How to Make Vinaigrette (Plus 3 Essential Variations!)

Today, let’s get back to the fundamentals with one of my go-to daily recipes: vinaigrette! You are aware of how much I adore salads, so I’m surprised I haven’t shared my go-to vinaigrette recipe with you earlier.

A light, zingy, and heart-healthy salad dressing is vinaigrette, which is made from vinegar and olive oil. It tastes fantastic on fruits, veggies, and greens. By utilizing various vinegars, the flavor can be altered. Vinaigrette is simple to flavor-customize, and I’ve provided instructions for doing so in the recipe.

You won’t turn back once you start making your own vinaigrette. You can make dressing that tastes far superior to store-bought dressings by whisking together a few simple ingredients. There are none here!

It only takes 5 minutes to prepare homemade vinaigrette, which keeps for 1 to 2 weeks in the fridge. Then you may always have it on hand for salad needs. Let’s start now!

Ratio & Ingredients for a Basic Vinaigrette

For every three tablespoons of olive oil, the traditional French vinaigrette recipe calls for one tablespoon of vinegar. Modern vinaigrettes frequently require a little bit more vinegar than that, but the choice is always yours. For kale salads, you can use more zingy dressings; however, for milder greens like spring greens, you should use less vinegar.

What you’ll need to prepare vinaigrette is listed below:

Olive oil as a foundation

Vinegar of preference

  • Dijon mustard for some creaminess and flavor complexity
  • For a little sweetness that counteracts the vinegar, use maple syrup or honey.
  • The oomph of garlic
  • Pepper and salt

Vinaigrette Substances

While you may make vinaigrette with any delectable vinegar you choose, here is how I decide between my three go-to vinegars.

Olive Oil Vinaigrette

Green salads containing fruit, like apples, strawberries, or peaches, taste fantastic when dressed with a strong, slightly sweet balsamic vinegar dressing. Examples are my favorite green salad with apples and my strawberry-arugula salad.

Red Wine Dressing

With other strong flavors and vibrant vegetables like tomatoes, bell peppers, olives, feta, and more, red wine vinegar adds a punch (think Greek salads or Italian salads).

White Wine Dressing

With more delicate flavors like spring greens, cucumber, zucchini, and sweet corn, white wine vinegar pairs particularly well. It tastes great on almost every type of green salad. Recently, I added it to my corn salsa and orange orzo salad.

Added Alternatives

White wine vinegar is already milder than champagne vinegar. Apple cider vinegar has a mild apple flavor and is sweet and tart. Red wine vinegar and sherry vinegar are comparable but slightly less potent.

Also read: Fresh Herbed Avocado Salad


  • Extra virgin olive oil, 1/2 cup
  • 3 teaspoons of your favorite vinegar (balsamic vinegar, red wine vinegar, white wine vinegar)
  • 1/9 cup Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 2 medium garlic cloves, minced or pressed
  • 14 teaspoon of sea salt, or as desired
  • black pepper, freshly ground, to taste


  1. All the ingredients should be combined in a bowl or liquid measuring cup. Until the ingredients are thoroughly combined, thoroughly stir with a fork or tiny whisk.
  2. Taste, and make necessary adjustments. If the mixture is overly acidic, add a little more olive oil to mellow it out, or add additional maple syrup or honey to balance the flavors. Add one or two more pinches of salt if the concoction seems a touch lackluster. By the teaspoonful, add vinegar if it lacks zing.
  3. Serve right away or cover and store in the fridge for later. For seven to ten days, homemade vinaigrette keeps well. It’s normal for real olive oil to do that, so don’t worry if your vinaigrette partly solidifies in the refrigerator. Simply allow it to cool for five to ten minutes at room temperature or microwave it for only 20 seconds to re-liquify the olive oil. Stir to combine, then plate.


AROMATIC VINEGAR: produces a flavorful, somewhat sweet dressing that tastes great on green salads with fruit, such apples, strawberries, or peaches.

Red wine vinegar has a strong flavor and pairs well with other strong flavors and vibrant vegetables like tomatoes, bell peppers, cucumber, cabbage, and others (think Greek salads).

WHITE WINE VINEGAR: This vinegar has a softer flavor and pairs well with milder tastes like cucumber and sweet corn. It tastes great on almost every type of green salad.

Use red wine vinegar for the GREEK/ITALIAN variation. Add 1-2 teaspoons of dried oregano and, if desired, a small amount of red pepper flakes.