It’s super, duper easy to make your own homemade vinaigrette salad dressing. When you learn how to make vinaigrette, you’ll love knowing exactly what goes into it, and you’ll find it’s so much less expensive to make than buying it at the store. It’s just a huge win all around!
I’ve always loved a good green salad. The thing is, I’ve never been able to find a premade salad dressing that I like. Most of them – especially store-bought oil and vinegar dressing – taste weird to me.
That’s why I started making my own homemade vinaigrette, and once I learned how easy this simple salad dressing was, there was no going back.
In this Article
- What is Vinaigrette?
- Vinaigrette Ratio
- Vinaigrette Ingredients
- Vinaigrette Variations
- How to Mix Vinaigrette: My Two Favorite Methods
- Taste, adjust seasonings, and serve
- More Salad Dressing Recipes
What is Vinaigrette?
Vinaigrette is a simple salad dressing made with oil and vinegar. From there, you can add many different ingredients to add flavor and make it your own.
The ratio is very straightforward!
1 part vinegar to 3 parts oil
+ salt and pepper to taste
Simple, right?! But that’s not all you need to know! Read on for even more about making the perfect homemade vinaigrette for you.
What are the ingredients in vinaigrette? Oil, vinegar, salt, pepper, and anything else you want to add for flavor and texture.
You can’t go wrong with extra virgin olive oil, which I use 95% of the time.
Or choose a light, flavorless oil 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.
It goes without saying that higher quality oil is going to taste the best. But personally, as you can see by the photo, I’m not opposed to a little Costco generic brand love. Tastes pretty great to me!
Ahhh, so many lovely varieties of vinegar. 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 vinegar 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.
As I referenced in the formula above, aside from oil and vinegar, the only other thing you really need for a superb and super-simple vinaigrette is a bit of salt (I like kosher salt or sea salt) and pepper (I prefer freshly ground black pepper).
Sugar or honey helps mellow the vinegar’s acidity. Bonus if you use honey, which works as a salad dressing emulsifier, too (more about emulsifiers in a bit).
Use balsamic vinegar. 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.
Add fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, but can be more potent – you’ll want to start with about 1/3 of dried vs. fresh.)
Add finely minced ginger.
Add finely minced fresh garlic or even some garlic powder in a pinch.
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.
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.
Crushed red pepper flakes, a dab of horseradish, or even a bit of Sriracha add a touch of heat.
Add a bit of finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.
Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal. More about emulsifying in a minute. I like to add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing.
How to Mix Vinaigrette: My Two Favorite Methods
Yes, oil and vinegar likes to stay separated. But for vinaigrette, we want it together – at least long enough to get it onto our salad.
One effective way of mixing it together (also known as “emulsifying”) is to use a blender. But I feel like that over-complicates the process and, let’s be honest, I don’t like the extra clean-up. And this is all about simple!
So I almost always mix my vinaigrette one of two ways:
Whisk it in a bowl
Add all of the ingredients to a small bowl and briskly whisk until all of the ingredients come together. That’s it! You can also add all of the ingredients except the oil, then whisk while adding the oil in a stream, which can help with the emulsification.
A tip Brandy shared has been a bit life-changing, too: just whisk the vinaigrette right in the salad bowl, add the greens, and toss. It only works if you’ve got just the right quantity for your salad, but it’s still an incredibly convenient option when the stars align.
Shake it in a mason jar
This is my favorite method because it’s easier (read: lazier). Just add all of the ingredients to a mason jar, screw on the lid, shake for a few seconds, and: voila, vinaigrette!
Bonus: you’ve now got a ready-made container for storing leftover dressing in the fridge for later on!
Taste, adjust seasonings, and serve
Once it’s mixed, just taste and adjust the seasonings if you like, and you’re good to go. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and try.
If you’re not serving your vinaigrette right away, you may have to shake it again right before serving. But here’s where the bonus of a couple of the add-ins come into play: both Dijon mustard and honey help emulsify the dressing, which keeps it together longer. So consider adding one or both of these if you’re entertaining and don’t want the embarrassment of a broken-down dressing (the horror!) or if you are just plain tired of shaking.
More Salad Dressing Recipes
When you know how to make your own salad dressing, you can take on the world! Or at least, it’ll feel like it. Here are some more recipes for homemade salad dressing:
- Lemon Thyme Vinaigrette – This is such a bright and lively variation of vinaigrette!
- Creamy Vinaigrette: Sour cream adds a luscious creaminess that can’t be beat.
- Thousand Island Dressing – So creamy and delicious!
Here’s the full, printable recipe!
- Quinoa Tabbouleh
- Tabbouleh Hummus Mason Jar Salads
- Lemony Quinoa Chickpea Salad with Fresh Dill
- Quinoa Berry Salad
If you try and love this recipe for homemade vinaigrette, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️
How to Make Vinaigrette Salad Dressing
- 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
- 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.