Last year I experimented with blueberry vinaigrette and raspberry vinaigrette for the first time.

They were delicious.

Friends loved them. Gift recipients raved.

But this year?

I may have topped them both.

And if you love making dressing from scratch, you can browse all of my homemade salad dressing recipes.

Strawberry basil vinaigrette is bright, slightly sweet, gently herbal — and absolutely unforgettable.

If you love fresh summer flavors, this one deserves a spot in your kitchen.

And if you enjoy fruit-forward dressings like my Lemon Basil Vinaigrette, you’ll love this seasonal twist.

Strawberry Basil Vinegar Base

This recipe creates a vibrant strawberry-infused vinegar that can be used immediately or preserved for later.

It makes approximately:

• 4 pints
  or
• 8 half-pints

Perfect for gifting, entertaining, or stocking your pantry.

Ingredients

• 16 cups fresh sliced strawberries
• 3 cups white vinegar
• 1/2 cup fresh basil leaves, chopped

If you purchase a flat of strawberries, you’ll likely have about 8 cups left over — perfect for freezing or using in another recipe.

Step 1: Infuse the Strawberries

Place sliced strawberries in a non-metal bowl.

Pour white vinegar over the berries, making sure they are fully submerged.

Cover and leave at room temperature for 24 hours.

This resting period allows the strawberries to release their juices and infuse the vinegar with rich color and flavor.

Patience matters here.

Step 2: Strain and Sweeten

The next day, strain the mixture through a food mill or fine mesh sieve to remove seeds and pulp.

You should have approximately 6 cups of infused liquid.

Pour the liquid into a large saucepan and add:

• 6 cups sugar

Bring to a boil, stirring constantly until sugar dissolves completely.

Once dissolved, stir in freshly chopped basil.

Adding basil at the end helps preserve its bright green color and fresh flavor.

Let the mixture cool slightly before proceeding to canning or bottling.

Water Bath Canning Instructions

If you’d like to preserve your strawberry basil vinegar for long-term storage, follow these steps.

1. Fill a boiling water canner halfway with water and bring to a boil.
2. Pour hot vinegar into sterilized jars, leaving 1/2 inch headspace.
3. Wipe jar rims clean with a damp towel.
4. Apply lids and rings until fingertip tight.
5. Process in a boiling water bath for 10 minutes.
6. Remove jars and allow to cool completely on a towel-lined counter.

Check seals before storing.

Properly sealed jars can be stored in a cool, dark place for up to one year.

If you enjoy preserving homemade staples, you may also like my Blueberry Vinegar or Blueberry Lavender Jam.

How to Use Strawberry Basil Vinaigrette

Once opened, this vinegar transforms simple salads into something special.

Serve it over:

• Fresh spinach
• Sliced strawberries
• Feta cheese
• Toasted pecans

It’s beautiful for summer brunches, garden parties, or gift baskets.

You can also use it as:

• A glaze for grilled chicken
• A splash in sparkling water
• A base for fruit-forward vinaigrettes

Follow my salad dressings board on Pinterest.