Basil Vinaigrette

We have a delicious basil vinaigrette recipes and a few options for how to use the vinaigrette!

  • bruschetta bar
  • heirloom tomato tart
  • tomato basil pasta with burrata
  • grilled romaine salad
  • basil parmesan grilled corn
  • loaded power salad
  • melon caprese skewers
  • goat cheese and roasted beet salad
  • burrata tomato salad
  • polenta bar
  • grilled salmon skewers
  • double decker Italian turkey burger
  • roasted spaghetti squash
  • BLT bar
  • green monster salad
  • charred tomato pesto pizza
  • spring pea pizza


  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt


  1. Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  2. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.


Photo by Matt Armendariz // Food Styling by Adam Pearson

I’m all about taking a shortcut in the kitchen every now and then – and that is exactly what this Basil Vinaigrette allows me to do! It’s my go-to dressing (and has been since I first posted it in 2014) for all of my favorite summer meals and you’ll be seeing it make an appearance in a few recipes over the next several weeks as I try to stretch out this California summer until November ?  I whip up a batch every few days and keep it on hand for anytime I’m in a pinch and need to eat something STAT. (because, like I’ve said before, no one wants to see me when I’m Hangry) It’s not a pretty picture. Watch the video below to see how easy it is and then make it STAT!

Read full article here.

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