A homemade vinaigrette – and this one uses a secret ingredient that’s likely already in your pantry. But what really makes it sing? Blackberry jam.
Summer garden salads reign supreme…fresh, crunchy, and always better when picked minutes before serving. And when you’ve grown the greens yourself, even a humble side salad can feel like a triumph.
While many vinaigrettes call for sugar or honey, we’ve rediscovered the magic of using fruit jam instead. Not only does it add sweetness, but it also brings richness, colour, and complexity, especially when you use something bold like blackberry.
Why Blackberries?
Whether they’re foraged from wild brambles or picked from your own garden, blackberries are an absolute gift of summer. Tangy, sweet, and slightly earthy, they pair beautifully with:
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Bitter greens like rocket or radicchio
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Creamy cheeses (goat’s cheese or feta)
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Roast vegetables (especially beetroot or pumpkin)
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Cold meats like chicken or lamb
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Nuts and grains like quinoa, almonds, or walnuts
Using blackberry jam in a dressing brings that flavour forward in a subtle, sophisticated way, without overpowering the rest of your salad.
Blackberry Vinaigrette
Ingredients
- 2 Tbsp blackberry jam
- 2 Tbsp malt vinegar (or cider vinegar)
- 2 Tbsp freshly squeezed lemon juice
- 1 tsp wholegrain mustard (or dijon)
- ¼ tsp salt
- 1/2 cup of olive oil
Method
- Put all ingredients into a jar with a secure lid, and shake! Simple.
- Store in the fridge in an airtight container. The olive oil will float to the top, but just shake when you are ready to use and it will be just fine.
It’s easy when you know how, isn’t it! Enjoy.
