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Fresh Herb Vinaigrette can use any fresh herb you have on hand. The dressing allows your fresh herb flavor to shine while also providing a basic, well-balanced salad dressing for everyday or special occasions.
Whether harvesting from your garden in the summer, buying from the grocery market in winter or supporting local farmers, fresh herbs are always in season.
This delightful olive oil and apple cider vinegar dressing is Paleo, Keto, Whole30, Vegan and GAPS diet-friendly. There’s a small variation for AIP.
Fresh summer herbs
Summer eating is different than how we eat the rest of the year. For one, we eat out of doors more often, feeling the fresh air and smelling the sun. Secondly, we eat more fresh food, freshly picked from local farms. So we delight in simple ingredients: the flavor of a tomato, the loveliness of butter lettuce, how good basil is.
Salads say summer. And sometimes the salads are not elaborate: just tomatoes, fresh mozzarella, cucumbers, whatever’s growing in the garden or looks good at the farmer’s market.
It’s herbs and/or the right dressing that highlight those simple ingredients and elevate them to another level.
Herbs and edible flowers make summer special. They’re easy and accessible; yet they’re so delicious and exciting. No matter how often we eat fresh herbs we always enjoy and relish them. We talk about them.
Want to learn how to grow your own fresh herbs? This helpful post shares where and how to grow your own herbs, both in your garden and inside your house!
Fresh Herb Vinaigrette
This vinaigrette honors the magic that fresh herbs bring into our lives.
Sage is abundant right now. It’s an herb we’re harvesting and enjoying often. A few other strong herbs can be subbed in for the sage, if you prefer, or if you’d like to enjoy variety, with this recipe as a base. Rosemary is great. Oregano works well. Dill is wonderful.
(If you have a lot of sage on hand, this recipe for Fried Sage is special and fun. Fried Sage is easy and so pretty. The fried leaves are great for snacking and discussing; or they make an exciting garnish for any dish.)
We enjoy adding more delicate herbs (or edible flowers) to salads too; basil, tarragon, dill, cilantro and parsley are all lovely herbs to toss in with lettuce or with which to decorate a composed salad.
This vinaigrette keeps well in the fridge. So make it for guests and enjoy the leftovers. Or make it for you and enjoy just having it on hand.
May you enjoy many beautiful outdoor meals each summer, and lovely salads through every season …
Fresh Herb Vinaigrette (Paleo, Keto, Whole30, GAPS)
- mason jar or blender
- 1 cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar (for GAPS) or balsamic vinegar
- 1 Tablespoon fresh sage minced OR the fresh herb of choice that you have on hand (also try dill or rosemary)
- 1 Tablespoon dijon mustard or ½ tsp. mustard powder for GAPS diet (omit for AIP)
- 1 clove garlic crushed or minced
- ½ teaspoon sea salt
- ¼ teaspoon white pepper or freshly ground black (replace with dried ginger for AIP)
- Place all ingredients in a mason jar or bowl. Put on lid, and shake vigorously; or whisk to combine. Alternately, place all ingredients in the blender for a more emulsified texture, blending for 15 seconds.