The perfect easy vinaigrette dressing for your everyday salads that comes together in less than 5 minutes! This homemade dressing is so simple to make with the best sweet and savory flavor that you’ll never purchase store-bought again!
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Easy Salad Dressing
This vinaigrette recipe is so easy and is perfect for your everyday salads! It has delicious sweet and savory flavor and can be customized based on what you’re in the mood for. It tastes great on all types of salads, like a big Mediterranean salad, steak salad or Cobb salad.
Once you start making your own salad dressing, you won’t go back to store-bought salad dressing because it’s so easy to throw together! It takes less than 5 minutes to make, and requires simple ingredients that you probably already have in the pantry.
This basic vinaigrette dressing starts with 3 simple ingredients: olive oil, vinegar and honey. Then I like to add in some dijon mustard and salt and pepper for a little extra flavor. It is so delicious on this orzo salad!
Ingredients for this Vinaigrette Recipe
The base of this dressing calls simple ingredients you probably already have on hand! See below on how to take this basic recipe and customize it!
Find the full printable recipe with specific measurements below.
- Extra virgin olive oil: Using a high quality brand make a big difference. You can even use an infused olive oil for additional flavor.
- Red wine vinegar: This is the traditional vinegar that is used to add acidity. It’s not as sweet as other types and gives the dressing a nice red wine vinaigrette zing. You can always substitute red wine vinegar with other kinds like apple cider vinegar, balsamic or white wine vinegar.
- Honey: This adds sweetness that balances out the rich flavor from the oil and acidity from the vinegar. Honey is my personal preference, but maple syrup is another good alternative.
- Dijon mustard: Adding dijon is optional, although I love the extra flavor it gives the dressing. The sharp, spicy taste pulls the dressing together.
- Salt and black pepper: I like to add a small amount initially then taste and adjust.
Variations
You can easily transform this vinaigrette to make it your own. Swap out the vinegar, add a few extra spices or even make a creamier version if preferred. There are tons of variations and the options are endless! I always use a 2:1 ratio when making vinaigrette, meaning 2 parts oil and 1 part vinegar. If you’re a big fan of vinegar, feel free to adjust this ratio to taste.
- Basic vinaigrette: 1/2 cup olive oil + 1/4 cup red wine vinegar. Salt and pepper to taste.
- Honey dijon: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon dijon mustard + 1 Tablespoon honey. Salt and pepper to taste.
- Italian dressing: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon dijon mustard + 1 Tablespoon honey + 1 teaspoon minced garlic + 1/2 teaspoon Italian seasoning. Salt and pepper to taste.
- Best balsamic vinaigrette dressing: 1/2 cup olive oil + 1/4 cup balsamic vinegar + 1-2 Tablespoons honey + 1/2 teaspoon minced garlic + 2 teaspoons dijon mustard (optional)
- Creamy: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon honey + 2-3 Tablespoons mayo, sour cream or plain Greek yogurt. Salt and pepper to taste.
How to Make Vinaigrette
- Combine the oil, vinegar, honey and mustard in a mason jar or small bowl.
- Add a pinch of salt and pepper. Shake to combine or whisk well.
- Serve over your favorite tossed salad. This dressing stays fresh in the refrigerator up to 2 weeks. Shake well before serving.
Expert Tips
- Taste and adjust: After combining your vinaigrette, the best way to taste it is to dip a leaf of lettuce into it.
- Emulsifier: Both the honey and dijon mustard act as emulsifiers to keep the vinaigrette dressing from separating, so add one or both so you don’t have to keep reshaking the jar to keep it all together.
- Blend it: If you have time, blending the ingredients in a blender really helps them refrain from separating by emulsifying them even better.
- Double the batch: If you are meal planning, make a double batch to use on salad all week!
Favorite Ways to Use Vinaigrette
I love to make a big chopped salad for lunch or dinner. It’s loaded with veggies and has tons of fresh flavor. I always top the bowl with this basic vinaigrette and will often throw in some homemade croutons, hard boiled eggs or even some shredded chicken.
It’s also great on a cold pasta salad or as a marinade for your meat! There are so many uses for this homemade dressing.
FAQs
First off, this is completely normal, so don’t fret! If you skipped using an emulsifier such as honey or dijon mustard this can happen. Another cause is if you used a higher quality olive oil with a higher ratio of monounsaturated fats. Let your dressing sit at room temperature then whisk to combine or shake the jar to combine.
Changing the base flavor is best way. Using a different vinegar, add some soy sauce or try adding different fresh herbs or zest are all easy ways to flavor your dressing. Add lemon zest for an easy lemon vinaigrette!
I love to use an olive oil, but you can also use vegetable oil or salad oil. Any light neutral flavored oil like safflower oil, canola oil or soybean oil also work.
I like to use a 2:1 ratio but adjust the formula to your tastes. You may like a 3:1 ratio which is 3 parts oil, one part vinegar or you may like equal amounts vinegar and oil. It’s up to you!
Storing Tips
Vinaigrette is best kept stored in a mason jar in the refrigerator. It will stay fresh for up to 2 weeks. Don’t be alarmed if you notice that the oil and vinegar have separated after storing. Simply let it sit out on the counter at room temperature for about 10 minutes, then give it a good shake. It will be good as new! You may also run the jar (with the lid on) under warm water to help expedite the process.
We love to use this basic vinaigrette recipe on grilled chicken, drizzled over Italian salad or on this corn and tomato salad!
More Homemade Dressings To Try
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Vinaigrette Recipe
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard , optional
S&P, to taste
Instructions
- Combine the oil, vinegar, honey and mustard in a mason jar.
- Add a pinch of salt and pepper. Shake to combine.
- Serve over your favorite tossed salad. This dressing stays fresh in the refrigerator up to 2 weeks. Shake well before serving.
Notes
- Italian: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon dijon mustard + 1 Tablespoon honey + 1 teaspoon minced garlic + 1/2 teaspoon Italian seasoning. Salt and pepper to taste.
- Balsamic vinaigrette: 1/2 cup olive oil + 1/4 cup balsamic vinegar + 1-2 Tablespoons honey + 1/2 teaspoon minced garlic + 2 teaspoons dijon mustard (optional)
- Creamy: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon honey + 2-3 Tablespoons mayo, sour cream or plain Greek yogurt. Salt and pepper to taste.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Condiments, Dairy-Free, Dressings
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love making homemade dressing and this has become a new favorite.
I have everything I need for this dish, can’t wait to make it this weekend!
Awesome recipe!! So tasty and easy! Thank you for sharing!
You always have such great recipes, thanks for always sharing such easy tasty recipes.
This is the perfect easy dressing, love it!
I’m so happy to hear that!
Exactly what I love to use with a great salad for lunch any day of the week!!
Thanks for the recipe! This is ace! Easy and tasty. Perfect combo. LOVE!
Thank you so much for this guide! Exactly what I was looking for as a vinaigrette novice!
What a great recipe! I love how quickly I can throw this together and store it in the fridge for throughout the week! Perfect on my salad for lunch!