Thick, Creamy Niçoise Salad Dressing with Olives
Robust and deeply flavorful, this Niçoise salad dressing delivers everything you want in a great vinaigrette. Briny olives, fragrant basil, and a kiss of sherry vinegar come together to create a savory dressing that elevates classic Niçoise salads and simple greens alike. Make it ahead and keep it on hand—it stores well for up to 5 days. Gluten-free, dairy-free, and vegan.
Servings: 6 servings
Calories: 88kcal
Video
Equipment
Personal blender or mixer
Ingredients
- 2 Tbsp chopped Niçoise olives
- 1 small shallot finely chopped
- 2 Tbsp fresh basil leaves finely chopped (or parsley)
- 1 small garlic clove roughly chopped
- ¼ cup extra virgin olive oil
- 1 Tbsp sherry vinegar
- 1 Tbsp fresh lemon juice
- ¼ tsp Kosher salt
Instructions
- Make the salad dressing. Either finely chop all ingredients, then place in a mason jar with olive oil, sherry vinegar, lemon juice, and salt or place all ingredients in a personal blender and pulse until smooth. Taste and adjust seasoning as needed.
- Note: I prefer the texture of this salad dressing finely blended, as the olives can leave a coarse texture. Flavor is great either way, though!
Notes
- Be sure to try this with our classic Niçoise salad with canned tuna.
- Make ahead: Prepare dressing up to 5 days ahead and refrigerate. Let sit at room temp 15–20 minutes before serving.
Nutrition
Calories: 88kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 140mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg
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