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Ripe, plump, and sweet blueberries blended with just the right amount of extra virgin olive oil and balsamic vinegar to make a most delightful summer dressing. You’ll want this Blueberry Balsamic Vinaigrette Recipe on every salad this summer!
I started making my own salad dressings many years ago. It’s actually easier than people think. If you use just a few key ingredients, you can have a super flavorful homemade salad dressing. This Blueberry Balsamic Vinaigrette Recipe only has 3 ingredients!
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I love it because it’s all natural, has no preservatives or sugar. But mostly, it’s just plain delicious! It’s a perfect summer salad dressing, but makes a fantastic sauce for chicken or pork, and you might even want to dip your veggies into it. 🙂
I can’t remember the last time I bought salad dressing. I’m a huge fan of balsamic vinaigrette, so that one is really my ‘go-to’. I don’t even have a recipe for it on the blog, but all you do is mix extra virgin olive oil and balsamic vinegar together. I like mine about a 2:1 ratio (2 parts olive oil, 1 part vinegar), if you like it less tangy, make it 3:1.
These bottles are the best for clean easy pouring of olive oil.
You can add a little dijon mustard to it, and/or some maple syrup, but most of the time, I just do the oil and vinegar. Easiest dressing ever! It’s awesome on its own, or a great base for another flavor.
Speaking of other flavors, these homemade salad dressings take about 2 minutes to make.
Let’s get back to the Blueberry Balsamic Vinaigrette…
This one has one extra step~ cooking down the blueberries, but it’s really simple and only takes a few minutes. If you like it a little sweeter, or blueberries aren’t quite in season yet, you can sweeten it up with some maple syrup or honey, or the sweetener of your choice.
You can store it in the fridge for 3-5 days. I love these cute jam jars. Ready to make it?
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Blueberry Balsamic Vinaigrette
Ingredients
- 1 cup fresh blueberries
- 3/4 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
Instructions
- place blueberries in a small saucepan, add just enough water to cover the bottom of the pan.
- cook on medium low heat until berries are soft and thickened.
- Place the berry mixture in a blender with the olive oil and vinegar. Blend on high until well combined.
- Allow to cool, store in the refrigerator for up to 3-5 days.
Notes
Nutrition
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Sounds great. I am I will try it
The possibilities are endless with this dressing! Happy you loved it!
This was so delicious! I used it as a marinade for some chicken, then used the rest on a cool, crisp salad, not too sweet, not too sour! Just right!
It should be 3/4 cup of Olive Oil. I’ve changed it in the recipe card. If you like it a little more tangy, you can even cut the olive oil a little more. I recommend making it as written the first time, and then after that add your own tweaks if you feel necessary. Make it your own. 🙂
Hi! I was just wondering if the one cup of olive oil was correct?
Would love to know if anyone has tried to preserve this vinaigrette in a water bath!
Hi Kathy, I’m looking into this, I may have had a typo! Thanks for your patience.
I definitely agree the measurements are WAY off.
Hi Bobbi, honestly, I’ve never done it. Please stop back and let us know if you try it out and how the results are!
Can I water bath for preservation? If so what time would you recommend?
You could absolutely just cook and use 1/2 cup of blueberries. In the recipe notes I talk about other ways I enjoy the blueberries. Some people like to use more than 1/2 a cup, so it gives some versatility. But just do what works best for you! 🙂
Why would you use a cup of blueberries if you’re only using half of the mixture?
I’m so glad you enjoyed it! Great idea serving over salmon.
Wonderful recipe – thanks! Thawed frozen blueberries and used the dressing over a grilled salmon salad. Delicious, not too sweet, and a perfect complement.
I’m so glad you found a way to make it your own!
This recipe for blueberry vinagerette is to heavy on the olive oil. Our suggestion decrease it to 3/4 cup of olive oil, 1 cup of bluerberries, and 1/3 cup of balsamic vinergsrette!