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 homemade 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 perfect.
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 perfect my favorite 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 | My favorite 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 (optional) | 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
I love using these wide-mouth jars and white plastic storage caps for all our homemade 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:
Salads
Corn Salad Recipe
Rice And Quinoa Salads
Jennifer Aniston Salad
Salads
Beet Salad Recipe
Salads
Quinoa Salad
Vinaigrette
Video
Equipment
- Wide-mouth Mason Jar or a small bowl and whisk
Ingredients
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar see note 1
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1 teaspoon Italian seasoning
- Salt and pepper
- Optional additions see note 2
Instructions
- In a wide-mouth jar, combine all dressing ingredients. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Shake briskly to emulsify. Ensure honey isn’t sticking to the bottom; whisk it in if needed. No jar? Whisk briskly in a bowl instead!
- Taste and adjust dressing to your preference. Add more honey for sweetness, vinegar for tang, oil if too acidic, or salt to enhance flavors. Serve immediately or store in fridge. Shake well before using.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick 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
