We’re going back to basics today with one of my most essential everyday recipes, vinaigrette! You know how much I love salads, and I’m surprised I didn’t think to share my basic vinaigrette recipe with you until now.
Vinegar and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars. Vinaigrette is easy to adjust to taste, and I’ve included notes how to do so in the recipe.
Once you start making homemade vinaigrette, you won’t go back. Whisk together some basic ingredients, and you’ll end up with dressing that tastes infinitely better than store-bought dressings. No preservatives here!
Homemade vinaigrette keeps for 1 to 2 weeks in the refrigerator, so it’s worth the 5 minutes it takes to mix it up. Then you can keep it on hand for all of your salad needs. Let’s get to it!
A classic French vinaigrette is typically 3 to 4 parts oil (usually extra virgin olive oil) and 1 part acid (frequently red wine vinegar). Example: 3-4 tablespoons of olive oil to 1 tablespoon of vinegar. Seasonings include salt, pepper (freshly ground) and often Dijon mustard and/or garlic.
Watch How to Make Vinaigrette
Please let me know how you like this vinaigrette in the comments! I love hearing from you and I’m dying to hear about the salads you make with it (#saladobsessed).
You’ll also find four delicious salad dressings in my book, Love Real Food. Many more salads here!
Basic Vinaigrette Ratio & Ingredients
The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil. Modern vinaigrettes often call for a bit more vinegar than that, but it’s always up to you. Kale salads can tolerate more zingy dressings, while you’ll want to use less vinegar for mild greens like spring greens.
Here’s what you’ll need to make vinaigrette:
- Olive oil for your base
- Vinegar of choice
- Dijon mustard for some flavor complexity and creaminess
- Maple syrup or honey for a little sweetness that balances the vinegar
- Garlic for oomph
- Salt and pepper
While you can use any tasty vinegar you’d like to make vinaigrette, here’s how I choose between my three go-to vinegars.
Balsamic vinegar makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Examples include my strawberry arugula salad and favorite green salad with apples.
Red wine vinegar packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, olives, feta and more (think Greek salads or Italian salads).
White wine vinegar a more mellow vinegar and it’s especially nice with more delicate flavors like spring greens, cucumber, zucchini and sweet corn. It’s lovely on just about every green salad out there. I’ve used it recently in my orange orzo salad and corn salsa.
Champagne vinegar is even more mild than white wine vinegar. Apple cider vinegar is sweet-tangy and tastes lightly of apples. Sherry vinegar is similar to red wine vinegar but slightly less intense.
5 DRESSINGS to JAZZ UP your SALADS! Oil-free, VEGAN & Healthy!
FAQ
What is oil based salad dressing?
What is the best oil for homemade dressing?
What is the basic difference between and oil based dressing and a mayonnaise dressing?
What is oil and vinegar dressing?
Oil and vinegar dressing is a classic flavor enhancer found in recipes like salads, roasted vegetables, and marinades. Once you master the basics, customize your vinaigrette with different vinegars, oils, emulsifiers, and seasonings to suit your liking. It’s time to up your salad game!
Is olive oil a good base for salad dressing?
Olive oil, the go-to base for many oil-based salad dressings, is rich in monounsaturated fats, which have been linked to reduced risk of coronary heart disease.
What oil should I use to make a salad dressing?
You can also use avocado oil, walnut oil, sunflower oil, coconut oil, or sesame oil. If you’re feeling adventurous, try infused olive oil like garlic, lemon, or basil. Just be aware it may overpower the dressing. I suggest starting with half infused olive oil and half regular olive oil, then go from there.
How do you make a salad dressing?
It’s time to up your salad game! Assemble: Add your oil, vinegar, and emulsifier of choice to a container, mason jar, or blender. Flavor: Add seasonings like salt, pepper, citrus zest, or herbs. Blend: Whisk, shake, or blend the dressing until emulsified and creamy. Serve over your favorite salads, roasted vegetables, and more.