Recipe for Homemade Honey-Basil Salad Dressing

Whether it’s because it’s the new year or because you’ve just returned from a vacation of too-much-of-everything, there’s always a reason to look for new ways to eat healthier.

After almost two weeks in Sydney and Melbourne (brunch reviews to come soon!), our group was adamant that it will be salad or starvation for the next week. But if you’re already getting sick of your salad, try out my personal favourite twist of a balsamic vinaigrette dressing – something I often make at dinner gatherings to spice up the salads a little.

The dressing goes with almost anything, but try adding in some figs, fresh basil leaves, feta cheese, toasted walnuts, in addition to the usual salad suspects (tomatoes, red onions, avocados).

If you’re looking for more interesting ways to eat chicken breast, also check out: 3 Ways to Cook Flavourful and Healthy Chicken Breast


  • 2 large garlic cloves, chopped
  • 4 large fresh basil leaves, finely chopped (at least the size of your thumb)
  • 1/4 cups of extra virgin olive oil
  • 1/8 cups + 2 tbsp of apple cider vinegar
  • 3 tsp of golden honey
  • 2 tsp of Dijon mustard (or other mustard of your choice)
  • Salt and pepper to taste


  1. Crush and pound the roughly chopped garlic cloves and finely chopped fresh basil with a pestle and mortar until it turns paste-like (you can also just crush it in a bowl with the back of a large spoon)
  2. Scoop out the garlic and basil paste into a small mixing bowl
  3. Pour in olive oil, vinegar, honey, mustard and mix vigorously until oil is well combined
  4. Season generously with salt and pepper
  5. Taste it and modify – Usually it needs a bit more salt than expected, and depending on personal tastes, you may want to add a bit of extra mustard (more flavourful) or more vinegar (more sour and refreshing)



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