Colorful salad setting on a black plate with a person pouring over vinaigrette over it

Darjeeling Vinaigrette

Michele Lillie




Looking to make your salad come alive? What better way to complement vibrant colors and crunchy textures than with a healthy and delicious vinaigrette. Double the healthy quotient by making your vinaigrette with high quality loose-leaf tea! Try this simple recipe and then make it your own with all the wonderful variations!

Glass bottle of a yellow vinaigrette with a small whisk lying beside it and a blurred image of salad behind it.


  • ½ cup vinegar (see below for choices & combinations)

  • 1 tsp loose-leaf tea leaves (see below for choices & combinations)

  • 1-2 tsp honey, to taste

  • 1 tsp minced shallot

  • 1 garlic clove, chopped (optional)

  • 1 Tbsp chopped fresh herbs such as thyme, sage, tarragon or a blend (more to taste).

  • ¼ tsp salt

  • ¼ tsp freshly ground black pepper

  • 1 cup neutral-flavored oil


Step 1

In a small saucepan, heat vinegar to a boil over high heat. Add tea leaves & remove from heat. Let steep until cool, about 15-20 mins. Strain into bowl, discarding the leaves.

Step 2

Add honey, shallots, garlic (if using), herbs, salt & pepper. Whisk well.

Step 3

Drizzle in oil while continuing to whisk. Alternatively, put all ingredients in blender and blend to emulsify.

Step 4

Use immediately or store in refrigerator for up to 5 days.


  1. Rice vinegar & Darjeeling tea leaves
  2. Rice vinegar & green tea leaves
  3. White balsamic vinegar & oolong tea leaves
  4. Malt vinegar & Assam or other full-bodied black tea
  5. White wine vinegar & green tea leaves
  6. Red wine vinegar & Keemun tea leaves
  7. Apple cider vinegar & Darjeeling, Ceylon or oolong tea leaves
Image of salad on a white plate with green lettuce, orange carrots and yellow tomatoes
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.