Easy Homemade Vinaigrette Salad Dressing

We eat salad almost every night in our house and my husband brings one for lunch almost every day too. That translates to quite a bit of salad dressing!

I used to buy my dressing at the local market, and didn’t pay much attention to the ingredients. Now that I do read nutrition labels, I’ve realized that many of the brands out there are full of unhealthy vegetable oils (mainly soybean and canola), sugar or even high fructose corn syrup and other artificial flavorings. Besides, store-bought dressings are expensive compared to making it yourself.

Here is my basic recipe for vinaigrette that is so easy and so versatile at the same time. The beauty of this recipe is that you can change it up depending on what you have on hand! Use it as a “template” and use your imagination!

salad dressing made easy

Easy homemade salad dressing

  • 1/3 cup vinegar (balsamic, apple cider, white/red wine, or fresh lemon juice is great too)
  • 2/3 cup extra virgin olive oil (avocado and walnut oil work well too)
  • 1 tsp dijon mustard or mayonnaise (to emulsify and make it creamy)(optional) (to emulsify and make it creamy. This is optional)
  • 1 T dried herbs (herbs de Provence, Italian blend or whatever you like)
  • 1 clove chopped garlic (optional)
  • 1 T chopped onion or shallot (optional)
  • 1 T raw honey or maple syrup (optional) (I wouldn’t use with balsamic as it will get too sweet, but great with lemon or apple cider vinegar)
  • Salt and pepper to taste
  1. Add all ingredients into a glass jar or dressing cruet, shake and serve! 

Recipe Notes

This recipe lasts us about 3-4 days. I keep it out on the counter, no need to refrigerate (but you can if you plan to keep it longer).