This fresh raspberry vinaigrette dressing recipe will quickly become a summer time favorite with the bright flavor of raspberries — summer’s candy.

This is a Sponsored post written by me on behalf of Pompeian. All opinions are 100% mine.

Front view of small jar containing raspberry vinaigrette and a small green ladle. Text overlay reads "fresh raspberry vinaigrette."

Vinegar — nearly crucial to every good salad dressing, right? And red wine vinegar is no exception, so when Pompeian Red Wine Vinegar challenged me to create a salad dressing to celebrate National Vinegar Month and National Salad Month I headed straight to the kitchen.

While I love a simple red wine vinaigrette, I wanted something a little special and a little sweeter. Since I just can’t get enough of the warm weather and the much anticipated berry season, I decided to create a fresh raspberry vinaigrette dressing recipe. I’m especially infatuated with raspberries this year for some reason. 

Overhead front view showing open jar of dressing, a basket of raspberries, a bowl of spinach leaves, and a bottle of Pompeian Red Wine Vinegar.

About this Raspberry Vinaigrette Dressing

The base of this dressing is fresh raspberries. Since I love the flavor of raspberries but not so much the seeds, I smash the berries through a fine mesh strainer to get all the berry goodness out but leave the crunchy seeds behind.

Add Red Wine Vinegar to the mix along with extra virgin olive oil…a bit of salt and pepper…and you’re good to go. This is a pretty tangy dressing as it is naturally sugar free, so if you’ve got a bit of a sweet tooth or are maybe serving it to some picky eaters, you will want to taste and season accordingly. If it’s too tangy/sour for your taste, add a bit of honey or granulated sugar to smooth it out a bit.

This dressing works well on a salad with fresh berries, baby spinach, grilled chicken, and candied walnuts

Front overhead of open jar of dressing with small green ladle on white marble background.

How to Store This Raspberry Vinaigrette:

Raspberry vinaigrette keeps well in a jar in the fridge, ready whenever the craving for a salad strikes. All you have to do is shake-shake-shake and pour. I just wish those ol’ salad cravings happened more often than a craving for brownies and popcorn! But I never ever regret eating a salad, especially topped with a fresh, homemade dressing like this one.

How long does Raspberry Vinaigrette last?

If you store this in a covered container in the fridge, it will keep for 3-4 days.

PS: Pompeian vinegars are naturally gluten-free and non-allergenic. Safe for my little man — hooray!

Tip: No need to be dairy-free and looking for your dressing to be creamy? Try whisking in a couple tablespoons of plain Greek yogurt!

Overhead front image of dressing, raspberries, spinach, and vinegar.

Looking for more easy homemade dressings? Try:

 

Front overhead of small clear glass jar containing raspberry vinaigrette and small green ladle.

Fresh Raspberry Vinaigrette Recipe

Yield: about 3/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes

This fresh raspberry vinaigrette dressing recipe will quickly become a summer time favorite with the bright flavor of raspberries — summer’s candy.

Ingredients

  • 6 ounces fresh raspberries, washed
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon Pompeian Red Wine Vinegar
  • salt and pepper to taste
  • honey to taste (optional)

Instructions

  1. Push berries through a fine mesh strainer into a small bowl, first with fork (to mash) and then with the back of a spoon to push all the fruit through. If a few seeds squeeze through it’s no big deal. This should yield about 1/2 cup of raspberry puree.
  2. Using a fork or a small whisk, whisk in Pompeian Red Wine, olive oil, and salt, pepper and honey if desired. Taste and season again as needed. Store in fridge until ready to use or for up to one week. The oil may harden a bit in the fridge, so plan to leave it out on the counter for about 30 minutes prior to use. Or you may gently warm it in the microwave (10 seconds should suffice).

Notes

serving size two tablespoons

Nutrition Information:
Yield: 6 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 106Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 50mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 0g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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