Sweet Basil Vinaigrette (with Dried Basil)

This easy basil vinaigrette is bright, tangy and lightly sweet, made with dried basil, olive oil, white wine vinegar, maple syrup and Dijon mustard.

Unlike most basil vinaigrette recipes that depend on a big bunch of fresh basil, this one is designed to work all year long. I especially love it in fall and winter, when fresh basil isn’t always at its best and salads need something bright to balance hearty, bitter greens.

It takes about five minutes to make, requires no blender and is just as useful in summer as it is in the middle of winter.

A Little More About this Recipe

I love fresh basil in summer, but once the weather cools, it isn’t always something I want to rely on for an everyday dressing.

That’s where this vinaigrette came from. I wanted the familiar herbal flavor of basil using ingredients I already had in my kitchen, and dried basil turned out to be perfect.

It has a more mellow, savory flavor than fresh basil and works beautifully with white wine vinegar, Dijon and a little maple syrup. That touch of sweetness is especially good with bitter fall and winter greens like kale, radicchio and arugula.

Why I Love This Basil Vinaigrette

• It uses dried basil, so I can make it any time of year.
• There is no blender or food processor required.
• It takes about five minutes to mix together.
• White wine vinegar gives the dressing a clean, bright acidity.
• Maple syrup softens that acidity without making the vinaigrette overly sweet.
• It’s especially good with bitter greens, roasted vegetables and hearty fall salads.
• It works as both a basil salad dressing and an easy sauce for vegetables, grains and proteins.

Ingredients You’ll Need

¾ teaspoon dried basil

Dried basil is what makes this recipe different. I use it intentionally rather than treating it as a substitute for fresh basil. Its flavor is warmer, more concentrated and less grassy than fresh basil, which makes this dressing particularly useful during fall and winter.

Rub the dried basil briefly between your fingers before adding it. This helps release some of its aroma.

I also like giving the finished vinaigrette a few minutes to sit before serving so the basil has time to soften and hydrate.

⅓ cup olive oil

Use an olive oil you enjoy tasting. Because there are so few ingredients in this recipe, the flavor of the oil matters.

A good everyday extra virgin olive oil works beautifully, but I would avoid anything extraordinarily peppery because it can compete with the dried basil.

3 tablespoons white wine vinegar

White wine vinegar gives this vinaigrette its crisp acidity. This recipe is intentionally on the bright side, which is one reason it works so well with richer ingredients and bitter winter greens. If you prefer a milder dressing, start with slightly less vinegar and adjust after tasting.

1 tablespoon maple syrup

Maple syrup is the ingredient that turns this into what I think of as a sweet basil vinaigrette. It doesn’t make the dressing dessert-sweet. Instead, it rounds out the vinegar and balances bitter ingredients such as kale, radicchio, endive and arugula.

I prefer pure maple syrup for its clean flavor.

1 teaspoon Dijon mustard

Dijon adds subtle sharpness and savory depth. It also helps the oil and vinegar come together into a more cohesive vinaigrette.

The dressing can still naturally separate as it sits, so simply whisk or shake it again before serving.

Salt and black pepper, to taste

Don’t underestimate seasoning in a simple vinaigrette. Salt softens sharp acidity and brings out the basil, while freshly ground black pepper adds a little warmth.

I always taste after mixing and adjust from there.

Substitutions and Variations

Honey Basil Vinaigrette

Replace the maple syrup with an equal amount of honey. Honey creates a slightly rounder, more floral sweetness.

Fresh Basil Vinaigrette

When fresh basil is abundant in summer, you can certainly make a fresh version. Fresh and dried basil behave differently, though, so I don’t recommend simply swapping them tablespoon for tablespoon.

For a true fresh-basil dressing, use a recipe specifically formulated around a larger amount of fresh basil and blend it until smooth.

Apple Cider Vinegar

Replace the white wine vinegar with apple cider vinegar for a slightly fruitier fall vinaigrette. This is especially good with apple, squash, pecans and hearty greens.

Champagne Vinegar

Champagne vinegar makes a softer, more delicate dressing. I like this variation with tender greens, pears and goat cheese.

Red Wine Vinegar

Red wine vinegar creates a more robust vinaigrette that works well with roasted vegetables and grain salads.

Add Garlic

Add a very small grated garlic clove if you want a stronger savory dressing. Raw garlic becomes more pronounced as it sits, so I use a light hand.

Add Shallot

Finely minced shallot adds mild onion flavor and a little texture. Let it sit in the vinegar for 5–10 minutes before adding the remaining ingredients to soften its bite.

Make It Creamy

Whisk in a spoonful of plain Greek yogurt for a creamy basil dressing. You may need a splash of water to thin it to your preferred consistency.

Add Lemon

Replace a small portion of the vinegar with fresh lemon juice for a brighter citrus flavor.

How to Make Basil Vinaigrette

1. Combine the Vinegar and Basil

Add the white wine vinegar and dried basil to a small bowl or jar. I like letting them sit together for a few minutes while I measure the other ingredients. This gives the dried basil a chance to begin hydrating.

2. Add the Maple Syrup and Dijon

Whisk in the maple syrup and Dijon mustard. Add salt and black pepper.

3. Add the Olive Oil

Slowly whisk in the olive oil until the dressing looks cohesive. Alternatively, add everything to a jar with a tight-fitting lid and shake vigorously until combined.

4. Let It Rest

If you have time, let the vinaigrette sit for about 5–10 minutes before using. This small step makes a difference with dried herbs because it gives the basil time to soften and release more flavor into the dressing.

5. Taste and Adjust

Taste before pouring it over your salad. For a sweeter dressing, add a little more maple syrup.

For more acidity, add a splash of white wine vinegar. If it tastes too sharp, add a little more olive oil.

That’s one of the things I love most about homemade vinaigrette: you can adjust it to the food you’re actually serving.

What to Serve with Basil Vinaigrette

This dressing works year-round, but I particularly love it when salads become heartier.

In fall and winter, try it with kale, radicchio, arugula or endive along with roasted squash, sweet potatoes, apples, pears, beets, toasted nuts or goat cheese.

The maple syrup helps soften the natural bitterness of the greens while the white wine vinegar keeps heavier ingredients tasting fresh.

It’s also delicious with:

• roasted carrots
• Brussels sprouts
• grain bowls
• chickpea salads
• roasted chicken
• grilled chicken
• salmon
• white beans
• pasta salads
• tomato salads
• fresh mozzarella
• roasted potatoes

And when summer returns, there’s no reason to stop making it.

It’s lovely over tomatoes, cucumbers, corn and simple leafy salads when you want basil flavor without needing a bunch of fresh herbs.

How to Store Basil Vinaigrette

Transfer the vinaigrette to a clean jar or airtight container and keep it refrigerated.

I like using it within about 1–2 weeks for the best flavor.

The dressing will naturally separate while it sits. Olive oil can also become cloudy or firm when chilled. That isn’t a sign that anything is wrong.

Let the jar sit at room temperature briefly, then shake or whisk until the dressing comes back together.

Always use a clean spoon if you’re taking dressing directly from the jar.

How to Make Basil Vinaigrette Ahead

This is an excellent make-ahead dressing. In fact, making it slightly ahead gives the dried basil more time to hydrate.

Mix it earlier in the day or a few days before you need it and refrigerate in a sealed jar. Before serving, bring it closer to room temperature and shake well.

I especially like keeping a jar ready during the colder months because it makes it much easier to turn leftover roasted vegetables or a handful of sturdy greens into lunch.

Other Salad Dressing Recipes You’ll Love

• Healthy Caesar Salad Dressing (without Anchovies)
• Easy White Wine Vinaigrette (with Garlic and Lemon)
• The Best Feta Salad Dressing
• Summer Herb Salad Dressing
• Creamy Honey Lime Salad Dressing
• Easy Lemon Basil Vinaigrette
• Healthy Homemade Ranch Dressing

Final Thoughts

I love fresh basil vinaigrette in the middle of summer, but I don’t think basil dressing should disappear once basil season ends.

This version gives me something different. Dried basil makes it practical all year, white wine vinegar keeps it bright, Dijon adds savory depth and maple syrup provides just enough sweetness to balance bitter greens.

It’s exactly the kind of recipe I like keeping in my kitchen: five simple ingredients that make everyday food noticeably better.

Pour it over a summer tomato salad in July or toss it with kale, roasted squash and apples in January.

Either way, this sweet basil vinaigrette is quick, flexible and proof that a good homemade dressing doesn’t need to depend on the season.

Connect With Me

Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!

CRAVING MORE? Sign up to my newsletter here for exclusive recipes and hosting tips!