Berry vinaigrette

A colourful way to liven up your favourite summer salad

  • Prep:10 mins
  • Easy

Nutrition per serving

  • Calories 30
  • Fat 3
  • Sodium 0.13


  • 3 tbsp extra-virgin olive oil
  • 3 tbsp sunflower oil
  • 2 tbsp red or white wine vinegar
  • 3 large ripe strawberries, hulled and finely chopped
  • ½ x 150g punnet raspberries, roughly crushed
  • about 4 tbsp redcurrants, stripped from stalks and lightly crushed with a fork
  • 4-5 tbsp blueberries, roughly crushed or chopped


  1. Shake the oils and vinegar in a bottle or jar with a tight-fitting lid until blended. Season with salt if you want, and pepper, then drop in the fruit. Shake gently before using. Keeps in an airtight container in the fridge for up to 3 days.