This rosemary vinaigrette is loaded with flavor and easy to make. It’s delicious tossed with fresh salad greens. This simple rosemary salad dressing is a must try, especially if you’re tired of your usual go-to dressings.
Ingredients and substitutions
I like to use dried rosemary when making this vinaigrette, but you can substitute fresh rosemary if you prefer. If using fresh, increase the amount to two teaspoons.
![Vinaigrette in a glass bowl with an antique silver spoon surrounded by rosemary sprigs.](https://www.asweetalternative.com/wp-content/uploads/2024/05/rosemary-vinaigrette-800x800.jpg)
I prefer to use extra virgin olive oil in this rosemary salad dressing, but you can substitute any type of oil you prefer. Avocado oil would be a good alternative.
Dijon mustard acts as an emulsifier in this vinaigrette, allowing all the ingredients to bind together and thicken nicely. I prefer to use a smooth variety of Dijon mustard (as opposed to the grainy kind) when making this dressing.
How to make rosemary vinaigrette
Add the white wine vinegar, extra virgin olive oil, Dijon mustard, rosemary, and salt to an airtight container with a tight fitting lid.
Shake well until all the ingredients are thoroughly mixed and the dressing has thickened slightly.
Storage
Store this vinaigrette in an airtight container in the fridge for up to seven days.
More salad dressing recipes to try
- This lemon oregano vinaigrette is quick and easy to prepare.
- This cherry salad dressing is perfect for summer salads.
Rosemary Vinaigrette Recipe
Equipment
- Airtight container with tight-fitting lid
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary (or substitute 2 teaspoons finely chopped fresh rosemary)
- 1/4 teaspoon salt
Instructions
- Add the white wine vinegar, extra virgin olive oil, Dijon mustard, rosemary, and salt to an airtight container with a tight fitting lid.
- Shake well until all the ingredients are thoroughly mixed and the dressing has thickened slightly.
- Use immediately or store in the fridge for up to seven days.
Notes
- Toss this vinaigrette with any type of lettuce you like. Or try it with fresh baby spinach, arugula, or frisée. It’s also delicious drizzled over grilled or roasted vegetables.
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