Raisin Vinaigrette

Mar 27, 2025

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This raisin vinaigrette is sweet, tangy, and incredibly versatile. The raisins add a natural sweetness and body, while the vinegar and olive oil keep it bright and balanced. I love to use this vinaigrette with bitter greens (like frisee) or tossed in chunky grain bowls.

What to pair with this raisin vinaigrette
Raisin Vinaigrette Recipe

Chef Tips:

Use a food processor – I like using this vinaigrette in place of whole raisins in a salad. Blending the raisins breaks down their texture and distributes the sweetness more evenly, so it’s subtle and balanced instead of too sweet or chewy.
Storage tip – Store in the fridge for up to 1 week in a sealed container. Let it come to room temperature before using, as the olive oil will solidify when chilled.

Ingredient Notes:

Raisins – The base of the vinaigrette. They add natural sweetness and help thicken the dressing. Golden or regular raisins both work.
Kosher Salt – Enhances all the flavors. If using iodized or sea salt, start with less and adjust to taste.
White Wine Vinegar – Adds acidity and balances the sweetness of the raisins. Champagne vinegar is a great substitute if you have it.
Black Pepper – Just a pinch adds subtle heat and depth.
Extra Virgin Olive Oil – Use a good-quality olive oil, since it makes up most of the dressing. Look for something mild and smooth to let the raisins shine.