This bold and tangy vinaigrette brings the smoky heat of harissa together with sharp sherry vinegar and fresh parsley for a punchy, versatile sauce. It's perfect over roasted vegetables-especially cauliflower-or used to dress grains, salads, and grilled proteins.
Why You'll Love Harissa Vinaigrette
This bold and zesty vinaigrette packs a punch of flavor with just five simple ingredients. The smoky heat of harissa paired with bright sherry vinegar and fresh parsley creates a versatile dressing that elevates everything from roasted veggies to grain bowls. It's the kind of condiment you'll want to drizzle on everything.
Tips and Tricks
- Use high-quality harissa for the best flavor-tube or jarred both work.
- If your vinaigrette is too thick, thin it out with a splash of water.
- Let it sit for 10 minutes after mixing to let the flavors meld.
Variations
- Add lemon zest or juice for extra brightness.
- Swap in mint or cilantro instead of parsley for a different herbal note.
- Stir in a spoonful of honey or maple syrup for a touch of sweetness.
Substitutions
- Use red wine vinegar or lemon juice instead of sherry vinegar.
- Avocado oil or grapeseed oil can replace olive oil.
- Use chili paste or sambal oelek if you don't have harissa.
Best Served With
- Roasted cauliflower or sweet potatoes
- Grain bowls or couscous salads
- Grilled chicken or fish
- Warm pita and hummus
How to Store Leftovers
- Store the vinaigrette in an airtight container or jar in the refrigerator for up to 5 days. Shake or stir before each use, as separation is natural.
- Let it come to room temperature before serving for the best texture and flavor.
Common Questions
Is this vinaigrette spicy?
It has a gentle heat depending on the harissa used. For less spice, start with ½ tablespoon and adjust to taste.
Can I make this vinaigrette ahead of time?
Yes! It actually gets better as it sits-just shake or whisk before serving.
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