This easy homemade salad dressing is fresh, flavorful, and ready in minutes! Drizzle it on salads, grain bowls, or roasted veggies for a simple, delicious side.
When I first started cooking, I discovered how simple it is to make salad dressing at home. Now, I rarely buy those store-bought bottles! This simple homemade salad dressing is my go-to for everything from green salads to a tossed salad or pasta salad. It takes just 3 minutes and uses ingredients I usually have on hand!
This is a basic vinaigrette and what I love about it is how it adds a zingy, bright flavor to anything from crisp romaine to roasted vegetables. Plus, I know exactly what’s in it: no hidden preservatives or additives.
Why You’ll Love This Dressing
For years, Alex and I have made homemade dressing our soapbox. When we first started cooking together, we realized it’s simpler than you think and a great way to add wholesome ingredients into your life.
We threw out all the purchased bottles gathering dust in our fridge and haven’t looked back! Our family also loves this one (my sister always tells me when she makes it!). Here’s why it’s a staple in our house:
- Ready in 3 minutes: No joke! Just whisk it together and you’re done.
- Simple ingredients: This recipe uses just six pantry staples: no strange additives or preservatives.
- Tastes bright and zingy: There’s honestly no comparison to store-bought dressing! Homemade tastes so much fresher.
- Great for meal prep: I make a big batch and use it all week long on salads, grain bowls, and roasted vegetables.
Simple Ingredients
All you need here is just a handful of ingredients, which you might already have on hand:
- Extra-Virgin Olive Oil: I use EVOO because it has the most flavor and is considered one of the healthiest cooking oils. But if you prefer, you can use avocado oil, or use half olive oil and half a neutral oil like grapeseed.
- White Wine Vinegar: This vinegar has a clean, tangy flavor. You can easily swap in red wine vinegar or apple cider vinegar for a very similar flavor. You can also use balsamic vinegar or go to my popular Balsamic Vinaigrette recipe.
- Dijon Mustard: This ingredient is the magic: it helps emulsify the dressing so the oil and vinegar stay blended together instead of separating. It also intensifies the tangy flavor.
- Honey or Maple Syrup: A touch of sweetness adds balance to the flavor. You can also swap in the liquid sweetener of your choice: agave syrup is an easy vegan swap.
How to Make Homemade Salad Dressing
There’s not much to know about this simple dressing: just combine olive oil, vinegar, mustard, and a little honey, and whisk away. Here are a few tips (or go right to the recipe):
- Use a ratio of 3 parts oil to 1 part vinegar. The amount of oil is critical to make the emulsion: that creamy combination of vinegar suspended in oil.
- Combine the ingredients without oil. I like to use a medium sized bowl to allow for whisk movement, which is critical in the next step.
- Whisk in the olive oil 1 tablespoon at a time. Gradually add the olive oil, constantly whisking. This is what makes the emulsion so that the olive oil and vinegar separate.
Easy Flavor Variations to Try
Once you’ve mastered this basic vinaigrette, you can create endless variations to match different salad recipes and meals. Here are some of my favorite adaptations:
- Lemon Vinaigrette: Swap the vinegar for fresh lemon juice and add lemon zest for a light and zesty spin, great for arugula salads or grain bowls. See my Lemon Vinaigrette recipe.
- Italian Dressing: Make this base into my Italian dressing recipe by adding dried oregano, garlic powder, onion powder, and dried basil. It’s zingy and great for chopped salad.
- Balsamic Vinaigrette: My balsamic vinaigrette swaps in balsamic vinegar for a richer flavor. It’s great on simple green salads.
- Honey Mustard Dressing: Increase the honey and Dijon for a sweeter, tangier version perfect for spinach salads. Check out my honey mustard dressing recipe.
- Greek Dressing: Use red wine vinegar, garlic, oregano, and a pinch of dill. This Greek salad dressing is nice for Mediterranean-inspired salads with cucumbers, tomatoes, and feta.
How to Use It: Pairings, Bowls, & Beyond
This is the dressing I have used more times than I can count, and not just on salads! It’s great for grain bowls or even marinades. Some ideas for you:
- Green Salads: Toss it with any type of salad greens: butter lettuce, romaine, mixed greens, spinach, or arugula (here are my Best Salad Recipes to pick from). You can even make a mason jar salad by layering salad ingredients with the dressing in the bottom of a jar; then shake before serving and pour into a bowl.
- Grain Bowls: Drizzle this over quinoa bowls, farro bowls, or rice bowls with roasted veggies and protein.
- Roasted Vegetables: For meal prep, make a big batch of roasted veggies and toss them with this vinaigrette throughout the week.
- Grilled Chicken Marinade: Before you make grilled chicken breasts or grilled chicken thighs, marinate them in this dressing for 30 minutes.
- Pasta Salads: Try it on my classic pasta salad or Greek pasta salad. Or make your own: cook ½ to 1 lb pasta, toss with fresh vegetables and this dressing.
Storage & Make-Ahead Tips
To store, transfer your finished dressing to a glass jar or airtight container with a tight-fitting lid (I usually use glass mason jars). Store the dressing refrigerated for up to 2 weeks.
Keep in mind: the olive oil will solidify when cold. This is completely normal: just allow it to come to room temperature before serving and give it a little shake. (If you’re in a rush, run the jar under warm water for a few seconds.)
Dietary Notes
This homemade salad dressing is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
The three basic types of salad dressing are vinaigrettes (oil and vinegar-based like this recipe), creamy dressings (like ranch dressing or Caesar dressing made with mayo, buttermilk, or Greek yogurt), and cooked dressings (warm dressings made with a roux or cooked egg base). I stick with vinaigrettes and creamy versions since they’re the easiest to make.
To make a creamy homemade salad dressing, start with this base recipe and add 2-3 tablespoons of Greek yogurt, mayonnaise, or sour cream. Or try my ranch dressing or Caesar dressing recipes.
My Lemon Vinaigrette recipe gets positive reviews!
Olive oil, vinegar, and herbs are whole food ingredients that deliver nutrition along with flavor, unlike store-bought dressings with added sugars and preservatives.
For low calorie dressings, try my top 10 Healthy Salad Dressings.
Most vinaigrettes last 1-2 weeks refrigerated, though dressings with fresh garlic or shallot should be used within a week.
Best Homemade Salad Dressing
Pin Recipe
Print RecipeHomemade salad dressing is simple to make and comes together in minutes. It tastes delicious and helps to avoid preservatives in store-bought dressings.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Total Time: 3 minutes
- Yield: 10 tablespoons
- Category: Side Dish
- Method: Whisked
- Cuisine: American
Ingredients
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 6 tablespoons olive oil
Instructions
- In a medium bowl, whisk all ingredients except olive oil. Then slowly whisk in the olive oil tablespoon by tablespoon until the dressing thickens and an emulsion forms. Taste and adjust quantities as desired.
- Store in the refrigerator for up to 2 weeks; bring to room temperature and stir before serving.
Notes
Vinegar Options: Feel free to substitute red wine vinegar, apple cider vinegar, balsamic vinegar, or sherry vinegar for different flavor profiles.
Oil Substitutions: If you find EVOO too strong, use avocado oil.
Make it Creamy: Whisk in 2 tablespoons of Greek yogurt, mayo, or tahini for a creamier texture.
Jar Method: Combine all ingredients in a mason jar with a tight lid and shake vigorously for 30-45 seconds until emulsified.
Fresh Additions: Add minced garlic, minced shallot, fresh herbs, garlic powder, onion powder, dried oregano, or red pepper flakes to customize the flavor.
About the Sweetener: The honey or maple syrup balances the acidity. You can skip it for a more savory dressing, or increase to 1 to 2 tablespoons if you prefer sweeter flavors.
More Salad Dressing Recipes to Try
- Salad Dressing Recipes – My complete collection!
- Balsamic Vinaigrette – Tangy and sweet with rich balsamic flavor
- Italian Dressing Recipe – Herb-packed and perfect for pasta salads
- Caesar Dressing – Creamy, garlicky, and made with Greek yogurt
- Green Goddess Dressing – The classic creamy dressing made from scratch
- Healthy Salad Dressing – Our guide to the healthiest dressing options
from A Couple Cooks https://ift.tt/cWCrsYk
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