This simple Vinaigrette is a kitchen staple! Whip up a batch at the beginning of the week and drizzle it on salads, roasted veggies, or use as a quick sauce for fish or grilled chicken — the applications are practically endless. Nothing tastes better than a homemade dressing, and this one is the best!
We’re obsessed with making homemade dressings. Over the years, we’ve refined and perfected our staple favorites: Cilantro Lime Dressing, Greek Salad Dressing, or this Italian Dressing.
Vinaigrette Pronunciation
“vi-nuh-GRET”
(Google has a great tool to practice and get feedback on your pronunciation!)
What Is A Vinaigrette?
A vinaigrette is a mixture combining olive oil with a mild acid (vinegar). Beyond those two ingredients, you can jazz it up with seasonings, herbs, spices, mustard, and/or a sweetener.
It’s most commonly used as a dressing, but also works great as a marinade. In fact, I’ll often double this recipe and use half in salads throughout the week and half to marinate some chicken in! Here are some ways we love using this recipe:
- Use this dressing on our favorite everyday, easy Salad Recipe or this equally simple Garden Salad (don’t forget these unreal Homemade Croutons!).
- Marinate chicken breasts or thighs (use the instructions on this Italian Chicken Marinade) or drizzle on grilled fish or shrimp (right towards the end of cooking).
- Drizzle on slightly cooled Roasted Vegetables to heighten the flavors. This specific dressing is very good on Roasted Broccoli or Roasted Asparagus.
- Toss the dressing with mixed greens and then add to a loaded-up sandwich (like a Cucumber Sandwich!).
What Is A Vinaigrette Made Of?
Below we’ll break down the ingredients in the Best Vinaigrette Recipe, interspersed with specific ingredient tips!
- Olive oil. The better the olive oil, the better the flavor of the dressing. We recommend extra virgin olive oil.
- Red wine vinegar. This vinegar is my favorite go-to choice for a simple vinaigrette! It works nicely with bright vegetables (like cucumbers, tomatoes, peppers, etc.) See “quick tip” box below for a breakdown of other vinegars!
- Dijon mustard. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. This gives the dressing a slight thickness which helps it to “cling” to salad greens better!
- Honey. This sweetener offsets some of the tanginess of the vinaigrette. For a sweeter dressing, add additional honey, slowly, and to taste.
- Optional flavor enhancers: We like adding a dried herb into this dressing — Italian seasoning is typically the favorite. Minced garlic is another nice flavor add.
- Salt and pepper. No dressing is complete without salt and pepper! Remember: an extra pinch can be the difference between a good and a stellar dressing!
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
How To Make Vinaigrette
You won’t believe how simple this dressing is to make — all you need is a jar with a lid or a small bowl and whisk. Simply combine all the ingredients into a jar and shake until combined and emulsified (easiest method!) or combine all the ingredients into a small bowl and whisk until combined and emulsified. It’s really that simple!
If you’re unfamiliar with the term ’emulsification,’ it’s a technical way of saying that something is well mixed and all ingredients are suspended in the mixture. If a mixture settles and separates, that’s the opposite of an emulsion.
Quick Tip
We love using these wide-mouth jars and white plastic storage caps for all our homemade sauces and dressings.
Vinaigrette FAQs
A salad dressing is a broader category including anything you dress your salads with (including a vinaigrette). That can include creamy and mayonnaise-based mixtures, whereas a vinaigrette is a specific type of salad dressing that has an oil and vinegar base.
Typically speaking, vinegar and oil based dressings are going to be more nutritious than creamy or mayo-based ones.
The typical components are oil, vinegar, and then seasoning (salt and pepper). Then, to jazz up the vinaigrette and add flavor you’ll typically see the following additions: garlic, herbs, shallots, mustard, and honey.
Because of the vinegar in the dressing, you’ll typically get an acidic or tart flavor. Depending on the vinegar used it can also be fruity or salty.
Different vinegars contribute different flavors! Most vinaigrettes use red wine vinegar. It has a nice sharp flavor with a subtle tang and nicely rounds out the other flavors in the dressing. Balsamic vinegar is another popular choice.
A vinaigrette contains vinegar and other ingredients. Vinegar is, on it’s own a stand-alone ingredient.
A true vinaigrette does have vinegar, but sometimes the term can also cover dressings that combine other acids with oil. For example, a dressing with lemon or lime and oil can be called a vinaigrette.
The basic formula for Vinaigrette includes 3 parts oil to 1 part vinegar.
Use This Dressing On One Of These Recipes:
- Roasted Corn Salad with sweet corn and bell peppers
- Jennifer Aniston Salad with chickpeas and pistachios
- Tuna Nicoise Salad with potatoes and hard-boiled eggs
- Beet Salad with citrus and roasted beets
- Quinoa Salad with avocado, tomato, and cucumber
Vinaigrette
Equipment
- Wide-mouth Mason Jars 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 add-ins 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.
