The Best Homemade Chive Salad Dressing

Every spring I get excited when the first herbs start popping up in my garden, but nothing surprises me more than the chives. Just when I think they’ve disappeared for good, they come back stronger than ever, filling my garden beds with bright green stalks and beautiful purple blossoms.

This year I looked at my overflowing chive plant and realized I needed more than the usual baked potato topping. I wanted something fresh, versatile, and simple enough to make in just a few minutes. That’s how this homemade chive salad dressing was born.

The fresh chives give this dressing a mild onion flavour without being overpowering, while a touch of cilantro adds brightness. Honey balances the tang of white vinegar, and Dijon mustard brings everything together into a smooth, flavorful vinaigrette. It’s one of those recipes that instantly makes a simple salad feel special.

I’ve been drizzling it over mixed greens, cucumber salads, tomato salads, grilled vegetables, and even using it as a marinade for chicken. It’s light, fresh, and tastes like summer straight from the garden. Give my chive salad dressing a try, it might just become your new go-to vinaigrette for salads, grilled veggies, and so much more!

INGREDIENTS:

• 1/2 cup of extra-virgin olive oil

• 1/4 cup of fresh chives, finely minced

• 1 teaspoon of fresh cilantro, minced

• 1 tablespoon of honey

• 3 teaspoons of Dijon mustard

• 1/3 cup of white vinegar

• Salt and black pepper, to taste

STEPS:

1. Add the olive oil, white vinegar, Dijon mustard, and honey to a small bowl or mason jar.

2. Whisk (or shake) until well combined.

3. Stir in the minced chives and cilantro.

4. Season with salt and pepper to taste.

5. Let the dressing sit for 10–15 minutes before serving to allow the flavours to blend.

6. Bon appétit! Enjoy!

This dressing is delicious on:

• Mixed greens with cucumbers and cherry tomatoes

• Spinach and strawberries

• Potato salad

• Quinoa bowls

• Grilled asparagus or zucchini

• Grilled chicken or salmon

Tips:

• For an even creamier dressing, blend all the ingredients in a food processor or blender.

• Fresh herbs provide the best flavor, so skip dried chives for this recipe.

• Store leftovers in an airtight container in the refrigerator for up to one week. Shake well before serving, as the oil and vinegar will naturally separate.