If you've been looking for a salad dressing (a la basil vinaigrette) that earns a spot in your regular rotation, this Dill Chive Vinaigrette is exactly it. We're talking a big bold herby vibe that you can serve on just about anything. I'm currently obsessed with putting it on top of a salad that comes with a swoosh of smooth hummus and tons of olives. If you're a big salad person like me (and I very much am), you'll also want to check out my Herby Cucumber Salad for serious herb energy, and the A Perfect Fattoush Salad for a Middle Eastern-inspired salad that hits all the same fresh, vibrant notes. This vinaigrette would work for either of those too!
Dill Chive Vinaigrette at a Glance
- 🕒 Total Time: 5 minutes
- 👪 Servings: 4–6 people
- 🍝 Cuisine Type: Mediterranean-inspired / Salad
- 🧂 Flavor Profile: Bright, herbaceous, and tangy vinaigrette
- 📖 Dietary Info: Vegetarian, easily dairy-free, naturally gluten-free
- 📦 Storage Notes: Best fresh; but keeps in the fridge for 4-5 days
- ⭐ Why You’ll Love It: A layered, restaurant-style vinaigrette with fresh herbs that is epic served on top of creamy hummus and salad for tons of texture—every bite is balanced and satisfying
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Why I Love This Recipe
It's almost alarming how much I have to say about vinaigrettes. Buckle up. If you have been following along on WGC for any amount of time, you know that homemade vinaigrettes are basically a religion in our house. I keep a jar of something in the fridge at all times because it's one of the easiest upgrades you can make to any meal with almost zero effort. This Dill Chive Vinaigrette is my newest obsession and it deserves its own dedicated post.
Fresh dill and chives whisked together with red wine vinegar, white wine vinegar, Dijon, honey, and a really good olive oil creates something that is bright, herby, slightly tangy, and so versatile that you will find yourself reaching for it on absolutely everything. Grilled chicken - yes. Fish - duh. A steak - of course. A dense bean salad - absolutely. The list goes on. The salad you'll see below is also a wild unlock, but the dressing is absolutely the whole point. If you are a homemade dressing person too, my Basil Vinaigrette, my Cilantro Vinaigrette, and my Perfect French Dijon Vinaigrette are all in the same jar-in-the-fridge hall of fame and completely worth the prep.
Dill is one of those herbs that does not get nearly enough credit in the food world. Most people reach for it when they are making tzatziki or topping salmon and then forget about it for the rest of the year, which is a true tragedy. Fresh dill in a vinaigrette is basically a major unlock. Paired with chives... game over. Plus two kinds of vinegar - because we're fancy.
The Dijon holds everything together and the honey rounds out the sharpness of the vinegar just enough. I have been putting this on everything: the salad below obviously, but also grilled salmon, roasted veg, a grain bowl, leftover grilled chicken straight from the fridge. It has the same energy as my Basil Vinaigrette in terms of versatility, which is the highest compliment I can give a salad dressing.
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Ingredients
Substitutions & Swaps
🥬 Greens
- Mâche - Soft and delicate
- Arugula - Peppery and bold
- Butter lettuce - Mild and tender
- Mixed greens - Easy, flexible option
🥑 Veggies & Add-Ins
- Cherry tomatoes - Swap for grape or heirloom tomatoes
- Persian cucumbers - English cucumber works well
- Radishes - Use watermelon radish for color or omit if preferred
- Avocado - Adds creaminess; can omit if using extra hummus
🫒 Olives
- Castelvetrano olives - Buttery and mild
- Kalamata olives - Brinier and more intense
- Green olives - Any variety works
- Omit olives - Add capers or pickled onions for a similar punch
🌾 Crunch
- Panko - Light and crispy topping
- Toasted breadcrumbs - Similar texture
- Croutons - Chunkier crunch
- Toasted nuts or seeds - Gluten-free option
🧄 Hummus
- Homemade hummus - Easy to make your own
- Classic hummus - Creamy base
- Flavored hummus (roasted garlic, lemon) - Adds depth
- Greek yogurt - Lighter creamy option
- Tahini drizzle - Nutty and dairy-free alternative
🌿 Dressing
- Dill & chives - Fresh and herb-forward
- Parsley or basil - Swap for a different herb profile
- Champagne vinegar - Milder acidity
- Maple syrup - Replace honey
How to Make Herby Salad with Hummus and Dill Chive Vinaigrette
Step 1: Toss olives with marinade ingredients.
Step 2: Toast panko in olive oil until golden. Salt lightly.
Step 3: Whisk dressing.
Step 4: Add greens to bowl. Add tomatoes, cucumbers, radish, avocado, olives and a dollop of hummus. Season lightly, toss with dressing, finish with breadcrumbs.
Tips & Tricks for a Dill Chive Vinaigrette
- Use fresh herbs, always. Dried dill and dried chives will not give you the same bright, vibrant, herby quality that makes this dressing so special. This is a fresh herb dressing and it needs fresh herbs to deliver on the promise.
- Chop the herbs finely. You want them evenly distributed throughout the dressing rather than in big chunks that clump at the bottom of the jar. Fine chopping also releases more of the herb oils into the dressing as you whisk.
- Dissolve the honey in the vinegar first. Honey is thick and does not emulsify easily. Whisk it into the vinegar until fully dissolved before adding the oil so it disperses evenly throughout and every bite gets balanced sweetness.
- Use the two-vinegar combination. Red wine vinegar brings a fruity, slightly robust acid and white wine vinegar brings a cleaner, more delicate sharpness. Together they create a more nuanced, layered vinaigrette than either one would on its own.
- Stream the olive oil in slowly. Adding it all at once breaks the emulsion and gives you a separated, greasy dressing. Drizzle it in steadily while whisking for a cohesive, glossy vinaigrette that stays together.
- Season generously. Dressing needs more salt than you think it does because it has to season everything it coats. Taste on a piece of lettuce, not just off a spoon, because the flavor changes once it hits the greens.
- Make a double batch. This dressing keeps beautifully in a sealed jar in the fridge for up to a week and is incredible on grilled fish, roasted vegetables, grain bowls, and leftover chicken. You will absolutely want more than one salad's worth on hand.
FAQ's
How long does this Dill Chive Vinaigrette keep?
Stored in a sealed jar in the refrigerator, it keeps well for up to one week. The fresh herbs will settle at the bottom so give it a good shake or stir before each use.
Can I make this Dill Chive Vinaigrette in a blender?
Yes and blending gives you a slightly more emulsified, cohesive texture. Add all the ingredients and blend on low for about 20 seconds. The herbs will break down more completely and the color will be a beautiful pale green throughout.
What if I do not have both vinegars?
All red wine vinegar works perfectly fine. All white wine vinegar is also great for a lighter, more delicate result. The combination is ideal but not strictly necessary.
What should I serve this Dill Chive Vinaigrette with?
Grilled or baked salmon. Dill and salmon are one of the great flavor pairings of all time. Drizzle generously over a hot piece of fish right out of the oven.
Roasted veggies. Spoon it over while they are still warm so the dressing soaks in slightly.
Farro or quinoa grain bowls. Toss the grain in the dressing while warm and add whatever vegetables you have on hand.
Cucumber and tomato salad. A simple mix of Persian cucumbers and halved cherry tomatoes tossed in this dressing is one of the best lunches you will make all summer.
Potato salad. Instead of mayo, dress warm roasted or boiled potatoes in this vinaigrette for a completely refreshing, herb-forward version.
Dill Chive Vinaigrette
Ingredients
- 3 tablespoon red wine vinegar
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon
- 1 teaspoon honey
- 5 tablespoon olive oil
- 2-3 tablespoon chopped dill
- 2-3 tablespoon chopped chives
- Kosher salt and pepper
Instructions
- In a small bowl or jar, whisk together the red wine vinegar, white wine vinegar, Dijon, and honey until the honey is fully dissolved. Drizzle in the olive oil slowly while whisking until emulsified. Stir in the dill and chives. Season generously with salt and pepper. Taste and adjust as needed. Store in a sealed jar in the fridge for up to one week.
Notes
- 5 cups mâche or other tender greens
- 1 avocado, sliced
- 1 cup cherry tomatoes, quartered
- 2 Persian cucumbers, medium dice
- 4 radishes, thinly shaved
- ¾ cup Castelvetrano olives, marinated (see below)
- 1 cup hummus
- ¾ cup panko breadcrumbs
- 2 tablespoons olive oil
- ¾ cup Castelvetrano olives
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Pinch of red pepper flakes
