Description
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.
Ingredients
Units
Scale
- 1/2 clove garlic, grated on a rasp-style grater
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt or to taste
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup chopped fresh basil
- Freshly ground pepper to taste
Instructions
- 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.
Notes
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.
- Prep Time: 10 minutes
- Category: Salad Dressing
- Method: No Cook
- Cuisine: American
Nutrition
- 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