Basil Vinaigrette (DF, GF, Vegan)

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A mason jar of basil vinaigrette, a spoon dipped in a removed to show the texture of the dressing.

Why you’ll love this basil vinaigrette

Even though I absolutely love pesto, making basil vinaigrette is a great alternative to use all that basil from you garden or farmer’s market haul, and it’s just as simple to make.
This dressing is perfect for summer. We love to drizzle it on fresh, sliced tomatoes to make what might be the easiest salad ever.
If you don’t feel like using it on tomatoes, it would also be really great on my grilled peach salad or roasted vegetable pasta salad.

Basil vinaigrette in a mason jar with a platter of sliced tomatoes dressed with it peeking in the background.

Here’s what you’ll need to make it

Food processor

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measuring spoons

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liquid measuring cup

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Ingredients & Substitutions

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Basil – you can’t really make a vinaigrette without it, but you could substitute other fresh herbs to make an equally delicious salad dressing. I would
Vinegar – we used champagne vinaigrette for this recipe, but white wine or prosecco vinegar would work well, too. If you can’t find that, apple cider or red wine will work, but they have a stronger flavor which may overpower the basil.
Olive oil – You want to use extra virgin olive oil for this recipe. It adds a ton of flavor to the dressing and it’s great for you. If you don’t have any, you can swap it for another oil, but it will change the flavor.

Close up of tomatoes sliced on a platter and dressed with basil vinaigrette and salt and pepper.

How to make basil vinaigrette

Blend the ingredients. Add everything to the bowl of a food processor. Blend until smooth. To taste, adjust seasoning with salt & pepper.

Alternatively, you can finely chop the basil and whisk the ingredients together in a mixing bowl. The dressing won’t be as smooth, but it will still be great.

Store and chill. Transfer the dressing to a mason jar or other refrigerator container. Cover and store the dressing in the fridge until you’re ready to use it. This basil vinaigrette should last for up to 1 week in the fridge.

Use as desired. Before using, take the vinaigrette out of the fridge and let it warm up a bit before using it as desired. This allows the oil to warm up and come to the original consistency from when you made it.

A mason jar of salad dressing with a spoon in it, a platter of tomatoes and a bowl of arugula in the background.

frequently asked questions: basil vinaigrette

Which vinegar is best for vinaigrette?

For this recipe, I suggest using champagne vinegar if you can find it. You could substitute a white wine vinegar if you only have those on hand. Using a different type of vinegar will change the flavor slightly, but no matter which you choose you will end up with a delicious dressing.

Do you have to refrigerate oil and vinegar dressing?

I recommend storing this in the refrigerator after you make it. It will preserve the flavor and make the homemade dressing last longer.

How long does homemade vinaigrette salad dressing last?

This homemade basil salad dressing should last for about 5-7 days if you store it properly. As mentioned before, store this in the fridge!

Close up of slice tomatoes drizzled with basil vinaigrette, sprinkled with salt and pepper.

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