Drizzle happiness with Strawberry Balsamic Vinegar. Sweet, glossy, and dangerously good, blending ripe strawberries and balsamic vinegar into a dressing for fresh salads.
I love strawberries. I always have and always will. Living in a country where strawberries are available all year round feels like a real luxury. It wasn’t like that in Italy, where fresh, sweet strawberries only appeared in summer.
One of the things I appreciate most about Australia is how large and varied it is. The climate changes from state to state, and sometimes even within the same region.
When strawberries are not in season in the south, they are often at their best in the north and west of the country. We really are fortunate.
I always keep strawberries in my fridge, so I decided to do something different with them and use them as a dressing.
This Strawberry Balsamic Vinegar is delicious and works so well with all kinds of salads. Come back in the next couple of days to see how I used it. Enjoy!
Reasons to Keep This Homemade Dressing Handy
- Works well across many types of salads, from simple leafy greens to more composed vegetable dishes.
- Keeps well in the fridge, which makes it practical for planning meals ahead during the week.
- Offers a lighter alternative to oil-heavy dressings, especially for warm-weather meals.
Key Ingredients for Strawberry Balsamic Vinegar
Strawberries
Ripe strawberries blend smoothly and give the dressing its texture. Choose fruit that is red all the way through and fragrant; underripe berries tend to taste flat once blended.
Balsamic Vinegar
Brings depth and acidity. A good everyday balsamic works well here. Very thick or heavily aged balsamic can feel too dense, while a lighter style keeps the flavour clean and balanced.
Rice Vinegar
Softens the overall acidity and keeps the dressing light. Rice vinegar has a mild flavour that sits well alongside strawberries. Apple cider vinegar can be used instead, though it will taste sharper.
Find the complete list with measurements in the recipe card below.
How to Make Strawberry Balsamic Vinegar
Step 1: Put the strawberries, vinegars, and sugar into a blender or food processor, then blend until completely smooth.
Step 2: Leave the mixture to sit in the blender for 1 hour. This helps the strawberries infuse the vinegar.
Step 3: Sieve the mixture.
Step 4: Use it to dress your salads.
Frequently Asked Questions
Fresh strawberries work best for this recipe, as they blend smoothly and keep the texture clean. Frozen strawberries release extra liquid once thawed, which can thin the dressing.
This dressing complements leafy greens, tomato-based salads, and vegetables that work best with a light, fresh dressing.
Apple cider vinegar is the closest substitute and keeps the dressing bright. White wine vinegar also works, though it gives a sharper result.
Raspberries or a mix of strawberries and raspberries work well. Softer fruits blend more smoothly and suit this method best.
Extra Help from the Kitchen
Blend on Medium Speed – Blend at a steady medium speed to avoid incorporating excess air, which can create foam and affect the clarity after straining.
Gently Warm the Strawberries – Warm the strawberries briefly in a small saucepan until softened, then cool completely before blending. This helps release juices and improves blending.
Use a Fine Mesh Sieve – Strain through a fine mesh sieve to achieve a smooth, even texture and a cleaner finish suitable for salads.
Choose Glass Over Plastic – Store the vinegar in glass containers to keep flavours stable and prevent odours from being absorbed.
Scale in Small Batches – Prepare smaller quantities to keep the flavour fresh and consistent, particularly when strawberries change with the season.
Variations and Twists
Add Dijon Mustard for Body – Blend ½ to 1 teaspoon Dijon mustard with the strawberries and vinegars before resting. Mustard helps the dressing hold together slightly better once strained.
Stir in Extra Virgin Olive Oil – After straining, whisk in 2 to 3 tablespoons extra virgin olive oil to give the dressing more weight for heartier salads.
Swap Sugar with Honey or Maple Syrup – Replace the sugar with an equal amount of honey or maple syrup before blending. Both dissolve easily and work well with the vinegars.
Add a Hint of Shallot – Blend in a very small piece of shallot with the strawberries and vinegars, then strain carefully to keep the dressing smooth.
Ways to Use Strawberry Balsamic Vinegar
Salads – Drizzle over mixed green salads, tomato salads, or lentil salads for a light dressing that coats leaves evenly.
Grilled Vegetables – Spoon lightly over grilled zucchini, eggplant, or peppers just before serving.
Grain Bowls – Use as a finishing dressing for grain bowls with farro, quinoa, or rice and seasonal vegetables.
Cheese-Based Dishes – Pair with mozzarella, burrata, or fresh goat’s cheese to add contrast without heaviness.
Simple Plated Starters – Drizzle over sliced tomatoes or roasted vegetables when serving as a starter or side dish.
Storage and Shelf Life
Store homemade strawberry balsamic vinegar in a clean, airtight glass jar or bottle in the refrigerator. It keeps well for a couple of weeks when properly sealed.
Shake well before using, as natural separation may occur. Freezing is not recommended, as it affects both texture and flavour once thawed.
Strawberry Balsamic Vinegar Recipe
Drizzle happiness with Strawberry Balsamic Vinegar. Sweet, glossy, and dangerously good, blending ripe strawberries and balsamic vinegar into a dressing for fresh salads.
Ingredients
- 150 g – 1 cup strawberries – trimmed and cut into 1 cm – ½ inch pieces
- 1 tbsp sugar
- 60 ml – ¼ cup balsamic vinegar
- 60 ml – ¼ cup rice vinegar
Instructions
-
Put the strawberries, vinegars, and sugar into a blender or food processor, then blend until completely smooth.
-
Leave the mixture to sit in the blender for 1 hour. This helps the strawberries infuse the vinegar.
-
Sieve the mixture.
-
Use it to dress your salads.
Recipe Notes
When kept in a sealed bottle, it will keep well in the fridge for a couple of weeks.
I made this with fresh picked strawberries last week. And I am making another batch today as a gift. Thank you for sharing.
I have heard of using a little balsamic with sugar to bring out the flavour of strawberries but a strawberry salad dressing is new to me. Looking forward to trying your recipe!
Fabulous and fabulously easy!! But I think I shall wait a few months until my own spring ‘crop’ of strawberries arrives – they are so much sweeter . . .
Wow!