American•healthy
Kalamata Olive and Basil Vinaigrette
Simple 10 minute Kalamata Olive and Basil Vinaigrette recipe. Perfect to pour over Greek Salads, Chopped cucumber salad, and drizzled over summer tomatoes. Naturally vegan and gluten-free.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ clove garlic, grated on a rasp-style grater
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt or to taste
- ¼ cup chopped pitted kalamata olives
- ¼ cup chopped fresh basil
- Freshly ground pepper to taste
Instructions
- 1
Whisk garlic, oil, vinegar, mustard and ¼ teaspoon salt in a medium bowl until emulsified. Whisk in olives and basil. Season with pepper and more salt if desired.