There’s nothing quite like the taste of midsummer, when the garden is overflowing with fragrant, fresh herbs. This vibrant vinaigrette is my favorite way to capture that flavor in a bottle! It’s a simple, no-cook recipe that comes together in just 5 minutes and is perfect for drizzling over salads, grilled vegetables, or even as a marinade.
I’ve also added a little wellness boost with a few drops of oregano oil. It’s a fantastic natural powerhouse with anti-inflammatory and antibiotic properties, making it a great addition to any no-cook recipe that calls for oregano. I like to buy the gel caps, snip one open, and add the oil directly to the blender. It’s an easy way to add a little extra goodness to your meal!
**Yields:** 1⅓ cups / 315 ml
**Prep time:** 5 minutes
Ingredients
• 1 cup / 240 ml light-tasting oil, such as avocado oil or light olive oil
• ¾ cup / 180 ml apple cider vinegar
• 4 cloves garlic
• ¼ cup / 45 g fresh rosemary leaves
• 2 tablespoons fresh oregano leaves
• 1 ½-oz / 14-g packet fresh chives
• 1 teaspoon finely ground sea salt
• 1 teaspoon ground black pepper
• 8 drops oregano oil, or 2 tablespoons additional fresh oregano leaves
Instructions
1. Place all the in a food processor or blender. Blend until smooth.
2. Use immediately or transfer to a 14-ounce / 415-ml or larger airtight container for later use.
3. When ready to serve, give the container a little shake and enjoy.
Nutritional Information
• Nutrition Facts
• Per tablespoon, made with avocado oil
• calories: 93 | calories from fat: 84 | total fat: 9.8 g | saturated fat: 1.4 g | cholesterol: 0 mg | sodium: 91 mg | carbs: 1.1 g | dietary fiber: 0.5 g | net carbs: 0.6 g | sugars: 0.1 g | protein: 0.2 g
• FAT : 95%CARBS : 5%PROTEIN : 1%
Pro Tips
• If you don’t have oregano oil, simply double the amount of fresh oregano.
• Store the vinaigrette in an airtight container in the fridge for up to 5 days.
• For an AIP-friendly version, omit the black pepper.
• To make this low-FODMAP, omit the garlic and replace ¼ cup / 60 ml of the oil with garlic-infused oil.
FAQ
Q: How long does this fresh herb vinaigrette last
A: You can store this vinaigrette in an airtight container in the refrigerator for up to 5 days. The oil and vinegar will separate, so be sure to give it a good shake before each use.
Q: Can I use different herbs in this vinaigrette
A: Absolutely! This recipe is very flexible. Feel free to substitute with other fresh herbs you have on hand, such as basil, parsley, thyme, or dill, to create your own unique flavor combination.
Q: Do I have to use oregano oil
A: No, the oregano oil is an optional wellness boost. If you don’t have it, the recipe notes suggest you can simply double the amount of fresh oregano leaves to achieve a wonderful herby flavor.
Q: What can I use this vinaigrette on besides salad
A: This versatile vinaigrette is fantastic for more than just salads. Try drizzling it over grilled or roasted vegetables, grain bowls, or use it as a quick and flavorful marinade for chicken, fish, or tofu.
