Best 17 Dill Vinaigrette Recipes

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In the realm of salad dressings, dill vinaigrette stands out as a versatile and flavorful choice, capable of elevating any salad from ordinary to extraordinary. Its vibrant herbaceousness, derived from the aromatic dill weed, adds a refreshing touch to the classic vinaigrette formula, while the tangy acidity of vinegar and the richness of olive oil create a harmonious balance of flavors. Whether you prefer a simple and straightforward dill vinaigrette or one enhanced with the zestiness of lemon, the subtle sweetness of honey, or the savory depth of Dijon mustard, this article presents a collection of delectable recipes to suit every palate. From the classic Dill Vinaigrette to the tangy Lemon Dill Vinaigrette, the sweet and savory Honey Dill Vinaigrette, and the creamy Dijon Dill Vinaigrette, these dressings offer a symphony of flavors that will transform your salads into culinary masterpieces.

Here are our top 17 tried and tested recipes!

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
  • Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

DILL VINAIGRETTE



Dill Vinaigrette image

It's pretty tasty!

Provided by Rinnie

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 2

Number Of Ingredients 9

¼ cup vegetable oil
2 tablespoons red wine vinegar
1 ½ teaspoons white sugar
½ teaspoon dried dill weed
⅛ teaspoon salt
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon dry mustard
⅛ teaspoon ground black pepper

Steps:

  • In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 5.2 g, Fat 27.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 147 mg, Sugar 3.3 g

CUCUMBER SALAD WITH DILL VINAIGRETTE



Cucumber Salad with Dill Vinaigrette image

A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.

Provided by CHEFBOYOSARAH

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 pint grape tomatoes, halved
3 cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 yellow bell peppers, chopped
¼ cup cider vinegar
¼ cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Steps:

  • Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 15.4 g, Fat 14.7 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 855.6 mg, Sugar 2.8 g

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 cup orzo
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Freshly ground black pepper
1/2 cup olive oil
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 medium English cucumber, diced
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh dill

Steps:

  • Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
  • While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
  • Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

DILL VINAIGRETTE



Dill Vinaigrette image

This quick-to-fix combination is my favorite salad dressing. It gets its pleasant herb flavor from dill weed, celery seed and a handful of other seasonings. -Joyce Clifford of Mansfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2/3 cup.

Number Of Ingredients 11

1/4 cup cider vinegar
2 tablespoons water
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed
Salad greens and vegetables of your choice

Steps:

  • In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Serve with salad. Refrigerate leftovers; shake well before serving.

Nutrition Facts : Calories 77 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MALAGUENA LEMON AND DILL VINAIGRETTE



Malaguena Lemon and Dill Vinaigrette image

A full-flavored, tangy dressing to complement any seafood and/or accompanying side dish. Dressing is ready immediately, but giving it 30 minutes for the flavors to blend is ideal.

Provided by Anonymous

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 1

Number Of Ingredients 7

1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh dill
¼ teaspoon finely chopped garlic
1 squeeze lemon juice, or to taste
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

  • Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 4 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.8 g, Sodium 379 mg, Sugar 0.1 g

POTATO SALAD WITH LEMON-DILL VINAIGRETTE



Potato Salad With Lemon-Dill Vinaigrette image

I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.

Provided by appleydapply

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs potatoes (yukon gold or russet)
1 cup celery, diced
1/2 cup red onion, finely chopped
2 tablespoons capers (chopped if large)
1/4 cup olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried dill weed
1 teaspoon salt
1 dash black pepper

Steps:

  • Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
  • Add the celery and onion to the potatoes.
  • Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
  • Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
  • If desired, add more salt, pepper, or lemon juice to taste.
  • Serve warm or at room temperature.

LEMON DILL VINAIGRETTE



Lemon Dill Vinaigrette image

This recipe was emailed to me as part of a salad recipe. The dressing intrigued me. It is wonderful over chicken salad with mixed greens or mixed with tuna for a deliciously different tuna salad. "The Best Diabetes Cookbook" by Katherine Younker.

Provided by PaulaG

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon water
1 large green onion, minced
3/4 teaspoon garlic
2 tablespoons fresh dill, chopped or 1 teaspoon dried dill
3 tablespoons olive oil

Steps:

  • In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
  • Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
  • Refrigerate leftovers, allow to come to room temperature before serving.

Nutrition Facts : Calories 104.6, Fat 10.2, SaturatedFat 1.4, Sodium 4.4, Carbohydrate 3.2, Fiber 0.2, Sugar 2.1, Protein 0.2

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE



GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE image

Categories     Pasta     Brunch     Quick & Easy     Dinner     Grill/Barbecue

Yield 8

Number Of Ingredients 11

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • 1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl. 2. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. 3. Gently fold in the feta cheese. 4. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. 5. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL



Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

Provided by Samin Nosrat

Categories     Bon Appétit     Salad     Salad Dressing     Dill     Feta     Shallot     Cucumber     Radicchio     Lemon     Sugar Snap Pea     Wheat/Gluten-Free     Summer     Spring

Yield 8 servings

Number Of Ingredients 14

1 medium shallot, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup olive oil
Kosher salt
8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces
1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces
6 ounces feta, crumbled (about 1 1/2 cups)
1 1/2 cups torn dill fronds
Freshly ground black pepper

Steps:

  • Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
  • Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
  • Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
  • Do Ahead:
  • Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

GREEN SALAD WITH LEMON-DILL VINAIGRETTE



Green Salad With Lemon-Dill Vinaigrette image

I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.

Provided by TasteTester

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

14 7/8 ounces jars, or can of hearts of palm, drained
1/2 large purple onion, cut into very thin strips
1 roasted sweet red pepper from jar, drained
5 cups mixed baby greens
shaved parmesan cheese
1/4 cup fresh lemon juice
3/4-1 teaspoon dried dill (to taste)
1 teaspoon garlic salt
1/2 cup good quality extra virgin olive oil

Steps:

  • Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips.
  • Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture.
  • Top with shaved Parmesan cheese and serve immediately.

Nutrition Facts : Calories 250.8, Fat 27, SaturatedFat 3.7, Sodium 1.6, Carbohydrate 3.3, Fiber 0.3, Sugar 1.2, Protein 0.3

SMOKED SALMON HASH WITH DILL VINAIGRETTE



Smoked Salmon Hash with Dill Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
8 ounces center cut cold-smoked salmon fillet
1 red bell pepper, roasted and cut into 1/4-inch dice
12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice
2 tablespoons prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh dill
2 tablespoons pure olive oil
4 poached eggs
4 tablespoons salmon caviar
Fresh dill sprigs, for garnish

Steps:

  • For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
  • For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
  • Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

MUSTARD AND DILL VINAIGRETTE



Mustard and Dill Vinaigrette image

Categories     Condiment/Spread     Mustard     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Dill     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 5

1 teaspoon firmly packed brown sugar
1 teaspoon Dijon-style mustard
2 tablespoons white-wine vinegar
1/3 cup vegetable oil
1 tablespoon minced fresh dill

Steps:

  • In a bowl whisk together the brown sugar, the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the dill.

STEAMED NEW POTATOES WITH DILL VINAIGRETTE



Steamed New Potatoes With Dill Vinaigrette image

I love steamed new potatoes..period! This is from FoodFit and is a nice, flavor full, better for you potato recipe. Good warm or cold, this can be made ahead with no problems.

Provided by LAURIE

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs baby red potatoes
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
salt
fresh ground black pepper

Steps:

  • Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
  • Steam the new potatoes in the basket for about 20 minutes.
  • Let cool and then slice in quarters, lengthwise.
  • Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
  • Add the shallots and slowly whisk in the olive oil and dill.
  • Season with salt and pepper to taste.
  • (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
  • Gently toss the quartered potatoes in the vinaigrette and serve.

Nutrition Facts : Calories 160, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 27.3, Fiber 3.4, Sugar 1.4, Protein 3.2

HONEY-DILL VINAIGRETTE



Honey-Dill Vinaigrette image

Both sweet and tart served over mixed baby lettuce you'll feel like you're eating at a fancy restaurant. I also like this with fresh sourdough bread. From Firehouse Food: Cooking with San Francisco's Firefighters. Serve this in a salad of greens, dried fruit, and nuts or your favorite salad ingredients. This dressing is emulsified in the blender and can be kept for a week in an airtight container in the refrigerator.

Provided by cookiedog

Categories     Salad Dressings

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 6

1/2 cup balsamic vinegar
1/4 cup honey
4 garlic cloves, chopped
1 tablespoon dried dill
1 cup olive oil
salt & freshly ground black pepper

Steps:

  • Put the vinegar, honey, garlic, and dill in the container of a blender or food processor and process until smooth.
  • With the machine running, add the olive oil in a thin, steady stream until it is completely emulsified.
  • Season to taste with salt and pepper.

HONEY MUSTARD DILL VINAIGRETTE



Honey Mustard Dill Vinaigrette image

The dill really adds a unique flavor that will surprise the palate. Enjoy over your favorite greens.

Provided by Tiffany Bannworth

Categories     Other Sauces

Time 10m

Number Of Ingredients 5

1/2 c olive oil, extra virgin
3/4 c apple cider vinegar
6 Tbsp spicy dijon mustard
5 Tbsp pure honey
2 Tbsp dill weed

Steps:

  • 1. Combine all ingredients in a mixing bowl and whisk thoroughly. Pour into glass carafe. Serve as needed over mix field greens.
  • 2. If you prefer your oil emulsified, place all ingredients in blender and blend for one minute.

WALNUT-DILL VINAIGRETTE



Walnut-Dill Vinaigrette image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 10

1/4 cup walnut oil
1/2 teaspoon minced garlic
1/4 cup rich chicken or shellfish stock
1 teaspoon white wine Worcestershire
1 1/2 tablespoons Dijon mustard
1 teaspoon sherry vinegar (or to taste)
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
1 teaspoon grated lemon zest
Salt and freshly ground pepper, to taste

Steps:

  • Place all ingredients in a blender except the herbs and pulse at high speed until fully combined and creamy. Stir in herbs and correct seasoning with salt and pepper. Store covered in refrigerator for up to 3 days.

Tips:

  • Choose fresh ingredients: Use fresh herbs, especially dill, for the best flavor. Fresh lemon juice is also essential for a bright and tangy vinaigrette.
  • Use a good quality olive oil: The olive oil is the base of the vinaigrette, so it's important to use a good quality oil that you enjoy the taste of.
  • Adjust the acidity to your taste: The amount of lemon juice you add will determine the acidity of the vinaigrette. Start with a small amount and add more to taste.
  • Emulsify the vinaigrette: To make a smooth and creamy vinaigrette, whisk the ingredients together vigorously until they are well combined. You can also use a blender or food processor to emulsify the vinaigrette.
  • Let the vinaigrette rest: Letting the vinaigrette rest for a few minutes before using allows the flavors to meld together. This will result in a more flavorful vinaigrette.

Conclusion:

Dill vinaigrette is a versatile dressing that can be used on a variety of dishes. It's perfect for salads, grilled vegetables, and even fish and chicken. With its bright and tangy flavor, dill vinaigrette is sure to become a favorite in your kitchen.

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