Herb VinaigretteWant something to do with all those fresh herbs that are available now that springtime is here? I’m a fan of Vinaigrettes. They make great salad dressings and awesome marinades. I love the play between the tang of a good vinegar, and the earthiness of herbs, or sweetness of citrus. So try this out the next time you are at your local Farmer’s Market salivating over parsley, basil, and thyme.

This is an all-around salad dressing and marinade that is made in your blender. (Or with an Immersion Blender). Using fresh herbs ensures a taste that will awaken the palate, and bring salads to new heights. As a marinade, it will add that special essence you need to grilled vegetables, tofu, and mushrooms.

Fresh and Lively Herb Vinaigrette
Yields 1
A fresh and vibrant dressing for salads.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 2 tbsp fresh Oregano, cleaned, stems removed
  2. 2 tbsp fresh Thyme, cleaned, stems removed
  3. 1/3 cup Basil leaves, packed
  4. 1/4 cup Parsley, chopped, stems removed
  5. 1 tbsp lemon juice
  6. 1/4 cup onion coarsely chopped, or
  7. 1 shallot coarsely chopped
  8. 2 cloves garlic
  9. 3 tbsp Red Vinegar
  10. 1 cup Olive Oil
  11. S & P to taste
  12. 2 tbsp cold water to blend herbs
  1. Place oregano, thyme, basil, parsley, lemon juice, onion or shallot, and garlic into the blender. Puree on the liquefy setting until well blended, 3-4 minutes. If using an immersion wand, place in a tall container (at least an 2 inches taller than the ingredients to prevent splash) and start blending.
  2. Add a bit of water to get the herbs going. The onions/shallots will release their own liquid as they break down. Slowly add the olive oil into the blender, a few drops at a time, this will emulsify* the two liquids. Adding a bit more water helps to stabilize the vinaigrette so that it doesn't separate over time.
  3. After adding a quarter cup of olive oil, stream the rest of it at a steady pace into the blender. Be careful not to "cook" the ingredients. Some blenders have a tendency to run hot, and if the vinaigrette heats up it will break. (You can fix this by refrigerating the vinaigrette for a little while, and then remixing it).
  4. If you are using an Immersion Blender there is less risk of this happening. Just keep blending to a consistency you like.
  5. Transfer into a bottle and seal. Store in refrigerator. Will keep for up to two months.
  1. Pour on your favorite salads or marinade veggies for the grill.
  2. How to clean thyme
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