Elderberries don't show up in most pantries, but they should. When you find them, fresh, frozen, or as a quality syrup, they make a salad dressing that tastes like nothing else: deep, jammy, slightly tart, with the kind of complexity that turns a basic green salad into a starter you'd order at a restaurant. Paired with our Cretan EVOO and fig-infused Greek balsamic, this is one of those dressings that makes the salad the best part of the meal.
Ingredients
- 6 tablespoons Kofinas Extra Virgin Olive Oil
- 2 tablespoons Fig Infused Greek Balsamic Vinegar
- 2 tablespoons elderberry syrup (or 2 tbsp fresh elderberries muddled with 1 tsp honey)
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (optional)
Makes about ⅔ cup, enough for a salad serving 4-6.
How to Make It
- Combine the fig balsamic, elderberry syrup, Dijon, minced shallot, salt, and pepper in a small jar or bowl. Whisk well to dissolve the salt and integrate the syrup.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. The texture should be glossy and slightly thickened.
- Stir in the fresh thyme if using.
- Taste and adjust. Add a pinch more salt if needed, or a touch more syrup if the dressing is too sharp.
- Use immediately on hearty greens, or refrigerate in a sealed jar for up to 5 days. Shake before each use.
Tips for the Best Elderberry Vinaigrette
Use real elderberry syrup. Look for unsweetened or lightly sweetened elderberry syrup at health food stores, or use homemade syrup. Avoid cough-syrup style elderberry products. They have additives that don't belong on a salad.
Pair with the right greens. This dressing has body. Use it on hearty greens like kale, arugula, frisée, or radicchio. Delicate butter lettuce gets overwhelmed.
Add cheese. Aged goat cheese, blue cheese, or pecorino all play beautifully with the elderberry and fig notes.
Make it a glaze. Reduce a small amount by half in a saucepan and brush over roasted pork tenderloin or duck breast.
A Salad Dressing Worth Hunting Down Elderberry For
If you've never cooked with elderberries, this is the easiest entry point we can offer you. And one of the most rewarding. The dressing comes together in five minutes, but the depth of flavor is unmatched. The key is using a quality EVOO that can stand up to the bold elderberry and fig notes, which is exactly why we pair this with our own oils. Try our Extra Virgin Olive Oil from Crete for the base, paired with our Fig Infused Greek Balsamic Vinegar. Together they elevate this dressing into something restaurant-worthy. For more flavor combinations, browse our Wild Orange Infused Olive Oil for citrus dressings, or pair this vinaigrette with a drizzle of Cretan Thyme Honey over roasted vegetables. Explore the full Balsamic Vinegars collection and our Infused Olive Oils collection to build your dressing pantry.
Frequently Asked Questions
What does elderberry taste like?
Elderberries have a deep, slightly tart flavor. Somewhere between black currant, blackberry, and red wine. When cooked or made into syrup, they develop jammy, almost mulled-wine notes that work beautifully in dressings, glazes, and desserts.
Where can I find elderberry syrup?
Look in the health food section of most grocery stores, at specialty markets, or online. Many natural foods brands carry unsweetened or lightly honey-sweetened elderberry syrup. Avoid medicinal elderberry products with added cough-syrup flavorings.
Can I substitute regular balsamic for the fig balsamic?
Yes, regular aged dark balsamic works well. You'll lose a little of the fruity layering but the dressing will still be excellent. A pomegranate or raspberry balsamic also pairs nicely with elderberry's berry notes.
How long does this dressing keep?
Stored in a sealed jar in the fridge, this vinaigrette keeps for up to 5 days. Bring to room temperature and shake well before serving. The olive oil will solidify in the cold.
