Hot Harissa Vinaigrette

This hot harissa vinaigrette is a bright, bold dressing perfect for leafy green salads, grain bowls, sandwiches and wraps, or drizzled over roast meats and veggies!

5 from 41 votes

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Course: Condiment, Sauce

Cuisine: American, Mediterranean

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: 2-tablespoon servings

Calories: 176kcal

Ingredients

⅔ cup olive oil extra virgin
½ cup harissa paste see note 1
3 tablespoons white wine vinegar
¼ teaspoon ground cumin
kosher salt to taste

Instructions

Measure the ingredients and add them to a jar with a lid or a small bowl.
Tightly seal the lid and shake until well combined. If using a bowl, whisk the ingredients together until they have emulsified. You can use a whisk or a fork for this.
Taste for seasoning and serve.

Notes

General

Harissa paste can vary in its level of spice across different brands. If the dressing is not spicy enough for you, add a pinch of cayenne pepper.
If the dressing is too spicy, try adding a bit of honey or more olive oil and vinegar.

Storage

Fridge Harissa vinaigrette can be stored in an airtight container in the fridge for 3 to 5 days. Because harissa often contains garlic, it's important to make this recipe and use it within a shorter time frame.
Freezer You can freeze this dressing for about 3 to 6 months. Be sure to leave extra room in the container for the liquid to expand while freezing. Defrost in the refrigerator overnight, or place the jar in a container of warm water to speed up the process.
Reheating While there's no need to reheat this dressing, you can let it come to room temperature if the oil has become solid in the fridge. You can also place it in the microwave for about 30 seconds.

Nutrition