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Make your salads way less boring with this easy strawberry balsamic vinegar dressing recipe—fresh, fruity, and ready in minutes.
If your salad dressing lineup could use a little excitement, this strawberry balsamic vinegar recipe is here to save the day.
It’s sweet, tangy, and loaded with fresh summer flavor—basically the kind of dressing that makes you want to eat more greens (or just dip bread straight into the bottle, no judgment).
Whether you’re drizzling it over a leafy salad, roasted veggies, or even grilled chicken, this one’s a keeper!
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Ingredients
Visit the Recipe Card below for all measurements.
This dressing is made with some of my favorite ingredients: fresh strawberries, balsamic vinegar, and lemon thyme.
I know some of you might not have fresh lemon thyme readily available, but if you ever see it at your local nursery, I highly recommend growing it in your herb garden.
Lemon thyme has a fantastic taste and scent reminiscent of lemon.
Not only is this lemon thyme great in this dressing, but it’s also an excellent complement to chicken, fish, or any dish that calls for a splash of lemon.
Strawberry Balsamic Vinegar Dressing
This strawberry balsamic vinegar recipe adds the perfect punch to summer dishes—simple to make and way tastier than store-bought.
Ingredients
Strawberry Balsamic Vinaigrette Dressing
- 1 cup of sliced strawberries
- ¼ cup balsamic vinegar
- 1 tsp dijon mustard
- 2 tbsp extra virgin olive oil
- 1 tbsp honey add a little more if needed, depends on the sweetness of the strawberries
- 1 tbsp finely chopped shallots
- 2 tsp fresh lemon thyme or ½ tsp dried thyme
- ¼ tsp fresh ground pepper
- a pinch of kosher salt
Toasted Pecans (extra)
- 2 cups pecan pieces
- cooking spray
Homemade Croutons (extra)
- 4-6 slices of bread any bread
- olive oil or melted butter about 2-3 tbsp, add less or more to taste
- 1-2 tsp Italian seasoning or to taste
Salad Ingredients (extra)
- chopped romaine
- baby spinach
- sliced strawberries
Instructions
For the toasted pecans
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Heat oven to 350 degrees.
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Line a baking sheet with parchment paper and evenly spread 2 cups of chopped pecans on baking sheet.
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Mist with cooking oil and toss to coat. Toast for 5-10 minutes, stirring half way through. (cooking time may vary)
For the croutons
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Preheat oven to 350 degrees.
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Cut bread into cubes.
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In a large mixing bowl add bread cubes and drizzle olive oil or melted butter over the bread cubes.
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Then add Italian seasoning. Toss bread cubes with tongs until evenly coated. Taste a bread cube and make sure it is seasoned to your taste!
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Add more seasoning as needed.
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Place bread cubes on a cookie sheet covered with parchment paper and cook for about 15-20 minutes or until crispy, dry and golden brown (cooking time may vary).
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Stir croutons half way through cooking.
For the salad greens
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I used fresh romaine and baby spinach.
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Garnish salad with additional strawberry slices, toasted pecans, and homemade croutons.
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Next drizzle the strawberry balsamic vinaigrette over the salad and enjoy!
Notes
Before use, shake the dressing well to ensure it is properly mixed and emulsified.
Nutrition
Serving: 2tbspCalories: 270kcalCarbohydrates: 25.7gProtein: 2.9gFat: 20.7gSaturated Fat: 3.3gSodium: 4003mgFiber: 8.6gSugar: 9.2gCalcium: 403mgIron: 26mg
Toasted Pecans
When making the toasted pecans, I use a Misto for the cooking spray. This is one of my favorite kitchen gadgets.
All you need to do is fill your Misto halfway with your favorite oil, such as olive oil or vegetable oil, pump it, and then spray!
I love using my Misto because it is easy to use and provides a perfect mist.
Final Thoughts
This dressing is delicious and complements a spinach salad beautifully. It’s truly a perfect summer salad.
You could add a variety of berries to this salad, and it will be delicious every time!
More Salad Dressing Recipes
Does someone in your family dislike vinaigrettes? Here are a few more salad dressing recipes.
Hi, I’m Katie!
I’m so glad you’re here. Want to make something fabulous? I’m here to help!
