Unlock Summer Flavors: The Ultimate Fresh Herb Vinaigrette & Spiralized Zucchini Salad Recipe

Imagine the vibrant taste of summer captured in a dressing – that’s exactly what this zesty Fresh Herb Vinaigrette offers. Drizzle it generously over crisp summer salads, spoon it onto fluffy steamed or baked potatoes for an instant flavor boost, or use it to elevate grilled salmon, succulent chicken breasts, or a perfectly seared steak. Pair it with a delicate spiralized zucchini salad, and you won’t just be treating your taste buds; you’ll be creating a visual masterpiece that’s as delightful to behold as it is to eat. Get ready to transform your meals with the freshest flavors straight from the garden. (Skip to recipes.)

There’s truly nothing quite like the abundance of a summer garden in full bloom. Right now, my garden is a symphony of colors and aromas, bursting with life. Each day brings a joyous harvest: baskets overflowing with tender zucchini, crisp carrots, and earthy potatoes. Our beets have grown to the impressive size of small footballs, a testament to the rich soil and warm sun. While the peas and beans have gracefully finished their season, the sweet corn is almost ready for picking, promising future delights. And then there are the herbs – a verdant explosion of fragrance, sprawling expansively, showcasing a delightful disregard for personal space as they mingle and thrive.

This period of peak growth is an absolute paradise for any home cook. It’s a time when fresh ingredients are not just available, but practically begging to be turned into something delicious and wholesome. This particular season, with its generous bounty of aromatic herbs, inspired the creation of this intensely flavorful and bright summer salad dressing. It’s more than just a vinaigrette; it’s a celebration of nature’s best, designed to bring the garden’s vitality directly to your plate.

There’s a special kind of contentment that comes from stepping out into the garden with a simple pail and a pair of snippers, gathering a small bunch of this and a handful of that. These humble harvests are the building blocks for creating truly exceptional summer salads that sing with freshness. This intensely flavorful and brightly colored summer salad dressing was born from just such a bucketful of garden herbs.

This vinaigrette is a glorious fusion, a kind of culinary dance between a zippy chimichurri sauce – offering that delightful herbaceous kick that pairs with just about anything – and the creamy elegance of a classic French vinaigrette. The fresh herbs are not just present; they are the undeniable stars, belting out a rousing opera of flavor at the top of their little green lungs. Each leaf contributes to a complex, harmonious profile that will awaken your palate and leave you craving more. This isn’t just a dressing; it’s an experience, a concentrated burst of summer vitality that will elevate any dish it touches.

The Art of Herb Selection for Your Vinaigrette

In my personal mix, I revel in the diversity of my garden, incorporating parsley, chives, basil, mint, tarragon, dill, cilantro, lemon balm, thyme, oregano, lovage, rosemary, and borage. The beauty of this recipe, however, lies in its adaptability. Even if your garden doesn’t boast such a wide assortment, or if you’re simply relying on what’s fresh at your local market, your herb vinaigrette will still be nothing short of delicious. The key is to embrace what you have. For instance, a dressing made primarily with fresh parsley will lean towards a bright, chimichurri-like flavor, while a basil-forward blend will evoke the rich, aromatic notes of pesto. Both are fantastic in their own right. Don’t be afraid to experiment and find your perfect combination!

The process is incredibly simple: gently pluck the leaves and any edible blossoms from their stems, lightly pack them into a measuring cup, and then let your blender or food processor do the magic. Whiz them up with a touch of vinegar for tang, a good quality oil for richness, a few aromatics for depth, and a dollop of yogurt for creamy body. The result is a dressing so vibrant and flavorful, it will quite literally knock your sandals off and transport you straight to a sun-drenched garden.

Crafting the Perfect Spiralized Zucchini Salad

Once your show-stopping vinaigrette is ready, it’s time to assemble a salad that’s equally impressive. Start by arranging several handfuls of beautifully spiralized or thinly sliced zucchini in a bowl. Zucchini, a humble summer squash, transforms into elegant “noodles” with minimal effort, offering a refreshing, light base that’s perfect for warm weather. Next, add a tangle of thinly sliced red onion for a subtle bite and a pop of color, followed by a scattering of halved cherry tomatoes – whether red or yellow, their sweetness complements the savory herbs beautifully. Finally, take that glorious, garden-green dressing and generously dollop it all over your masterpiece.

But why stop there? This is your canvas! Play the role of a garden artist and adorn your salad with a sprinkle of additional chopped fresh herbs for an extra aromatic kick, a regal crown of colorful blossoms, or a scattering of delicate edible flower petals. Not only do they add a burst of visual appeal, but many edible flowers also contribute subtle, delightful flavors. The combination of textures, colors, and the unparalleled freshness of the vinaigrette makes this more than just a salad; it’s a testament to the simple elegance of seasonal eating. Beauty truly in a bowl.

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Kitchen Frau Notes: Tips for Perfect Herb Vinaigrette

When selecting your herbs for this versatile vinaigrette, creativity is your best friend. Don’t feel bound by a strict list; instead, use whatever fresh herbs you have thriving in your garden beds or flowerpots. The key is balance. While stronger-flavored herbs like rosemary, sage, oregano, or lovage add wonderful depth, they should be used in smaller quantities. Aim for a substantial portion of your herb mixture to be composed of milder, more foundational herbs such as parsley, chives, or basil. This ensures a harmonious blend where no single flavor overwhelms the others, allowing the collective freshness to shine through beautifully.

Summer Garden Herb Vinaigrette

This vibrant, herbaceous dressing is incredibly versatile and can elevate almost any dish. Made with fresh garden herbs, it’s a taste of summer in every spoonful.

• 2 cups (500ml) of mixed fresh herbs, leaves and blossoms only, lightly packed
• 1 shallot, or ¼ of a medium onion
• 1 clove garlic
• 1 teaspoon salt
• 1 teaspoon honey
• ¼ teaspoon red pepper flakes (or 1 teaspoon dry mustard powder for a milder warmth)
• ¼ cup (60ml) white wine vinegar
• ¼ cup (60ml) mild flavoured oil (like grapeseed oil, light olive oil, or avocado oil)
• ½ cup (120ml) plain Greek yogurt

Instructions:

1. Carefully pluck the herb leaves and any edible blossoms off their stems. Lightly pack them into a measuring cup to get an accurate measurement.
2. Place all the measured ingredients into a blender or a food processor.
3. Process until the dressing achieves an almost smooth consistency, but still retains delicate tiny flecks of green herbs, which adds to its rustic charm and visual appeal. You may need to pause the blender or processor occasionally and scrape down the sides with a spatula to ensure all ingredients are thoroughly incorporated.
4. Transfer the finished vinaigrette to a sealed container. It will keep beautifully refrigerated for up to 2 weeks, allowing you to enjoy fresh garden flavors whenever you wish.
5. Use this spectacular dressing to enliven any kind of salad, or serve it as a flavorful accompaniment to burgers, potatoes, or grilled meats. For a thinner consistency, perfect for delicate leafy greens, simply stir in a bit of water or milk until desired thickness is reached.

Makes about 1¾ cups of delicious, vibrant vinaigrette.

Zucchini Salad

This light and refreshing zucchini salad is the perfect canvas for your homemade herb vinaigrette, bursting with garden-fresh goodness.

• 2 to 3 medium zucchini
• ¼ of a red onion, sliced very thinly, preferably on a mandoline for uniform slices
• A couple handfuls of cherry or grape tomatoes, red or yellow for visual contrast
• Thinly sliced radishes or slivers of sweet peppers, optional (for added crunch and color)
• Several generous spoonfuls of your freshly prepared Herb Vinaigrette
• Edible flowers or chopped fresh herbs for garnish

Instructions:

1. Prepare the zucchini: Spiralize the zucchini using a spiralizer for elegant “noodles,” use a julienne peeler for thin strips, or meticulously cut it into fine slices or sticks by hand. If you’re using a spiralizer, make a lengthwise cut down the length of the zucchini, cutting only as far as the center. This ingenious trick will keep your spirals at shorter, more manageable lengths, making them much easier to serve and enjoy.
2. Arrange the prepared zucchini in a shallow serving bowl, spreading it out evenly.
3. Take the very thinly sliced red onion and sprinkle it delicately over the zucchini base. Halve the cherry tomatoes and artfully arrange them over the salad. If using, add the thinly sliced radishes or sweet pepper slivers now.
4. Dollop the beautiful, vibrant herb vinaigrette evenly over the top of the salad. For an extra touch of flair and freshness, decorate with additional chopped fresh herbs or edible flowers and petals. Nasturtiums provide a peppery kick, borage blossoms (remember to remove the calyx) offer a delicate sweetness, and calendula petals add a sunny hue.
5. Serve immediately with extra herb vinaigrette on the side, allowing everyone to add more of that incredible flavor to their liking.

Guten Appetit!

I hope you absolutely adore these fresh, vibrant summer recipes as much as I do. Sharing the joy of garden-fresh cooking is what I love most! If these recipes inspire you to get creative in your kitchen, I’d be thrilled to hear about it. Follow me on Instagram, Pinterest, Twitter, and Facebook to stay updated on new recipes, kitchen tips, and garden adventures. You’d truly make my day!

You might also like these other delicious and easy-to-make recipes:

Our Favourite Dressing – Apple Cider Vinaigrette

Zucchini Pie and Zucchini Fritters

Macaroni Salad with Two Dressings

Bacon, Egg, & Spinach Salad with a Mustard Miso Vinaigrette