10 minute kalamata olive and basil vinaigrette | Naturally gluten-free

Kalamata Olive and Basil Vinaigrette

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Salad Dressing
  • Method: No Cook
  • Cuisine: American


Simple 10 minute Kalamata Olive and Basil Vinaigrette recipe. Perfect to pour over Greek Salads, Chopped cucumber salad, and drizzled over summer tomatoes. Naturally vegan and gluten-free.



  • ½ clove garlic, grated on a rasp-style grater
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt or to taste
  • ¼ cup chopped pitted kalamata olives
  • ¼ cup chopped fresh basil
  • Freshly ground pepper to taste


  1. Whisk garlic, oil, vinegar, mustard and ¼ teaspoon salt in a medium bowl until emulsified. Whisk in olives and basil. Season with pepper and more salt if desired.


Storing Tips

A simple vinaigrette will last in the fridge up to 2 weeks in an airtight container. Dressings made with fresh ingredients like herbs or shallots will last 1 week.


  • Serving Size: 2 tablespoons
  • Calories: 166 calories
  • Sugar: 0 g
  • Fat: 17 g
  • Saturated Fat: 2 g
  • Carbohydrates: 3 g
  • Fiber: 0g
  • Protein: 1 g
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