This blackberry vinaigrette takes less than 5 minutes and will dress up all of your favorite summer salads.
We especially like this dressing with spinach and berry salad. Top your salad with some honey roasted walnuts and you have a light, delicious summer lunch or dinner.
Blackberries grow wild in many different conditions. You can find them in roadside ditches and in open fields. We are lucky enough to have several large patches of wild blackberries on our property.
Ingredients you need
- vinegar – we use our blackberry vinegar for this recipe so it comes together in an instant. You can substitute champagne vinegar, white wine vinegar, balsamic vinegar, red wine vinegar, or your favorite.
- blackberries – fresh blackberries or freshly frozen. NOTE : You only need the berries if you are not using blackberry vinegar.
- dijon mustard or honey dijon mustard
- honey – you can substitute any other sweetener you like; sugar, sugar substitute, maple syrup, agave syrup and the like.
- black pepper – always use freshly ground pepper
- dried basil or dried thyme
- olive oil – use a good quality extra virgin olive oil.
How to make it
If you are using blackberry vinegar, it is a snap to put this dressing together.
Combine vinegar, mustard, honey, and spices in a medium bowl, or use the bowl of your food processor.
Grate onion over the container with a microplane.
Grate garlic over container with a microplane.
Whisk in the olive oil or with your food processor running, gradually stream in the oil. Continue until the oil is emulsified. (It comes together nicely and you can’t see oil floating immediately after stopping the movement.) OR add ingredients to a mason jar and shake vigorously.
If you are using fresh blackberries.
- Process berries in you food processor with just a few pulses.
- Strain the juice through a fine mesh sieve to remove seeds.
- Then combine blackberry juice, vinegar, mustard, honey, and spices in a medium bowl, or use the bowl of your food processor.
- Grate onion over bowl.
- Grate garlic over bowl.
- Whisk in the olive oil. OR, with your food processor running, gradually stream in the oil. Continue until the oil is emulsified. (It comes together nicely and you can’t see oil sinking immediately after stopping the movement.)
You could also substitute blackberry jam for the juice, just taste it before adding additional sweetener.
This delicious tangy, sweet dressing will give even the most boring salads an extra pop. It is fun to get creative when making your salads, especially when fresh fruits are in season.
Ideas and ingredients for making a delicious salad for this vinaigrette
- baby spinach
- romaine lettuce
- carrots – either grate them or chop into small pieces
- fresh celery
- chopped zucchini
- cheeses – goat cheese, mozzarella, cheddar, or Swiss
- strawberries -fresh
- raspberries – fresh
- sliced peaches
- sliced apples
- crunchy toppings like homemade croutons, pistachios, walnuts or pecans
Serve it with a steak salad or salmon salad. Both of which are excellent.
How to use it
- obviously, your favorite salad
- easy marinade for chicken, venison or fish
- pasta salad dressing
- addition to coleslaw dressing
- addition to potato salad
More fresh dressings and vinaigrettes
More recipes with blackberries
The flavor of this dressing is so fresh. Since you’ve made it yourself, you know what ingredients are in it. No fillers, preservatives, stabilizers, emulsifiers and the like. It tastes like a warm summer day but if you make blackberry vinegar, you can make it any time of year.
If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
- 1 cup fresh or frozen blackberries see notes below
- 3 tablespoon blackberry vinegar can substitute white, apple cider, champagne white wine or white balsamic vinegar
- 2 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon Onion grated
- 1 teaspoon garlic grated
- ½ teaspoon dried basil
- salt and pepper to taste
- 1/4 cup olive oil see substitutions in recipe notes
- Add blackberry vinegar, honey, onion, garlic, and salt and pepper to food processor.1 cup fresh or frozen blackberries, 3 tablespoon blackberry vinegar, 2 tablespoon honey, 1 tablespoon dijon mustard, 1 tablespoon Onion, 1 teaspoon garlic, salt and pepper to taste
- Process until smooth.
- Stream in oil in a thin stream, with food processor running, until dressing is emulsified and frothy.1/4 cup olive oil
- Store in cruet, refrigerated for at least a couple months, up to about 6 months.
- To use fresh berries, see notes below.