Roasted Cherry Vinaigrette

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This roasted cherry vinaigrette is the perfect summer recipe made with roasted cherries, dark, bold balsamic vinegar, olive oil, fresh basil, garlic, and lemon juice. Sweet, savory, and incredibly easy, it's one of my favorite vinaigrette recipes for salads, grilled vegetables, and more.

Prep Time10

Cook Time20

Total Time30

Course: Condiment

Cuisine: Healthy

Keyword: Roasted Cherry Vinaigrette

Servings:

Calories: 207kcal

Equipment

Ingredients

2 cups Olive oil
2 cups Cherries
1/2 cup balsamic vinegar
1/4 cup Apple cider vinegar
2 tbsp Lemon juice
1/2 cup Fresh basil
1 tbsp Garlic Minced
1/4 tsp red pepper flakes
Salt to taste

Instructions

Wash, pit, and roast the cherries at 375 F for 20 minutes until they're soft, juicy, and slightly caramelized around the edges. Don't overcook them; you want them tender, not dried out.
2. Let them cool for a few minutes before transferring both the cherries and every bit of their juices into a blender.
3. Add the balsamic vinegar, olive oil, apple cider vinegar, lemon juice, basil, salt, and red pepper flakes. Blend until completely smooth.
4. Taste before serving.
5. One thing I've learned after making this recipe many times is that chilled vinaigrettes always taste slightly less acidic than they do when freshly blended. If you're planning to refrigerate it overnight, don't be afraid if it seems just a touch brighter than you'd normally like. By the next day, everything mellows beautifully.

Nutrition