Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Strawberry Vinaigrette

Scott Phillips

Yield: Yields about 1 cup

Try this tangy dressing over greens, as a marinade for chicken or pork, or drizzled over beef carpaccio or roasted fish or vegetables.


  • 1/2 cup extra-virgin olive oil
  • 1/2 cup sliced strawberries
  • 2 Tbs. chopped shallots
  • 1 Tbs. Champagne vinegar
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size (per 1 Tbs.)
  • Calories (kcal) : 60
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 40
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a blender, combine the olive oil, strawberries, shallots, vinegar, mustard, and 1/2 tsp. salt and pepper. Blend until smooth, about 30 seconds. Cover and refrigerate for up to 1 day.


Rate or Review

Reviews (4 reviews)

  • chef_amie | 02/21/2016

    I agree came out thick. Cut back on the shallots. Had to adjust by adding more vinegar and oil. The blender just made a thick pink emulsion out of it. Didn't look like it does in the picture. Use more like a 1/2 cup vinegar and hand whisk the oil. First recipe from Fine Cooking that was awful.

  • Chassit | 08/03/2014

    I love this! Yes, modulating the champagne vinegar give it the right tang. I use on tilipia,nice change from tarter sauce. Fried it in a T then a small amount before serving.Anyone freeze it? Will have to try. Would like to have it in off strawberry season

  • winstonk | 06/30/2013

    Very good and would make this again. Became very thick in the blender and had a wonderful flavor. Not sure what happened with the other reviewer but my experience was on the other end of the scale. Used some of this to marinate chicken cutlets for the "Grilled Chicken and Strawberries with Balsamic Syrup" recipe on the same page.

  • aichelpea | 04/28/2013

    This was gross; it tasted like oily strawberries. It was fine after I added more vinegar (I do not remember exactly how much but it was around 1/3 cup), though. I had it on a spinach salad with blood oranges, strawberries, and toasted walnuts.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial