Fresh Herb Vinaigrette and Bread Dipping Oil

Fresh Herb Vinaigrette combines a Mediterranean herb mix with oil, vinegars, and lots of flavor. Use this as a dipping oil for bread, as a marinade, or as a dressing for cold vegetable or pasta salads. Recipe makes 1 cup (8 ounces) and is vegan.

This herb vinaigrette recipe is flavorful and versatile. It comes together in a few minutes and is a great way to use up small amounts of fresh herbs.

Try Fresh Herb Vinaigrette as a delicious dipping oil for Italian breads, use it to marinade and roast veggies, or toss it with cold pasta and vegetables for a simple pasta salad.

Fresh herb vinaigrette and bread dipping oil in a glass bottle.


For the vinaigrette, you’ll need the following:

White or red wine vinegar

Balsamic vinegar

Fresh lemon juice

Salt and pepper

Fresh garlic

Olive oil – if using this as a bread dipping oil, olive oil or almond oil is best. If you’re using this recipe for a marinade or vinaigrette for roasting vegetables, canola oil or avocado oil may also be used.

To make the Mediterranean herb mix, use the following or or any mixture of these herbs to taste:

Fresh parsley 2 Tablespoons

Fresh chives 1 Tablespoon

Fresh basil 1 Tablespoon

Fresh oregano 1 Tablespoon

Fresh tarragon 1/2 Tablespoon (or 1.5 teaspoons)

To substitute dried herbs for any of the above, use one-third the amount of each (1 teaspoon dried herbs equals 1 Tablespoon fresh herbs).

Herb vinaigrette with Mediterranean herbs and olive oil in a glass bottle.

How to Make this Recipe:

Add the herbs, lemon juice, vinegars, and spices to a bowl and stir to combine.

Slowly stream in the olive oil and continue stirring to incorporate.

Pour into a jar and let chill for a few hours, then use as desired.

Store refrigerated for up to one week. Since this vinaigrette does not contain emulsifiers, it will be separate and will need to be shaken together before use.

Baguette slices on a wooden board next to bread dipping oil with fresh herbs.

Tips and Tricks:

Since this vinaigrette is thinner, it is meant to be used primarily as a recipe for bread dipping oil or as a marinade. But it can be used in a few other ways, too.

For cold pasta salad:

Use vinaigrette to taste and toss with cooked and cooled pasta and chopped vegetables. Chill for at least 2 hours before serving. Adjust seasonings as desired.

As a quick marinade for fresh vegetables:

Dress fresh raw vegetables for a simple snack or appetizer. Try it with sliced garden tomatoes and mozzarella for an easy caprese salad. Use sparingly when tossing with raw vegetables.

As a cooking marinade or for roasting vegetables:

Use this vinaigrette for any roasting or grilling recipes. Try it with Brussels sprouts or asparagus, or use in the summer for grilled zucchini and squash.

This can be used as a quick marinade for meats, too –pair it with chicken, turkey, or pork.

Can I make this into a salad dressing?

Yes! This vinaigrette recipe can be made into a Greek-style dressing by whisking in 1 to 2 teaspoons of Dijon mustard and 1 to 2 teaspoons of sugar to emulsify the mixture. I recommend using red wine vinegar for the best flavor.

Dipping sliced ciabatta baguette in fresh herb vinaigrette.

What’s the best bread for dipping in oil?

Hearty Italian breads or rustic French breads work best for dipping in oil. Slice them and serve them at room temperature fresh, or lightly toast and serve warm.

Italian breads like Ciabatta, Pane Toscano, Focaccia and Sicilian sesame bread all hold up to a heavy dip but retain their chewy texture.

French breads such as Pain de Campagne (country bread), a sliced baguette, or crusty loaves pair well with olive dipping oil with fresh herbs.

Fresh Herb Vinaigrette in a glass bottle.

Fresh Herb Vinaigrette and Bread Dipping Oil

Emma J. Watling
Mediterranean herb vinaigrette made with lemon, white wine vinegar, and lots of flavor. Use this as a dip for bread, as a marinade for meats and vegetables, or as a vinaigrette for chopped vegetable or pasta salads. Recipe makes 1 cup and is vegan.
No ratings yet
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Course Appetizer, Dressings/Sauces
Cuisine American, Mediterranean
Servings 16
Calories 75 kcal


Vinaigrette Mixture:

  • 3 Tablespoons white wine vinegar or red wine vinegar
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons fresh lemon juice from 1/2 to 1 whole lemon
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 2/3 cup olive oil sub almond oil, avocado oil, or canola oil

Herb Mixture:

  • 2 Tablespoons chopped fresh parsley = 2 teaspoons dried parsley
  • 1 Tablespoon chopped fresh chives =1 teaspoon dried chives
  • 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil
  • 1 Tablespoon fresh chopped oregano = 1 teaspoon dried oregano
  • 1/2 Tablespoon fresh minced tarragon *optional = 1/2 teaspoon dried tarragon


  • Add all ingredients except oil to a medium bowl and stir to combine.
  • While whisking, slowly stream in the oil to incorporate.
  • Pour into a storage jar and chill for 4 hours before use (for best results). Keep for up to 1 week. Dressing will separate and need to be shaken before each use.

Alternate Instructions:

  • Add all ingredients (including oil) to a Mason jar and shake vigorously to combine.


This vinaigrette is designed to be used as a marinade, roasting mix, or dipping oil so it’s a little thinner. But it can also be made into a great salad dressing!
To make this into a Greek-style dressing:
  • use red wine vinegar
  • add in 1 to 2 teaspoons of sugar
  • add in 1 to 2 teaspoons of Dijon mustard (this will help the mixture emulsify)


Serving: 1TablespoonCalories: 75kcalCarbohydrates: 0.4gFat: 8.5gSaturated Fat: 1.2gSodium: 75mgFiber: 0.2g
Keyword Dressings, Herb Vinaigrette, Herbs, Lemon, Marinades
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.