may become cloudy or firm when chilled. Allow the dressing to sit at room temperature for about 10 to 15 minutes, then shake vigorously before serving.

Originally published June 2026 Updated September 2026 Reviewed by Culibloom

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