This summer, treat yourself to this homemade blackberry balsamic vinaigrette made with fresh blackberries and tangy balsamic vinegar. It's sweet, slightly tart, and delightfully fruity.
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This blackberry balsamic vinaigrette pairs well with my blackberry chicken salad with blue cheese. Or if you need more vinaigrette inspiration, try my raspberry vinaigrette—both made with fresh berries.
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 and Variations
- 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, then 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. It's acceptable to use light olive oil if you don't like the flavor of olive oil. However, provided that it specifies that it's fruity and meant for salads rather than cooking.
- Use a blender. A blender will yield the smoothest consistency. You may use a fine mesh strainer to remove the seeds if you prefer not to have them from the fresh blackberries.
Add a few leaves of basil or mint for a more complex flavor profile or skip the blackberry jam for no added sugar.
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 Blackberry Balsamic Vinaigrette
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.
If you are looking for more vinaigrette recipes, try my creamy vinaigrette recipe (for those who enjoy creamy dressing), Mediterranean Balsamic Vinaigrette (lots of herbs in there!), or my lemon dill vinaigrette (made with fresh dill).
After making your fresh homemade vinaigrette enjoy it with one of my healthy salads like my red cabbage salad (it originally comes with a Greek dressing, but would go great with most vinaigrettes.) Or try my arugula salad, beet salad, or steak salad with pickled fennel and parmesan.
Blackberry Balsamic Vinaigrette Recipe
- Total Time: 5 minutes
Description
Homemade Blackberry Balsamic Vinaigrette made with fresh blackberries and tangy balsamic vinegar. Perfect for summer salads.
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".
- Prep Time: 5 minutes
- Category: Dressings, Salads, Vinaigrettes
- Cuisine: American
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