Homemade Vinaigrette Salad Dressing

Homemade vinaigrette is so much better than store-bought – and EASY! This recipe yields enough to lightly dress a salad for four.

Prep Time2

Total Time2

Servings: 2

Author: Karen – Kitchen Treaty

Ingredients

3 tablespoons extra virgin olive oil* or a more neutral-flavored oil like grapeseed, canola, or vegetable
1 tablespoon white wine vinegar** or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar
Pinch kosher salt
A turn of freshly ground black pepper

Instructions

Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
Taste and adjust seasonings if desired. Add to salad, toss, and serve.
Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days.

Notes

*Additional notes on oil

I recommend extra virgin olive oil. Other options are light, flavorless oils like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too. For some extra flavor, you can even swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a nutty vibe that complements Asian foods nicely. Just use a light touch with the more potent oils.

**Additional notes on vinegar & substituting lemon juice

Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic is a bolder choice, but lends a wonderful sweet/tart flavor to the mix. Sherry vinegar is also nice, but can be bold, so tread lightly.

Lemon juice is often substituted for vinegar, but I prefer to supplement the vinegar with acidy citrus juices (orange and lime juices also fall into this category) rather than replace the vinegar entirely. Generally I’ll swap out half the vinegar for citrus juice if I’m going that route.

Customization ideas

Balsamic vinaigrette: When using balsamic, a touch of sweetener – granulated sugar, honey, pure maple syrup, or even brown sugar – helps mellow out the acidity, while a bit of Dijon mustard helps round it out. I like to use white balsamic vinegar for a lighter balsamic dressing in both flavor and looks.

Herb vinaigrette: Add 1-2 tablespoons fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, but can be more potent – adjust to 1-2 teaspoons instead.)

Ginger vinaigrette: Add 2 teaspoons finely minced ginger.

Garlic vinaigrette: Add a finely minced garlic clove or even some garlic powder (start with 1/4 teaspoon) in a pinch.

Parmesan vinaigrette: Add 2 tablespoons grated or shredded Parmesan. Pecorino Romano, Gorgonzola, or feta are delicious too.

Raspberry vinaigrette: Add fresh or frozen raspberries along with the other salad dressing ingredients to a blender and puree. Also works with strawberries or blueberries! Go with about 1/2 cup berries per 1 cup of dressing. A bit of shallot and a drizzle of honey go nicely too.

Champagne vinaigrette: Use champagne vinegar for a light, elegant touch.

Citrus vinaigrette (lime, orange, or lemon vinaigrette): Swap out half of the vinegar for lemon, lime, or orange juice. Blood orange is especially pretty! Throw in a little zest for an extra punch.

Spicy vinaigrette: A pinch of red pepper flakes, a teaspoon or two of horseradish, or even a bit of Sriracha (start with 1/4 teaspoon) add a touch of heat.

Shallot vinaigrette: Add 2 teaspoons finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.

Dijon vinaigrette: Add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing. Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal.

Homemade Vinaigrette Salad Dressing