Raspberry Vinaigrette Dressing
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This raspberry vinaigrette is my go-to for the summer salad season. It will liven up the simplest bed of greens with its rosy red color and sweet-tart taste. It’s fresh, fruity, and incredibly easy to make with just five ingredients!
As the weather warms and berries come into season, I love swapping heavier dressings for something fresh and fruity like this raspberry vinaigrette. It’s bright, lightly sweet, and perfectly balanced, making it ideal for spring and summer salads.
The recipe couldn’t be easier—I make it right in the blender. Fresh raspberries (or frozen and thawed when berries aren’t at their best) are blended with a few basil leaves, olive oil, honey, and apple cider vinegar until smooth. That’s it. Pour it into a jar, pop it in the fridge, and you’ll have a vibrant, homemade dressing ready to drizzle over salads all week long.
Another fruity dressing to try is my strawberry vinaigrette.
Serving ideas for raspberry vinaigrette
Drizzle this fruity summer salad dressing over fresh tender greens like baby spinach, spring mix, or arugula. While it’s the perfect dressing for my summer chicken salad, it also tastes great in place of the dressings on our spring mix salad or my grilled peach salad.
Its sweet-tart flavor pairs well with goat cheese, ricotta, or feta. I sometimes make little crostini appetizers and drizzle some dressing overtop.
I’ve even used it as a dip for snack boards. To turn it into a dip, omit the water so it’s a thicker consistency, and enjoy it with fresh veggies, fruits, or cheese and crackers.
Raspberry Vinaigrette Dressing Recipe
Ingredients
- 1 cup fresh raspberries (see notes)
- 4 large basil leaves
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
Instructions
- Place the raspberries, basil, olive oil, honey, and apple cider vinegar into your blender.1 cup fresh raspberries, 4 large basil leaves, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 3 tablespoons honey
- Blend on high speed until smooth. If needed, add water one tablespoon at a time until the vinaigrette is a pourable consistency.
- Either use this vinaigrette right away or transfer it to a jar to store in your fridge for up to a week.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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