Blackberry Balsamic Vinaigrette
Treat yourself to this homemade blackberry balsamic vinaigrette made with fresh blackberries and tangy balsamic vinegar. It's sweet, slightly tart, and delightfully fruity.
This blackberry balsamic vinaigrette pairs with my blackberry chicken salad. If you need more vinaigrette inspiration, try my raspberry vinaigrette next!
Ingredients You'll Need
- Fresh blackberries: These berries are tossed right into a blander creating the creamiest dressing. Buy organic, if possible.
- Blackberry jam: This is going to reinforce that blackberry flavor and add sweetness.
- Balsamic vinegar: Will give life to this vinaigrette and add a pleasant tang.
- Seasonings: Let's keep things simple with salt, pepper, and a sprinkle of oregano to support our star ingredient: juicy blackberries!
- Olive oil: Use cold-pressed, extra virgin olive oil.
You'll also need a jar with a lid to store it unless you plan to use it right away.
How to Make Blackberry Balsamic Vinaigrette
- Blend blackberries, jam, balsamic vinegar, and seasonings until smooth. Ideal for Nutribullet users; double if using a larger blender.
- Blend on high for 30 seconds or until the mixture is smooth and creamy. There will be seeds from the blackberries. Strain for seedless.
- Add the blackberry puree to a mixing bowl. Slowly pour in the olive oil while continuing to whisk. There should be no pools of olive oil.
- Place the blackberry vinaigrette in a jar with a lid until ready to use.
Recipe Tips
Use organic blackberries that are in season. This might make or break your vinaigrette. Taste the blackberry. What flavor does it have? Is it sweet? If so, perfect. Is it bland, sour, and tasteless? There's a good possibility your vinaigrette will taste the same.
Make use of premium olive oil. Use fruity-labeled olive oil.
Use a blender. A blender will yield the smoothest consistency. You may use a fine mesh strainer to remove the seeds.
Equipment You'll Need
- Blender or food processor: to puree the blackberries.
- A fine mesh strainer: to remove the seeds (optional).
- Glass jar: for storage.
How to Store
Homemade blackberry vinaigrette can be stored in an airtight container, like a mason jar or salad dressing container, in the refrigerator for about a week.
More Vinaigrette Recipes
PrintBlackberry Vinaigrette Recipe
Homemade Blackberry Vinaigrette made with fresh blackberries and tangy balsamic vinegar. Perfect for summer salads.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Category: Dressings, Salads, Vinaigrettes
- Cuisine: American
Ingredients
- ⅓ cup fresh blackberries (organic, if possible)
- 1 tablespoon blackberry jam (seedless)
- 3 tablespoons balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 5 tablespoons olive oil
Instructions
- Blend blackberries, jam, vinegar, oregano, salt, and pepper until smooth. Ideal for Nutribullet users; double if using a larger blender.
- Blend on high for 30 seconds or until the mixture is smooth and creamy. (There will be seeds from the blackberries. Strain for seedless.)
- Add the blackberry puree to a mixing bowl. Slowly pour in the olive oil while continuing to whisk. There should be no pools of olive oil.
- Store homemade blackberry vinaigrette in an airtight container (jar) in the fridge for about a week.
Notes
Recipe Inspired by my "Raspberry Vinaigrette Recipe".