Kalamata Olive Vinaigrette

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 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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Print Recipe

5 from 5 votes

Cilantro and Olive Vinaigrette

A tangy dressing perfect for salads, roasted veggies or grilled chicken.

Prep Time5 mins

0 mins

Total Time5 mins

Course: Sauce

Cuisine: American

Keyword: Cilantro Olive Dressing, Salad

Servings: 1 cup

Equipment

• Food processor or blender

Ingredients

• 1/2 c Extra Virgin Olive Oil
• 1/8 c Balsamic Vinegar
• 8 Kalamata olives
• 3 tbsp Cilantro, roughly chopped
• 1 tbsp Honey
• 1 1/2 tsp Dijon mustard
• 1 clove Garlic

Instructions

• Blend all ingredients in a food processor. Season to taste with salt and pepper.
  

Notes

The dressing will keep in a tightly sealed container in the refrigerator for 5 to 7 days.