Fresh Parsley and Chive Herb Vinaigrette is your new go-to for ditching bottled dressing and using the herbs sitting in your fridge.
This one is bright, a little tangy, and loaded with fresh parsley and chives instead of the dried stuff most bottled dressings rely on. Olive oil and red wine vinegar make up the base, and a spoonful of honey balances out the sharpness from the mustard and garlic.
You’ll need a food processor to bring everything together, which means no chopping herbs by hand or whisking until your arm gives out.
Just blend, pour in the oil, and let it come together into something green, herby, and way better than anything from a bottle.
This vinaigrette works on a basic green salad, but don’t stop there. Drizzle it over grilled chicken, roasted veggies, or a grain bowl if you want to switch things up.
It also keeps well in the fridge, so you can make a batch on Sunday and have fresh dressing ready to go all week.
Once you taste homemade, going back to store-bought is going to feel like a downgrade.
Why You’ll Love This Fresh Parsley and Chive Herb Vinaigrette
Ready in 10 Minutes
This vinaigrette takes only 10 minutes to prepare, making it a useful option for lunches and weeknight meals.
Made with Fresh Herbs
Fresh parsley and chives give the dressing a clean herb taste without overpowering the other ingredients.
Useful for More Than Salads
Serve it with roasted vegetables, pasta salad, grain bowls, grilled chicken, or fresh tomatoes.
Mildly Sweet and Tangy
Honey softens the sharp taste of the red wine vinegar, while Dijon mustard helps balance the dressing.
Ingredient Substitutions
White Wine Vinegar
Replace the red wine vinegar with white wine vinegar for a milder taste.
Apple Cider Vinegar
Use apple cider vinegar for a slightly fruity and less sharp vinaigrette.
Fresh Basil
Replace part of the parsley with fresh basil for a different herb blend.
Green Onions
Use finely chopped green onion tops when fresh chives are unavailable. The onion taste will be stronger, so begin with a smaller amount.
Maple Syrup
Replace the honey with the same amount of maple syrup.
Yellow Mustard
Use yellow mustard when Dijon mustard is unavailable. The vinaigrette will taste milder and less sharp.
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Fresh Parsley and Chive Herb Vinaigrette
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoon water
- ¼ cup fresh parsley packed
- 2 tablespoon chopped fresh chives
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Add the red wine vinegar, water, parsley, chives, Dijon mustard, honey, garlic, oregano, basil, crushed red pepper flakes, salt, and black pepper to a food processor.
- Blend until the herbs are finely chopped.
- With the blender running on low speed, slowly pour in the olive oil.
- Blend until the dressing is combined but still has visible flecks of herbs.
- Pour the vinaigrette into a glass jar.
- Cover the jar and refrigerate the dressing for 30 minutes before serving, when time allows.
- Shake or stir well before serving.
Notes
Tips and Tricks
Tools – A food processor and a glass jar with a tight lid work well for this recipe. Use dry herbs – Dry the parsley and chives after washing them. Extra water can thin the vinaigrette and shorten its storage time. Use a mild olive oil – A strong or bitter olive oil can overpower the fresh herbs. Choose one with a mild taste. Taste after chilling – Cold temperatures can soften the taste of vinegar, salt, and herbs. Taste the vinaigrette after it chills and adjust the seasoning as needed. Let the oil warm slightly – Olive oil may become thick in the refrigerator. Let the jar rest at room temperature for several minutes before shaking.Storing
Store in the Refrigerator – Keep the vinaigrette in a covered glass jar in the refrigerator for up to 5 days. Mix Before Serving – The oil and vinegar will separate while stored. Shake the covered jar or stir the vinaigrette before serving. Discard if Spoiled – Throw the dressing away if the herbs become slimy or if the vinaigrette develops an unusual smell.Nutrition
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