This simple Vinaigrette Recipe is a staple! Make a batch for the week and drizzle it on salads, roasted veggies, fish, or chicken. Nothing beats from-scratch dressing!
author’s note
How One Chef Taught Me the Easiest Dressing Hack Ever!
When I was in college, I worked at a high-end restaurant where the chef made a fresh vinaigrette every single night. He never measured a thing. Just a quick pour of oil, a splash of vinegar, a squeeze of something sweet, and a pinch of seasoning. Somehow, it always came out reliable.
Over time, he showed me that vinaigrette doesn’t need to be complicated. The best ones really just come down to a few basics: a good oil, the right vinegar, and a touch of flavor to balance it out. Watching him taught me to trust the process instead of overthinking it.
Ever since then, I’ve been making vinaigrettes for my salads, roasted veggies, and marinades. After years of eyeballing it, I finally decided it was time to write down the measurements and reliable a reliable combination so I can share it with you here.
Vinaigrette Recipe Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Olive Oil | A good-quality oil makes all the difference. Avocado oil works in a pinch. |
| Red Wine Vinegar | a reliable for a balanced tang. Swap for apple cider vinegar (fruitier), champagne vinegar (milder), or balsamic (sweeter, deeper flavor). |
| Dijon Mustard | Helps emulsify the dressing so it clings to greens. |
| Honey | Rounds out the tanginess. Maple syrup or agave work too. Add more for a sweeter dressing. |
| Garlic & Herbs (skippable) | Fresh garlic, Italian seasoning, or dried oregano add great depth. Use whatever flavors you love. |
How To Make This Vinaigrette Recipe
It doesn’t get easier:
- Combine ingredients. Add everything to a jar with a tight-fitting lid.
- Shake it up. Shake vigorously until emulsified (smooth and well-blended).
- Taste & adjust. Add more honey for sweetness or vinegar for tang.
Quick Tip
It is satisfying to using these wide-mouth jars and white plastic storage caps for all our from-scratch sauces and dressings.
Storage
Store vinaigrette recipe in a sealed jar in the fridge for up to 1 week. Shake or whisk before using if it separates.
Use This Dressing On One Of These Recipes:
Rice And Quinoa Salads
Jennifer Aniston Salad
Salads
Quinoa SaladQuick Tip
All About Vinegar
The vinegar you choose to use will change the flavor of the dressing — either quite subtly or more dramatically! Here’s a quick overview of some favorite vinegars:
- White wine vinegar: more mellow/less-intense flavor, subtle sweetness
- Balsamic vinegar: much bolder/more-intense flavor, offers subtly sweet undertone (delish on this Peach Salad!)
- White balsamic vinegar: a milder vinegar than dark balsamic that is a favorite of restaurants/chefs since it doesn’t darken a sauce or dressing
- Sherry vinegar: similar to red wine, but a touch milder
- Champagne vinegar: even milder than white wine vinegar, a favorite for delicate flavors
- Apple cider vinegar: sweet tanginess with a subtle apple flavor
