Tangy Kalamata Olive Vinaigrette makes for a great savory salad dressing or as a quick and easy sauce for roasted veggies or grilled chicken. We use cilantro in this dressing but feel free to jazz it up with any herb and move past boring balsamic dressings!
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Are you always on the lookout for a new salad dressing? Yes! Me too! We eat a lot of salad, especially for lunch, and I need a whole arsenal of salad dressings and vinaigrettes to keep from getting bored. My current favorite is this Cilantro and Olive Vinaigrette.
Just a step above your standard balsamic vinaigrette, it was originally in play for our Rainbow Potato Salad. But it is so yummy I started drizzling it over side salads, roasted broccoli, and grilled chicken.
Simple to whip up in the food processor, the cilantro and olive vinaigrette keeps for up to a week in the fridge.
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Cilantro and Olive Vinaigrette
- ½ c olive oil
- ⅛ c Balsamic Vinegar
- 8 Kalamata olives
- 3 tablespoon Cilantro, roughly chopped
- 1 tablespoon raw honey
- 1 ½ teaspoon Dijon mustard
- 1 clove Garlic
- Blend all ingredients in a food processor.
- Season to taste with salt and pepper.
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